Bragioli, often called beef olives, is a beloved Maltese braised dish of thin beef wrapped around a savory filling. The rolls simmer slowly in tomato and wine until tender and deeply flavored.
A simple filling of bacon, breadcrumb, egg, onion, garlic, and parsley gives the beef a moist center. Gentle braising keeps the rolls tender and creates a sauce made for spooning over potatoes or pasta.
Pound the beef evenly and do not overfill the slices; a compact roll is easier to secure and braise.
Serving Suggestions
Serve with roasted potatoes, crusty bread, or buttered noodles and a green salad.
Recipe Notes
The bragioli can be made a day ahead. Chill them in their sauce, then reheat gently until hot.
Maltese Bragioli (Beef Olives in Tomato Sauce)
Tender Maltese beef olives filled with bacon, breadcrumbs, egg, and parsley, braised in tomato and wine.
Ingredients
Equipment
Method
Make the filling:
- Cook the bacon in a skillet until it releases some fat. Add the onion and cook for 5 minutes, then stir in the garlic for 30 seconds.
- Transfer to a bowl and mix with the breadcrumbs, parsley, egg, salt, and pepper.
Roll the beef:
- Lay the beef slices flat and season lightly. Place a spoonful of filling near one end, fold in the sides, and roll tightly. Secure each roll with toothpicks or twine.
- Heat the olive oil in a Dutch oven and brown the rolls on all sides. Work in batches if needed.
Braise and serve:
- Pour in the wine and scrape up the browned bits. Add the tomatoes, stock, and bay leaves.
- Cover and simmer gently for 1 hour 30 minutes, turning the rolls once, until tender.
- Remove the bay leaves and toothpicks or twine. Spoon the sauce over sliced bragioli and serve hot.
Nutrition
Notes
- Use thin, evenly pounded beef so the rolls braise at the same rate.
- Remove all toothpicks or twine before serving.
