Barefoot Contessa Beef Braciole Recipe

A Taste of Home: Exploring Beef Braciole

Beef braciole, a classic of Italian-American cuisine, evokes warm memories of family dinners and Sunday feasts. This dish, with its tender, flavorful braised beef and rich tomato sauce, has been a staple on tables across the country for generations.

Originating in Southern Italy, braciole refers to “little arms” – a nod to the thin slices of beef rolled around a flavorful filling. Over time, the dish evolved in America, incorporating ingredients like garlic, herbs, and breadcrumbs, resulting in the comforting and satisfying meal we know and love today.

This recipe, inspired by the Barefoot Contessa’s approach to classic dishes, elevates the traditional braciole with its focus on fresh ingredients and simple techniques. Get ready to savor a taste of home with this comforting and flavorful dish.

Barefoot Contessa Beef Braciole Recipe

This classic Italian-American dish is a staple in many households, and for good reason – it’s hearty, flavorful, and sure to become a family favorite.

Essential Ingredients:

• 1 pound (450 g) beef top round or top sirloin, sliced into 1/4-inch (6 mm) thick pieces
• 1 cup (240 g) all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (240 ml) beef broth
• 1 cup (240 ml) red wine
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup (115 g) grated Parmesan cheese

Cooking Time and Serving Size:

Cooking time: 2 hours 30 minutes

Serves 4-6 people

Preheat oven to 300°F (150°C). This recipe is a perfect dinner idea for a special occasion or a cozy night in with family and friends.

Ingredients for Beef Braciole

To prepare the Barefoot Contessa Beef Braciole, gather the following essential components. This Italian-inspired dish requires a combination of high-quality beef, fresh herbs, and rich cheese.

The key to a delicious Beef Braciole is using the right cut of meat, cooked to perfection at 160°C / 325°F. The ingredients listed below will guide you through the preparation of this mouth-watering meal.

• 680 g / 1.5 lbs top round beef, sliced into thin cutlets
• 120 g / 1/2 cup grated Parmesan cheese
• 60 g / 1/4 cup chopped fresh parsley
• 60 g / 1/4 cup chopped fresh basil
• 6 garlic cloves, minced
• 1 tsp / 5 ml dried oregano
• 1 tsp / 5 ml salt
• 1/2 tsp / 2.5 ml black pepper
• 60 ml / 1/4 cup olive oil
• 120 ml / 1/2 cup dry white wine
• 240 ml / 1 cup beef broth
• 2 tbsp / 30 g tomato paste
• Optional:
  • 120 g / 1/2 cup chopped prosciutto or pancetta
  • 1/4 cup / 30 g chopped fresh mint

With these ingredients, you’ll be able to create a rich and flavorful Beef Braciole, perfect for a special occasion or a cozy night in.

Step-by-Step Instructions for Beef Braciole

This classic Italian dish is surprisingly easy to make, and the result is melt-in-your-mouth tender beef with a rich, savory sauce. Let’s get started!

1. Prepare the Beef: Butterfly each beef cutlet horizontally, creating a thin pocket. Season both sides generously with salt and freshly ground black pepper.
2. Make the Filling: In a bowl, combine 100 g / ¾ cup breadcrumbs, 25 g / 2 tablespoons grated Parmesan cheese, 1 chopped fresh sage leaf, 1 chopped fresh rosemary sprig, 1 clove minced garlic, and ¼ teaspoon dried oregano.
3. Stuff the Beef: Place a spoonful of the breadcrumb mixture into the center of each beef cutlet and carefully fold the beef over to enclose the filling. Secure with toothpicks.
4. Brown the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the braciole on both sides until golden brown, about 2 minutes per side. Remove the braciole from the skillet and set aside.
5. Sauté the Aromatics: In the same skillet, add 1 chopped onion and 2 minced garlic cloves. Sauté until softened, about 5 minutes.
6. Deglaze the Pan: Pour in 1 cup of dry red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes, allowing the alcohol to cook off.
7. Add the Remaining Ingredients: Add 1 (400 g / 14.1 ounce) can of crushed tomatoes, 1 cup beef broth, 1 teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon salt, and ¼ teaspoon black pepper to the skillet. Stir to combine.
8. Return the Beef to the Skillet: Nestle the braciole into the sauce. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 1 ½ – 2 hours, or until the beef is fork-tender.
9. Serve and Enjoy: Remove the braciole from the skillet and discard the toothpicks. Serve the braciole hot, spooning the sauce generously over the top. Enjoy with your favorite pasta or polenta!

