Make sure to subscribe to our podcast: www.youtube.com/@sipandfeastpodcast. This week's episode #42 asks the question "What is the Best Way to Learn to Cook?". We also taste-test Trader Joe's snacks and spreads. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. P.S. - If you have watched this channel from early on, you might be wondering about the older beef braciole video? It had audio issues (sound coming out of one ear) and some other "beginner mistakes". It was time that I redid this classic. This recipe is fairly close, but I did streamline the stuffing and improved it a bit, which is what I always attempt to do with my cooking. Enjoy!

@obozomustgo5449

2 ай бұрын

I've noticed that you often do the exact same dishes that Chef JP does earlier in the day. Note that's not a bad thing. I just notice because I follow him, also.

@obozomustgo5449

2 ай бұрын

By the way, great tip on the Scalfani. It's not in stores where I go except for the Restaurant Depot where I buy it for about $7 for a #10 can. It's a great deal.

If you don't use a little liquid to rinse out every speck of tomato from those cans .. the ghost of your grandmother will haunt you forever. Also, if you're concerned about wine (the alcohol cooks off) you can always use any stock.

Also, James "stuffing his face for 5 minutes" is a pretty entertaining review in an of itself. Having fed a lot of kids, I think silence while inhaling the food is pretty much the best compliment a dish can get.

@peterpain6625

2 ай бұрын

I'll take that as a "it's not just grown-up food" ;)

@chenglee7277

2 ай бұрын

Reminds me of my sons lol. Gave me a good laugh.

@dgibson2314

2 ай бұрын

I was charmed by James happily scarfing down the delicious food. A happy kid eating his favorite food is always a winner , imo.

@mrpmrp226

14 күн бұрын

Not really. Men and children usually always love their own cooking. It's women who have a better ability to taste because they have more taste buds. About 35% of women (and only 15% of men) can call themselves “supertasters,” which means they identify flavors such as bitter, sweet, and sour more strongly than others.

I don’t think there’s anything cringe about your show. I love the way it’s a family affair and it’s plain to see that you guys enjoy each other. Oh, and the recipes are always mouth watering. You guys make me miss NY.

@connormorgan6137

2 ай бұрын

Wow who's calling our homie cringe, he's the best. Makes me wish I was Italian American lol

@susannefitzpatrick9955

2 ай бұрын

I love the way his shirt always matches his armchair! Cracks me up every time. Brilliant cook.

@ramencurry6672

2 ай бұрын

I used to live in the Philly area and had access to Italian food. Living in the south, it’s almost impossible to find unless if I go to a chain restaurant

@Gonefishing6572

Ай бұрын

Same here 😑

Your boy has a hell of a palate, picking out raisins and pine nuts. Can tell he was raised on good food. Good work, sir.

Never subscribed to a channel this fast. So wholesome that it’s a family affair. LOVE IT

We make braciole for Christmas dinner. We have an assembly line of visiting relatives putting them together. We usually make 50+ at a time. We call them our Italian tamales! 😉

@WriterSnider

25 күн бұрын

I love this!

I would use the wine to rinse the tomato cans, but that’s just the frugal grandmother in me talking. I love your videos. Very accessible for the home cook. You show us that Italian food doesn’t have to be hard.

@karetoev4999

2 ай бұрын

Yes. I was thinking, why isn't he rinsing out those cans? Lol

@adamyoung480

2 ай бұрын

Aloha. And yes, I agree. Frugality or not.

@mikegeha

2 ай бұрын

This is an all time comment. Nonna cooks!

@HiteTricks

2 ай бұрын

Thanks for the tip, I never would have thought about this

@colonelfustercluck486

2 ай бұрын

so if I'm caught with a tomato can full of wine, I just tell them I'm rinsing the can... ok

The "James test" is important. Many of us have finicky teens, and James' approval gives us an idea of how the dish will work for them. Your cooking is making him grow like a weed.

I just watched an old episode of Everyone Loves Raymond yesterday where Debra made Braciole and now here you are with the recipe. Yay!

@barbaraguss8799

2 ай бұрын

I immediately thought of that episode, too!

@janjr165

2 ай бұрын

😄🥰❤️

@nigelbalcarres585

2 ай бұрын

That episode was so funny. The throwing down of the fork after taste was priceless after Deborah nailed it

@suzannevega2289

2 ай бұрын

Lol, classic episode🤣

The chair wants its shirt back.

@potata75

Ай бұрын

😂😂😂😂

@benkneisley3001

24 күн бұрын

I dare anyone to find a funnier comment of KZread. I literally howled and rolled at this comment.

