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Bragioli
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 Bragioli Recipe


Click picture to enlarge
The traditional Maltese beef dish, Bragioli takes some time to cook but preparation is simple. You end up with a rather exotic, deliciously tasting dish.

KEY POINTS

 Preparation Time:  45 minutes  Cooking Time:   1 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 - 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.
  

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.

 
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.

 
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.

 
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 1 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.

 
Remove the bay leaf and serve with your favourite vegetables or even a large portion of chips and salad. 




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