Bragioli recipe

Savor the rich flavors of Maltese stuffed beef rolls!

150 minmedium11 ingredients

Ingredients

• 800 g beef flank steak
• 1 onion
• 2 garlic
• 30 g parsley
• 100 g hard cheese
• 50 g breadcrumbs
• 200 ml red wine
• 500 ml beef stock
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

How to make Bragioli

1. Place 800 g of beef flank steak between two sheets of plastic wrap and flatten it to about 1 cm thick using a meat mallet.
2. Chop 100 g of onion, 2 cloves of garlic, and 30 g of parsley. Measure 50 g of hard cheese and 50 g of breadcrumbs.
3. In a bowl, mix the chopped onion, garlic, parsley, hard cheese, and breadcrumbs until well combined.
4. Spread the filling evenly over the flattened beef, then roll it tightly from one end to the other.
5. Secure the rolled beef with toothpicks to prevent it from opening during cooking.
6. In a large pan over medium heat, add 50 ml of olive oil and let it heat until shimmering, about 1 minute.
7. Place the beef rolls in the hot pan and brown them evenly on all sides for about 8-10 minutes total.
8. Pour 500 ml of red wine and 200 ml of beef stock into the pan, then reduce the heat to low and cover the pan.
9. Let the beef simmer gently for 1.5 hours until tender, stirring occasionally to prevent sticking.
10. Once cooked, remove the rolls from the pan and let them rest for a few minutes before serving.
11. Slice the rolls and serve hot, drizzling the sauce over them for added flavor.

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