Go Back
–+ servings

Best Maltese Bragioli

Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4
Calories 352

Ingredients

  • 1 lb. top sirloin
  • 1 onion
  • 1 carrot
  • 3 slices stale bread
  • 2 hard-boiled eggs
  • 4 slices bacon
  • 1 bunch parsley
  • Salt
  • Ground black pepper
  • 1 tbsp olive oil
  • 3 garlic cloves
  • 2 bay leaves
  • 1 cup red wine for braising

Instructions

  • All ingredients ready? Let's begin!
  • Lay the meat on a clean surface and pound it thoroughly with a meat mallet or a rolling pin. Pound all areas of the meat until it flattens into an evenly thin slab.
  • Slice the meat into long strips about two inches wide.
  • Put the stale bread in a food processor or heavy-duty blender and pulse until the bread has fallen into fine crumbs. If you do not have a food processor, use your hands to crumble the bread.
  • Peel the onion and finely chop. Chop the carrot. Set aside.
  • Add the bread crumbs to a medium mixing bowl.
  • Chop the bacon into small chunks and add to the mixing bowl.
  • Roughly chop the parsley and add to the bowl.
  • Finely dice or mince the garlic and add to the bowl.
  • Cut the hard-boiled eggs into thin slices.
  • Sprinkle a pinch of salt and pepper into the bowl then mix together.
  • Spoon some of the bread crumb mixture onto each piece of meat. Spread it across the meat and make sure you have a decently thick layer (you may need to spoon in more).
  • Place slices of egg down the meat on top of the stuffing.
  • Roll up the meat length-wise (like a hotdog). Safely secure it with some cooking twine so it does not unravel. Toothpicks work here too.
  • Heat the oil in a large skillet over medium heat until hot.
  • Place each meat roll in the skillet and cook until the meat is brown all over. This should take about 5-10 minutes.
  • Remove the meat rolls from the skillet and place in a deep pot.
  • Place the bay leaves in the pot as well.
  • In the previously used skillet, toss the onion and carrot. Cook over medium heat for 4 minutes or until the onions become translucent.
  • Add the wine to the skillet and cook until it begins to bubble.
  • Pour the contents of the skillet into the pot and put the pot over medium-low heat or whatever brings the liquid to a simmer.
  • Leave to simmer for roughly 1 ½ hours. If the bottom of the pot ever begins to appear, add more wine or water, but avoid adding so much it drowns the beef olives.
  • The beef olives will be done when the meat is soft and very tender.
  • Before serving, remove the twine or toothpicks. Pour a little bit of the remaining sauce over each meat olive and enjoy!

Video

Nutrition

Calories: 352kcal | Carbohydrates: 17g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 210mg | Potassium: 642mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2704IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 3mg