Reviewed: Oct. 1, 2009

Since I am Sicilian, I grew up on this. My mother's stuffing was a little different, (no raisins, I didn't like them)but the basic recipe is the same. This is my husband's favorite, altho I don't make it that often because I have to make a lot and it's quite time consuming, esp. when making the sauce from scratch, which I do. Thanks Anthony, I'm going to the store to get the ingredients today! Made me hungry!

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Jo

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Reviewed: May 19, 2009

This recipe turned out fantastic. Great combination of flavors. This is a keeper.

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mrcraig

Home Town: Chicago, Illinois, USA

Living In: Palm Beach Gardens, Florida, USA

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Reviewed: Feb. 19, 2009

Just wasn't anything extrordinary for all the effort.

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Kelly

Cooking Level: Expert

Home Town: East Tawas, Michigan, USA

Living In: Cadillac, Michigan, USA

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Reviewed: Dec. 11, 2008

maybe I did something wrong but we did not like this at all.

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CUTIEARMYWIFE23

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Sewickley, Pennsylvania, USA

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Reviewed: Nov. 6, 2008

This dish was very tender and was fairly easy to put together. I myself did'nt feel the flavors had a good marriage....my husband loved it though! I probably won't try this recipe again but it did spawn alot of ideas for expermentaion. Thanks for the recipe!

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LOSTIN_OZ

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Oct. 28, 2008

Scott really liked this one

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Robyn

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Reviewed: Apr. 29, 2008

I would probably give this 3 1/2 stars. It was ok, not as great as I thought it would be with all the work involded. It was a different way to use round steak though.

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COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

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Reviewed: Mar. 9, 2008

I had a hard time getting this one together. It also got a little bit burned on the bottom (!). I'm going to attempt this again, because I like the idea and the flavors are nice...will update. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 26, 2008

filling needed more flavor, but a good basic recipe to start with.

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Lisa

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Living In: Chesterfield Township, Michigan, USA

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Reviewed: Oct. 16, 2007

Okay, gotta admit, I would never have even heard of braciola if I hadn't seen Everybody Loves Raymond. So kudos to Debra for getting this to taste right, because it is quite a tricky recipe, but fantatsic when it's done. It took some time to tenderize the meat and get the ingredients the way I needed them, but after rolling the meat and getting them simmering in the sauce, it's just a waiting game. I substituted dried cranberries for raisins, which were tart and sweet and my dad and sister's favorite parts of the inner stuffing. A wonderful Sunday meal to make with extra pasta I had lying around the kitchen.

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markolomeu

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Reviewed: Jun. 11, 2007

I made this for the Soprano's final episode party (which was disappointing) but the recipe was the hit of the party! A couple of suggestions to make this easier and tastier: mix the onion mixture with the bread crumb mixture and add enough EVOO to make it bind and then spread it on the meat. I also used panko bread crumbs and Italian seasoning to give the stuffing more flavor. I used toothpicks to keep them all together and they worked great. Add a little bit of red wine to the spaghetti sauce for flavor and use the crock pot for very tender meat. I was in a hurry so I used the high setting for 5 hours and it came out perfect. I will definetly make this again!

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Jun. 7, 2007

I've made this 3 times now and decided it is time to review it. My family loves this but it is not something I would make everyday because it is time consuming. I have found that the thinner you pound the steak the easier it is to roll and keep everything enclosed. This recipe is absolutely a keeper.

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stjchurchcook

Cooking Level: Expert

Living In: Edwardsville, Illinois, USA

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Reviewed: Mar. 29, 2007

Love this! Reminds me of Grandma.

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roni7986

Cooking Level: Beginning

Home Town: Oakland, California, USA

Living In: Brentwood, California, USA

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Reviewed: Feb. 4, 2007

This was a very good recipe. Had to tweak it a bit, using toothpicks to hold them together since until now I'd never heard of kitchen twine.

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Art

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Reviewed: Dec. 1, 2006

This recipe was awesome. I used panko bread crumbs and dried cranberries instead of raisins. A lot of work, but worth the rave reviews.

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hmfleming

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Reviewed: Oct. 8, 2006

This was one of my recipe experiments that didn't go over very well with my family. I thought it was probably 4 star, my husband said 2. I think making this, I should have pounded the meat more...most of it was tough, but I few bites were very, very tender and amazingly delicious! The pinenuts were expensive, I like the reviewer's suggestion about using chopped egg as a substitute. I, too, used my crock pot to make this. I wished my family had liked this more, I would experiment with different spices...but I probably won't make it again. Thanks for letting me try something different!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Feb. 27, 2006

Excellent! My only change will be the next time is to put a little more cheese and use italian parsley. I browned them and put in crockpot. Steak was very tender.

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mer3438

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Reviewed: Nov. 5, 2005

My grandmother made brasciole every Sunday with her "gravy", tomato sauce to most people... Brasciole can be made with pork, veal or beef but the key is whichever meat you use it has to be extremely thin otherwise it will be difficult to roll and may not get as tender as it should. Brasciole is a versatile recipe as you can really play around with the stuffing ingredients, i.e different cheeses, capicola, my grandmother used to put hard boiled egg in hers (cheaper than pine nuts!!)

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