Bragioli
The Quirky Foodster Team
Ingredients
- Thin slices beef topside or similar — 8 (about 700 g / 1.5 lb total)
- Hard-boiled eggs, chopped — 2
- Breadcrumbs — 1/2 cup (50 g / 1.75 oz)
- Chopped parsley — 2 tbsp
- Garlic, minced — 1 clove
- Grated cheese — 2 tbsp
- Onion, chopped — 1
- Tomato passata — 2 cups (480 ml / 16 fl oz)
- Beef stock — 1 cup (240 ml / 8 fl oz)
- Olive oil — 2 tbsp
- Kitchen string or toothpicks
- Salt and pepper — to taste
Method
- Flatten the beef slices gently with a meat mallet if needed.
- Mix the chopped hard-boiled egg, breadcrumbs, parsley, garlic and grated cheese for the filling, seasoning with salt and pepper.
- Place a spoonful of filling on each beef slice, roll up tightly, and secure with kitchen string or a toothpick.
- Heat the oil in a large pot and brown the beef rolls on all sides.
- Remove the rolls and sauté the onion in the same pot until softened.
- Return the rolls to the pot, add the passata and stock, and bring to a simmer.
- Cover and cook over low heat for 1.5 hours, turning occasionally, until the beef is very tender.
- Remove the string or toothpicks before serving, with the sauce spooned over.
Introduction: Thin slices of beef rolled around a savoury breadcrumb and egg filling, then braised slowly in a rich tomato sauce.
Cultural Background: Known affectionately as ‘Maltese beef olives’, bragioli reflect Malta’s layered culinary history, with the rolled-and-braised meat technique echoing Italian and British influences, adapted into a dish that remains a treasured family lunch across the islands.
Tips: Secure the rolls firmly so the filling stays enclosed during the long braise. Check the liquid level occasionally during cooking and top up with a little water or stock if the sauce reduces too much.
Variations: Add chopped bacon or ham to the filling for extra richness. Serve over mashed potato instead of the more traditional rice or pasta.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, covered, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 380 kcal, 32 g protein, 20 g fat, 14 g carbohydrate.
FAQs:
Q: Why are they called ‘beef olives’?
A: The name likely refers to the rolled shape resembling an
Q: Can bragioli be made in a slow cooker?
A: Yes, brown the rolls first, then transfer everything to a
- Thin slices beef topside or similar — 8 (about 700 g / 1.5 lb total)
- Hard-boiled eggs, chopped — 2
- Breadcrumbs — 1/2 cup (50 g / 1.75 oz)
- Chopped parsley — 2 tbsp
- Garlic, minced — 1 clove
- Grated cheese — 2 tbsp
- Onion, chopped — 1
- Tomato passata — 2 cups (480 ml / 16 fl oz)
- Beef stock — 1 cup (240 ml / 8 fl oz)
- Olive oil — 2 tbsp
- Kitchen string or toothpicks
- Salt and pepper — to taste
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