Bragioli recipe, make your own Maltese traditional beef rolls
Maltese traditional cuisine can be very tasty without using the very best cuts of meat. This tasty speciality is part of the Maltese peasant and rustic recipes, that can also be served as two meals, using the sauce with pasta as a first course.
Ingredients to make your own Bragioli:
6 thin slices of topside or round steak, flattened with a mallet
400g veal mince
2 rashers bacon, diced
2 cloves garlic, crushed
½ cup parsley, finely chopped
1 tbsp oregano, finely chopped
1 shallot, thinly sliced
½ cup gbejniet (Maltese cheese), grated
2 eggs, beaten
3 tbsp olive oil
2 large onions, diced
5 cloves garlic, crushed
1 tin tomatoes
1 cup flat leaf parsley, leaves picked
½ cup basil, leaves picked
250ml red wine
Salt and pepper to taste
2 bay leaves
Don't worry, it's easy to prepare Bragioli:
Start with the sauce: chop and fry onion and garlic in olive oil until softened and golden.
Add tomatoes, herbs, red wine and water and leave to simmer while you prepare the bragioli.
First, lay out the beef slices. Meanwhile, mix the remaining ingredients together and season with salt and pepper. Place then a heaped tablespoon of stuffing mixture on each beef slice, spreading out well.
Roll it up and secure it with a toothpicks or tie with butcher’s twine. Place the bragioli in the sauce and simmer for 1 ½ hours over low heat.