Braġjoli (Maltese Beef Olives in Wine and Tomato Sauce)
In short: Thin slices of beef rolled around bacon, breadcrumb, parsley and egg stuffing, then braised in red wine and tomato until fork-tender. It takes about 2 h 35 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h 55 min
- Total
- 2 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 425 kcal
Braġjoli are thin slices of beef rolled around a savory filling of bacon, breadcrumbs, parsley and egg, then braised slowly in red wine and tomato until a spoon can cut them. The sauce matters as much as the meat, and many families spoon it over spaghetti first. It is a Sunday lunch and holiday dish, and it reheats very well. Ask your butcher for thin slices of lean beef, or pound them yourself.
Instructions
- Lay the beef slices flat on a board.
- Mix the bacon, breadcrumbs, parsley, garlic, boiled eggs, Parmesan, salt, pepper and water into a moist crumble.
- Spoon the filling onto each slice, fold in the sides and roll up tightly. Tie each roll with kitchen string.
- Heat the oil in a wide pot and brown the rolls on all sides, about 8 minutes. Move them to a plate. Cook the onion in the same pot for 6 minutes, then add the sliced garlic for 1 minute.
- Pour in the wine and boil for 3 minutes. Stir in the tomato paste, tomatoes, stock, bay leaves, oregano and salt.
- Return the rolls to the pot, cover and simmer gently for 1 hour 30 minutes, turning once, until fork-tender.
- Remove the string and let the rolls rest for 10 minutes. Serve with the sauce, with potatoes, peas or spaghetti.
Tips
- If your butcher cannot slice the beef thinly, freeze a piece for 30 minutes, slice it across the grain, and pound the slices between sheets of plastic wrap.
- Many Maltese families add a spoonful of raisins or a few chopped olives to the filling. Use toothpicks if you have no string.
Questions and answers
Can I make braġjoli ahead of time?
Yes, it is even better the next day. Keep it for 4 days in the fridge or freeze for up to 3 months, and reheat gently in the sauce.
Which cut of beef is best for braġjoli?
Topside or top round, sliced thinly. These lean cuts turn tender in a long, gentle braise.
What do you serve with braġjoli?
Roast or boiled potatoes, peas, or spaghetti dressed with the sauce. A green salad and crusty bread are also common.
How long does it take to make Braġjoli (Maltese Beef Olives in Wine and Tomato Sauce)?
About 2 h 35 min in total: 40 min of preparation and 1 h 55 min of cooking.
How many calories are in Braġjoli (Maltese Beef Olives in Wine and Tomato Sauce)?
About 425 kcal per serving, with 37 g of protein, 13 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 425 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 13 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
