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(Some Guy)   Beef braciole has three of my favorite features: It's easy; you get two hours to hang with family and drink while it's simmering; and it makes the house smell great. Hey Drew: When are we gonna get a Delicious or Mouth-Watering tag?   (food.livedogproductions.com) divider line
    More: Spiffy, Round steak, Hunger, Meat, remaining, Sausage, thin slices of beef top, Steak, Maillard reaction  
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856 clicks; posted to Food » on 29 Jun 2022 at 6:05 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



39 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-06-29 6:23:10 AM  
🥩

/what a heel
 
2022-06-29 7:19:45 AM  
I made coq au vin blanc meatballs this weekend.
 
2022-06-29 7:59:37 AM  
Damnit.  I have explained before, the tags were all strong 'S' sounds until Drew wanted that damned 'weird' tag.  And then that shiatty 'cool' tag that someone gave him to replace 'spiffy'.

If you want some sort of delicious/ mouthwatering tag, it would be 'salivating'. But that's probably going to be a tight fit like 'interesting'
 
2022-06-29 8:20:46 AM  
Mrs. Facue puts one into the spaghetti sauce now and again along with the sausage and meatballs.  Oh yeah.
 
2022-06-29 8:33:29 AM  
Oh, and it's worth mentioning the braciole incident:

My mom had made a few for our big family Christmas dinner.  She asked my brother's new wife (only married for a couple of months) to help her, who was wearing a white shirt.

Mom was lifting them out of the sauce, while the sister-in-law was holding a cutting board.  And mom slopped it all over her.

My brother was pissed off, saying that my mom had it out for his wife.  (Their dating hasn't gone all that smoothly, and she was a couple of years older)

So, I guess it made for some entertainment, but maybe not the sort you want.

And you should figure out how you're going to extract it from the sauce so you can dice it up.  You need something like a good strong spatula underneath and tongs to keep it on, but don't squeeze with the tongs or it can squirt out.

You might be better off making smaller individual ones, rather than a huge one to slice up, although the plating isn't as dramatic
 
2022-06-29 8:42:40 AM  
"Passata, aka uncooked strained tomatoes. Puréed tomatoes work too. Straining tomato purée is big pain, so I like to boil whole tomatoes for 30 seconds, blanch them in cold water, peel them and just squeeze/smash each one with my hands to get rid of the core and other icky parts"

Pouring a can of puréed tomatoes into a strainer is a big pain.
Boiling and blanching and peeling and smashing and squeezing and discarding "icky" parts is much easier.

Idiot.
 
2022-06-29 8:46:38 AM  

Oneiros: Damnit.  I have explained before, the tags were all strong 'S' sounds until Drew wanted that damned 'weird' tag.  And then that shiatty 'cool' tag that someone gave him to replace 'spiffy'.

If you want some sort of delicious/ mouthwatering tag, it would be 'salivating'. But that's probably going to be a tight fit like 'interesting'


"Sapid"
"Savory"
"Slavering"
"Succulent"
 
2022-06-29 8:59:49 AM  

69gnarkill69: "Passata, aka uncooked strained tomatoes. Puréed tomatoes work too. Straining tomato purée is big pain, so I like to boil whole tomatoes for 30 seconds, blanch them in cold water, peel them and just squeeze/smash each one with my hands to get rid of the core and other icky parts"

Pouring a can of puréed tomatoes into a strainer is a big pain.
Boiling and blanching and peeling and smashing and squeezing and discarding "icky" parts is much easier.

Idiot.


And wouldn't you need to strain them after you squished your own?

/has a food mill but rarely ever uses it
 
2022-06-29 9:14:41 AM  
I put hard-boiled eggs in my braciole (family recipe).  Once they're trussed I braise them with the fresh tomato sauce.

/don't eat the string, it's not spaghetti
 
2022-06-29 9:18:26 AM  

Oneiros: 69gnarkill69: "Passata, aka uncooked strained tomatoes. Puréed tomatoes work too. Straining tomato purée is big pain, so I like to boil whole tomatoes for 30 seconds, blanch them in cold water, peel them and just squeeze/smash each one with my hands to get rid of the core and other icky parts"

Pouring a can of puréed tomatoes into a strainer is a big pain.
Boiling and blanching and peeling and smashing and squeezing and discarding "icky" parts is much easier.

