Braciole

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Holiday Dinner Party

Rated: 5 stars out of 5Rate itRead users' reviews (251)

RECIPE
COMMENTS & REVIEWS(251)

Photo: Braciole

Cook Time:
1 hr 45 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 1 hr 45 min
Total:: 2 hr 10 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Messy Polenta: Polenta Pasticciata

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 18

View all 18 Italian Collections

Comments & Reviews

recipe Braciole
Kristine Pittsburgh, PA 09-25-2009
Flag

Fab!
Rated: 5 stars out of 5

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!Read more
recipe Braciole
Danielle albuquerque, NM 07-20-2009
Flag

Unbelievably Amazing!
Rated: 5 stars out of 5

This braciole recipe is simply amazing. I have not had braciole since I lived back on the east coast and spent holidays... with my father's *very* southern Italian family. I am so glad I chose this recipe for my first go! I did not think I was capable of producing anything that could dare to stack up against the braciole Nana made on Christmas, so if you're in my boat, I assure you that this recipe is a fool-proof way to recreate those warm, delicious memories (thank you Giada!) I did make some modifications and substitutions, but the end result was still perfect. I used store-bought 4-cheese marinara sauce (Sunflower Market brand) to save time. I used 1.5 T of dried parsley as opposed to the fresh parsley. Also, I omitted the breadcrumbs, added a little extra shredded provolone, and added 1 serving of Eggbeaters to the breadless "bread crumb" mixture. I have a gluten intolerance (I know... it's an evil curse no one should have to endure) so I'm very accustomed to modifying recipes. My cut of flank steak was more square shaped (and thicker) than the ideal oblong shape for rolling. So, I pounded it with a meat mallet, which probably also helped to tenderize it a bit. I am also at a higher altitude (5000 feet) so I cooked the braciole about 15 minutes longer, basting more regularly over the last 45 minutes. Sometimes we have issues with meat cooking slowly at this altitude. A tip about the provolone: I could not find shredded provolone in the store, so I bought a block of it and chopped it up and put it in the food processor. Voila! Much easier and less annoying that using a hand cheese grater (which always leaves me scraped and frustrated because I'm clumsy.) I wish I could give this recipe more than 5 stars! Read more
recipe Braciole
paula palm coast, FL 07-13-2009
Flag

Perfect!
Rated: 5 stars out of 5

I made this recipe tonight and used my own Marinara sauce...It was one of the best Braciole's I've had in a long... time...Served it with pasta and bread...everything went...I didn't add salt to the stuffing and used less cheese than recommended...perfectRead more
recipe Braciole
S Concord, MA 05-26-2009
Flag

.
Rated: 4 stars out of 5

Just wanted to add a note to those who felt their meat was a bit dry?my family recipe includes brushing the meat with a bit... of Crisco shorten before stuffing. This keeps the meat moist.Read more
recipe Braciole
Leslie Hopkinton, MA 04-26-2009
Flag

Succulent!
Rated: 5 stars out of 5

I found the meat extremely tender and flavorful, but I did finish it off a little differently. I make my own sauce, so after... following the recipe up to the browning point, I placed the braciole in the pot of sauce. I have never made braciole before, but this was amazingly easy. What a great alternative to meatballs! Make sure the meat is thin and tenderized (I just used a mallet), cut into 3rds, and simmer in sauce for 1-2 hours. I think with this type of dish, a little more time is the key.Read more
recipe Braciole
Nelli Modesto, CA 03-29-2009
Flag

Great Flavor - needs tenderizing
Rated: 4 stars out of 5

This braciole had great flavor, but I found the meat not very tender. I had the butcher pound out the meat for me, but it... still seemed a bit dry and tough. Also, it was extremely salty which was definitely from the Parmesan Reggiano. I think next time I will ask the butcher to run the meat through the tenderizer as well as marinate it in wine the day before as someone else said they did. Also, I think I'll make it with a combination of Pecorino and Parmesan and see if that helps cut down on some of the salt content. As I said - it had GREAT flavor, just need to find out how to make it more tender and juicy! Read more