Braciole

Total Time:
2 hr 10 min
Prep:
25 min
Cook:
1 hr 45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup dried Italian-style bread crumbs
  • 1 garlic clove, minced
  • 2/3 cup grated Pecorino Romano
  • 1/3 cup grated provolone
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 (1 1/2-pound) flank steak
  • 1 cup dry white wine
  • 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
  • Simple Tomato Sauce:
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 2 (32-ounce) cans crushed tomatoes
  • 4 to 6 basil leaves
  • 2 dried bay leaves
  • Sea salt and freshly ground black pepper
  • 4 tablespoons unsalted butter, optional
  • In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
  • Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
  • Yield: 6 cups
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 10 minutes
Directions

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Preheat the oven to 350 degrees F.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.


CATEGORIES:
View All

Pairs Well With
Sangiovese

Bright, fruity Italian red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 321
I made this for Christmas lunch and it was a big hit! I added some roasted red peppers to the stuffing, served it on cous cous, and added a splash of sriracha to my plate which kicked it up a notch. Butterfly the flank steak and rolling will be much easier. item not reviewed by moderator and published
Delicious! The only thing I changed was that I added hard boiled egg slices and onions to the filling. That seems to be a common Sicilian addition. item not reviewed by moderator and published
Loved the recipe and very easy to make. Since I had other things cooking in the oven, I put in a slow cooker for 4-5 hours and it was perfect. item not reviewed by moderator and published
This was a fantastic main course although I made some slight adjustments. For the stuffing I added 2 fresh sage leaves and a small bunch of fresh parsley which gave great aromatics. For the tomato sauce I used our favorite Cabernet Parm Marinera from Sigona's Farmers Market (all natural too!). I also make a creamy mash potato and a sage butter Brussel Sprout. Its my husbands favorite dinner so far. Thanks Giada. item not reviewed by moderator and published
My Mom's recipe was from the Calabria area of Italy. It was much simpler than the one above. We would get the braciole meat from the butcher and use a mallet on the meat to tenderize before hand. She would use fresh pressed garlic, basil, parsley, romano cheese, crushed red pepper, Pine nuts and sometimes raisins. We would roll it and secure it with string. This would go into a pan with olive oil and garlic to Brown the meat and then she would put it into the Marinara with polpettone or with short ribs to make them very tender. I will try this recipe since I love Giada's cooking show. She makes the Best! item not reviewed by moderator and published
This was the first time I've made this and I must say it was a huge hit with my family. I know that flank steak is a tough piece of meat so I used some tenderizer prior to adding the filling and it came out perfect! My daughter is bugging me to make this again. I also doubled the recipe and made 2, used my vacuum packing machine to freeze the second one. You'd never know that it was frozen for 2 months when we ate it. Can't wait to make it again. item not reviewed by moderator and published
I loved this recipe, but like others I thought the meat was tougher than I would like. But the flavor was A+. I will surely make this again, only this time I will pound the meat and butterfly it before stuffing it. I used jarred Barilla Garlic Basil Marinara and fine, pre-shredded Italian cheese blend. The prep time was very quick, which is a good thing. Thanks Giada!! item not reviewed by moderator and published
I have made a similar version for many years but after browning I finish it in my crock pot! About 4-5 hours on high is enough time because it is already warm. I also add about 1/2 lb. of ground Italian sausage to the filling. item not reviewed by moderator and published
This if the first time I have ever posted a review on a recipe. This was absolutely delicious, and received rave reviews from the family dinner as well. I made the recipe just as stated, but since I had our Christmas church service about when I would have put it in the oven (and because I wanted to make sure the flank steak was good and tender) I cooked it in my nesco electric roaster at 300 degrees for the first hour, and then at 250 for three more hours. item not reviewed by moderator and published