Idiot.

And wouldn't you need to strain them after you squished your own?

/has a food mill but rarely ever uses it


Two words: immersion blender ;)
 
2022-06-29 9:43:16 AM  

69gnarkill69: Idiot.


What else do you expect from a PAMERZAM! offspring?!

/Side note, in NY-ese, braciole is pronounced "Bra-shoal"
//It's no "Gabba-ghoul", but it's up there in terms of cursed pronunciation.
 
2022-06-29 10:00:17 AM  

mekkab: 69gnarkill69: Idiot.

What else do you expect from a PAMERZAM! offspring?!

/Side note, in NY-ese, braciole is pronounced "Bra-shoal"
//It's no "Gabba-ghoul", but it's up there in terms of cursed pronunciation.


That is how my Italian freinds tuaght me how to pronounce it too..when I order it that way the wait staffer either nods, or looks bewildered. I then know what kind of meal to expect from that..
 
2022-06-29 10:43:55 AM  

Oneiros: Damnit.  I have explained before, the tags were all strong 'S' sounds until Drew wanted that damned 'weird' tag.  And then that shiatty 'cool' tag that someone gave him to replace 'spiffy'.

If you want some sort of delicious/ mouthwatering tag, it would be 'salivating'. But that's probably going to be a tight fit like 'interesting'


Why not "Drooling"?
 
2022-06-29 10:49:25 AM  

Oneiros: Oh, and it's worth mentioning the braciole incident:

My mom had made a few for our big family Christmas dinner.  She asked my brother's new wife (only married for a couple of months) to help her, who was wearing a white shirt.

Mom was lifting them out of the sauce, while the sister-in-law was holding a cutting board.  And mom slopped it all over her.

My brother was pissed off, saying that my mom had it out for his wife.  (Their dating hasn't gone all that smoothly, and she was a couple of years older)

So, I guess it made for some entertainment, but maybe not the sort you want.

And you should figure out how you're going to extract it from the sauce so you can dice it up.  You need something like a good strong spatula underneath and tongs to keep it on, but don't squeeze with the tongs or it can squirt out.

You might be better off making smaller individual ones, rather than a huge one to slice up, although the plating isn't as dramatic


That's what the recipe calls for, although I've seen some that one great big braciole. Looks like a PITA to me; you'd need a ton more sauce, and then instead passing them around the tables you'd have to carve it up and hope the stuffing doesn't fall out. I guess you'd also have to use butcher's twine to hold it together.

I'll stick with the individual smaller ones.

/subby
//grandmother was Italian
 
2022-06-29 11:03:12 AM  

69gnarkill69: "Passata, aka uncooked strained tomatoes. Puréed tomatoes work too. Straining tomato purée is big pain, so I like to boil whole tomatoes for 30 seconds, blanch them in cold water, peel them and just squeeze/smash each one with my hands to get rid of the core and other icky parts"

Pouring a can of puréed tomatoes into a strainer is a big pain.
Boiling and blanching and peeling and smashing and squeezing and discarding "icky" parts is much easier.

Idiot.


Idiot? You'd rather strain it but I don't, and that makes me an idiot? Or is this because you don't like the word "icky"?

My Italian grandmother usually made her own passata, which requires a tomato strainer. Which is a hassle:

https://www.amazon.com/tomato-strainer/s?k=tomato+strainer

I usually prefer homemade ingredients but I don't have a tomato strainer so I find it easier to puree with a stick blender once I've peeled them and extracted the core. YMMV, but try not to pop a vein over it. Take a xanax or something.
 
2022-06-29 11:05:36 AM  

mekkab: 69gnarkill69: Idiot.

What else do you expect from a PAMERZAM! offspring?!

/Side note, in NY-ese, braciole is pronounced "Bra-shoal"
//It's no "Gabba-ghoul", but it's up there in terms of cursed pronunciation.


My granny used to pronounce it brazhoal. Ehh, waddaya gonna do?
 
2022-06-29 11:16:56 AM  

Oneiros: he asked my brother's new wife (only married for a couple of months) to help her, who was wearing a white shirt.


I never wear white if I'm gonna be cooking or eating Italian.
 
2022-06-29 11:24:56 AM  
This dish doesn't look very easy....
 