Pro Tips for Perfect Beef Braciole

A perfectly cooked Beef Braciole is a masterclass in tender, flavorful Italian-American cuisine. With these expert tips, you’ll be well on your way to creating a show-stopping dish that’s sure to impress.

Choose the Right Cut of Meat

Opt for a top round or top sirloin roast, as these cuts are naturally lean and will yield a more tender Braciole. Avoid using thinly sliced meat, as it may become too delicate during cooking.

• Use a Meat Mallet: Pound the meat to an even thickness, ensuring it cooks consistently and preventing undercooked or overcooked areas.
• Don’t Over-Season: Balance your flavors by seasoning the meat lightly on both sides, then allowing it to rest before rolling and securing with kitchen twine.

Common Pitfalls to Avoid

Avoid overcooking the Braciole, as it can become dry and tough. Also, be cautious not to overstuff the meat, as this can cause it to burst open during cooking.

1. Cook to the Right Temperature: Use a meat thermometer to ensure the internal temperature reaches 63°C (145°F) for medium-rare, 71°C (160°F) for medium, and 79°C (175°F) for well-done.
2. Let it Rest: Allow the Braciole to rest for 10-15 minutes before slicing, allowing the juices to redistribute and the meat to retain its tenderness.

Substitutions and Alternatives for Beef Braciole

To accommodate different tastes and dietary needs, several ingredients in the Barefoot Contessa Beef Braciole recipe can be substituted or modified. For the beef, 240 g / 1 cup of thinly sliced pork or veal can be used as an alternative, yielding a slightly sweeter flavor.

• Pancetta can be replaced with 120 g / 1/2 cup of diced bacon for a smokier taste.
• 250 g / 1 cup of grated Parmesan cheese can be substituted with an equal amount of grated Pecorino Romano for a sharper flavor.
• For a wine-free option, 250 ml / 1 cup of beef broth can be used in place of red wine, reducing the richness of the sauce.

Cooking methods can also be adapted. The braciole can be cooked in a slow cooker on low for 8-10 hours or in the oven at 160°C / 325°F for 2 1/2 to 3 hours, resulting in tender and flavorful meat.

Creative Variations on Barefoot Contessa Beef Braciole

Love the classic Barefoot Contessa Beef Braciole but crave something new? Here are a few variations to inspire your next braising adventure.

1. Mediterranean Twist

   Swap the traditional tomato sauce for a vibrant blend of sun-dried tomatoes, Kalamata olives, capers, and oregano. Add a squeeze of lemon juice at the end for a bright, tangy finish. Braising time remains the same, about 2-3 hours.

2. Spicy Southwestern Flair

   Infuse your braciole with Southwestern heat by incorporating chipotle peppers in adobo sauce, cumin, smoked paprika, and a pinch of cayenne pepper. Serve with a dollop of sour cream or avocado crema for a creamy counterpoint. Braising time: 2.5-3.5 hours.

3. Asian-Inspired Braised Beef

   Embrace Asian flavors by using soy sauce, hoisin sauce, ginger, garlic, and a touch of sesame oil. Add sliced shiitake mushrooms and baby bok choy during the last 30 minutes of braising. Braising time: 2-2.5 hours.

Don’t hesitate to experiment with your favorite herbs, spices, and ingredients to create your own unique braciole masterpiece!

Storing and Reheating Beef Braciole

After cooking your Beef Braciole, it’s essential to store and reheat it safely to preserve its rich flavors and tender texture.

Short-Term Storage

Allow the Beef Braciole to cool completely before refrigerating it in an airtight container. Store it in the refrigerator at 5°C (40°F) or below for up to 3 days.

• Refrigerate at 5°C (40°F) or below.
• Consume within 3 days for optimal flavor.

Long-Term Storage and Freezing

For longer storage, consider freezing your Beef Braciole. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Store it in the freezer at -18°C (0°F) or below for up to 3 months.

• Freeze at -18°C (0°F) or below.
• Consume within 3 months for optimal flavor.

