Beef olives (bragioli) recipe - Maltese Cuisine
The joy of this recipe is that you don’t need the best cuts of meat to make a delicious meal. Thin slices of tenderised beef are stuffed with minced veal, herbs and flavourings and gently cooked in a tomato-based sauce. This can also be served as two meals in the traditional Maltese way with the cooking sauce paired with pasta as a first course.
Ingredients
Sauce
• 3 tbspolive oil
• 2large onions, diced
• 5garlic cloves, crushed
• 400 gtin tomatoes
• 1 cupflat-leaf parsley leaves
• ½ cupbasil leaves
• 2bay leaves
• 250 mlred wine
• 500 mlwater
• salt and pepper
• 6thin slices of topside or round steak
• 400 gminced veal
• 2bacon rashers, diced
• 2garlic cloves, crushed
• ½ cupfinely chopped flat-leaf parsley
• 1 tbspfinely chopped oregano
• 1spring onion, finely sliced
• ½ cupgrated gbejniet (Maltese cheese)
• 2eggs, beaten
• salt and pepper
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
To make the sauce, heat the oil in a large saucepan and add the onion and garlic. Fry until softened. Add the remaining ingredients and leave to simmer while you prepare the bragioli.
Flatten the beef slices with a mallet and set aside. Mix the remaining ingredients together well, seasoning with salt and pepper. Place a generous tablespoon of mixture on each slice of beef, spreading out well. Roll up and secure with toothpicks or tie with butcher’s string. Place the rolls in the sauce and simmer for 1½ hours over low heat.
Ingredients
Sauce
• 3 tbspolive oil
• 2large onions, diced
• 5garlic cloves, crushed
• 400 gtin tomatoes
• 1 cupflat-leaf parsley leaves
• ½ cupbasil leaves
• 2bay leaves
• 250 mlred wine
• 500 mlwater
• salt and pepper
• 6thin slices of topside or round steak
• 400 gminced veal
• 2bacon rashers, diced
• 2garlic cloves, crushed
• ½ cupfinely chopped flat-leaf parsley
• 1 tbspfinely chopped oregano
• 1spring onion, finely sliced
• ½ cupgrated gbejniet (Maltese cheese)
• 2eggs, beaten
• salt and pepper
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
To make the sauce, heat the oil in a large saucepan and add the onion and garlic. Fry until softened. Add the remaining ingredients and leave to simmer while you prepare the bragioli.
Flatten the beef slices with a mallet and set aside. Mix the remaining ingredients together well, seasoning with salt and pepper. Place a generous tablespoon of mixture on each slice of beef, spreading out well. Roll up and secure with toothpicks or tie with butcher’s string. Place the rolls in the sauce and simmer for 1½ hours over low heat.
Category
😹
Fun