My paternal Grandparents came over from Italy at the turn of the last century. Nonna never wrote anything down, so no recipes. Nobody left that remembers them. Most I've committed to memory. But I could never get the Braciole recipe written down. Now, what my grandmother made was similar to this but not cooked in sauce. But this is the closest I've seen. Making it for Christmas Eve this year. I haven't tried this yet. I do have a tip for you all. I see a few people said the steak was tough. You need to pound it with a meat mallet. I know she doesn't have that in the instructions. But we always pounded the meat before filling and rolling. item not reviewed by moderator and published
The taste was great, but the steak was as tough as leather....could not enjoy it because it was so tough.....this is a very tough cut of meat....would marinating it overnight help? item not reviewed by moderator and published
This was really easy, looked great and tasted YUMMY! I used two jars of marinara sauce and added roasted veggies - carrots, celery, garlic and tomatoes, which I placed in the food processor until smooth (except the tomatoes, which I left whole. I made the stuffing as per the recipe but before spreading the stuffing on the steak, I rubbed about 2TB of pesto in. Placed everything in the crock pot for 4 hours. Came out very tender and tasty. Served it over orzo. Big Hit. item not reviewed by moderator and published
I cant belive i actually successfully made this! I read the reviews and decided to pound the meat first. That worked well. The flank steak wasnt tough AT ALL. the flavors were delicious. i think i overstuffed it cause it didnt roll as well. Also, it was difficult to get the twine off. Id still call this a success. You should give it a try. item not reviewed by moderator and published
this has become our traditional Christmas Day family lunch/dinner. Everyone loves it and it's fun to put together. My husband and I both get into the act. It's a delicious meal. item not reviewed by moderator and published
Absolutely amazing! I used flat iron steak instead of flank as it is a little more tender cut, and I still butterflies it, what made it into a beautiful, nice, thin and easy to roll up braciole. Kept every step of the recipe unchanged, except for cheese; I used good parmesan only, simply because it was the only one I had on hand. Again, Gilda delivered with yet another stunning, mouthwatering dish! item not reviewed by moderator and published
Totally Awesome! I Kicked It Up with 8 ounces of sun dried tomatoes and a 1/2 lb. of bacon cut into 1/2" pieces in the filling, and used the oil from the tomatoes for the binder in the filling. Also added basil to the filling to compliment the sun dried tomatoes. Use San Marzano tomatoes for the sauce and 1/2 cup sweet red wine to cut the acid. Also a tablespoon of sugar. Also used thinly sliced cube steak the meat market cuts from sirloin roast, that make perfect individual portion size pillows of LOVE! Only had to roast at 250 degrees for about 1-1/2 hours and you can cut meat with your fork! Glad I made six so there's leftovers for tonight. Giada Rocks!! item not reviewed by moderator and published
This was one of the best recipes I've tried in a while. I didn't have the Romano or Provolone so substituted Parmesan and Fontina and used a jar of Classico Tomato and Basil sauce and it was still delicious. R/M LOVED it. I will definitely be making this again. It is going into my favorite recipes cookbook. Super Yummy! Also, I pounded my flank steak until it was thin. item not reviewed by moderator and published
I think it was very delicious. I made it for my parents and they flipped out of how tasty it was. However I did a little tweaking to it. Instead of putting in the marinara sauce I put in a chipotle sauce. I wanted to make a simple Italian dish and turn it into a Mexican-Italian infusion. My parents and I are still talking about it right now. item not reviewed by moderator and published
This is amazing! My family cannot stop talking about how good it is. It is our new favorite. My children beg me to make it all the time now. I had to cook it longer than what it says to get the meat tender enough though. I used my own marinara and the flavor was really enhanced by the meat during cooking. This one's a keeper for sure! item not reviewed by moderator and published
The flavors here are superb but I'm not a big fan of using flank steak for it. The meat is just too thick to roll easily and the stuffing all fell out. Plus, my family thought it could be more tender. When I made the same recipe with thinly sliced round steak (sold at Safeway here in CA it was much better. I will definitely make it again. item not reviewed by moderator and published
This meal is like no flank steak I've ever tasted! YUM! I made it for Sunday dinner and we all loved it. My store sold a combination of provolone and mozzarella, so that's what I used, which was great. The only other thing I did (or didn't do! was to skip the salt and pepper on the rolled up braciloa, so in other words, I used half of what Giada calls for overall. We watch our salt and we didn't even miss it. This woman is amazing!! Lucky my husband didn't meet her before he met me! item not reviewed by moderator and published
