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The Best Braciole

By Recipe Reader on December 19, 2007

Photo by Lavender Lynn

6 Reviews

Prep Time: 30 mins
Total Time: 2 hrs 30 mins
Servings: 4

Photo by Lavender Lynn

About This Recipe

"This is Giada DeLaurentis's recipe from her book Everyday Italian, and it is so wonderful. She does suggest to be creative with the flavorings by using different herbs or cheeses, if you'd like. This is sure to impress. The recipe looks a little lengthy, but it is not complicated or difficult. And don't worry if some of the stuffing falls out during the browning - just spoon it back in if you can, or let it blend into the sauce. It will be great. NOTE: I made 4 of these for a large gathering, browning them in a skillet, then baking them in a 11x15 pan 2 1/2 hrs mostly covered, 30 more minutes uncovered. (For this much, you only need 2 or 3 times the wine and sauce, not 4 times.)"

Ingredients

2/3 cup parmesan cheese, grated
1/3 cup provolone cheese, grated
1/2 cup Italian seasoned breadcrumbs
2 tablespoons parsley, chopped
1 garlic clove, minced
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 lbs flank steaks
1 cup dry white wine
3 1/4 cups marinara sauce ( can use a jar of sauce)

Directions

Preheat the oven to 350 degrees.
Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
Pat the bread crumb mixture over the steak.
Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
Cook, turning until browned on all sides, about 8 minutes.
Add the wine to the pan and bring to a boil, and stir in the tomato sauce.
Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
Transfer the slices to a platter, and spoon some sauce over the slices.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (498 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 801.0
Calories from Fat 375: 46%

Amount Per Serving: %
Total Fat 41.7g: 64%
Saturated Fat 14.1g: 70%
Cholesterol 142.2mg: 47%
Sugars 20.1 g
Sodium 2148.9mg: 89%
Total Carbohydrate 42.1g: 14%
Dietary Fiber 6.3g: 25%
Sugars 20.1 g: 80%
Protein 51.3g: 102%

Reviews

"I have made this quite a few times and its always impressed guest. I use flank steak so its a awesome recipe for a cheap cut of meat. I skip the searing sometimes too and it still comes out great."

By pitbullmommy on November 27, 2010 | 1166994
"Very good. I have never had braciole before, and I am pleasantly surprised. I did not use the wine, but subbed chicken broth in it's place. I am sure it would have been even better with the wine, so I will be sure to have some on hand for it next time. It's a great recipe to use flank steak and it doesn't come out all tough. Made and Reviewed for Please Review My Recipe Tag - Thanks! :)"

By LilPinkieJ on December 15, 2008 | 766252
"This is really excellent and worth the extra time to make. It's not hard at all and it is really a comforting meal to make on the weekend. It would be a very impressive dish to serve to company! It is definitely going into my tried-and-true recipes cookbook. Thanks so much for posting."

By Lainey6605 on October 05, 2008 | 720317
"Delicious, distinctive, and fun to make and serve, this has a festive feel to it. Lots of extra sauce could be served over pasta for a matching side. We did vary the cheeses to use what we had on hand -- lots of asiago -- and the result was outstanding. Made for PRMR April 2008."

By Lavender Lynn on April 07, 2008 | 611392
"I'm so glad I made this! I made some very minor edits based on what I had on hand, all with great results. I had panko on hand, rather than seasoned breadcrumbs, and I just seasoned them to taste. I had some fresh roasted chestnuts on hand leftover from making another recipe and thought they'd be great chopped up and added in, a nice nutty flavour. I pounded the thickest part of the flank out to be a more equal depth, next time I might buy a thicker flank steak and butterfly it. My steak rolling skills could use a LOT of practice, lol, but this still turned out wonderful! I loved it and I loved the results and couldn't think of a better recipe to practice. The Beau gave it 4 stars but he's a really picky eater, so what does he know?! :) Next time I would try adding rosemary to the stuffing, a strong herb would stand up very well with this. I served it over fried squares of herbed polenta and it was a wonderful dish for a Sunday night dinner, served with a very big Syrah. Thanks for posting, Recipe Reader, I can't wait to make again."

By bikerchick on January 18, 2008 | 560258
By rainford on March 09, 2012 | 1292840