Bragioli Beef Olives Recipe by Simon Bajada

Ingredients

Beef olives:

250g minced (ground) pork
250g minced (ground) beef
100g smoked speck, diced (or use bacon)
1 onion, finely diced
2 garlic cloves, finely chopped
50g fresh breadcrumbs, or torn bread without crusts from a Continental-style loaf
50g Parmesan, grated
2 Tbs chopped flat-leaf (Italian) parsley
Salt and pepper
8 large thinly cut topside or round beef steaks (around 600g)
1 Tbs olive oil

Sauce:

1 onion, chopped
2 garlic cloves, finely chopped
1 medium carrot, grated
1 Tbs olive oil
2 Tbs tomato paste (concentrated purée)
250mL red wine (a slightly sweet wine works well)
250mL beef stock
2 bay leaves
Salt and pepper
150g peas, rinsed if frozen

Method

To make the stuffing, combine the minced meats, speck, onion, garlic, breadcrumbs, Parmesan and parsley in a large bowl. Season well with salt and pepper and mix thoroughly.

Using a mallet or heavy glass bottle, pound the steaks between pieces of plastic wrap until 5 mm–1 cm thick. Thinner is better, but be careful not to tear the meat.

Take an eighth of the filling and place it in the middle of a flattened steak. Fold one end of the steak over the filling, tuck in the sides, and roll up. Secure with toothpicks or tie with kitchen string and place on a plate seam-side down.

Continue to make rolls with the remaining steak and stuffing. Season the rolls on both sides.

Heat a heavy-based frying pan over medium heat and add the oil and beef olives. Gently colour them on two sides, then transfer them to a plate.

In the same pan, begin the sauce by sautéeing the onion, garlic and carrot with the olive oil over medium heat.

Cook for 5 minutes without browning, then add the tomato paste, wine, stock, bay leaves, salt and pepper and the beef olives.

The liquid should come at least a third of the way up the beef (top up with water if needed).

Place a lid or foil over the pan and simmer over low heat for 1 hour.

Turn the olives after 30 minutes and check the liquid level, adding water if necessary.

Finish with the peas, cooking for a few minutes more.

Remove from the heat and allow to sit for 10 minutes before serving.

Credits: Malta by Simon Bajada, published by Hardie Grant Books. RRP$45.00

Photo Credits: Malta by Simon Bajada, published by Hardie Grant Books. RRP$45.00