This was great. I'll be making it fairly often now. Just be sure to cook it the full time to get it tender. item not reviewed by moderator and published
This was heavenly. I LOVED the marinara, and having read everyone's comments, I went ahead and butterflied the steak to make a couple thinner rolls instead of one thick one. The steak still took about half an hour longer than the recipe said in order to be tender, but it got there. The flavors were really terrific. Thanks, Giada! item not reviewed by moderator and published
This was really tasty! Not as tender as we would have liked, but the flavor of the dish was great. We noticed we didn't have twine when it came to rolling the meat and securing it, so we had to improvise. We had long toothpicks on hand so we used those. The marinara was excellent and the dish itself was even better the next day after the flavors came together. Worth making. item not reviewed by moderator and published
While the flavor of this dish was good, the meat was tough even after cooking a full two hours. The next time I would use a tenderized round steak or even just a round steak. Also make sure you pound the meat uniformly thin. I would cook it at a lower temperature (300 degrees for at least two hours or even 2-1/2 hours. I added toasted pine nuts and chopped Greek olives to the filling. The sauce was good; not great. If you have another favorite sauce, I would use that instead. item not reviewed by moderator and published
I had wonderful success with this recipe Christmas Eve! I don't even know how to pronounce braciole and it was wonderful. I used my own garden produce and fresh cheese with a good quality white wine and it was fabulous. item not reviewed by moderator and published
Sorry but I don't agree with the high ratings this recipe had been given. As a fairly advanced skilled home cook I figure I don't have to follow the adage of never trying a new recipe on guests or special occasions.... my mistake! I chose this dish for Christmas dinner and it was a great disappointment. It should be noted that I always follow a recipe exactly before putting my own son on it. By the time I finished the"simple sauce" I knew I was in trouble! It had absolutely no layers of flavor and was for all purposes was as tasteless of a tomato sauce as I've ever had. Even after adding an assortment of ingredients (making it no longer a "simple sauce! It was niwhere near interesting enough to be the basis for the meat but I hoped the braciole would help pick it up. It didn't and there's nothing more to say than continue searching the database for a didn't dish ! item not reviewed by moderator and published
I thought this recipe was very good but I'm giving it an excellent since my family could not stop raving about it. Christmas Eve is at my house and I love to have a variety of food. My sister also happened to be moving out of state in a few days so I wanted to make this one extra special. I made this Braciole and wish I made more. It was the biggest hit out of all the other dishes. I am Italian and had a sampling of the fish dishes, but this won them over. Wow, couldn't be any easier. Thanks Giada! item not reviewed by moderator and published
Giada does it again! This recipe is easy and simple to make, and it is DELICIOUS!!! I didn't have pecorino romano, so I substitued with parmasean. I also used red wine instead of white, but even with the tweaks, it was a home run. item not reviewed by moderator and published
The taste was great. I added some spinach, sun dried tomatoes and mushrooms to the filling. I would definitely make the sauce again. I followed the cooking instructions exactly, but the meat was tough. I'm thinking of trying this again, but maybe cooking it in a crockpot after browning it. item not reviewed by moderator and published
So sad. I read all the reviews and it sounded so nice and easy! I made it for Christmas eve and it didn't turn out well at all. Even though I tenderized the flank and followed the directions to the T, my meat was tough, stringy and chewy. The sauce was delicious. I think the cooking time was too short. Not sure if I can make it again. item not reviewed by moderator and published
Simply lovely! If you have the tomato sauce done ahead of time, it's a breeze to make! Served mashed potatoes and fresh green beans along with. Dinner party worthy! item not reviewed by moderator and published
This is my husband's favorite recipe! I have made it many times over the years and plan to make it for christmas eve this year. item not reviewed by moderator and published
