Quick Classic Barefoot Contessa’s Beef Braciole Recipe That’s A Hit

Tender beef rolls stuffed with braciole ingredients dance with rich Italian flavors that promise a memorable dining experience.

Home cooks love this classic Italian-American dish for its impressive presentation and robust taste.

Thin slices of beef get rolled around a savory filling of herbs, cheese, and breadcrumbs.

The braciole simmers slowly in a robust tomato sauce, developing layers of complex flavor.

Ina Garten’s version brings authentic techniques to your kitchen with simple, elegant ingredients.

Each bite tells a story of traditional cooking and culinary passion.

You’ll want to serve this showstopping meal with crusty bread and a glass of red wine.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Calories: 480 kcal

Servings: 6

Ingredients You’ll Need for Barefoot Contessa Beef Braciole

• Beef: Premium cut with rich marbling ensures tender, melt-in-your-mouth texture and deep flavor absorption.
• Prosciutto: Adds delicate saltiness and silky layer that enhances overall meat complexity.

• Parsley, Breadcrumbs, Parmesan Cheese: Creates a crisp, herbaceous mixture that adds texture and depth to the beef rolls.
• Garlic: Provides robust, aromatic foundation with layers of sharp and mellow flavor profiles.
• Salt, Black Pepper: Fundamental seasonings that amplify and balance the dish's intricate taste.

• Red Wine: Introduces rich, complex undertones that tenderize meat and create luxurious sauce depth.
• Beef Broth: Builds foundational savory base with concentrated meaty essence.
• Canned Tomatoes: Adds bright acidity and silky consistency to the braising sauce.
• Italian Seasoning: Blends traditional herbs that infuse Mediterranean warmth and complexity.
• Olive Oil: Creates golden sear and contributes subtle fruity undertones.
• Flour: Helps thicken sauce, creating elegant, glossy texture.

Tools to Have Ready for Beef Braciole by Barefoot Contessa

• Cutting Board: Large, sturdy surface for slicing and preparing ingredients.
• Sharp Chef's Knife: Essential for cutting beef and mincing garlic precisely.
• Meat Mallet or Rolling Pin: Helps flatten beef pieces between plastic wrap.
• Large Mixing Bowl: Perfect for combining filling ingredients.
• Heavy-Bottomed Pot or Dutch Oven: Ideal for browning and braising beef rolls.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions.
• Toothpicks: Needed to secure beef rolls during cooking.
• Wooden Spoon: Great for stirring and mixing ingredients.
• Tongs: Helpful for turning and handling beef rolls.

How to Cook Barefoot Contessa’s Beef Braciole Like a Pro

• Meat Preparation

Slice beef into neat, thin rectangles and gently flatten each piece using plastic wrap to create tender, uniform surfaces.

• Flavor Mixture

Combine chopped garlic, fresh herbs, grated cheese, breadcrumbs, and seasonings in a mixing bowl to create a rich, aromatic filling.

• Rolling Technique

Layer prosciutto on flattened beef, sprinkle the herb mixture evenly, then carefully roll each piece into compact cylinders and secure with kitchen twine.

• Searing and Braising

Heat olive oil in a heavy pot, brown the beef rolls until golden, then introduce wine, sliced garlic, broth, crushed tomatoes, and traditional Italian herbs.

• Slow Cooking

Cover the pot and allow the beef rolls to simmer gently, transforming into tender, mouthwatering parcels over approximately 90 minutes.

• Final Touch

Create a smooth sauce by whisking cooking liquid with a small amount of flour, then return to the pot to achieve a luxurious consistency.

• Serving

Remove kitchen twine, plate over warm pasta, and garnish with freshly grated cheese for a rustic, comforting meal.

Smart Tips & Easy Tweaks for Beef Braciole from Barefoot Contessa

• Expert Tips & Twists
• Choose thin-cut top round or flank steak for best texture, ensuring each slice is uniformly thin to guarantee even cooking and tender results.
• Swap traditional ingredients by adding chopped pine nuts, sun-dried tomatoes, or switching parsley with fresh basil for a personalized flavor profile that reflects your culinary creativity.
• Select a dry red wine like Chianti or Cabernet Sauvignon to enhance the braciole's rich, deep flavor; avoid sweet wines that might disrupt the savory balance.
• Prepare beef rolls a day in advance and refrigerate overnight, allowing flavors to meld and develop a more intensely delicious taste when finally cooked.
• Replace breadcrumbs with almond meal or gluten-free breadcrumbs to accommodate dietary restrictions without compromising the dish's authentic Italian essence.

