Beef Braciole, by Barefoot Contessa, is an authentic Italian-American dish that will wow your guests. Tender and savory beef is rolled around a stuffing of cheese, breadcrumbs, and aromatic herbs before being simmered in a thick tomato sauce. This recipe is sure to impress everyone at your next intimate family meal or festive celebration.
Learn the ins and outs of this classic dish, from its origins to its key components, and pick up some helpful hints along the way for whipping up the greatest Beef Braciole ever.
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💓 Why You’ll Love This Barefoot Contessa Beef Braciole
- Beef braciole, a classic Italian meal made famous by the Barefoot Contessa, is brimming with rich and delicious aromas.
- Braciole is a show-stopping meal because of its impressive presentation. The stuffed beef slices look beautiful when displayed as a centerpiece on the table.
- While most versions of beef braciole call for a tomato-based sauce, this recipe from the Barefoot Contessa leaves room for interpretation in both the sauce and the stuffing.
- This dish is the epitome of homey goodness and is wonderful for a quiet night in or a big celebration with family and friends.
- Braciole is a terrific alternative for hectic weeknights or entertaining because it can be prepared in advance and stored in the refrigerator or freezer until ready to cook.
What Is Barefoot Contessa Beef Braciole Recipe?
Flank steak, breadcrumbs, parmesan cheese, garlic, and herbs are twisted into a tight spiral and simmered in a rich tomato sauce for the Barefoot Contessa’s Beef Braciole. First, the beef is pounded thin, and then it is seasoned with a combination of breadcrumbs, grated parmesan cheese, garlic, parsley, and other herbs.
The beef is then rolled up firmly and fastened with toothpicks or kitchen thread. Braised in a tomato sauce with onions, garlic, and red wine, the beef rolls are first fried in a hot skillet. The end result is a beef dish that is soft and full of flavor, ideal for a special occasion or a night in with the family.
What Kind Of Beef Should I Use For Braciole?
Although flank steak is not required, it is typically used when preparing braciole. You can also use chuck steak, bottom round, or the top round.
Flank steak is a lean cut of beef that is commonly prepared by having it pounded thin and then stuffed with a mixture of breadcrumbs, Parmesan cheese, garlic, and parsley. For consistent cooking and tender results, pound the meat to an even thickness.
- Snake River Farms: https://www.snakeriverfarms.com/beef/flank-steak.html
- Porter Road: https://porterroad.com/products/flank-steak
Look for a bright red, well-marbled cut when selecting flank steak. It should be clear of brown patches and discolouration and feel firm to the touch.
- 2 pounds flank steak
- Kosher salt and freshly ground black pepper
- 1 cup freshly grated Pecorino Romano cheese
- 1 cup fresh breadcrumbs
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped garlic (8 to 10 cloves)
- 1/2 cup dry white wine
- 2 cups homemade marinara sauce or good-quality store-bought
- Kitchen twine
What Cut Of Beef Is Beef Braciole?
A thin cut of beef, like flank steak or top round, is used to make beef braciole, a classic Italian dish. After being pounded thin, the beef is stuffed with breadcrumbs, cheese, and herbs before being rolled up and braised in a savory tomato sauce. The filling can penetrate the beef easily and evenly with the thin cut, making for a flavorful and tender final product.
- Preheat the oven to 350 degrees F.
- Lay the flank steak out on a cutting board with the grain running parallel to you. Season the steak generously with salt and pepper.
- In a medium bowl, combine the Pecorino Romano cheese, breadcrumbs, parsley, oregano, and garlic.
- Evenly sprinkle the breadcrumb mixture over the steak, leaving a 1-inch border on all sides.
- Starting at the end closest to you, tightly roll up the steak like a jelly roll. Tie the roll with kitchen twine in 4 or 5 places to hold it together.
- In a large, ovenproof Dutch oven or baking dish, heat the olive oil over medium heat.
- Add the beef roll and cook for 2 to 3 minutes on each side until browned all over. Add the white wine and cook for 2 minutes to deglaze the pan.
- Pour the marinara sauce over the beef, cover the pot, and bake in the oven for 1 1/2 hours, or until the meat is tender and cooked through.
- Let the beef rest for 10 minutes before slicing it into 1/2-inch-thick slices. Serve with the marinara sauce spooned over the top. Enjoy!
How Long To bake Beef Braciole?
Here’s a table with different cooking times for Beef Braciole based on the cooking method and thickness of the meat:
|Cooking Method||Thickness||Cooking Time|
|Oven||1 inch||45-60 minutes|
|Oven||2 inches||1.5-2 hours|
|Stovetop||1 inch||45-60 minutes|
|Slow Cooker||1 inch||6-8 hours|
Note: The cooking times are approximate and may vary depending on the individual recipe, oven temperature, and other factors. It’s important to use a meat thermometer to ensure that the internal temperature of the beef reaches 145°F for medium-rare or 160°F for medium.
Here are some recipe tips for Barefoot Contessa Beef Braciole:
🍴 What To Serve With Beef Braciole?
