Giada's Braciole

Name: Giada's Braciole
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 4
Ingredients: 1/2 cup dried Italian-style bread crumbs; 1 garlic clove, minced; 2/3 cup grated Pecorino Romano; 1/3 cup grated provolone; 2 tablespoons chopped fresh Italian parsley leaves; 4 tablespoons olive oil; Salt and freshly ground black pepper; 1 (1 1/2-pound) flank steak; 1 cup dry white wine; 3 cups prepared tomato sauce, such as Bio Orto (using 1 ½ jars) or Giada’s Pomodoro recipe

25 MINPrep Time

105 MINCook Time

4Servings

by Giada

Photo Credit: Elizabeth Newman

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Braciole is a classic main course that will make your holiday party the hit of the season. I can’t think of a more elegant main for a holiday dinner: it has such a stunning presentation, but it’s truly easy to prepare, the the cooking is entirely hands-off. Serve this with homemade polenta, or a rich and velvety risotto.

Giada's Braciole

Rated 5.0 stars by 1 users

Servings

Prep Time

25 minutes

Cook Time

105 minutes

Ingredients

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano

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1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil

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Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 cups prepared tomato sauce, such as Bio Orto (using 1 ½ jars) or Giada’s Pomodoro recipe

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Instructions

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil or the lid of a pot and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.