4 Videos | Photo: Braciole Recipe
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
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.
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
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By Hollycj2v
Arizona
on April 30, 2012
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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.
By Jersey-Mom
Sparta, NJ
on April 29, 2012
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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!!!!
By cmarshall2
downers grove, IL
on April 22, 2012
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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.
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