Made this for dinner guests and it was delicious! I made the homemade marinara which I love. The meat was so tender and the filling delicious. I pounded the flank steak...be patient and gentle. Rolled it and tied it and most of the stuffing stayed inside. I made it with Giada's linguini with sautéed chard but I'm going to make it for Christmas dinner and will serve it with her cheesy polenta and Brussels sprouts. I love Giada's food! She taught me how to cook 10 years ago and I'm never disappointed with her recipes. item not reviewed by moderator and published
Several years ago I decided to add something new to our Christmas feast and I came across Giada's braciole and why not. Well that little why not became a most have every year. I started making just one and now I am up to four! Mind you there is a full meal of lasagna, meatballs, sausage, salad and bread. People call me to see if I am making it! I just want to share my story about your one little recipe. item not reviewed by moderator and published
My whole family loves this. item not reviewed by moderator and published
okay - so mine did not look as tightly wound as the ones in these photos, more like the pictures from the original posting, but oh my lord, this is divine. One of my gripes about Giada's recipes is the simplicity, but this recipe is simple without any loss of flavor. item not reviewed by moderator and published
It was ok... my opinion... the flank was tough. I think it should have been longer in the oven. flavour was ok... item not reviewed by moderator and published
I have made this recipe several times. I used home made sauce as well as jarred sauce and it always comes out amazing. I even cooked it the day before then reheated the next day for a half hour. It was absolutely wonderful. Everyone loved it! I love how easy it is to prepare and make! item not reviewed by moderator and published
Couple easy add on's. Some kind of peppers, diced. I have used peppadew and pimientos before. Also hard boil some eggs, quarter them, and add them to the roll. Soooo good. Also, to make the sauce easier, I just add 2 stalks of celery, 2 carrots and an onion, roughly chopped, about a cup of beef stock along with the 2-32oz cans of tomatoes and when the cooking is done, take out the meat roll and put all the sauce and veggies in a blender/food processor or use an immersion blender and blend unitl smooth. Then just pour as much as you want over the cut medallions and use for dipping the bread in, trust me, soooooo good! item not reviewed by moderator and published
This recipe was very good and not too difficult to make. I think I may have done something wrong with the sauce however because it was more of an orange color than red. It tasted okay but just looked odd. My family loved it - very filling. item not reviewed by moderator and published
The taste was intense. Easy recipe. item not reviewed by moderator and published
Love this recipe! I did read others reviews, so I altered. I used top round and tenderized it. After browning the meat in skillet, i threw it in crock pot on low for 6 hours and it was amazing!!! Very tender, it cut like butter. Served with farfalle pasta & Italian bread. Yum! item not reviewed by moderator and published
So like most folks who venture into this recipe found it on a sitcom. I was disappointed it didn't have currents in it, but it was still great. I was surprised to find beef cooked in a red sauce with white wine. Either way, it was cut with a fork tender and very flavorful. The simple sauce alone was AMAZING. Only thing I'll say is that I don't know my cuts of beef. But I do know that one cut can be called many things. When I finally found one that was labeled "Flank Steak", it was very thick and hard to roll. I'll try a thinner cut next time, even if I'm not sure its flank steak. item not reviewed by moderator and published
I combined this luscious recipe with farfalle pasta and roasted parm broccoli. A 4 star hit! This is a keeper, especially for entertaining when you can cut the beautiful braciole and place the sauce and sides by it so that it looks like you slaved forever (which you almost did. This dish will make you look GOOD at any party or family dinner! item not reviewed by moderator and published
Giada's sauce is the best red sauce that I have ever made/had. My sisters ex-father in law always made his sauce with carrots and celery and tis reminds me of that. Anyway, this recipe is one of the highlights of my life. I cannot describe in words how GOOD it was!!!!! It was even better than any dessert that I have ever had. I cannot wait to make this again and again! Thanks Giada! You are one of the few food network chefs whose home I would not mind being invited over for dinner!!!!!!!!!!!!!!! item not reviewed by moderator and published
