BRAGOLI (BEEF OLIVES)
This is a recipe from Malta. 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.
Provided by Lynn Clay @LavenderLynn
Categories Beef
Number Of Ingredients 22
Steps:
- 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.
BEEF OLIVES (BRAGIOLI)
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 and is the national dish.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Beef
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Beat each slice of meat flat with a kitchen mallet or fleischklobber and spread them out on your work surface.
- Grind the bread to crumbs.
- Prepare a stuffing by mixing the crumbs with the chopped bacon, garlic, parsley and seasoning. (Not the bay leaves; those come in later.)
- Heap a tablespoon or two of the stuffing onto each beef slice, and top with a slice or segment of hard boiled egg.
- Roll the meat slices lengthwise over the stuffing, and tie up with thread, or fasten together with wooden toothpicks.
- Pour some oil or melt some lard in a large pan, and brown the beef olives all over in this, together with the bay leaves.
- Transfer the browned bragoli to a large casserole dish.
- In the same oil or fat, dry the sliced onion and carrot. Pour the wine over the frying onions, let it bubble, and then pour this sauce over the bragioli in the casserole.
- Stew very gently for 1 1/2 hours. (You may have to add a little more wine, stock or water to top up the braising liquid, but don't add too much: otherwise the bragioli will not braise correctly.
- When the bragioli are ready, remove the thread or toothpicks and serve with peas and mashed potatoes, spooning the sauce over.
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MALTESE BRAGIOLI (BEEF OLIVES) RECIPE - INTERNATIONAL …
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- In a bowl, add your bread crumbs, chopped bacon, parsley, and a little salt and pepper. This is your stuffing. Place a heaping tablespoon of the stuffing onto a slice of the beef and spread it out along with a couple slices of hard boiled egg.
- Roll the meat slices lengthwise over the stuffing and tie it up with cooking string or else secure with toothpicks. Do this with all of the beef, trying to evenly distribute the stuffing.
- Pour some oil or lard in a a large pan and fry the beef olives on all sides until nicely browned. Transfer the beef olives into a large stock pot and place them on the bottom of the pan along with the bay leaves.
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