How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze the beef rolls?

Yes, you can freeze the uncooked rolls. Thaw before cooking as instructed.

What can I substitute for bacon in the stuffing?

You can use pancetta or leave it out for a vegetarian version.

Can I use another type of meat?

Pork or veal can work well, but adjust cooking times accordingly.

Is there a wine substitute for the sauce?

You can use extra beef stock with a splash of balsamic vinegar for depth.

Maltese Bragoli with Bacon and Rosemary Stuffing

Name: Maltese Bragoli with Bacon and Rosemary Stuffing
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: Thin beef slices; Wooden toothpicks or kitchen twine; Bacon; Onion; Garlic; Fresh rosemary; Breadcrumbs; Salt and pepper; Crushed tomatoes; Beef stock; Red wine; Carrot; Celery stick; Bay leaf; Fresh parsley

A hearty Maltese beef olive dish packed with flavors.

Experience a traditional Maltese delight, where tender beef rolls embody a savory bacon and rosemary stuffing, simmered to perfection in a rich sauce.

2 h 30 min
4
Intermediate

Ingredients

For the Beef Rolls

Thin beef slices

8, approx. 6 inches long

Wooden toothpicks or kitchen twine

For the Bacon & Rosemary Stuffing

Bacon

100g, finely chopped

Onion

1 small, minced

Garlic

2 cloves, minced

Fresh rosemary

1 tbsp, chopped

Breadcrumbs

100g

Salt and pepper

to taste

For the Sauce

Crushed tomatoes

1 can (400g)

Beef stock

200ml

Red wine

1 glass

Carrot

1, chopped

Celery stick

1, chopped

Bay leaf

For the Garnish

Fresh parsley

chopped

Preparation

Marinating the Beef

Lay slices

Lay the beef slices on a flat surface.

Season

Lightly sprinkle with salt and pepper.

Rest

Set aside while preparing the stuffing.

Preparing the Stuffing

Sauté bacon

In a frying pan, sauté the bacon until slightly crispy.

Cook aromatics

Add onion and garlic, cooking until translucent.

Finish stuffing

Stir in rosemary and breadcrumbs, season, and remove from heat.

Do not overstuff the beef slices to avoid tearing. Pro Tip: Cool the stuffing before applying it to the beef rolls.

Cooking Process

Roll Filling

Spread stuffing evenly on each beef slice. Roll tightly and secure with toothpicks.

Searing the Rolls

Heat a large pan with oil and sear rolls until browned on all sides. Remove and set aside.

Sauce Preparation

In the same pan, add carrot, celery, and bay leaf. Deglaze with wine, then add crushed tomatoes and beef stock.

Plating & Serving