Bragioli (beef olives)
Bragioli, or Beef Olives, are a traditional Maltese dish. They are one of the few Maltese dishes that are naturally gluten-free. Regular readers of my blog may recall that in 2014, I posted an "in memory" tribute to my dad who passed away on March 23rd, 2014. My Dad was a passionate cook of traditional Maltese dishes. I cooked these to honour him, even though we rarely made these at home, as we often had them at my Uncle Romeo's house. Aunty Mary made exceptional Bragioli.
It should be noted that this recipe contains no olives! The name refers to the oval shape of the meat and the fact that it's stuffed, like an olive.
Each time I travel to Malta, we dine with the Sisters of the Sacred Heart community where my Auntie Juliet resides. These meals are always wonderful and a very special treat. They invariably include some intriguing conversation, with Myles seizing the opportunity to pose some theological questions to Mother Superior, given his non-religious upbringing in a non-practising family. The combination of engaging conversation and great food makes this meal a highlight of our trip.
Auntie Juliet often prepares Bragioli for us, as they are an ideal meal to share with family and guests and have the added bonus of being gluten-free. Served hot with mashed potatoes and vegetables, they make a hearty meal. They can also be sliced for sandwiches or served cold with salad - perfect any way you serve them. For all the tips and tricks on making these Bragioli, watch my YouTube video on the link provided below.
Sauce:
3 tbl Olive oil
2 large onions diced
5 garlic cloves crushed
400 g tin tomatoes
1 cup flat leafed parsley roughly chopped
2 bay leaves
250 ml red wine
500 ml water
Salt and pepper to taste
Beef Olives:
6 thin slices of topside, weiner schnitzel or round steak
6 boiled eggs, shells removed
400 g minced veal or pork
2 bacon rashers diced
2 garlic cloves crushed
1/2 cup flat leaf parsley finely chopped
1 tbl chopped fresh oregano
1 spring onion sliced
1/2 cup gbejniet (Maltese cheese) (optional)
2 eggs beaten
Heat oil in a solid based, large saucepan. Add onion and garlic and cook until translucent. Add the remaining sauce ingredients and simmer whilst making the beef olives.
Flatten the beef slices with a meat mallet. Trim the edges. Put aside.
Mix all remaining ingredients together, seasoning well with salt and pepper. Place a generous spoonful of mixture onto each slice of beef and spread it out well. Place a boiled egg in the centre, and roll up and secure with toothpicks.
Place in the simmering sauce and simmer for 90 minutes over low heat. You may need to add extra water to the sauce to stop it drying out.
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