I have made this recipe numerous times and my family and I love it. The meat is so tender and I love the flavor the wine gives the marinara sauce. It looks beautiful on your platter but very easy to make. Through experience I have started making half the filling because much of it falls out the sides during the rolling process. I guess I will have to keep practicing! Also, I want to say this is the only recipe I make that requires I take the large skillet from the stove to the oven. I have burned my hand grabbing on to the pan handle after it has been in the oven. I use a potholder to take it out of the oven but out of habit I don't think to use the potholder to steady the pan when the meat is being turned. Be careful. item not reviewed by moderator and published
I made this recipe tonight because we watch Everybody Loves Raymond.. In one episode Deborah makes Braciole!! My kids have been bugging me to make it and so I looked up the recipe and went with Giada's!! Well, everyone one of my finicky family members LOVED THIS DINNER!!!!!!!! Including me! I didn't have wine so I added chicken stock!!! I didn't have time to make her Tomato Sauce this time..I added half a jar of Marinara Sauce and half a jar of Tomato and Basil Sauce. I added a couple teaspoons of garlic powder.. along with the minced garlic and a touch of rosemary seasoning. It was out of this world!!!! Loved by ALL!! I cooked Rotolini pasta to go with it and Garlic Bread.. rice would have also did the trick, or any other kind of macaroni.**I will add the whole 2 jars next time as the 2 half jars was not really enough. I would give this 30 stars if I could!! It will now be added to my recipe box, as per request of my children!!! Thank you Giada for this out of this world recipe!!!! item not reviewed by moderator and published
This was a great recipe. I made a few modifications that others may be interested in. I used a choice grade of flank steak. I asked the butcher to butterfly it and I rolled it the long way so that when we cut the slices we cut across the grain. I think that this helped to make the meat very tender. The butterflied meat was also wider and made it easier to roll. I am Italian and in addition to Giada's bread crumbs I added hard cooked egg halves and slivers of onion. I seared the meat on top of the stove and then braised it in a 250 oven for about 4 hours. This is a great recipe for company and it is nice in that most of the work is done ahead of time. item not reviewed by moderator and published
This recipe is a keeper - I wish i had pounded my meat a bit thinner because I ended up losing some of the filing, but it was a hit anyway! I used a jarred sauce that we love to cut down on prep. item not reviewed by moderator and published
This is a keeper! Take the time to make the included sauce recipe, by the time you had the wine and the sauce cooks with the meat, it is delicious. item not reviewed by moderator and published
Awesome!!! Delicious flavor. I used Giada's marinara recipe included and this was just wonderful! item not reviewed by moderator and published
This dish was okay. We did not care for this particular marinara sauce of Giada's, would make again but with a different sauce. item not reviewed by moderator and published
This was delicious! I tenderized the meat with the meat mallet. If it had been thicker, I might have butterflied it, too. This recipe would also work well with round steak. I simmered it on the stovetop in a cast iron Dutch oven versus baking it -- same wonderful result, I'm sure. The filling was fantastic and stood up well to the flavor of my homemade sauce. We'll be enjoying this again! item not reviewed by moderator and published
I made this for my boyfriend, who had very low expectations and thought the meat would be tough. It was delicious! He ate a second helping a couple hours after dinner. I browned it and baked it in my enameled cast iron dutch oven, with the lid off for the last 30 min of cooking time, and it came out perfect. Next time I plan to pound the flank steak--I didn't have a meat pounder this time. Would be a great dish for serving a hearty dinner to a crowd. item not reviewed by moderator and published
I made this dish last evening and used my own marinara sauce with a cup of pinot grigio added. It was delicious and we all enjoyed it! I read that some of the reviewers found the meat tough and chewy, but ours was fork tender. I pounded and scored the flank steak, which was also choice grade and I think that makes a difference. After I put the filling on I rolled the flank steak from the long side rather than the short like is demonstrated on the video. I've done that with other stuffed flank steak recipes and the rolls are cut across the grain which I think contributes to the tenderness. I served this with pappardelle noodles and a romaine salad--great! item not reviewed by moderator and published
I should have known better that to trust Giada! Even after pounding the flank steak thinner and cooking for 1/2 hour longer, the meat was tough and chewy. Filling tasy and tomato sauce okay. Too many excellent Italian recipes to trust my dinner to a Giada recipe. item not reviewed by moderator and published
