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ajf isa foodie

United States

Member since Aug 2011

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Reviewed Braciole

Aug 6, 2011 in Food Network Community Toolbox on

1st if your butcher will tenderize the flank steak for you great. They dont offer that service where I shop. 2nd forget the oven. after browning my braciole I add it to the sauce I have cooking and slowly let it simmer on the stove top for an hour or 2. Braising it this way flavors the sauce and lets it stay submerged so it gets extremely tender.""

Reviewed Braciole

Aug 4, 2011 in Food Network Community Toolbox on

The problem with this recipe is that after browning it needs to braise in your Sunday sauce to get tender. My mom made these every sunday and the braciole, meatballs and sausage would cook in the sauce for a few hours, flavoring the sauce and getting tender. Forget the salt on the meat, parmasean will add plenty.Ann burell has a good recipe too, ...

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