Barefoot Contessa Beef Braciole Recipe

This Barefoot Contessa Beef Braciole Recipe is a tender and flavorful dish, which uses flank steak and tomato sauce. It’s a classic comfort food recipe, perfect for family dinners or special occasions, ready in about 2 hours and 20 minutes.

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Barefoot Contessa Beef Braciole Recipe Ingredients

• 1.5 pounds flank steak, pounded to ¼-inch thickness
• 1 cup breadcrumbs (fresh or panko)
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• ¼ cup fresh parsley, finely chopped
• 1 large egg
• 4 tablespoons olive oil, divided (2 tbsp for filling, 2 tbsp for searing)
• 3 cups tomato sauce (homemade or store-bought)
• ½ cup red wine (Chianti or Merlot recommended)
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper (plus more to taste)

How To Make Barefoot Contessa Beef Braciole Recipe

1. Prep the flank steak: Lay the steak flat on a cutting board, pound to an even thickness, and season with salt and pepper.
2. Mix the filling: Combine breadcrumbs, Parmesan, garlic, parsley, egg, and olive oil in a bowl until moist and well combined.
3. Roll and secure the beef: Spread the filling over the steak, roll it tightly, and tie with kitchen twine at intervals.
4. Brown the rolls: Heat olive oil in a skillet over medium-high heat and sear the rolls on all sides until golden brown. Remove and set aside.
5. Deglaze and start the sauce: Pour red wine into the skillet to deglaze, then stir in tomato sauce and bring to a simmer.
6. Simmer until tender: Return beef rolls to the pan, cover, and cook on low heat for 1.5–2 hours, turning occasionally, until tender.
7. Slice and serve: Remove twine, slice into pinwheels, and serve with sauce over pasta or with crusty bread.

Recipe Tips

• How to keep the rolls from unwrapping: Tie the braciole tightly with kitchen twine, spacing knots every 2 inches.
• Can I make this ahead of time? Yes, assemble the rolls and refrigerate up to 24 hours before cooking.
• Best wine for braciole sauce: A dry red wine like Chianti or Merlot adds great depth.
• How to make it extra tender: Cook on low heat for the full 2 hours; slow cooking breaks down the beef fibers.
• Can I bake instead of simmering? Yes, cover with foil and bake at 325°F for 2 hours in a Dutch oven.

What To Serve With Beef Braciole

This hearty Italian dish pairs well with classic sides:

• Buttered spaghetti or tagliatelle
• Garlic mashed potatoes
• Roasted broccoli or green beans
• Crusty Italian bread
• A simple Caesar salad

How To Store Beef Braciole

Refrigerate: Place leftovers in an airtight container and refrigerate for up to 3 days.

Freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Beef Braciole Nutrition Facts

• Calories: ~420 per serving
• Protein: 35g
• Fat: 22g
• Carbohydrates: 14g
• Fiber: 2g
• Sugar: 3g
• Sodium: 780mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different cut of beef for braciole?
Yes, top round or skirt steak also works well if pounded thin.

How do I prevent the filling from falling out?
Roll the steak tightly and leave a border when spreading the filling to avoid overflow.

Can I make this without wine?
Yes, substitute beef broth for the wine for a non-alcoholic version.

Why is my braciole tough?
It likely wasn’t cooked long enough; extend the simmering time until fork-tender.

Try More Recipes:

• Ina Garten Shrimp Risotto Recipe
• Ina Garten Lemon Shrimp Pasta Recipe
• Ina Garten Pastitsio Recipe