Beef Braciole, a classic Italian dish, is a rolled and stuffed flank steak simmered in a rich tomato sauce. Ina Garten’s Barefoot Contessa’s take on this traditional recipe is a delightful combination of flavorful filling and tender beef. This recipe is perfect for a comforting family dinner or a special gathering.

What is Barefoot Contessa Beef Braciole?

Barefoot Contessa Beef Braciole is a rolled beef dish made with thinly sliced flank steak stuffed with a savory filling of breadcrumbs, herbs, garlic, and cheese. The rolls are seared to lock in flavor and then braised in a robust tomato sauce until tender and infused with delicious aromas.

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Reasons to Try Barefoot Contessa Beef Braciole

Rich flavors: Combines tender beef, a savory filling, and a hearty tomato sauce.
Perfect for entertaining: A stunning dish that will impress your guests.
Make-ahead friendly: Prepare in advance and reheat for a stress-free meal.
Comfort food: A hearty, soul-warming dish ideal for any occasion.
Customizable: Adjust the filling to include your favorite ingredients like pancetta, spinach, or nuts.

Ingredients Needed to Make Barefoot Contessa Beef Braciole

Flank steak: About 1.5 pounds, pounded thin.
Breadcrumbs: Fresh or panko, for a hearty filling.
Parmesan cheese: Grated, for added richness.
Garlic: Minced, to infuse the filling with flavor.
Parsley: Fresh, chopped finely for brightness.
Egg: To bind the filling.
Olive oil: For searing the beef.
Tomato sauce: Homemade or store-bought, for braising.
Red wine: Adds depth to the sauce.
Salt and black pepper: For seasoning.
Kitchen twine: To secure the rolls during cooking.

Instructions to Prepare Barefoot Contessa Beef Braciole

Prepare the flank steak: Lay the steak flat on a cutting board, pound it to an even thickness, and season both sides with salt and pepper.
Make the filling: In a bowl, combine breadcrumbs, Parmesan, garlic, parsley, egg, and a drizzle of olive oil. Mix until it forms a moist, cohesive mixture.
Assemble the Braciole: Spread the filling evenly over the steak, leaving a small border. Roll the steak tightly and secure it with kitchen twine at regular intervals.
Sear the beef rolls: Heat olive oil in a large skillet over medium-high heat. Brown the beef rolls on all sides to lock in the flavor, then remove and set aside.
Prepare the sauce: In the same skillet, add a splash of red wine to deglaze the pan. Stir in tomato sauce and bring to a simmer.
Simmer the Braciole: Return the beef rolls to the skillet, cover, and simmer on low heat for 1.5–2 hours, turning occasionally, until the beef is tender.
Serve and enjoy: Remove the twine, slice the Braciole into pinwheels, and serve with the sauce over pasta or alongside crusty bread.

What Goes Well With Barefoot Contessa Beef Braciole

Pasta: Serve over fettuccine or spaghetti to soak up the sauce.
Garlic bread: Ideal for sopping up the rich tomato sauce.
Roasted vegetables: Pair with roasted zucchini, eggplant, or bell peppers.
Salads: A crisp arugula or mixed greens salad provides a refreshing contrast.
Red wine: A robust Chianti or Merlot complements the dish perfectly.

Key Tips for Making Barefoot Contessa Beef Braciole

Choose the right cut: Flank steak works best for rolling and holds its shape well during cooking.
Don’t overfill: Leave a border around the edges to prevent the filling from spilling out.
Sear for flavor: Browning the beef locks in juices and adds depth to the sauce.
Simmer low and slow: Allow the beef to cook gently for maximum tenderness.
Use fresh herbs: Fresh parsley and basil enhance the flavors of the dish.
Secure tightly: Use kitchen twine to ensure the rolls stay intact during cooking.
Deglaze the pan: Don’t skip deglazing to incorporate all the flavorful browned bits into the sauce.

Creative Variations of Barefoot Contessa Beef Braciole

Spinach and ricotta filling: Add a creamy element by incorporating ricotta cheese and spinach.
Pancetta and pine nuts: Enhance the filling with pancetta and toasted pine nuts for an extra savory twist.
Vegetarian Braciole: Substitute the beef with thinly sliced eggplant or zucchini for a plant-based version.

Storage Guidelines for Barefoot Contessa Beef Braciole

Refrigerate leftovers: Store in an airtight container for up to 3 days.
Freeze for later: Wrap cooked Braciole tightly in foil and freeze for up to 3 months.
Thaw properly: Defrost overnight in the refrigerator before reheating.

Reheating Tips for Barefoot Contessa Beef Braciole

Oven method: Reheat in a preheated oven at 350°F (175°C) for 15–20 minutes, covered with foil.
Stovetop option: Simmer gently in tomato sauce over low heat until warmed through.

FAQs

What is the best cut of meat for Beef Braciole?

Flank steak is the best cut for Beef Braciole because it is thin, tender, and easy to roll. Alternatively, you can use top round or thinly sliced sirloin if flank steak is unavailable.

How do you keep Beef Braciole from falling apart?

To keep Beef Braciole from falling apart, secure the rolled beef tightly with kitchen twine. Tie the twine at multiple points along the roll to ensure the filling stays in place during cooking.

Can Beef Braciole be made ahead of time?

Yes, Beef Braciole can be made ahead of time. Prepare the rolls, sear them, and store them in the refrigerator for up to 24 hours. When ready to cook, braise them in tomato sauce as directed.

What is a good side dish for Beef Braciole?

Good side dishes for Beef Braciole include pasta, garlic bread, roasted vegetables, or a crisp green salad. These options complement the rich flavors of the dish perfectly.

Wrapping Up

Barefoot Contessa Beef Braciole is a stunning dish that combines rustic Italian charm with Ina Garten’s signature elegance. Perfect for any occasion, this recipe offers the ideal balance of tender beef, flavorful filling, and hearty tomato sauce.

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