Beef braciole is a robust main course that can be served with a wide range of accompaniments. Many possibilities are listed below:
- Garlic Bread: To sop up all that delicious tomato sauce, nothing beats a nice, crusty loaf of garlic bread.
- Salad: A crisp, cool salad is a great complement to the hearty beef braciole. Think of a basic arugula salad dressed with a little lemon juice and olive oil.
- Pasta: For a traditional Italian lunch, serve the beef braciole atop a bed of prepared pasta, like spaghetti or rigatoni.
- Mashed Potatoes: Creamy, buttery mashed potatoes are a classic side dish for beef recipes, and they pair especially well with beef braciole.
- Green Beans: either blanched or roasted, make a crisp and refreshing side dish that pairs well with the beef braciole’s heartiness.
🥶 How To Store Leftovers
- In The Fridge: Beef braciole that has been refrigerated in an airtight container will keep for three to four days. The braciole will stay moist for longer if it is sliced and stored in the sauce.
- In The Freezer: The leftover beef braciole can be stored for a longer period of time if it is frozen. Store the sliced braciole in an airtight container or in the refrigerator in plastic wrap followed by aluminum foil. They’ll keep for around two to three months in the freezer. Braciole can be reheated from the freezer by first defrosting it in the fridge overnight, and then cooking it again in the oven or on the stove.
How To Make Beef Braciole In Advance?
Because its flavor improves with resting, beef braciole is a fantastic recipe to prepare ahead of time. To prepare beef braciole ahead of time, follow these steps:
- Prepare the beef braciole as directed and let it cool to room temperature before serving.
- Wrap the beef braciole with plastic wrap or aluminum foil once it has cooled down.
- Wrap the beef braciole in plastic wrap and place it in an airtight container or freezer bag.
- Beef braciole can be kept for 2 days in the fridge and 3 months in the freezer.
- Beef braciole should be brought to room temperature for at least 30 minutes before reheating from the fridge or freezer.
- Turn on the oven and set the temperature to 350 degrees Fahrenheit (175 degrees Celsius).
- Take the beef braciole out of the packaging and place it in an oven-safe dish without the plastic wrap or foil.
- To heat the beef braciole, enclose the dish with aluminum foil and bake it for 25 to 30 minutes.
- To achieve a browned and crispy beef braciole, remove the aluminum foil and bake for an additional 10 to 15 minutes.
- Remove the beef braciole from the oven once it has reached the desired temperature and allow it to rest for a few minutes before slicing and serving.
🌡️ How To Reheat Leftovers
Several suggestions for re-heating leftover Beef Braciole:
- Oven: Set the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Cooked beef braciole can be reheated in the oven by placing it on a dish and covering it with aluminum foil. Keep in the oven for another 5-10 minutes if the temperature is still too low.
- Stovetop: The leftover beef braciole can be re-heated in a pan over medium-high heat by slicing it into small pieces. To avoid the meat from drying out, add some olive oil, beef broth, or marinara sauce.
- Microwave: Reheating beef braciole in the microwave is a quick and easy option when time is of the essence. Cover the slices with a damp paper towel and place them on a microwave-safe dish. Warm it in the microwave in 30-second increments on high until it’s hot.
- Slow cooker: Reheating leftover beef braciole in a slow cooker is another option. Cover the slices with beef broth or marinara sauce and place them in a slow cooker. Cook, covered, on low for two to three hours, or until the meat is warm.
If you have any leftover beef braciole, remember to keep it properly in the refrigerator or freezer until you’re ready to reheat it.
When To Know When Beef Braciole Is Done?
The thickness of the beef slices and the cooking method will determine the total cooking time for beef braciole. The beef should be cooked to an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare, 160 degrees Fahrenheit (71 degrees Celsius) for medium, and 170 degrees Fahrenheit (77 degrees Celsius) for well-done. To guarantee the beef is cooked to your liking, use a meat thermometer to determine the internal temperature. And when it’s done, the beef should fall apart when poked with a fork.
Do You Cover Beef Braciole While Baking?
The beef braciole should be covered with foil while baking. This keeps the meal from drying out, which is especially important if you’re using beef. The foil also aids in keeping the filling contained within the beef roll as it bakes.
What Is The Difference Between Spiedini And Braciole?
Similar to the Italian delicacy spiedini, the dish braciole consists of thinly sliced beef folded with fillings. Braciole is thinly sliced beef loaded with cheese, herbs, and other toppings, rolled up, and cooked in a tomato-based sauce, while spiedini is beef that has been breaded and grilled on skewers. Also, spiedini is typically served as the main dish, whereas braciole is more commonly served as an appetizer or side dish.
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Barefoot Contessa Beef Braciole Nutrition Fact
Amount Per Serving
- Calories 570
- Total Fat 24g
- Saturated Fat 8g
- Cholesterol 163mg
- Sodium 827mg
- Potassium 123mg
- Total Carbohydrate 0.4g
- Dietary Fiber 0g
- Sugars 1g
- Protein 15g
- Vitamin A 584%
- Vitamin C 9%
- Calcium 275%
- Iron 6%