Best Maltese Bragioli

Name: Best Maltese Bragioli
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 serving
Ingredients: 1 lb. top sirloin; 1 onion; 1 carrot; 3 lices stale bread; 2 hard-boiled eggs; 4 lices Bacon; 1 bunch parsley; salt; ground black pepper; 1 tbsp olive oil; 3 garlic cloves; 2 bay leaves; 1 cup red wine for braising

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5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings
4
Calories
352 kcal
Course
Others

Best Maltese Bragioli

Iris Warren

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Ingredients

Servings

1 lb. top sirloin
1 onion
1 carrot
3 lices stale bread
2 hard-boiled eggs
4 lices Bacon
1 bunch parsley
salt
ground black pepper
1 tbsp olive oil
3 garlic cloves
2 bay leaves
1 cup red wine for braising

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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!

Nutrition Information

Show Details

Calories 352kcal (18%) Carbohydrates 17g (6%) Protein 31g (62%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 161mg (54%) Sodium 210mg (9%) Potassium 642mg (18%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2704IU (54%) Vitamin C 4mg (4%) Calcium 85mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 352 kcal

% Daily Value*

Calories	352kcal	18%
Carbohydrates	17g	6%
Protein	31g	62%
Fat	12g	18%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	161mg	54%
Sodium	210mg	9%
Potassium	642mg	14%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	2704IU	54%
Vitamin C	4mg	4%
Calcium	85mg	9%
Iron	3mg	17%