@natbarron

19 күн бұрын

😂

@sicilianotoronto

12 күн бұрын

Bwahahah

@jillnelly7382

6 күн бұрын

😂😂😂

I loved how the taste tester pushed his sleeves up before he dug in.

I just love your channel! No fluff, straightforward recipes, and a real family enjoying food and time spent together.

When you follow Chef Jean-Pierre and Sip and Feast... its a massive Braciole fest on your feed :)

@sestnastka

2 ай бұрын

indeed

@SipandFeast

2 ай бұрын

So funny and purely coincidence.

@jackierebbel4604

2 ай бұрын

Yes, my two favorites I look forward to every week!

@NipItInTheBud100

2 ай бұрын

I thought the same thing. 2 of my favorite chefs/cooks on KZread!! Can't wait to try both recipes!!

@MDeLorien

2 ай бұрын

Was looking for this comment 😂

I handed my husband your recipe and he made it tonight. It was beyond amazing. I think he watched your video twice. The meat was so tender and the sauce was absolutely gorgeous. We will enjoy leftovers tomorrow after I clean the kitchen. Much like yours, this is a family affair! And by the way, congratulations on your journey with your blog and KZread!

I will be making this next winter. I could watch your beautiful boy eat your food all day and enjoy it, he is so sweet. You both are raising him well. Thank you so much for sharing! xx

I've never seen braciole made like my great aunt made it. She was from Sicily and used pork belly. Talk about heart stopping. But bless her she lived to be a very active 90yrs. Old!

@forearthbelow

2 ай бұрын

@annette, do you mean insead of the beef? if yes, do you recall what she might have stuffed it with, please?

@dictare

2 ай бұрын

Yes! Pork braciole every Christmas stuffed with parsley cheese and pignoli.

"Anyone who uses the word cringe, I automatically don't worry about what they say" 😂😂😂 Your entrances are great btw 😊

@jslberto

2 ай бұрын

No they aren’t

@user-sf3tq7cz5t

2 ай бұрын

@@jslbertoTake a chill pill little berto!!

LOVED the comments of your taste tester. And James nailed the pine nuts and raisin ingredients spot on! I wouldn't mind watching him eat for 5 minutes. Isn't that one of the best parts of being a chef? Watching others enjoy your food? Absolutely LOVE your channel, your videos, your recipes, the teaching you do along with the recipes, your interplay with your expert camerawoman =) , everything. I learn so much about Italian cooking. My best friend's husband grew up on Long Island and I can't wait to share your channel with them. Thank you so much for everything you share with us.

@peterpain6625

2 ай бұрын

That kid is kinda spoiled with good food though i recon ;)

JIM!!! Your trick of using paper towel to soak up the fat sheen on top of the sauce is brilliant! I have been cooking more years than you (pretty sure - I'm an old fart) and I have never seen this done before. Thanks for teaching even an old dog new tricks.

@kathymalloy9686

12 күн бұрын

I know what a great idea! I use that trick for everything now!!

When I was growing up, my cousins came to visit from out of town. My mother made a recipe that called for raisins in the meatballs. My cousins have never recovered from the trauma, and still mention it every time they visit, 40 years later.

@cheflady9838

2 ай бұрын

That was my dad's favorite. I always made some meatballs with raisins just for him. Made the rest without.

@Fuglychick

Ай бұрын

I love raisins in Italian food. There’s a restaurant two hours away, that I gladly drive to for their cheese and raisin ravioli ❤

@cheflady9838

Ай бұрын

@@Fuglychick oh now that sounds yummy. What type of sauce do they serve with that?

1) I bought one is those meat “smasher” things after you recommended and I love it , 2) can’t believe you didn’t rinse out your tomato cans with your added water… bad boy! Lol

@adamyoung480

2 ай бұрын

Aloha. I would have rinsed it out with the vino.

@jacruick

2 ай бұрын

@@adamyoung480 Oh Adam ! I love you already !

One thing I love about you is that you humanize your recipes. Thank you! I am married to an Italian and you have taught me so many things! I am a personal chef who is always learning. Your cole slaw has changed my life! ❣️🍴👏🏼

My grandmother and mother used to put salami cubes and hard boiled eggs along with the breadcrumbs, then rolled it up. My grandmother is from Sicily.

I do not know how I never saw your channel before. I look at cooking videos all the time. Glad to have finally found you. Fra Diavolo was amazing!!!!

The walk through the door is iconic! 😂 I know the food is gonna be a banger

I'll have to try this recipe. Never had Beef Braciole. Good to see James. He's growing so fast! Awesome video!