Really quite good. I added a bit of cooked pancetta to my filling for flavor. item not reviewed by moderator and published
This was really good! The end result was a little cheesier in taste than I was expecting (having had it previously, but never trying to make it myself, but that would be my only critique. The sauce is excellent, and the preparation is pretty straightforward. I do recommend flattening out the flank steak/tenderizing before preparing, as mine came out a little thick. This is a great dish! item not reviewed by moderator and published
Fantastic! I found a wonderful flank steak at the butchers and made my families sauce. I made it for friends and now thats all they want me to make everytime we get together!! item not reviewed by moderator and published
My husband and I LOVED this. I used pinot grigio with a store bought sauce, which gave the sauce a great flavor. The sauce tasted so amazing, that I sopped up 5 pieces of garlic bread with it, And for the meat, I used top round steak. I cooked it for an hour and twenty minutes and the meat wasn't as tender as I hoped. Probably cook it less next time. I'd recommend using a lot more cheese, and less bread crumbs. Definitely making this again!!!!! item not reviewed by moderator and published
I liked it. There was a lot of stuffing left over. I was used a lot but next time I will definitely stuff the flank a little more. I didn't put in the oven. I let it simmer on the stove on very low heat and I basted it every half hour. It turned out well. The steak was tough at all nor was it tasteless. item not reviewed by moderator and published
excellent! I used flank steak and had the butcher run it through the "cubing machine"......no holes, just very tenderized meat. However, it could have used maybe another 15 minutes in the oven........but it was no big deal because it was soo good. ( I used "Rao" Arrabiata marinara because I didn't have time to make my own, btw, that is a great marinara. Thanks for another great dish, Giada!! item not reviewed by moderator and published
I've made this recipe several times and it comes out amazing every time! Super easy and delicious! item not reviewed by moderator and published
In the time suggested by the recipe, the meat was tough. Flank steak is difficult to find if at all, it would be great if you could suggest an alternative cut to use. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Don't let the directions scare you off! This is fairly easy and WELL WORTH your time if your'e looking to impress! The taste of both the sauce and beef is fabulous. item not reviewed by moderator and published
I have made this twice now during the past year...it is wonderful!!! I am not the cook in the family, my husband does all that and this was easy for me to prepare and cook. Love it! item not reviewed by moderator and published
This was my first time making braciole so I chose this recipe because it was fairly simple for Giada... I follwed her instructions exactly with the exception of the breadcrumbs, I made my own from whole wheat bread and I had the butcher tenderize the steak for me... it turned out so well, the meat was so tender and juicy, the fresh grated cheese and parsley really came through, pair w a small side of linguine and fresh olive bread for a simple and delicious Italian dinner!! item not reviewed by moderator and published
I tried this recipe thinking I could easily replace the flank steak with something else...and that it's OK if I don't necessarily tie it together, it'll stay, right? Wrong. Definitely use flank steak, and make sure you have something to tie it together or toothpicks to hold it together with. Also, be careful pouring wine into a dry pot -- it just might burst in to flames. I can attest to that. The sauce, however, was yummy! I will be trying this again, when I can do it correctly... item not reviewed by moderator and published
most of the time i love Giada's recipes, but sorrry to write.....this wasn't what i expected. steak was too thick and hard to chew. and the sauce wasn't that good too... item not reviewed by moderator and published
I've made this sauce many times and it is delicious. This is the first time I made it as part of the braciole recipe, and cooking it with the meat for the extra 1 1/2 hours made it incredible. The only thing I would do differently next time is to butterfly the meat and then cut it into four pieces and make four braciole. This is more like what I am used to. A great tip with this sauce is to use an immersible blender, rather than portioning it into a food processor to blend it. Takes a little time with the immersible blender, but it's a lot less messy. item not reviewed by moderator and published