2022-06-29 11:57:07 AM  
Boobies is gone bro. Let it go.
 
2022-06-29 12:10:32 PM  
Sensei Can You See:

That's what the recipe calls for, although I've seen some that one great big braciole. Looks like a PITA to me; you'd need a ton more sauce, and then instead passing them around the tables you'd have to carve it up and hope the stuffing doesn't fall out. I guess you'd also have to use butcher's twine to hold it together.

I'll stick with the individual smaller ones.

/subby
//grandmother was Italian


My family also made the smaller ones, but I've made the big ones and they turn out great. You just truss them like a porchetta, as you said. Pork belly, pork loin, or beef flank steak are all great.

It's scandalous that the article didn't mention or link to a proper Sunday sauce. That's the highest and best use for braciole.
 
2022-06-29 1:11:37 PM  

Sensei Can You See: Oneiros: he asked my brother's new wife (only married for a couple of months) to help her, who was wearing a white shirt.

I never wear white if I'm gonna be cooking or eating Italian.


both parties are morons in this story.

/If I'm wearing a white undershirt it's getting sauce on it.
//even if I'm not eating any sauce that day ;)
 
2022-06-29 1:18:48 PM  

Needlessly Complicated: This dish doesn't look very easy....


I made some for the first time this past February, and on a scale of Kenji "Wok" recipe (easy) to Thomas Keller "French Laundry Cookbook" recipe ("you have to make ingredients for ingredients" hard), it's about mid-"Food Lab."  I did the individual rolls, and you can make it pretty on individual dishes.  The larval humans pupating in my house loved it.
 
2022-06-29 5:28:04 PM  
I haven't had good braciole since my grandmother died in 1986. There's a popular Italian restaurant here (I hate it but was there for a work function) and the special that night was braciole. I was thrilled. Until it arrived. They fry it up (?) and serve it on a plate with a spoonful of sauce over it.
 
2022-06-29 6:10:52 PM  
I wonder what the best substitute would be for the Prosciutto in this application? I love the stuff but it's caviare expensive around me so would definitely have to be a very special occasion if I was going to make it as specified, especially since I almost never make something for a special occasion for the first time (aka it would be 2x expensive).
 
2022-06-29 6:25:58 PM  

The Why Not Guy: I haven't had good braciole since my grandmother died in 1986. There's a popular Italian restaurant here (I hate it but was there for a work function) and the special that night was braciole. I was thrilled. Until it arrived. They fry it up (?) and serve it on a plate with a spoonful of sauce over it.


FRIED?  Oh, hell no! (Putting on my shoes.) Ok, let's nuke that crappy place.
 
2022-06-29 6:51:03 PM  
Quit trying to make PAMERZAM! happen.
 
2022-06-29 7:51:20 PM  

Sensei Can You See: mekkab: 69gnarkill69: Idiot.

What else do you expect from a PAMERZAM! offspring?!

/Side note, in NY-ese, braciole is pronounced "Bra-shoal"
//It's no "Gabba-ghoul", but it's up there in terms of cursed pronunciation.

My granny used to pronounce it brazhoal. Ehh, waddaya gonna do?


Yeah, it's more of a 'zh' than an 'sh'. But, to be fair, my ancestors didn't live in NYC for very long.

Also, I made one (from butterflied flank steak) last weekend.

empres77: I put hard-boiled eggs in my braciole (family recipe).  Once they're trussed I braise them with the fresh tomato sauce.

/don't eat the string, it's not spaghetti


Huh. You cut them up first or whole in the middle of the roll? I'm intrigued. Where's your family from?
 
2022-06-29 9:08:26 PM  

robodog: I wonder what the best substitute would be for the Prosciutto in this application? I love the stuff but it's caviare expensive around me so would definitely have to be a very special occasion if I was going to make it as specified, especially since I almost never make something for a special occasion for the first time (aka it would be 2x expensive).


You don't tend to need much.

I've used chipped beef as a substitute when making wrapped melon slices and I knew someone who kept kosher was going to be there.  But that's even harder to come by, in my experience.

The problem is that it's an intensely meaty flavor, with little to no moisture.  And it's tender, otherwise I might try beef jerky as a substitute.