@SipandFeast

2 ай бұрын

I hope you enjoy! Thank you!

@forearthbelow

2 ай бұрын

@Salmomlox, have you tried it yet? My mother, a farmers' daughter from Amalfi, did what I consider to be a less messy and easier to 'put together' recipe: forget the stuffing and put a slice of bacon, chopped garic and parsley with grated cheese [she used parmesan as I think more easy to find back then] with raisins for dad and none for me before rolling and tying. SCRUMPTIOUS in physical formmmmmmmmmmm, yumm!!!

@peterpain6625

2 ай бұрын

@@forearthbelow That's in another recipe i found. I love(!) bacon... Kinda torn now on which one to try ;)

@forearthbelow

2 ай бұрын

@@peterpain6625 Hey Peter, sorry I missed you comment yesterday. Personally speaking, I'm positive both versions will be awesome but, again personally, I think my mum's is easier and less messy to construct: buon apetito!!!

@peterpain6625

2 ай бұрын

@@forearthbelow Will try both for sure. Thanks again for sharing.

Great video, as usual! I want some of this NOW! Tip: Don’t waste the “side fond” from the side of the pot. That’s pure flavor. Put the lid on, off heat, and the steam will loosen the fond. Use the wooden spoon (or better yet, a rubber spatula) to loosen the fond and stir it into the sauce.

@josheelpranlal7219

2 ай бұрын

Best youtube comment tip ever!

@John_Redcorn_

2 ай бұрын

Exactly. I do the very same when I make Chile Colorado. I just baste the side of the pot with the sauce and it comes right off. And I also NEVER skim off any of that delicious fat.

Young man is all "y'all need to hush so I can eat". That's better than applause right there

Frying the tomato paste is key to a very rich, flavorful sauce. I love that you added pignoli and I think you’ve convinced me to try adding raisins next time. ☺️

That bit about being careful when deglazing burnt bits was fantastic and a great reminder.

definitely appreciate you talkin about not burning the fond, removing the fat, etc. those little details are helpful!

My absolute favorite meat found in an 'appropriato' Sunday Sauce. (For me, "an 'appropriato' Sunday Sauce" has braciole, meatballs, sausages, and pork, e.g., those "country style" pork ribs work great for the pork in the sauce.) 🙂

I love your videos! Especially how you make anyone feel it's okay to make "mistakes" - there's always a way to adjust. Thank you and your family for sharing your passion of cooking and teaching. You all make me smile each time and I can't wait to try this recipe!

I am hungry now.. It seems like onion, garlic, paste, olive oil and tomatoes are like the basis for sauce. Where you go from there is up to you. I can personally attest, that when you fry up the paste with those onions and garlic, the whole house smells amazing!

I'm another who only knew this from the Raymond episode. This looks like umami heaven. I hate that I didn't eat this before I gave up meat! The yummy-looking dishes on your channel are why so many people say "I could NEVER!" It's my first time watching one of your vids, but not the last.

You and Brian Langerstrom are my go to channels!

I made this recipe tonight for my family and it was just nothing short of phenomenal. Now I have to say that I used my own Sunday sauce recipe, but I did the beef rolls exactly as they are in the recipe. I just can’t wait to make it again. It was hands down one of the best Italian meals I’ve ever eaten or made. Thank you so much for the channel and your work and your awesome recipes.

I grew up in NY and you pronounce "brazhole" exactly the way my Italian-American neighbors did lol. And this is a wonderful recipe, reminds me of my childhood going to my best friend's house and his mom, who was born in Italy, used to make this for us.

Great to see how you do yours. I think its important to note that many (if not most) Itialian-American families have different takes on this. The paste in my mother's family recipe uses a mixture of pork fatback, garlic and parsley. My great uncle Mike used chopped hard boiled egg in his because my great aunt came from a Sicilian family. The point being, there's no one way to do it. My mother liked to throw in a pork chop, or a link of Italian sausage, or even a chicken thigh. Keep up the good work - I use a lot of your recipes - there's nothing like New York/New Jersey Italian American food - it should be its own cuisine!

Fell in love with this 25 years ago in Chicago. Thank you! Subscribed

OMG!!! That braciole looks killer!!! Love a thick sauce!!!

I have such a mixed heritage I can claim them all. Today I must be Italian because that makes my mouth water!!! My mom used to make something similar but dumbed down to our midwest taste buds. It was round steak with Stove Top rolled inside and put in regular beef gravy to finish. Served with mashed potatoes. I've been cheated!!!!