I made this with flank steak as suggested and the meat wasn't as tender as I had hoped (due to it's initial thickness. So the second time I used round steak (much thinner and also spread a thin layer of chopped ground beef and then the ingredients as noted and the result was fantastic. Giada is terrific, but I think even she would appreciate this variation. item not reviewed by moderator and published
Extremely flavorful dish. Would definitely make again! item not reviewed by moderator and published
I made this recipe for Christmas dinner and everyone raved about how great it was! My nephew couldn't stop eating it! Even my foodie sister said that it was restaurant quality! I will definitely make this again! item not reviewed by moderator and published
Really good albeit somewhat pricy if you make it precisely the way Giada makes it. A slight adaptation here and there and it is still really great. item not reviewed by moderator and published
I agree with "cajm" as far as adding it to the gravy on Sundays. However it is very close to my families recipe and we add hard boild egges sliced to the filling as well. It is Dalish item not reviewed by moderator and published
What is this Bake in Oven? My gramps was born in Italy and emigrated here at age 2. My family never BAKES braciole. We prepare it similarly, brown it in olive oil, and then finish cooking in a large, pot of gravy (tomato saucethat simmers on the stove all morning with an enticing aroma. My 5 siblings and I have fond memories of this traditional Sunday supper, sometimes meatballs or sausages were added to the cauldron too. Most times, we would end up polishing off a whole loaf of crusty Italian bread ,breaking off a piece and dip it in the sauce for a taste before supper was ready. We sometimes use pork for the braciole too. item not reviewed by moderator and published
This was my 1st time making braciole and I found this recipe easy to follow and my family thought it was very tasty. item not reviewed by moderator and published
Super moist and delicious. Will make it again, but will add some egg, ham or sliced cheese. item not reviewed by moderator and published
I like to line the steak with a really good ham, thin sliced, but with several layers, and a hefty amount of pesto sauce. You can also put a row of hard boiled eggs in the braciole. It sounds weird, but it's really good. Anything that you think would be good can be used, that's the great thing about braciole. And when you tie the steak, use a surgeons knot, and it won't slip, and you won't have to use someone's else's finger to tie the knot! item not reviewed by moderator and published
I had my girlfriend's parents coming over and I wanted to make a nice dinner. I saw this and at first thought it was going to be difficult to make. It was actually a breeze and came out AMAZING. All they did was talk about how good the food was. Thanks Giada for helping me make a good impression. You're the best! item not reviewed by moderator and published
Saw the Everybody Loves Raymond episode, so I tried this out and loved it. Only wish I had pounded the meat first... as my cut was a little thick. Also wish I didn't tell my Italian mother on the phone that I was making Giada's recipe. She went on and on about how I should have made her recipe that's been in the family for years and years. Just like Marie on Everybody Loves Raymond. But... it was worth it. item not reviewed by moderator and published
Originally I overlooked the recipie thought I would be too difficult. So glad I gave a go for Sunday Family Dinner. Everyone loved and and it is now on the must make again list. The flavour of the tomato sauce after roasting for a few hour is so intense and the steak was so flavourful and tender. The kind of recipie you can make ahead and relax with the company. item not reviewed by moderator and published
New to cooking and made this for my boyfriend who usual cooks and he loved it as did I. great starter meal and easy to make. Plus it turned out delicious which makes it even better :-) item not reviewed by moderator and published
I used bottled marinera sauce. It was still very good. I love recipes like this where you can make short cuts without sacrificing taste. item not reviewed by moderator and published
Came out great. Next time, I'm going to stuff some more goodies into the beef. item not reviewed by moderator and published
Great recipe. The steak,sauce,all excellent.Wasn't sure...tomato sauce and beef item not reviewed by moderator and published
I am completely new to the world of cooking. I made this recipe for my parents and in-laws on the "maiden voyage" of my new kitchen. Everyone loved it. My husband is a super-picky eater and he said this recipe is a keeper and my Italian mother-in-law said she is going to start coming over to my house to eat. My family said they were wondering why I had been holding out on them with my cooking...Definitely a dish that will impress :) item not reviewed by moderator and published
