Giada’s Braciole Recipe
Giada’s Braciole recipe combines tender beef, herbs, and a cheesy filling, slowly braised in tomato sauce for an authentic Italian dish.
Equipment
- Large skillet or Dutch oven
- Cutting board
- Sharp knife
- Meat mallet or rolling pin
- Mixing bowl
- Kitchen twine or toothpicks
- Wooden spoon
Ingredients
For the braciole:
- 1 ½ pounds flank steak or top round sliced thin
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ¼ cup pine nuts optional
- ¼ cup raisins optional
For the sauce:
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 cups crushed tomatoes
- 1 cup tomato sauce
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper to taste
Instructions
Step 1: Prepare the beef
- Lay the beef slices flat on your cutting board. If they’re uneven or thick, gently pound them until they’re thin and uniform. This step ensures they roll easily and cook evenly.
Step 2: Create the filling
- In a mixing bowl, combine breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper. If you’re using pine nuts and raisins, fold them in. The mixture should feel slightly moist and aromatic.
Step 3: Assemble the rolls
- Spread the filling evenly over each slice of beef. Roll tightly from one end to the other and secure with kitchen twine or toothpicks.
Step 4: Sear for flavor
- Heat olive oil in a large skillet over medium-high heat. Add the braciole and sear on all sides until browned. This step builds depth and locks in flavor.
Step 5: Build the sauce
- In the same pan, sauté onions until soft. Add garlic and cook briefly until fragrant. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper.
Step 6: Slow simmer
- Return the braciole to the pan, cover with sauce, and let simmer on low heat for 90 minutes. The slow cooking transforms the beef into something incredibly tender.
Step 7: Serve and enjoy
- Remove twine or toothpicks before serving. Spoon the sauce generously over the braciole and serve warm.
Notes
- Slice and pound the meat evenly
- Don’t rush the searing step
- Keep the heat low during simmering
- Let the dish rest before serving for best texture