My daughter and her family are coming to visit and it’s Mom’s birthday on Sunday, so I am making a special dish – manicotti (prepared with homemade crepes) – a meal Mom doesn’t make for herself very often. I planned on having a good baguette, warmed up, and a big green salad on the side, as well as some pan-fried Italian sausage, always a delicious extra protein. But yesterday I happened to see “Beef Top Round Thin Cut” in the meat case and thought Why not make bracciole? That’s what any person would think if they saw meat like this, right?
When I was a kid, Mom would make bracciole (pronounced brah-zho-lie) every now and then. I’m not sure why it didn’t appear on the table more often, maybe Mom will tell us. Bracciole is thinly sliced beef, rolled up with yummy parmesan or romano cheese and bread crumbs inside (that cheese was affectionately known in my family simply as “grating cheese”), seared in olive oil, then covered with your best red spaghetti sauce (affectionately known in my family simply as “sauce”) and cooked until tender. Oh yum!
I asked my sister Lynn for her recipe because it’s not in my cookbook and I wanted to be sure I made them just like Mom used to. Perhaps I don’t have the recipe in my book because it’s so simple I thought I didn’t need the recipe? Lay out the meat, put bread crumbs, grating cheese and salt, pepper and seasonings on top, roll, secure, sear, smother in sauce, cook till done.
One step at a time, and with measurements, that process looks like this. My package contained eight slices. Start by carefully separating the slices from each other and laying them on a flat surface.
One half cup of bread crumbs was just the right amount to sprinkle on these pieces. Lynn’s recipe called for seasoned bread crumbs but I didn’t have those, so I sprinkled Italian seasoning on the crumbs. If you don’t have Italian seasoning as a mix, use basil, oregano and garlic powder. I bet the Italian seasoning had parsley in it too, but I cannot be sure. Go with parsley too. One tablespoon of the mix was enough for these eight. Some people would use chopped fresh parsley, basil and oregano and minced garlic instead of the dried seasoning. I’m sure this is also wonderful. But in my family we kept it simple.
I sprinkled salt and pepper on them too, then ¾ cup of grated parmesan cheese.
Let the rolling begin!
Nice and tight.
Normally I would roll with the fingers of both hands, but it’s mighty challenging to roll with two hands and take a photo with your phone at the same time! I can roll with one hand, but using two goes faster.
My rolls looked like this.
Do you see the toothpicks? I used two in each roll, stuck in at angles so they crossed each other in the middle. This holds the roll together during the searing process. You could also use string, the kind that holds pastry boxes together. I couldn’t find any string so I managed with toothpicks. It’s a little harder to get the sides all seared in the pan when you use toothpicks, but somehow I got through that.
Into the pan I put about 3 tablespoons of olive oil, enough to coat the bottom well, and let it heat up for a minute or so on a medium flame. Then into the hot pan went the meat rolls.
Give them a few minutes to brown on that bottom side, then turn them to brown them on another side. Turn again when the second side is brown and let a third side brown. Now depending on two things (1. your level of patience and 2. whether you’ve browned them in thirds or fourths), you might need to turn them one more time.
By this point your kitchen smells really good, by the way.
Once they are seared to your satisfaction, douse with red sauce (meat or marinara, whichever you like best) and turn the heat down to low. Cover and let this cook about an hour.
I let mine cool, removed the toothpicks, put them in a serving dish and covered them tight. I will heat them up again on Sunday (will probably just put my serving dish in the oven for half an hour on 325F) to serve with the manicotti. I have no doubt they will be scrumptious!
Soon I will show you how to use the same thinly sliced meat to make rouladen, the German variation of this dish, also totally delicious, but rouladen would not go with manicotti!