Entree: Malta – Braġjoli (Stuffed beef rolls)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 2 hrs

Total 2 hrs 35 min

Ingredients

- 8 thin beef slices (beef top round), approx. 1.5 lb (680 g) total
- 8 oz (225 g) ground beef
- 3 slices bacon, chopped, approx. 2 oz (57 g)
- 1/2 cup (60 g) plain breadcrumbs
- 1 small onion, finely chopped, approx. 4 oz (115 g)
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 1 large egg, beaten
- 1/4 tsp (0.5 g) ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 cup (30 g) all-purpose flour, for dusting
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) butter
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef stock
- 14 oz (400 g) crushed tomatoes (canned)
- 2 tbsp (30 g) tomato paste
- 1 bay leaf
- 1 tsp (5 g) dried oregano
- Kitchen twine for tying (as needed)

Instructions

1. Prepare the beef slices: if needed, gently pound each slice to about 1/8 in (3 mm) thickness, season lightly with salt and pepper, and set aside. Dust each slice lightly with flour.
2. Make the stuffing: in a bowl combine ground beef, chopped bacon, breadcrumbs, chopped onion, minced garlic, parsley, beaten egg, nutmeg, and a pinch of salt and pepper; mix until just combined.
3. Assemble rolls: place a generous tablespoon (or more) of stuffing on each floured beef slice, roll up tightly and secure with kitchen twine or toothpicks to form neat rolls.
4. Brown the rolls: heat olive oil and butter in a large heavy skillet or Dutch oven over medium-high heat. Sear the bragioli on all sides until well browned, about 2–3 minutes per side. Remove and set aside.
5. Build the sauce: in the same pan add a splash more oil if needed and sauté any remaining chopped onion until translucent. Add tomato paste and cook 1 minute, then deglaze with the red wine, scraping browned bits from the pan.
6. Combine and braise: return the browned rolls to the pan, add crushed tomatoes, beef stock, bay leaf, and oregano. Bring to a simmer, reduce heat to low, cover, and braise gently for 1½–2 hours until beef is tender and flavors are melded.
7. Finish and serve: remove kitchen twine, check seasoning and adjust salt and pepper. Spoon sauce over the braġjoli and serve hot with mashed potatoes, polenta, or crusty bread.