| Bragioli Recipe |
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KEY POINTS
| Preparation Time: | 45 minutes | Cooking Time: | 1½ hours |
| How Difficult | Medium | Freeze? | No |
| Servings |
4 portions |
INGREDIENTS
The ingredients below will make four portions of Bragioli.
| Ingredients | Imperial | Metric |
| 4 Thin slices of beef topside |
1lb |
500 grams |
| Minced pork | 7oz | 200 grams |
| Diced onions | 2 | |
| Diced carrot | 1 | |
| Stale white breadcrumbs | 3 slices | |
| Hard boiled eggs | 2 | |
| Bacon rashers | 6 | |
| Chopped parsley | 1 bunch | |
| Garlic cloves | 2 | |
| Bay leaves | 2 | |
| Salt and pepper | To taste | |
| Red wine | ½ - 1 glass | |
COOK'S NOTES
Bragioli is often called beef olives although the dish has no olives
in it all. The olive refers to the beef slice but sometimes people use
it as a name for the whole dish.
Bragioli is the most famous example of Maltese cuisine. If you want to know more about Maltese cuisine then click here.
COOKING EQUIPMENT
1 Medium-sized oven-proof dish
Method
Turn your oven on now so that it's pre-heated ready to cook later on!
Heat settings are 180C / 350F / Gas Mark 5.
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Beat each slice of meat flat with a kitchen mallet or if you don't have one use the end of a rolling pin. See picture on left. |
| Chop the bacon, garlic and parsley. |
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Grind the bread to crumbs, then prepare the stuffing by mixing the crumbs with the chopped bacon, garlic, parsley and seasoning, but not the bay leaves. |
| Put a heaped tablespoon or two of the stuffing onto each beef slice, and top with a slice or segment of hard-boiled egg. |  |
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Roll up the meat slices lengthwise over the stuffing, and fasten together with wooden toothpicks, this is a little bit fiddly, but worth spending the time to get it right. |
| Pour some oil in a large pan, and brown the beef olives all over in this, together with the bay leaves. |  |
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Put the browned bragioli and bay leaves into a casserole dish and in the same oil fry the sliced onion and carrot. Pour the wine over the frying vegetables. |
| Let the sauce bubble, and then pour this over the bragioli in the casserole dish. Stew very gently for 1½ hours. You probably will have to add a little more wine to top up the braising liquid, but don't add too much, otherwise the bragioli will not braise correctly. |  |
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Remove the bay leaf and serve with your favourite vegetables or even a large portion of chips and salad. |
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