Beef braciole is a classic Italian dish featuring thin slices of beef rolled around a flavorful stuffing, then simmered slowly in a rich tomato sauce until tender. Ina Garten’s Barefoot Contessa version elevates this comfort food with fresh herbs, garlic, and a savory breadcrumb filling, making it perfect for a hearty family dinner or special occasion. The slow braise ensures the meat is melt-in-your-mouth delicious, while the robust sauce complements every bite.
Ingredients
- 1 1/2 pounds top round beef, thinly sliced (about 1/4-inch thick)
- 1 cup Italian seasoned breadcrumbs
- 3/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 8 slices prosciutto
- 1 large egg, beaten
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 325°F (163°C).
- Lay the beef slices flat on a clean work surface. If needed, pound them gently with a meat mallet to ensure an even thinness of about 1/4 inch.
- In a medium bowl, mix the breadcrumbs, Parmesan cheese, parsley, garlic, oregano, red pepper flakes (if using), salt, and pepper.
- Drizzle 1 tablespoon of olive oil into the breadcrumb mixture to moisten it slightly, then stir in the beaten egg until combined.
- Place one slice of prosciutto on each beef slice. Spread a generous tablespoon of the breadcrumb mixture evenly over the prosciutto, leaving about a 1/2-inch border at the edges.
- Carefully roll each beef slice tightly, starting from one short end, and secure the roll with kitchen twine or toothpicks to hold the filling inside.
- In a large ovenproof skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef rolls on all sides, about 3 minutes per side, to develop a rich crust. Remove and set aside.
- In the same pan, add the chopped onion and sauté until translucent, about 5 minutes. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half, about 3 minutes.
- Add the crushed tomatoes and beef broth, stir to combine, and season with salt and pepper to taste.
- Return the beef rolls to the pan, nestling them into the sauce. Cover the pan with a lid or foil.
- Transfer the pan to the preheated oven and braise for 1 1/2 to 2 hours, turning the rolls occasionally, until the beef is very tender.
- Remove the twine or toothpicks before serving. Spoon sauce over the braciole and garnish with fresh basil if desired.
Tips
- Substitution for Beef: If top round is unavailable, flank steak or sirloin can be used, but be sure to slice thinly and pound evenly for best results.
- Breadcrumbs: Use fresh Italian seasoned breadcrumbs if possible. If you only have plain, add a pinch of dried Italian herbs and a bit of garlic powder for more flavor.
- Rolling Technique: Roll tightly but gently to avoid tearing the meat. Secure firmly with kitchen twine or toothpicks to keep the filling intact during cooking.
- Storage: Leftover braciole can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently in sauce to keep moist.
Serving Suggestions
Barefoot Contessa’s beef braciole pairs beautifully with creamy polenta, garlic mashed potatoes, or buttered egg noodles, which soak up the rich tomato sauce perfectly. A simple side of sautéed green beans or a crisp Caesar salad balances the meal. Don’t forget freshly grated Parmesan and a crusty Italian bread to mop up every last drop of sauce.
Variations
For a different flavor profile, try adding chopped sun-dried tomatoes or roasted red peppers to the breadcrumb filling. Some recipes include pine nuts or raisins for a sweet contrast. You can also swap the prosciutto for thin slices of pancetta or leave it out entirely to keep it simpler. For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne to the filling.
Storage and Reheating
Store leftover beef braciole in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, covered, in the sauce to prevent drying out, or warm in a 325°F (163°C) oven for 15-20 minutes until heated through. Avoid microwaving directly as it can dry out the meat.
Frequently Asked Questions
Can I use a different cut of beef for braciole?
Yes, flank steak, sirloin, or even skirt steak can work well if sliced thinly and pounded evenly. The key is to have thin, pliable slices that roll easily and braise tenderly.
Do I have to use prosciutto inside the roll?
Prosciutto adds a salty, savory note and helps keep the filling moist, but it’s not mandatory. You can omit it or substitute with pancetta or bacon if you prefer.
How do I know when the braciole is done?
The meat should be fork-tender and easy to pierce. After 1 1/2 to 2 hours of braising, the beef will soften and absorb the tomato sauce flavors. Avoid overcooking, which can dry the meat.
Can I prepare braciole ahead of time?
Absolutely. You can assemble the rolls and refrigerate them for up to 24 hours before cooking. The flavors often deepen when cooked the next day, making it ideal for entertaining.
What wine pairs well with beef braciole?
A medium-bodied red like Chianti, Sangiovese, or Barbera complements the tomato sauce and beef without overpowering the dish.
Is it possible to make this recipe in a slow cooker?
Yes, after browning the rolls and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours. This method yields tender meat but may result in a thinner sauce; you can reduce the sauce on the stovetop afterward if desired.
With Ina Garten’s Barefoot Contessa beef braciole, you get a perfect balance of rich flavors and tender texture that’s both impressive and comforting. Whether for a family dinner or a special occasion, this recipe is sure to become a favorite in your Italian repertoire.
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