Reheating

Reheat your Beef Braciole in the oven or on the stovetop until it reaches a minimum internal temperature of 74°C (165°F). Ensure it’s heated evenly and reaches a safe temperature to prevent foodborne illness.

Troubleshooting Common Issues with Beef Braciole

Even with a tried-and-true recipe like the Barefoot Contessa Beef Braciole, cooking challenges can arise. To ensure a delicious, stress-free dining experience, it’s essential to address common problems promptly.

Common Problems and Fixes

The following issues can be resolved with simple adjustments:

• Tough meat: If the beef is overcooked, it can become tough. To avoid this, cook the braciole at 160°C / 325°F for 2-3 hours, or until it reaches an internal temperature of 63°C / 145°F.
• Underseasoned sauce: If the sauce lacks flavor, add more herbs, such as basil or oregano, and a pinch of salt. Start with small increments, like 5 g / 1 teaspoon of dried herbs, and adjust to taste.
• Overly dry rolls: To prevent dryness, don’t overfill the beef rolls, and use a sufficient amount of filling, about 120 g / 1/2 cup per roll. Also, cover the dish with foil during cooking to retain moisture.
• Sauce not thickening: If the sauce doesn’t thicken, mix 15 g / 1 tablespoon of cornstarch with a small amount of water or broth, then add it to the sauce and simmer for a few minutes, stirring constantly.

By being aware of these potential issues and having solutions at the ready, you’ll be able to rescue your recipe and enjoy a satisfying, flavorful Barefoot Contessa Beef Braciole dish.

Nutritional Information for Beef Braciole

This hearty Beef Braciole recipe is packed with flavor and protein. Each serving provides a satisfying amount of nutrients to fuel your day.

Approximate Nutritional Information (per serving):

• Calories: 450
• Protein: 35g
• Carbohydrates: 20g
• Fat: 20g

Dietary Notes:

• This recipe is Gluten-Free (GF)
• This recipe is not Dairy-Free (DF)
• This recipe is not Vegan

Key Takeaways for Making Exceptional Beef Braciole

To achieve tender and flavorful Barefoot Contessa Beef Braciole, several key techniques are essential. First, selecting the right cut of beef is crucial, with top round or top sirloin being ideal for this dish. Next, even slicing of the beef into thin cutlets is vital for uniform cooking.

• Pounding the beef to an even thickness ensures it cooks consistently and prevents it from becoming too thick and chewy.
• Seasoning the filling with a blend of herbs and spices, such as parsley, garlic, and parmesan, adds depth to the dish.
• Cooking the braciole in a rich tomato sauce at a low temperature (150°C / 300°F) for an extended period helps to break down the connective tissues in the beef, resulting in a tender and flavorful final product.

By following these key takeaways and using quality ingredients, such as 240 g / 1 cup of grated parmesan and 30 ml / 2 tablespoons of olive oil, a delicious and authentic Barefoot Contessa Beef Braciole can be achieved.

A Little Braciole Wisdom

Beef braciole is one of those dishes that feels incredibly special, like a Sunday supper straight from your Nonna’s kitchen. I remember the first time I made it, the aroma filling the house as the braciole simmered in the sauce. It was pure magic.

This recipe is a labor of love, but trust me, it’s worth every minute. The thin slices of beef become incredibly tender, practically melting in your mouth. And the sauce? So rich and flavorful, you’ll want to mop it up with every last piece of bread.

A few tips from my experience: Don’t be afraid to pound the beef thin, it’ll help it cook evenly and absorb all that delicious flavor. And make sure to brown the braciole well before adding it to the sauce – it’ll give it a beautiful depth of flavor.

Enjoy this classic dish, and let me know how your braciole turns out!

Conclusion: Mastering the Art of Beef Braciole

With the Barefoot Contessa Beef Braciole recipe, you’ve taken the first step towards mastering the art of Italian cooking. This classic dish is a testament to the power of simple, high-quality ingredients and a bit of patience. We hope you’ve enjoyed the process of cooking and savoring each bite. Now, we encourage you to experiment with more Italian recipes, like our Braised Short Ribs or Lasagna Bolognese. The world of Italian cuisine is full of flavors and techniques waiting to be explored. Try new recipes, taste, and adjust – that’s the beauty of cooking!