I'm kinda leaning towards miso perhaps. A smear on the beef before you add the filling.

(And pre-mix the filling, don't waste time sprinkling every ingredient on each one, and then have that last one be completely different than the others; you probably also need to leave more than 1/8" of margin if you don't want the filling squirting out when you roll it)
 
2022-06-30 9:34:01 AM  

ChubbyTiger: Sensei Can You See: mekkab: 69gnarkill69: Idiot.

What else do you expect from a PAMERZAM! offspring?!

/Side note, in NY-ese, braciole is pronounced "Bra-shoal"
//It's no "Gabba-ghoul", but it's up there in terms of cursed pronunciation.

My granny used to pronounce it brazhoal. Ehh, waddaya gonna do?

Yeah, it's more of a 'zh' than an 'sh'. But, to be fair, my ancestors didn't live in NYC for very long.

Also, I made one (from butterflied flank steak) last weekend. empres77: I put hard-boiled eggs in my braciole (family recipe).  Once they're trussed I braise them with the fresh tomato sauce.

/don't eat the string, it's not spaghetti

Huh. You cut them up first or whole in the middle of the roll? I'm intrigued. Where's your family from?


I start with a whole egg then roll it from one end of the (seasoned, crumbed, and cheesed) meat to the other.

My mother was full-blooded Italian but like 3rd generation American, so we're not sure exactly where from.  I will say that all of the Italian recipes I've been taught are southern-style.
 
2022-06-30 9:43:34 AM  

ChubbyTiger: Sensei Can You See: mekkab: 69gnarkill69: Idiot.

What else do you expect from a PAMERZAM! offspring?!

/Side note, in NY-ese, braciole is pronounced "Bra-shoal"
//It's no "Gabba-ghoul", but it's up there in terms of cursed pronunciation.

My granny used to pronounce it brazhoal. Ehh, waddaya gonna do?

Yeah, it's more of a 'zh' than an 'sh'. But, to be fair, my ancestors didn't live in NYC for very long.

Also, I made one (from butterflied flank steak) last weekend. empres77: I put hard-boiled eggs in my braciole (family recipe).  Once they're trussed I braise them with the fresh tomato sauce.

/don't eat the string, it's not spaghetti

Huh. You cut them up first or whole in the middle of the roll? I'm intrigued. Where's your family from?


I just remembered I have a picture of my mom teaching me how to make braciole:

Fark user imageView Full Size


She was taken from us by leukemia/sepsis just before the pandemic hit.  She was awesome.
 
2022-06-30 11:58:10 AM  

empres77: ChubbyTiger: Sensei Can You See: mekkab: 69gnarkill69: Idiot.

What else do you expect from a PAMERZAM! offspring?!

/Side note, in NY-ese, braciole is pronounced "Bra-shoal"
//It's no "Gabba-ghoul", but it's up there in terms of cursed pronunciation.

My granny used to pronounce it brazhoal. Ehh, waddaya gonna do?

Yeah, it's more of a 'zh' than an 'sh'. But, to be fair, my ancestors didn't live in NYC for very long.

Also, I made one (from butterflied flank steak) last weekend. empres77: I put hard-boiled eggs in my braciole (family recipe).  Once they're trussed I braise them with the fresh tomato sauce.

/don't eat the string, it's not spaghetti

Huh. You cut them up first or whole in the middle of the roll? I'm intrigued. Where's your family from?

I just remembered I have a picture of my mom teaching me how to make braciole:

[Fark user image image 500x889]

She was taken from us by leukemia/sepsis just before the pandemic hit.  She was awesome.


Made my day. Thank you for sharing this sweet photo.
 
2022-06-30 12:14:02 PM  
empres77:

She was taken from us by leukemia/sepsis just before the pandemic hit.  She was awesome.

Her smile tells me you had an awesome childhood.
 
2022-06-30 12:22:04 PM  

empres77: ChubbyTiger: Sensei Can You See: mekkab: 69gnarkill69: Idiot.

What else do you expect from a PAMERZAM! offspring?!

/Side note, in NY-ese, braciole is pronounced "Bra-shoal"
//It's no "Gabba-ghoul", but it's up there in terms of cursed pronunciation.

My granny used to pronounce it brazhoal. Ehh, waddaya gonna do?