@dgibson2314

2 ай бұрын

Yours sounds good to me.

Loved the son dad joke. Great to have the children rate the food. Basically eating the food with passion. Great video❤

Successful day in your household! Two 10’s!!

This is the second time I’ve made this recipe in two weeks- it’s my new favorite! I absolutely love this recipe and appreciate your style of teaching. I’m excited to try more of your recipes! This is definitely a bit more labor intensive than my usual cooking, but so worth it!

Great job Jim. That sauce is amazing. That oil on the top was the olive oil...the round steak has basically no fat. When I make sauce its the same issue even with lean meat. I use just 1 or 2 tablespoons of olive oil for the sauce. The meat goes on paper towels before adding to the sauce. This eliminates too much oil. I will try the raisins in the braciole. I make them like my grandma did. Ham or prosciutto, genoa salami, pecorino, fresh parsely S&P, pine nuts and sliced hardboiled egg and minced garlic. Im glad to see you and the family are doing well.

Thanks! Love your family! This is by far one of my favorite yt cooking channels!

@SipandFeast

2 ай бұрын

Thanks! Really appreciate it.

I also have used currants, and they work beautifully also! This is at the top of my 'fav' list! You made my day,-Again!! Thanks guys!

I have always wanted to cook this. The time has come.

You’re spot on! My mom taught me to use raisins! Makes the meat tender and sweet .. oh so yummy! 😋 🔥🙏🏻🙋🏼‍♀️

He says, "Gaulic" like Lionel Barrymore in _It's A Wonderful Life_ "And you, George Baily, the smartest one of the bunch, playing nursemaid to a lotta gaulic eatahs." Classic movie. One of the best ever!

When James goes off to college I want his taste testing job!!!!

This is my new favourite channel. I play these videos while I’m in the kitchen cooking for my sweet Italian husband

Mmmmmught be making this for an Easter feast.

This video is a real masterpiece! The beef braciole recipe looks absolutely divine. It's comforting to see such a classic and delicious dish being prepared with so much love and care. Congratulations on sharing this incredible recipe with us! ❤❤

I love your cooking style, being Italian too. I love your show. All your dishes look amazing ☺

Excellent demo!!!! 👍 This is pretty much exactly as my Nonna taught my Mom and my mother taught us and the leftovers make an excellent marenda (snack).

You just got yourself a new subscriber. My Italian grandparents made beef braciole when I was young. That's the last time I had it. Oh how I miss my family. But, I am looking forward to seeing what else you make on your channel. ❤

Well, I guess I am just going to have to make this dish. I mean the taster gave it a 10 already!

As an alternative to grating garlic try this: Smash a clove with the side of your chef's knife and then chop it up. Do the same with the other cloves and gather the chopped garlic into a little pile. Add some course salt and press the mixture with the side of your knife and slide it, pressing and sliding several times in order to grind the garlic into a paste. It's quick, easy, and doesn't dirty an additional utensil. Plus, unlike grating, it uses all the garlic with no risk to your finger tips. Compensate by using a bit less salt elsewhere in the recipe. If you like to protect your wooden cutting board with plastic when you pound meat, wipe it first with a damp cloth or even your wet hand. Then the bottom piece of cling wrap will stick to the board and not move around or wrinkle up.

I absolutely love your cooking style and recipes. You made something several months ago and highly recommended Sclafani crushed tomatoes. I found some in a Walmart Supercenter, and I can't praise it and you enough. What a difference. THANK YOU FOR EVERYTHING.

Wonderful to see how delighted papa is when son gives his approval… ❤️ btw: I agree…rarely put sugar in a recipe when using tomatoes 👍🏼

Love this channel. Wonderful presentation and terrific recipes.

I'm Sicilian and your making me hungry

Love this channel! My grandma used to make braciole stuffed with small diced ham and hard boiled eggs, and cooked in a sauce with sherry wine and it is my favorite meal of all time. This looks delicious too :)

@NipItInTheBud100

2 ай бұрын

I have never made Braciole, but I want to! They all look so good! I don't know which recipe to try first...LOL

@gregorytomasulo4313

2 ай бұрын

Pick any one, you cannot go wrong! @@NipItInTheBud100

This dish looks absolutely delicious. I love multi step recipes like this because there are layers of flavor packed into each bite.

Great comfort food. Masterfully done! A TEN!!!

MY FAVORITE ITALIAN DISH! Sidebar: I cannot stand the texture of cooked raisins! Raisins, straight - up, from the package, I love them! Oatmeal-raisin cookies . . . nope. However, I find that if the raisins are minced, I love it! AND - the "Everybody Loves Raymond:" version - which substitutes currants, is the BOMB!

