Giada’s Braciole

The tender, aromatic swirl of Giada’s Braciole brings authentic Italian-American comfort straight to your dinner table. This classic rolled and stuffed flank steak dish features a savory filling of herbs, cheese, and breadcrumbs, all simmered slowly in a rich tomato sauce until meltingly tender. Giada’s Braciole represents the pinnacle of Italian home cooking—simple ingredients transformed into something extraordinary through careful technique and patience. You’ll learn how to master this impressive yet approachable dish that’s perfect for Sunday suppers and special occasions alike.

Why You’ll Love This Recipe

Giada’s Braciole is the ultimate make-ahead comfort food that impresses without overwhelming effort. The marriage of textures makes each bite an adventure—tender beef wrapped around a seasoned breadcrumb filling creates a beautiful contrast between the melt-in-your-mouth meat and the subtly textured interior. The long, slow simmer in tomato sauce infuses the meat with deep flavor while simultaneously creating the most luxurious pasta sauce you’ve ever tasted.

What truly sets Giada’s Braciole apart is its versatility. While impressive enough for special occasions, it’s equally at home as a cozy family meal. The rolled presentation creates an eye-catching spiral when sliced, making it a showstopper on any table. Best of all, the flavors actually improve after a day in the refrigerator, making it perfect for busy hosts who want to prepare their main course ahead of time.

The sauce alone is worth making this recipe—rich with beef drippings and slow-cooked tomatoes, it transforms any pasta into a restaurant-worthy dish. This Italian rolled steak recipe connects you with generations of tradition while filling your home with irresistible aromas.

Ingredients

For the Braciole:

• 1 (1½-pound) flank steak
• 3 tablespoons olive oil, divided
• 1 cup Italian-style breadcrumbs
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh Italian parsley
• 2 garlic cloves, minced
• 2 tablespoons pine nuts, toasted
• 2 tablespoons golden raisins
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Kitchen twine for tying

For the Sauce:

• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes
• ½ cup dry red wine
• 1 bay leaf
• ½ teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste

The quality of your ingredients matters significantly for this authentic Italian braciole recipe. Use genuine Parmigiano-Reggiano cheese rather than pre-grated varieties for superior flavor. The pine nuts add richness, while golden raisins contribute subtle sweetness that balances the savory elements perfectly.

Pro Tips

Master the Pounding Technique: The key to perfect Giada’s Braciole starts with properly preparing the flank steak. Place the meat between two sheets of plastic wrap and use the flat side of a meat mallet to gently pound it to an even ¼-inch thickness. Work from the center outward, being careful not to tear the meat. This ensures even cooking and makes rolling much easier. The flatter and more uniform your steak, the more professional your final presentation will be.

Perfect the Roll and Tie Method: After spreading your filling, roll the steak starting from the short end (against the grain), keeping it as tight as possible without squeezing out the filling. Secure with kitchen twine at 1-inch intervals, tying firmly but not so tight that it cuts into the meat. A properly tied braciole maintains its shape during the long cooking process while allowing the flavors to penetrate.

Develop Proper Fond for Amazing Sauce: Before adding your tomatoes, take time to properly brown the braciole on all sides until it develops a deep caramelized crust. This fond (browned bits) at the bottom of the pan is culinary gold—deglaze with red wine, scraping up every bit of flavor. This step creates the foundation for an exceptionally rich and complex sauce that transforms this Italian stuffed flank steak from good to unforgettable.

Instructions

Step 1: Prepare the Meat
Lay your flank steak on a cutting board and cover with plastic wrap. Using a meat mallet, pound the steak to about ¼-inch thickness, working from the center outward. Once evenly flattened, remove the plastic and position the steak so the grain runs horizontally in front of you (you’ll roll perpendicular to the grain).

Step 2: Make the Filling
In a medium bowl, combine the breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, pine nuts, golden raisins, salt, and pepper. Add 1 tablespoon of olive oil and mix until the ingredients are moistened and hold together when pressed.

Step 3: Assemble the Braciole
Spread the filling evenly over the flattened steak, leaving a ½-inch border on all sides. Starting from the short end, roll the meat tightly like a jelly roll. Secure with kitchen twine at 1-inch intervals, then tie once lengthwise to maintain the cylindrical shape. Season the outside with salt and pepper.

Step 4: Sear the Meat
Heat the remaining 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, carefully add the braciole and sear on all sides until deeply browned, about 2-3 minutes per side. Transfer to a plate and set aside.

