Braciole

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Picture of Braciole Recipe 4 Videos | Photo: Braciole Recipe
Rated 5 stars out of 5
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  • Read 303 Reviews
Total Time:
2 hr 10 min
Prep
25 min
Cook
1 hr 45 min
Yield:
4 servings
Level:
Easy
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Ingredients

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

Print Recipe

Wine Suggestion for This Recipe

Sangiovese

Sangiovese

Bright, fruity Italian red wine

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Newest Ratings and Reviews

Read all 303 reviews

  • on April 08, 2013

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    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!

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  • on February 19, 2013

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    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.

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  • on February 18, 2013

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    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!

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