I made this today. Because I like you, and I needed a Braciole tutorial. On the last hour now. Will advise.

When I was a teenager, working in an Italian/American restaurant, we had Braciole on the menu. We would laugh at how many "non-Italians" would order the BROCCOLI and expected a green vegetable to be served to them. Eventually the menu description was changed to describe the dish accurately. Side note, the restaurant added "shells with broccoli" because people kept requesting it.

My mom made hers a bit different from every other version that I have seen so far. She generally made them when preparing our “Sunday” sauce. Her filling consisted of seasoned bread crumbs, egg, grated parmesan, fresh parsley and other seasonings. It was not heated, but hand mixed in a bowl. After stuffing and tying up the braciole she would pan sear it. They would then go in the massive sauce pot with all the other goodies (meatballs, fried pepperoni, seared pot roast, hot and sweat fried whole sausages). My parents would work on this all day. The leftover sauce would be put in containers and frozen to last until the next batch. Those Sunday family dinners were the best - fresh sauce, pasta, fresh out the oven Italian bread, and somehow the meat platter always was placed in front of me. I was in heaven. The house smelled better than on Thanksgiving.

Hi James. Good to see you. Thanks for the recommendation- I'll give this dish a try!

I love to watch him eat😀 it looks awesome. Can’t wait to try the recipe. Thanks.

To make fillets easier, use two small cutting boards and make a beef/board sandwich. Then press down on top board and then use the knife to slice. If you’re careful, you can make an even cut, you can repeat again if your slices aren’t thin enough. Then pound out. Works for cutting grapes in half as well, just pluck off vine and sand which and then slice between the boards. Make sure you use either smaller boards or a knife long enough to cut all the way across the boards

The raisins make the dish. The slight sweetness helps counteract the acid in the tomato sauce with the pignoli nut it gives a savory dish a sweet flair that works well.

I like the way you cook a meal. Simple, direct and looks absolutely delicious. Thank you!

Looks really good, I can’t wait to make this. I have used other recipes from your videos like the Sunday sauce and my wife and mother in law have loved them. Thank you for your videos, you have helped me learn to cook better Italian cuisine.

I think that you are one of the best chefs!Love watching yours videos Never make a braciole before because I thought that was difficult recipes Thanks to yours great video, l am going to try it tomorrow. Thank you ❤

Great video! Seriously, thanks for demystifying and making cooking accessible.

Probably your best video. Thanks.

I find it neat that after watching you for so long... I've watched your kids grow. I've been off the grid for awhile. Im back. Your son looks so grown lol. This meal is going on the menu next week! Thanks for sharing bud

Exceptional Tutorial! Thank you for your culinary expertise.

I love the way you’re going with your videos. Really enjoying the recipes!!

It's been awhile, but getting back into some of my family's classic recipes, like braciole. Thanks for the refresher! Two 10's! Congrats! Nothing cringe about your channel, just the joy of turning food into love. 👍🏼

Loved the content. Parents from Italy so you helped me relive my youth. I'll be back. Thanks. Pietro ❤

The presentation of these videos have always been good, but have been getting better and better. Cheers!

We just made this tonight and it was awesome. Raisins included. I also added some prosciutto and fresh spinach when I rolled them up. Made enough for another meal later this month and saved the sauce and will add meatballs and Italian sausage for our Sunday Gravy dinner. Thanks for the inspiration and keep the recipes coming

You really are such a good teacher I learn something in every video thank you! Looks amazing

Omg I've had this at my Sicilian friends home...was divine with the sultanas.

I’ve been wanting to try making Braciole and I want to thank you for this video. I can’t wait to make this. Oh and by the way, your son is adorable! I can tell you’re a great family. Now I’m off to find your shrimp and orzo dish. Thanks again!

If you can't use alcohol, substitute no sugar added grape juice for red wine & it adds nearly the same taste after cooking it down.

This looks awesome. I'll definitely be trying this one. Thanks Jim, and happy St. Patrick's Day!

I can’t wait till he hits a million subscribers, he’s a great YT cook channel

As a father of teenagers, i learned that when they say some food is "good" it's actually the highest form of compliment 😅

I can't wait to try this, thank you

Lovely, thank you so much!

Wow, now i'm hungry...😋😋 Thanks for this great recipe! 👌👌

I see others beat me to it. Chef JP and James both put out braciole recipes within an hour of each other.

That looks SO GOOD. I gotta make this or something like it before the weather warms up again.