Name: Maltese Braġjoli (Beef Olives)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Maltese
Ingredients: 8 thin beef slices (about 600 g in total), flank steak, top sirloin or beef escalopes; salt and freshly ground black pepper, to taste; 150 g minced pork or beef; 100 g bacon or pancetta, finely chopped; 50 g breadcrumbs, preferably fresh; 2 cloves garlic, minced; 1 small bunch fresh parsley, finely chopped; 2 hard-boiled eggs, chopped or cut into quarters; kitchen string or toothpicks, to secure the rolls; 2 tbsp olive oil; 1 large onion, finely chopped; 1 large carrot, finely diced; 2 cloves garlic, minced; 200 ml dry red wine; 2 tbsp tomato paste (kunserva); 400 g tin of crushed tomatoes or tomato passata; 200 ml beef stock; 1 bay leaf; 100 g frozen peas

Method

Place the beef slices between two sheets of plastic wrap. Gently pound them with a meat mallet or rolling pin until thin and an even thickness. Season both sides with a pinch of salt and pepper.
In a bowl, thoroughly combine the minced meat, chopped bacon, breadcrumbs, garlic and parsley. Season lightly.
Spread a layer of the filling evenly onto each beef slice, leaving a small border around the edges. Place a piece of hard-boiled egg in the centre of each.
Roll the beef up tightly from the short end to enclose the filling. Secure each roll firmly with kitchen string or a couple of toothpicks so the filling does not escape during cooking.
Heat the olive oil in a large, deep frying pan or Dutch oven over a medium-high heat. Add the beef rolls, working in batches if needed to avoid overcrowding, and sear for 2–3 minutes on each side until deeply browned all over. Remove the rolls from the pan and set aside on a plate.
10 mins
Reduce the heat to medium. In the same pan, with the remaining oil and beef juices, add the onion and carrot and sauté for about 5 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
6 mins
Pour in the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by half, about 3–4 minutes.
4 mins
Stir in the tomato paste, crushed tomatoes, beef stock and bay leaf. Bring to a gentle boil.
Lower the heat to a gentle simmer. Carefully return the beef rolls, and any juices from the plate, to the sauce, making sure they are mostly submerged.
Cover the pan with a lid and simmer on a low heat for 1 hour 15 minutes, stirring occasionally, until the beef is meltingly tender.
1 hr 15 mins
Stir in the frozen peas for the last 15 minutes of cooking. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
Remove the pan from the heat. Carefully transfer the beef rolls to a chopping board and remove all the string or toothpicks.
Arrange the rolls on a platter and spoon the thick, rich ragù generously over the top.

Serving suggestions

Arrange the rolls on a platter and spoon the thick, rich ragù generously over the top. Lovely with creamy mashed potatoes, roasted root vegetables, or a chunk of crusty Maltese sourdough bread to soak up the sauce.

Cook’s tips

Pound the beef until thin and an even thickness so the rolls cook evenly. Tie or pin each roll firmly so the filling does not escape, and remember to remove all string and toothpicks before serving. Sear in batches to avoid overcrowding the pan. The carrot is optional but adds a traditional touch of sweetness. A Maltese Merlot or Syrah works beautifully in the sauce.