My Mom made braciole when I was a kid in NJ. All of my adult life I have said I was going to make it because it is so delicious. Last Christmas I followed this recipe and used jarred, organic marinara. I cooked it for 8 hours and it was perfect! This will become my Christmas Tradition for years to come. Thank you Giada for reminding me of my childhood many years ago! item not reviewed by moderator and published
Thank you so much for this recipe! My Grandma Gerosa used to make it like this and she has since passed away - I've always copied her recipes and never got this one - it is so delicious! item not reviewed by moderator and published
I used this recipe for my first attempt at braciole, and it was a big success! It was easy to prepare, the rolled meat kept its shape while braising in the oven,and cut into nice slices for serving. The meat gave the sauce an amazing flavor, and made my store-bought sauce taste like it was homemade. My teenaged daughter said it was the best thing she had ever eaten! Bravissimo! item not reviewed by moderator and published
This sounds very similar to my mom's recipe. She added prosciutto or ham and sometimes pine nuts. But, the rest is very similar. Also, once she browned it in the pan, she put it into her sauce and let it cook ALL day. The best thing I've ever eaten! item not reviewed by moderator and published
I followed this recipe exactly the way you said to prepare it. I will make this for my family over and over again. Thanks to you Giada, another great staple in our home. Thanks, Georgina. item not reviewed by moderator and published
We had this Braciole at my son's house and it truly was delicious! I plan on making it at home and hope it comes out as great. Ann Elizabeth item not reviewed by moderator and published
made this for Christmas dinner and it was excellent. saw her make it on TV. the recipe makes a lot of the filling...a lot more than when they showed it on TV. so when you roll it it gets a bit bulky. but in the end that didn't really matter. it was so good. I used Rao's sauce(their spicy Marinara) and it was the best! thanks Giada! item not reviewed by moderator and published
Served it with slices of fried polenta. Yum! item not reviewed by moderator and published
This is surprisingly easy to put together and absolutely delicious! Being Irish I had never heard of Braciole until I saw it prepared on Everyday Italian. I can't comment on how authentic this recipe is but I can say it is delicious! Homemade sauce makes a big difference and is well worth the effort. item not reviewed by moderator and published
This was very easy to put together even for a week night. I made the Simple Tomoato Sauce which is delicious and made the dish taste very fresh. I pounded my steak out on both sides to thin it out as it was a bit thick I had sliced Provolone chesse on hand so I put the dry stuffing on first then laid sliced Provolone on top of it and rolled it, I didnt have any problem with my stuffing falling out as others mentioned. I rolled it with the grain as the recipe called for and it turned out tender and perfect! We will be making this again soon for sure!!! item not reviewed by moderator and published
I made this recipe for my fiance's birthday. At our favorite restaurant in the city we always get pork braciole and I really wanted to make him something extra special for his birthday. I've never made something like this before and I was a little intimidated by the kitchen twine thing, but it was not hard and the braciole was delicious! Definitely do everything a day ahead because I served it the same day that I made it, but the following day we had the left overs (cooked it for 30 mins) and it was even more delicious!!! Next time I'm going to do all the prep a day ahead, and I can't wait! I do recommend asking your butcher to pound out the meat, I was doing it and it took me a while, but still fun and worth the effort! item not reviewed by moderator and published
How can you rate if 4 stars if you haven't even made it yet? item not reviewed by moderator and published
good question item not reviewed by moderator and published
yep you are so right. i have seen other recipes & videos, that say pound the " holy beJusus out of it " item not reviewed by moderator and published
I have to agree with you me and my friends love this. item not reviewed by moderator and published
So you are not reviewing Giada's recipe. Your recipe is entirely different. Why post it? item not reviewed by moderator and published
Sounds to me like you rolled it in the wrong direction, so when you sliced it, you were slicing ALONG the grain of the meat instead of AGAINST it. Hence the tough and "stringy" meat item not reviewed by moderator and published
(Tenderize by pounding ??) item not reviewed by moderator and published

This recipe is featured in:

The Best Christmas Recipes