Maltese Beef Olives

Bragoli: An alternative way of cooking beef with some creative flair ...

Beef olives (in Maltese they're called Bragoli) recipes are plentiful and it seems that each country has its own variation or indeed variations.

If you’re stuck on ideas of how to cook beef and you've tried out all the beef recipes that you have, then you might want to try this Maltese version ...


maltese beef olives


For some, it may not seem as an easy beef recipe. This is not because it’s difficult to do but rather because of the cooking time.

The delicious beef sauce can be served on its own with pasta as the first course. The bragoli can then be served as the second course.

Cooking beef need not be monotonous. Try this tasty Maltese recipe today!


Bragoli

Ingredients

4 thin slices of rump steak

Stuffing

250g (or 8.81 oz) lean minced beef

1 onion (finely chopped)

1 egg (hard boiled)

1 egg raw

1 tbsp chopped parsley

1 carrot (grated)

2 bacon rashers (chopped)

Seasoning

Sauce

2 large onions (chopped)

3 cloves garlic (crushed)

5 tomatoes (blanched, peeled and chopped)

1 tsp tomato paste

2 carrots (scraped and sliced)

150g (or 5.30 oz) peas

2 to 3 potatoes (peeled and quartered)

2 bay leaves

100ml (or slightly less than 1/2 cup) red wine

Half stock cube

Freshly ground pepper

Method

Combine all the stuffing ingredients in a bowl. Open the meat slices on a chopping board, cover with plastic and flatten with a kitchen mallet. Spoon the stuffing on the centre of each slice and roll it up. Insert long toothpicks into the olives so that you secure the ends well.

Cook the onions and garlic for a few minutes in a saucepan, with enough water to cover the onions. Add the beef olives and cook over medium heat until the meat becomes light brown. Remove the beef olives and set aside.

Add the carrots, potatoes, tomatoes, tomato paste, stock cube, herbs and wine to the saucepan and stir. Season with pepper and cook for about 5 minutes.

Put the bragoli back into the saucepan and add the peas. Bring to the boil. Reduce heat and simmer until the sauce has reduced and thickened.

If need be, add water or wine should the mix start to dry up before the meat is cooked.


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