By Lori Walker, MS, RD | Published on June 12, 2023 | Last Updated on November 26, 2023
If you are a fan of American cuisine, you should definitely try the delicious Barefoot Contessa Beef Braciole. It’s an easy-to-make dish that is full of flavor and will tantalize your taste buds. This recipe combines a few delightful ingredients to create a flavorful and unique dish.
It’s the perfect entrée for any special occasion, or just as an enjoyable way to enjoy the flavors of Italy. Moreover, this dish is an excellent way to use up any leftover beef you may have in your refrigerator.
Plus, the recipe is quite simple and can be prepared in just a few minutes. So, let’s take a closer look at what makes this dish so special and how you can make it.
What Is barefoot contessa beef braciole?
Barefoot Contessa Beef Braciole is an Italian entrée that combines flank steak, Pecorino Romano cheese, breadcrumbs, garlic, white wine, parsley, and oregano together to create a flavorful dish.
The ingredients are then rolled up and secured with kitchen twine before being cooked in homemade marinara sauce. The beef is tender and juicy, with the flavorful combination of ingredients enhancing its taste.
Where Did I First Try barefoot contessa beef braciole?
After having a look at the famous recipe from Ina Garten’s Barefoot Contessa Cookbook, I had to try making the Barefoot Contessa Beef Braciole. For some reason, this combination of ingredients sounded so scrumptious! Almost like a beef fajita but with more layers of flavor.
I decided to give it a try one weekend and used my trusty Crock-Pot to make the marinara sauce.
I then took some flank steak, cut it into thin slices, and seasoned it generously with salt and pepper. After that, I added the grated Pecorino Romano cheese, breadcrumbs, garlic, white wine, parsley, and oregano in a bowl and mixed them to cook.
When it was ready we all enjoyed it and I have been making this recipe ever since. It’s so easy to make and the flavors are simply amazing! I serve it with a side of roasted potatoes, some steamed vegetables, and a crisp green salad.
The dish is always a hit when I serve it at dinner parties, or just on an ordinary weeknight dinner. And since this recipe only takes about an hour to prepare, it’s an ideal meal for busy individuals. Most of the time, I have all the ingredients on hand, so this dish is always a great option when there’s little time to cook.
Also, Barefoot Contessa Beef Braciole is a great way to use up any leftovers in the fridge. The flavors of this dish can be enhanced with some extra ingredients like fresh herbs or vegetables. So if you have any leftover veggies or herbs lying around, you can always add them into the mix for an extra touch of flavor.
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Ingredients
- Flank steak: This is the base of this dish and provides a meaty taste. so, it’s a must to use the right amount of it for the recipe.
- Kosher salt and freshly ground black pepper: This is used in order to season the steak before cooking.
- GratePecorino Romano cheese: This adds a bit of sharpness and flavor to the dish.
- Fresh breadcrumbs: The breadcrumbs help to bind the ingredients together and give added texture.
- Chopped garlic: This adds a great depth of flavor to the dish.
- Dry white wine: The white wine adds a subtle sweetness that balances the sharpness of the cheese.
- Fresh parsley and oregano: These herbs bring out the flavor of the other ingredients.
- Marinara sauce: This is used to cook the beef, and it brings all of the flavors together.
- Kitchen twine: This is used to hold the rolled beef together.
Cooking Directions
Step 1
Place the steak on a cutting board and, using a sharp knife, butterfly it by slicing it along one side parallel to the cutting board. Open up like a book and cut away any excess fat or sinew. Add 1 teaspoon of salt and pepper each over both sides of the meat.
Step 2
Mix together the Pecorino Romano cheese, breadcrumbs, garlic, white wine, parsley, and oregano. Spread breadcrumbs in the mixture evenly over the surface of the steak.
Step 3
Roll up the steak and tie it with kitchen twine at 1-inch intervals to form a cylinder.
Step 4
Heat the olive oil in a large, ovenproof Dutch oven or baking dish over medium heat. Add the beef roll and cook for 2 to 3 minutes on each side until browned all over. Pour in the white wine and cook for 2 minutes to deglaze the pan.
Step 5
Cover the beef with marinara sauce and bake in the oven for 1/2 hour in a preheated oven at 350 degrees F.
Step 6
Let the beef rest for 10 minutes before slicing it into 1/2-inch-thick slices. Serve with marinara sauce spooned over the top.
Cooking Tips
- Make sure to use good-quality ingredients for the marinara sauce. This will help enhance the flavors of the braciole.
- If you don’t have white wine on hand, you can use marsala or sherry as a substitute.