Step 5: Make the Sauce
In the same pot, reduce heat to medium and add the onion. Sauté until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant. Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let it reduce by half, then add both cans of tomatoes, bay leaf, oregano, and red pepper flakes if using. Season with salt and pepper to taste.

Step 6: Simmer to Perfection
Return the braciole to the pot, nestling it into the sauce. Bring to a simmer, then reduce heat to low. Cover and cook gently for 1½ to 2 hours, turning the roll occasionally, until the meat is fork-tender. For an even more tender result, simmer for up to 3 hours—the longer, the better.

Step 7: Serve
Remove the braciole from the sauce and let rest for 10 minutes. Cut and remove the twine, then slice crosswise into ½-inch thick medallions. Serve with the sauce spooned over the top and additional grated Parmesan if desired.

Variations

Sicilian Style Braciole: For a southern Italian twist on Giada’s Braciole, add 2 tablespoons of capers and 3 tablespoons of chopped green olives to the filling mixture. Replace the golden raisins with currants and add a pinch of cinnamon and orange zest. This variation embraces the sweet-savory flavor profile characteristic of Sicilian cuisine, with bright, briny notes that complement the rich beef beautifully.

Cheese Lover’s Braciole: Transform this Italian stuffed flank steak by layering thin slices of provolone or mozzarella over the breadcrumb mixture before rolling. Add 2 tablespoons of ricotta to the filling for extra creaminess. The result is an indulgent, cheesy version that creates spectacular stretchy cheese pulls when sliced—perfect for those who appreciate the more indulgent side of Italian-American cuisine.

Herb Garden Braciole: For a fresher, more aromatic version, replace the dried herbs with a robust mixture of fresh herbs. Use ¼ cup each of chopped basil, parsley, and mint, plus 1 tablespoon each of fresh oregano and thyme in the filling. Add the zest of one lemon to brighten the flavors. This variation shines during summer when fresh herbs are abundant and at their peak flavor.

Storage and Serving

Giada’s Braciole actually improves with time, making it perfect for make-ahead meals. Store any leftovers in an airtight container, completely submerged in the sauce, for up to 4 days in the refrigerator. Reheat gently on the stovetop over medium-low heat until warmed through. For longer storage, freeze portions for up to 3 months—the sauce prevents the meat from drying out during reheating.

Serve this Italian rolled steak recipe over al dente pasta such as pappardelle or rigatoni, which stand up beautifully to the rich sauce. For a lower-carb option, pair with creamy polenta or roasted vegetables like bell peppers and zucchini. One spectacular presentation involves slicing the braciole, arranging it over pasta, then drizzling with extra sauce and finishing with fresh basil and a light shower of freshly grated Parmesan.

For an authentic Italian dining experience, begin with a simple arugula salad dressed with lemon and olive oil, serve the braciole as your main course, and finish with a light dessert like panna cotta. Don’t forget crusty Italian bread on the side—it’s essential for soaking up every last drop of the magnificent sauce.

FAQs

Can I use a different cut of meat for braciole?
Yes, while flank steak is traditional for Giada’s Braciole, you can substitute top round or sirloin that’s been pounded thin. Each cut offers slightly different texture and flavor, but all work well when properly tenderized and slow-cooked.

Why is my braciole tough?
Tough braciole usually results from insufficient cooking time or too high heat. This dish requires low, slow simmering to break down tough muscle fibers. If it’s still firm after the recommended cooking time, continue simmering for another 30-60 minutes.

Can I make braciole in a slow cooker?
Absolutely! Sear the rolled and tied braciole as directed, then transfer to a slow cooker with the sauce ingredients. Cook on low for 6-8 hours for spectacularly tender results.

What’s the best way to slice braciole?
Allow the braciole to rest for 10 minutes after cooking, then remove the twine completely. Use a sharp knife to cut crosswise into ½-inch medallions for the best presentation.

Is it necessary to add the raisins?
While traditional in many braciole recipes, the raisins are optional. They add a subtle sweetness that balances the savory elements, but you can omit them if preferred without compromising the dish.

Conclusion

This Giada’s Braciole is comfort food at its finest — a tender spiral of beef embracing a savory filling, all bathed in a rich tomato sauce that speaks of Sunday suppers and family gatherings. It’s the kind of dish that transforms ordinary ingredients into an extraordinary meal, connecting you to generations of Italian cooking tradition while creating new memories around your own table. Whether served for a special occasion or a cozy family dinner, this classic recipe rewards a little patience with deeply satisfying results that will have everyone asking for seconds.

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