Maltese Bragioli, "Beef Olives"

Adapted from Nanna

 

Serves: 4

 

Prep Time: 1 hour; Cook Time: 2 hours

Ingredients

For the bragioli: 

• 1 lb thinly sliced flank steak or skirt steak

• 2 slices bacon, diced

• 2 eggs, beaten

• 1/4 cup Parmesan cheese, grated

• 1/4 cup bread crumbs, seasoned

• 1/4 cup fresh parsley, finely chopped

• 2 cloves garlic, minced

• Salt and pepper

• 1/2 lb ground chuck

• 2 tablespoons olive oil

 

For the gravy: 

• 2 tablespoons butter

• 1 onion, finely chopped

• 5 cloves garlic, minced

• 1 tablespoon tomato paste

• 1/2 cup red wine, drinking quality

• 1 1/2 cups water

• 1 1/2 tablespoons Bisto

• 1 bay leaf

 

Directions

1. Cover steak with plastic wrap and, using the smooth end of a mallet, pound it flat, about a 1/4 of an inch. Cut the steak into four pieces, so that each piece is roughly 5 by 7 inches (or at least that aspect ratio). These will not be perfect rectangles, so don't fret over any irregular shapes; just try not to let them get too skinny. Set aside. 

2. In a medium bowl, add bacon, eggs, Parmesan, bread crumbs, parsley, garlic, salt, and pepper, and stir until thoroughly combined. Gently mix in the ground chuck, making sure not to overwork it.

3. Even distribute mixture onto the steaks, mounding the mixture into the center of each. Gather the ends of the steak and, using a toothpick, fasten together. Secure the openings on either end with more toothpicks, so that the entire bragiola is sealed. Repeat with remaining steaks. If desired, sprinkle salt and pepper over the bundles.

4. Place a heavy bottomed Dutch oven or large saucepan over medium-high heat. Add oil and allow to heat. Once oil begins to ripple, add the bragioli, making sure to not crowd the pan; fry in multiple batches if needed. Cook for 1-2 minutes a side. Remove from pan and reduce the heat to low.

5. Add butter and onions to the pan, stirring frequently, until softened, about 3-5 minutes. Add garlic and tomato paste and cook for 30 seconds more. Add red wine and using a spatula, scrape up any bits that remain on the bottom of the pan. Add water and increase heat to medium-high. Once liquid begins to softly boil, whisk in Bisto. Add bay leaf and return the bragioli to the pot. Cover, reduce heat to low, and allow to simmer for at least 1 1/2 hours, turning the bragioli occasionally if not completely submerged. Adjust seasoning of gravy to taste. Remove toothpicks before serving.

6. Serving Suggestions: The Maltese love to pair bragioli with potatoes! We love mashed potatoes in our family, but boiled potatoes would be lovely as well. A nice side salad pairs well as do green peas and carrots. 

 

Notes:

-Have the butcher slice the steaks thin for you! 

-The toothpicks were actually a little difficult to pull out. I found the easiest way to remove them was to hold the bragiola with a fork and then use tongs to pull out the toothpicks.

-Bisto can be found in the British section of the international aisle at most grocery stores. If you can't find it, you can substitute it with beef base or replace the Bisto and water with beef stock. You will also want to make a cornstarch slurry to thicken the sauce.

  https://nannascookbook.blogspot.com/2013/12/maltese-bragioli-beef-olives.html