Braġjoli (Beef Olives)

Braġjoli might look fancy, but they’re really just comfort food wrapped up neat! These stuffed beef rolls are packed with minced pork, hard-boiled eggs, and bacon – then slowly braised in tomatoes and red wine until they’re incredibly tender. The secret is rolling them tight so all those flavors stay tucked inside while they cook. Perfect for a Sunday dinner that’ll have everyone asking for seconds 🍷 Discover the full recipe on maltesecuisine.com

Ingredients

• 4 thin beef escalopes
• 200g minced pork
• 2 hard-boiled eggs, chopped
• 50g bacon, diced
• 2 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 400g tinned tomatoes
• 1 onion, sliced
• 150ml red wine
• 2 tbsp tomato paste
• Salt and pepper to taste

Method

1. Lay beef escalopes flat and pound thin with a mallet.
2. Mix minced pork, chopped eggs, bacon, parsley, and garlic for the filling.
3. Spread filling evenly on each escalope, roll up tightly and secure with toothpicks or kitchen string.
4. Sear the beef rolls in olive oil until browned on all sides.
5. Remove rolls and sauté onion in the same pan until softened.
6. Add tomato paste, tinned tomatoes, and red wine, bring to a simmer.
7. Return the rolls to the sauce, cover and cook on low heat for 1.5 to 2 hours until very tender.
8. Serve with the rich tomato sauce spooned generously over the top.

Tips

Braġjoli are a Maltese Sunday lunch classic, best served with roast potatoes and seasonal vegetables.