Yeah, it's more of a 'zh' than an 'sh'. But, to be fair, my ancestors didn't live in NYC for very long.

Also, I made one (from butterflied flank steak) last weekend. empres77: I put hard-boiled eggs in my braciole (family recipe).  Once they're trussed I braise them with the fresh tomato sauce.

/don't eat the string, it's not spaghetti

Huh. You cut them up first or whole in the middle of the roll? I'm intrigued. Where's your family from?

I just remembered I have a picture of my mom teaching me how to make braciole:

[Fark user image 500x889]

She was taken from us by leukemia/sepsis just before the pandemic hit.  She was awesome.


I'm sorry to hear that. But I'm glad that this topic helped to remember her and her awesomeness. Food is love.

I'll try the egg thing some day. Lots of southern recipes from my mom/grandmother put a hard boiled egg in/on stuff.
 
2022-06-30 12:35:03 PM  

testosteronephobe: empres77: ChubbyTiger: Sensei Can You See: mekkab: 69gnarkill69: Idiot.

What else do you expect from a PAMERZAM! offspring?!

/Side note, in NY-ese, braciole is pronounced "Bra-shoal"
//It's no "Gabba-ghoul", but it's up there in terms of cursed pronunciation.

My granny used to pronounce it brazhoal. Ehh, waddaya gonna do?

Yeah, it's more of a 'zh' than an 'sh'. But, to be fair, my ancestors didn't live in NYC for very long.

Also, I made one (from butterflied flank steak) last weekend. empres77: I put hard-boiled eggs in my braciole (family recipe).  Once they're trussed I braise them with the fresh tomato sauce.

/don't eat the string, it's not spaghetti

Huh. You cut them up first or whole in the middle of the roll? I'm intrigued. Where's your family from?

I just remembered I have a picture of my mom teaching me how to make braciole:

[Fark user image image 500x889]

She was taken from us by leukemia/sepsis just before the pandemic hit.  She was awesome.

Made my day. Thank you for sharing this sweet photo.


My pleasure. Brings back good memories.
 
2022-06-30 12:36:15 PM  

Manfred J. Hattan: empres77:

She was taken from us by leukemia/sepsis just before the pandemic hit.  She was awesome.

Her smile tells me you had an awesome childhood.


She was certainly the best part of it.
 
2022-06-30 12:41:45 PM  

ChubbyTiger: I'm sorry to hear that. But I'm glad that this topic helped to remember her and her awesomeness. Food is love.

I'll try the egg thing some day. Lots of southern recipes from my mom/grandmother put a hard boiled egg in/on stuff.


Thank you.  Highly recommend 👍
 
2022-06-30 3:03:39 PM  

robodog: I wonder what the best substitute would be for the Prosciutto in this application? I love the stuff but it's caviare expensive around me so would definitely have to be a very special occasion if I was going to make it as specified, especially since I almost never make something for a special occasion for the first time (aka it would be 2x expensive).


Bacon?
 
2022-06-30 3:04:59 PM  

Broom: Quit trying to make PAMERZAM! happen.


No one makes PAMERZAM! happen. PAMERZAM! comes and goes as it pleases.
 
2022-06-30 3:06:55 PM  

empres77: ChubbyTiger: Sensei Can You See: mekkab: 69gnarkill69: Idiot.

What else do you expect from a PAMERZAM! offspring?!

/Side note, in NY-ese, braciole is pronounced "Bra-shoal"
//It's no "Gabba-ghoul", but it's up there in terms of cursed pronunciation.

My granny used to pronounce it brazhoal. Ehh, waddaya gonna do?

Yeah, it's more of a 'zh' than an 'sh'. But, to be fair, my ancestors didn't live in NYC for very long.

Also, I made one (from butterflied flank steak) last weekend. empres77: I put hard-boiled eggs in my braciole (family recipe).  Once they're trussed I braise them with the fresh tomato sauce.

/don't eat the string, it's not spaghetti

Huh. You cut them up first or whole in the middle of the roll? I'm intrigued. Where's your family from?

I just remembered I have a picture of my mom teaching me how to make braciole:

[Fark user image 500x889]

She was taken from us by leukemia/sepsis just before the pandemic hit.  She was awesome.


She must have been cutting onions too. What a precious memory.
 
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