Grandma's Secret Italian Beef Braciole Recipe: Braised to Perfection | Chef Jean-Pierre
For more great Instant Pot recipes, please visit InstantPotEasy.com
Hi There Friends! Experience the rich flavors of an Italian classic with this beef braciole recipe, straight from my grandmother’s …
Chef, thank you. This looks wonderful. I will need to save this recipe until I have the time to do it properly. Once again, you have given us a gem of a recipe. Thank you again.
"Chef".I enjoyed everything. Your Grandma is proud.❤👍
@5:35 Do you mean 1/4 of an inch? The one thing Chef can't reduce is a fraction.
I did a search and noticed you haven't demonstrated any salads lately. How about main dish types like Cobb salad or steak salad
Please ask Mr.Jack to put the links and the temperature in Centigrade too. 🙏🙏
I have a dog and have begun using your sanitized rag technique, but my dog is quite tall and I am becoming very nervous about exposure. Could you possibly address potential exposure issues with animals and children so that we can feel comfortable with (even a diluted) amount of bleach around the kitchen?
Much appreciated, and thank you for what you do!
Love the shout outs to Mom and Grandma as well. Didn't any Dads and Grandads cook? Im Italian as well and I can't remember a dinner like that my old man made!
Chi ben comincia è a metà dell'opera. 🙏💖
I do Suki Yaki once in a while, which requires thin slices of entrecôte. I learned to put the meat in the freezer for an hour or two to make it easier to cut really thin slices.
Then I slice them with my slicing machine (correct name?)
Jacks caricature is amazing,as always Pierre delicious ❤❤❤
Delicious!! I love the "paste" pesto style filling, I used to lose my cheese and other ingredients rolling, this is great!
Chef, what do you think about doing an episode where you only speak French the whole time? I’d love to see that lol
This is the worst dish ever compared to how much work it time it takes.
It needs spice, dried chili peppers or instead of top round, use skirt or flank steak
Hi Jean Piere, did you send me facebook friend request? Its not from your official facebook account. So am a little concerned. Has anyone else had any FB friend requests from Jean Piere? Its a friend request and about joining a food network competition…
Dear Mr. Chef JP
After watching you once a day every day i came to the point where i no longer need my blood pressure medication. Thank you sir.
Btw… I would love to see this made with cabbage and sourcrout instead of tomato sauce
Can you do a pierogi recipe? I love them but don’t know how to make them.
my grandmother would love this…I make it similar and it is always a hit when I serve it! Love your channel
Wow! Best cooking teacher of recipe and technique ever! Thank you!
something to try. thanks!
It's either grandma or mom , think it always brings nostalgia
Hi Chef
Would you be interested in showing how to make" POIRES BELLE HÉLÈNE -? POACHED PEARS WITH CHOCOLATE SAUCE
Have been following you have learned a lot about kitchen and culinary I have come to love cooking never liked it before I met you.
Pesto – I mix the garlic w the oil first then add the rest of the ingredients..j'adore vos vidéos merci
❤❤👍
Beautiful presentation, Thanks Chef
https://youtu.bghNZac8Gvye/B0wmfPxzcbo?si=Xxj3zo
thank you for this dish! I can't wait to make this.
@22:13 Who else had a voice in their head screaming "de-glaze the pan!"?
mmmmmmmmmmm…not prison food. 😍
èco, chi va piano va sano e chi va sano va lontano ! Recipe to prepare at dawn lol but what an appetizing result and full of flavors and texture. Grazie mille Jean-Pierre.
as a fan of JP and career carpenter I had to smile when he said 2 eighths of an inch!
Thank you Chef!
What a super idea od making the paste!!! You are my hero!
⭐⭐⭐⭐⭐🥂🥂
👍👍😊😊
Now I know how my grandmother would make these, then my father after her soo good!. But me, I use flank steak have the butcher slice them then stuff all the seasoning for the entire sauce in the rolls and cook it till it falls apart. Like a spice bomb.
Do you have recipes for fish roe ⁉️
For austrian viewers, the bottom round would be the "weißes Scherzel"…
El mejor chef del mundo!!!! Me encanta!
Never want your nuts to stick to your roulade 😂
My dad makes the same stuffing with mustard, bacon, gherkin and shallots.
Happiness lives in the chef Jean-Pierre kitchen. Thanks for sharing the happiness to all❤❤❤
That paste filling looks AMAZING!! nice one Chef
Hello there Chef from South Africa. Thank you once again for a very considerate recipe. God Bless you for your kindness and for making everything so much fun. Chef Hussain – Durban, South Africa
Hello just wanted to tell you you inspired me to get a scraper and the tool that does the outside of the orange or lemon. Haven't used it yet. Can you show us some 1 person meals
Chi va piano, va sano – how true, my dear Chef 😍!! How often did we hear this as kids … and still I keep bumping into things 😅. Mama often made this in our childhood with a different filling naturally. Haven't made them for ages but now I'll try with your filling; it sounds terrific. I will though change from pine nuts to cashew as they've become prohibitively expensive after the 4th devaluation in 2 years 🙈. I also use them for the Pesto Basilico and it comes out perfect. Thank you for yet another great and different recipe and thanks for showing the trick with the twine. I often grin when I see how some "chefs" do it … Bacione, Eleonora 🥰🥰
Using twines with roulades is very new to me.
In Germany we use long needles that get weaved into the seem of the roll. Alternatively we use tooth picks.
But also the filling is different. We use mustard instead of your 'pesto' and just roll some bacon and a pickle into it.
You version sure looks tasty! But i cant imagine eating a roulade without the mustard in it.
The minute you said Braciole I remember my childhood learning to make it… OMG it’s yummy.