Easy recipe for 1 Giada’S Braciole – Classic Italian Beef Rolled
Craving Italian comfort? Our Giada'S Braciole – Classic Italian Beef Rolled recipe is slow-simmered, tender, and so easy. This classic Italian-American dish features thinly sliced beef rolled around a savory filling of cheese, herbs, and prosciutto, then braised in a rich tomato sauce until fork-tender.
Ingredients
- 2 lbs beef flank steak or top round pounded to 1/4-inch thickness
- ½ cup grated Pecorino Romano cheese plus more for serving
- ½ cup Italian-style breadcrumbs
- ¼ cup chopped fresh flat-leaf parsley
- 3 cloves garlic minced, divided
- ¼ lb thinly sliced prosciutto
- Salt and freshly ground black pepper to taste
- 3 tbsp olive oil
- 1 large onion finely chopped
- ½ cup dry red wine like Chianti or Merlot
- 28 oz canned crushed tomatoes preferably San Marzano
- 1 cup beef or chicken broth
- 4 fresh basil leaves torn
Instructions
- Lay the pounded beef flat on a cutting board. Season both sides generously with salt and pepper.
- In a small bowl, combine the Pecorino Romano cheese, breadcrumbs, parsley, and 2 of the minced garlic cloves. Mix well to create the filling.
- Spread the filling mixture evenly over the surface of the beef, leaving a 1-inch border along the edges. Lay the prosciutto slices in a single layer over the filling.
- Starting from a short end, tightly roll the beef into a log. Secure the braciole at 1 to 2-inch intervals with kitchen twine to hold its shape.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Carefully place the braciole in the pot and brown it on all sides, about 8-10 minutes total. Remove the braciole from the pot and set it aside on a plate.
- Reduce the heat to medium. Add the chopped onion to the same pot and cook until softened, about 5 minutes. Add the remaining minced garlic clove and cook for another minute until fragrant.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half.
- Stir in the crushed tomatoes, broth, and torn basil leaves. Season the sauce with salt and pepper. Bring the sauce to a simmer.
- Return the browned braciole to the pot, nestling it into the sauce. Reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours, or up to 3 hours, until the beef is fork-tender. Turn the braciole occasionally.
- Once cooked, carefully transfer the braciole to a cutting board. Let it rest for 10 minutes. Remove and discard the kitchen twine. Slice the braciole into 1/2-inch to 1-inch thick rounds. Serve immediately, topped with the tomato sauce and an extra sprinkle of Pecorino Romano cheese. It pairs beautifully with pasta, polenta, or crusty bread.
Notes
Chef's Tips: Pounding the meat to an even 1/4-inch thickness is crucial for a tender result and easy rolling. Don't be afraid to brown the braciole well; this step builds a deep, rich flavor in the final sauce.
Variations: For a Sicilian-style filling, you can add 2 tablespoons of pine nuts and 2 tablespoons of golden raisins to the breadcrumb mixture. Some recipes also call for laying thin slices of provolone cheese or even hard-boiled eggs inside before rolling.
Storage: Leftover braciole and sauce can be stored in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day!