Ways to Serve Barefoot Contessa’s Beef Braciole with Flair

• Pair with Rustic Pasta: Serve the tender beef braciole over al dente linguine or pappardelle for a classic Italian-style meal that soaks up the rich, savory sauce.
• Garnish with Fresh Herbs: Sprinkle chopped fresh basil or parsley on top to add a bright, aromatic finish that complements the deep, slow-cooked flavors.
• Create a Complete Dinner: Add a crisp green salad with a light vinaigrette and warm crusty bread to soak up the delicious braising liquid, turning this main dish into a full, satisfying feast.
• Wine Pairing Perfection: Match the braciole with a medium-bodied red wine like Chianti or Sangiovese to enhance the robust, hearty flavors of the dish.

How to Keep Leftover Beef Braciole Tasting Great

• Refrigerate Wisely: Store leftover beef braciole in airtight containers within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Freeze for Future Meals: Pack cooled braciole in freezer-safe containers, removing excess air to prevent freezer burn. Enjoy within 2-3 months for best quality and flavor.
• Reheat with Care: Warm refrigerated braciole in a covered skillet with a splash of broth, stirring gently to maintain moisture and prevent drying. Microwave as a quick alternative, adding a tablespoon of liquid to keep the meat tender.
• Prep Ahead Strategy: Assemble beef rolls a day before cooking and store covered in the refrigerator. This technique allows flavors to meld and saves time on busy cooking days.

Hearty Barefoot Contessa Beef Braciole Recipe

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4.9 from 29 reviews

• Total Time: 1 hour 30 minutes
• Yield: 6 1x

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Description

Ina Garten’s beef braciole delights with tender meat rolled around savory herbs and parmesan. Slow-simmered in marinara sauce, this classic Italian dish brings rich comfort to your dinner table.

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Ingredients

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• 6 slices boneless top round (about 2 lbs / 907 g)
• 12 slices prosciutto
• 1 cup shredded Parmesan or Romano cheese
• Additional Parmesan or Romano cheese for serving (optional)
• 12 cloves garlic
• ½ cup finely chopped Italian (flat-leaf) parsley, plus more for garnish
• 2 tbsps seasoned dry breadcrumbs
• 2 tbsps olive oil
• 2 tsp dried Italian seasoning
• 2 heaping tbsps all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 1 can (28 oz / 794 g) crushed tomatoes (preferably a good imported Italian brand)
• Salt (to taste)
• Freshly ground black pepper (to taste)

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Instructions

1. Meat Preparation: Meticulously slice beef into uniform pieces, gently tenderizing between plastic wrap to ensure consistent thickness and tenderness.
2. Flavor Base: Craft a vibrant filling by combining minced garlic, chopped parsley, parmesan cheese, breadcrumbs, salt, and black pepper in a mixing bowl, creating a harmonious blend of textures and tastes.
3. Roll Assembly: Layer each beef slice with prosciutto, spread the prepared filling generously, then carefully roll into compact cylinders, securing with toothpicks to maintain structural integrity during cooking.
4. Searing and Browning: Ignite olive oil in a heavy-bottomed pot, meticulously brown beef rolls on all sides to develop a rich, caramelized exterior that locks in deep, complex flavors.
5. Liquid Infusion: Deglaze the pot with robust red wine, introduce sliced garlic, beef broth, crushed tomatoes, and Italian seasoning, allowing the liquid to reach a gentle simmer that will transform the meat into a meltingly tender delicacy.
6. Braising Process: Submerge beef rolls in the aromatic liquid, cover the pot, and let them slowly braise for approximately 90 minutes, allowing the meat to absorb the rich, multilayered flavors.
7. Sauce Refinement: Create a velvety sauce by whisking all-purpose flour with hot cooking liquid, gradually incorporating it back into the pot to achieve a luxurious, glossy consistency that clings perfectly to the beef rolls.
8. Final Touches: Remove toothpicks, taste and adjust seasoning, then serve the braciole atop al dente pasta, crowned with a sprinkle of freshly grated parmesan cheese for an elegant finishing flourish.

Notes

• Flatten with Care: Use gentle, even pressure when tenderizing beef to ensure uniform thickness without tearing the meat.
• Garlic Strategy: Differentiate between minced and sliced garlic to build complex, layered flavor profiles throughout the dish.
• Secure Rolling Technique: Use toothpicks strategically to prevent filling from escaping and maintain compact beef rolls during braising.
• Sauce Consistency Trick: Create a smooth flour slurry by whisking carefully with hot liquid to avoid lumps and achieve a perfect, silky sauce texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 480
• Sugar: 6 g
• Sodium: 950 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 90 mg