Barefoot Contessa Beef Braciole

Barefoot Contessa Beef Braciole boasts tender slices of boneless top round, savory garlic, Italian parsley, Parmesan or Romano cheese, seasoned breadcrumbs, prosciutto, and more. This recipe demands about 1.5 hours to prepare and serves

More Barefoot Contessa Recipe:

Jump to Recipe Jump to Video Print Recipe

🧡 Why You’ll Love This Beef Braciole Recipe:

Flavorful Ingredients: The recipe features a blend of garlic, parsley, cheese, and prosciutto, creating layers of savory flavors in every bite.
Tender Texture: The beef is pounded to a thin thickness and slow-cooked in a rich tomato and wine sauce, resulting in melt-in-your-mouth tenderness.
Impressive Presentation: Rolled and secured with toothpicks, the beef braciole makes for an elegant and visually appealing dish on any dinner table.

❓ What Is Barefoot Contessa Beef Braciole Recipe?

Barefoot Contessa Beef Braciole Recipe is a classic Italian dish made by rolling thin slices of boneless top round with a flavorful filling of garlic, parsley, cheese, and breadcrumbs.

🥩 Barefoot Contessa Beef Braciole Ingredients

6 thin slices boneless top round – about 2 pounds, preferably sliced 1/8-inch to 1/4-inch but no more
12 cloves garlic
1/2 cup finely chopped Italian parsley – (flat-leaf parsley), plus more for garnish
1 cup shredded Parmesan or Romano cheese – plus more for serving if desired
2 tablespoons seasoned dry breadcrumbs
salt and freshly ground black pepper – to taste
12 thin slices prosciutto
2 tablespoons olive oil
2 cups dry red wine
2 cups beef broth
1 can (28-ounce) crushed tomatoes – preferably a good imported Italian brand
2 teaspoons dried Italian seasoning
2 heaping tablespoons all-purpose flour

🥘 How To Make Barefoot Contessa Beef Braciole

Cut beef into 12 pieces and flatten between plastic wrap.
Mince 4 cloves of garlic and slice the remaining 8 cloves.
Mix minced garlic, parsley, cheese, breadcrumbs, salt, and pepper in a bowl.
Place prosciutto slice on beef, sprinkle filling, and roll into a cylinder.
Secure with toothpicks.
Brown beef rolls in olive oil in a pot.
Add wine and sliced garlic, bring to a boil, then add beef broth, tomatoes, and Italian seasoning.
Return beef rolls to the pot, cover, and simmer for about 1 1/2 hours.
To thicken, mix flour with hot cooking liquid to make a slurry, then add back to the pot and simmer until thickened.
Season with salt and pepper, remove toothpicks, and serve over pasta with grated cheese if desired.

💭 Recipe Tips

Pounding the Beef: Ensure that the beef slices are evenly pounded to achieve a uniform thickness for even cooking.
Securing the Rolls: Use toothpicks to secure the beef rolls tightly, preventing the filling from spilling out during cooking.
Simmering Time: Allow the beef rolls to simmer gently in the sauce for the full recommended time to ensure they become tender and flavorful.

🥗 What To Serve With Beef Braciole?

Serve Beef Braciole with mashed potatoes, green beans, crusty bread, salad, or roasted vegetables.

🎚 How To Store Leftovers Beef Braciole?

In the fridge: Store leftovers Beef Braciole in an airtight container in the refrigerator for up to 3 days.
In the freezer: Store leftovers Beef Braciole in a freezer-safe container for up to 3 months.

🥵 How To Reheat Leftovers Beef Braciole?

In the oven: Reheat leftovers Beef Braciole in a preheated oven for 5 minutes at 350°F until warmed through.
In the microwave: Place leftovers Beef Braciole on a microwave-safe plate and heat on high for 1-2 minutes, or until heated through.
On the stove: Warm leftovers Beef Braciole in a saucepan over medium heat for 2 minutes, stirring occasionally, until heated through.

FAQ’S:

How Do You Thicken The Sauce For Beef Braciole?

To thicken the sauce for Beef Braciole, you can create a slurry by mixing flour with hot cooking liquid until smooth. Then, add the slurry back to the pot and simmer until the sauce reaches the desired consistency.

Can You Make Beef Braciole Without Wine?

Yes, you can make Beef Braciole without wine. Simply omit the dry red wine and use additional beef broth or water as a substitute to maintain the desired liquid volume in the recipe.

Can You Use Fresh Tomatoes Instead Of Canned Crushed Tomatoes In Beef Braciole?

Yes, you can use fresh tomatoes instead of canned crushed tomatoes in Beef Braciole. You can dice or crush fresh tomatoes and adjust the seasoning accordingly to maintain the desired flavor profile.

What Type Of Cheese Is Used In Beef Braciole?

The type of cheese used in Beef Braciole is shredded Parmesan or Romano cheese. These cheeses add a rich, savory flavor to the filling and enhance the overall taste of the dish.

More Barefoot Contessa Recipe:

Barefoot Contessa Beef Braciole Nutrition Facts

Calories: 570kcal
Carbohydrates: 8g
Protein: 63g
Fat: 24g
Saturated Fat: 8g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 11g
Trans Fat: 1g
Cholesterol: 163mg
Sodium: 832mg
Potassium: 1006mg
Fiber: 1g
Sugar: 1g
Calcium: 275mg
Iron: 6mg

Barefoot Contessa Beef Braciole

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American, British Courses:Dinner, Main, Lunch Recipe Keys: B Beef Braciole

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 10 minutesRest time: minutesTotal time:1 hour 30 minutesServings:6 servingsCalories:570 kcal Best Season:Suitable throughout the year

Description

Ingredients

6 thin slices boneless top round – about 2 pounds, preferably sliced 1/8-inch to 1/4-inch but no more
12 cloves garlic
1/2 cup finely chopped Italian parsley – (flat-leaf parsley), plus more for garnish
1 cup shredded Parmesan or Romano cheese – plus more for serving if desired
2 tablespoons seasoned dry breadcrumbs
salt and freshly ground black pepper – to taste
12 thin slices prosciutto
2 tablespoons olive oil
2 cups dry red wine
2 cups beef broth
1 can (28-ounce) crushed tomatoes – preferably a good imported Italian brand
2 teaspoons dried Italian seasoning
2 heaping tablespoons all-purpose flour

Instructions

Cut beef into 12 pieces and flatten between plastic wrap.
Mince 4 cloves of garlic and slice the remaining 8 cloves.
Mix minced garlic, parsley, cheese, breadcrumbs, salt, and pepper in a bowl.
Place prosciutto slice on beef, sprinkle filling, and roll into a cylinder.
Secure with toothpicks.
Brown beef rolls in olive oil in a pot.
Add wine and sliced garlic, bring to a boil, then add beef broth, tomatoes, and Italian seasoning.
Return beef rolls to the pot, cover, and simmer for about 1 1/2 hours.
To thicken, mix flour with hot cooking liquid to make a slurry, then add back to the pot and simmer until thickened.
Season with salt and pepper, remove toothpicks, and serve over pasta with grated cheese if desired.

Notes

Pounding the Beef: Ensure that the beef slices are evenly pounded to achieve a uniform thickness for even cooking.
Securing the Rolls: Use toothpicks to secure the beef rolls tightly, preventing the filling from spilling out during cooking.
Simmering Time: Allow the beef rolls to simmer gently in the sauce for the full recommended time to ensure they become tender and flavorful.

Keywords:Barefoot Contessa Beef Braciole