Bragioli recipe

Thin beef slices rolled around a stuffing of minced pork, beef and smoked speck, then braised slowly in red wine and tomato until the rolls can be cut with a spoon.

2 hours and 5 minutesmedium12 ingredients

Ingredients

• 600 g thin beef topside steaks
• 250 g minced pork
• 250 g minced beef
• 100 g smoked speck
• 2 onions
• 4 clove garlic
• 50 g breadcrumbs
• 50 g grated parmesan
• 2 tbsp parsley
• 2 tbsp tomato paste
• 250 ml red wine
• 250 ml beef stock

How to make Bragioli

1. Flatten 250 g of thin beef topside steaks to about 5 mm between two sheets of plastic wrap.
2. Mix 250 g minced pork, 250 g minced beef, 100 g finely diced smoked speck, 1 chopped onion, 2 minced garlic cloves, 50 g breadcrumbs, 50 g grated parmesan and 2 tbsp chopped parsley. Season with salt and pepper.
3. Spread the stuffing over each slice, roll tightly and tie with string; many Maltese families also tuck half a hard-boiled egg into the centre.
4. Brown the rolls in a little olive oil for 8 minutes, then set them aside.
5. In the same pot soften 1 onion and 2 garlic cloves, stir in 2 tbsp tomato paste and cook 2 minutes.
6. Deglaze with 250 ml red wine, reduce 5 minutes, then pour in 250 ml beef stock.
7. Return the rolls, cover and simmer gently for 1 hour, turning them halfway through.
8. Remove the string, rest 5 minutes, slice and spoon the sauce over; serve with roast potatoes.

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