- When rolling up the steak, make sure it is tightly packed and the ingredients are evenly distributed.
What Ingredients Can I Replace or Substitute While Making It?
- If you don’t have Pecorino Romano cheese on hand, you can use Parmesan or Asiago.
- If the dish is too dry, add a few tablespoons of olive oil to help moisten it up.
- You can also use ground beef instead of flank steak if you prefer.
- If you don’t have fresh herbs, you can use dried herbs instead. Just make sure to adjust the amount depending on the desired flavor.
- Finally, if you don’t have any marinara sauce in your pantry, you can always make your own with canned tomatoes and a few spices.
Barefoot Contessa Beef Braciole
Equipment
- Skillet
- Cutting Board
- bowls
- Cutting Board
Ingredients
- Kosher salt and freshly ground black pepper to taste to season and enhance the natural flavors
- 1/4 cup of chopped fresh flat-leaf parsley for a vibrant and herbaceous freshness
- 1/2 cup of fresh breadcrumbs to provide a crispy and crunchy texture that coats the steak
- 1 cup of homemade marinara sauce or good-quality store-bought for a luscious and savory coating that brings the dish together
- 1/4 cup of dry white wine to deglaze the pan and infuse the dish with a subtle acidity
- 2 tablespoons of chopped fresh oregano to add a fragrant and earthy note that complements the other ingredients
- 1 pound of tender and flavorful flank steak for a hearty and satisfying main protein
- 1/2 cup of freshly grated Pecorino Romano cheese for a sharp and tangy kick that adds richness and complexity
- 2 tablespoons of chopped garlic for a bold and aromatic punch of flavor
- Kitchen twine for tying the steak into a neat and compact roll ensuring even cooking and presentation.
Instructions
- Place the steak on a cutting board and, using a sharp knife, butterfly it by slicing it along one side parallel to the cutting board. Open up like a book and cut away any excess fat or sinew. Add 1 teaspoon of salt and pepper each over both sides of the meat.
- Mix together the Pecorino Romano cheese, breadcrumbs, garlic, white wine, parsley, and oregano. Spread breadcrumbs in the mixture evenly over the surface of the steak.
- Roll up the steak and tie it with kitchen twine at 1-inch intervals to form a cylinder.
- Heat the olive oil in a large, ovenproof Dutch oven or baking dish over medium heat. Add the beef roll and cook for 2 to 3 minutes on each side until browned all over. Pour in the white wine and cook for 2 minutes to deglaze the pan.
- Cover the beef with marinara sauce and bake in the oven for 1/2 hour in a preheated oven at 350 degrees F.
- Let the beef rest for 10 minutes before slicing it into 1/2-inch-thick slices. Serve with marinara sauce spooned over the top.
Notes
- Make sure to use good-quality ingredients for the marinara sauce. This will help enhance the flavors of the braciole.
- If you don’t have white wine on hand, you can use marsala or sherry as a substitute.
- When rolling up the steak, make sure it is tightly packed and the ingredients are evenly distributed.
Nutrition Information
- Calories 570 kcal
- Total Fat 24g
- Saturated Fat 8g
- Cholesterol 163mg
- Sodium 827mg
- Potassium 123mg
- Total Carbohydrate 0.4g
- Dietary Fiber 0g
- Sugars 1g
- Protein 15g
- Vitamin A 584%
- Vitamin C 9%
- Calcium 275%
- Iron 6%
How to Store Barefoot Contessa beef braciole?
It is very easy to store Barefoot Contessa Beed braciole. Simply, you can freeze the cooked braciole for up to 3 months. Just make sure to properly wrap it before freezing so that it doesn’t get freezer burn.
FAQs
Can pregnant women eat this?
Yes, pregnant women can eat this dish as long as all the ingredients used are cooked thoroughly and any raw meat is handled carefully.
Can a diabetic patient eat this dish?
Yes, a diabetic patient can eat this dish as it doesn’t contain a lot of sugar content. Still, it is recommended to check his personal diet chart or consult with his doctor to eat any new dish.
Is it possible to make this dish without the cheese?
Yes, you can omit the cheese if desired. The taste may be slightly different but the overall flavor should still be very good. You can also substitute vegan cheese as an alternative.
Wrapping Up
Barefoot Contessa beef braciole is a delicious Italian dish that is easy to make and packed with flavor. With its savory and subtle sweetness, it’s sure to be a hit for any occasion.
Plus, it can easily be adapted with different ingredients so you can customize the dish according to your own preferences. So why not give it a try today? You won’t regret it!
Please share this delicious recipe with your friends and family. Thank you for reading.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
