Barefoot Contessa Beef Braciole

This dish started as a weekend experiment, inspired by something Ina once made with short ribs. But when I rolled tender top round around prosciutto, garlic, and cheese, simmered it low and slow in red wine and tomatoes—I knew I had something comforting and elevated.

It’s one of those recipes that looks impressive but cooks like a quiet afternoon.

The Game-Changer Step

Rolling the beef with prosciutto inside does more than just add flavor—it helps baste the meat from the inside out. By the time it simmers in wine and tomatoes, the whole thing is deeply seasoned and unbelievably tender.

And the sauce? It becomes its own event.

My Ingredient Notes

• Boneless top round (2 lbs) – Sliced ⅛–¼ inch thick. Thicker cuts won’t roll as easily or cook as evenly.
• Garlic (12 cloves) – Half minced for the filling, half sliced for the sauce. The sliced ones mellow and soften.
• Flat-leaf parsley (½ cup, chopped) – Adds freshness and balances the rich filling.
• Parmesan or Romano (1 cup) – Adds salty umami. I tried both; Romano is punchier.
• Seasoned breadcrumbs (2 tbsp) – Just enough to bind the filling.
• Prosciutto (12 thin slices) – Each piece of beef gets a slice—don’t skip.
• Olive oil (2 tbsp) – For searing. I use a light, neutral one so it doesn’t overpower.
• Dry red wine (2 cups) – Adds depth. A Chianti or Barbera works beautifully.
• Beef broth (2 cups) – Rounds out the braising liquid.
• Crushed tomatoes (28 oz can) – Choose a good-quality Italian brand. It matters here.
• Italian seasoning (2 tsp) – Just enough to echo the filling flavors.
• Flour (2 tbsp) – For a simple slurry that thickens the sauce at the end.

Making It Yours

• Cheese swap: Pecorino Romano gives it extra salt and sharpness.
• Breadcrumb boost: I’ve added toasted pine nuts once—delicious, but richer.
• Sauce twist: A splash of balsamic near the end adds lovely depth.

What Went Wrong

What Went Wrong	Why It Happens	How to Fix It
Rolls unraveled	Didn’t secure tightly enough	Use two toothpicks per roll if needed
Meat was chewy	Cut was too thick or undercooked	Pound thin, simmer gently, full time
Sauce too thin	Didn’t reduce enough	Simmer uncovered after adding slurry

How to Make Barefoot Contessa’s Beef Braciole

1. Prep the beef.
   Cut top round into 12 pieces. Pound each one between sheets of plastic until very thin.
2. Make the filling.
   Mix minced garlic (4 cloves), parsley, cheese, breadcrumbs, salt, and pepper.
3. Assemble the rolls.
   On each slice of beef, lay a prosciutto slice, sprinkle the filling, and roll tightly. Secure with toothpicks.
4. Brown the rolls.
   In a large Dutch oven or heavy pot, heat olive oil. Sear the rolls until browned on all sides. Remove.
5. Build the sauce.
   Add sliced garlic and wine to the pot. Boil 2 minutes. Add broth, tomatoes, and seasoning.
6. Simmer.
   Return beef to the pot, cover, and simmer gently for 1½ hours.
7. Thicken the sauce.
   Mix flour with a bit of hot liquid, then stir into the pot. Simmer 5–10 minutes more to thicken.
8. Serve.
   Remove toothpicks. Serve with pasta or mashed potatoes. Don’t forget extra grated cheese.

Tips I Always Use

• Brown the beef in batches—crowding the pan steams it.
• Don’t skip the resting time after cooking—flavors settle and deepen.
• Deglaze the pot well with the wine. That fond is flavor gold.

Leftover Notes

• Fridge: Keeps 3 days in an airtight container.
• Freezer: Freeze tightly wrapped for up to 3 months. Reheat gently in the sauce.
• Reheat on stove: Simmer covered on low for 10–15 minutes until heated through.

Quick Questions, Real Answers

Can I make this ahead?
Absolutely. Braciole only gets better with time. Make it the day before and reheat gently.

Can I use flank steak instead?
Yes, but top round is leaner and easier to roll. Flank has more flavor but needs more trimming.

Is the wine essential?
It adds depth, but you can substitute extra broth. A splash of balsamic helps mimic that complexity.

Try More Recipes:

• Barefoot Contessa Steak Bites With Garlic Butter Recipe
• Barefoot Contessa Poppy Seed Dressing
• Barefoot Contessa Oyster Stew