Tender Maltese Bragioli

Name: Tender Maltese Bragioli
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 8 slices beef top round; 8 slices prosciutto; 1 tablespoon olive oil; Salt and black pepper to taste; 1 small onion; 2 cloves garlic; 1/2 cup breadcrumbs; 1/4 cup Parmesan cheese; 1/4 cup parsley; 2 tablespoons pine nuts; 1 egg; 1 large onion; 3 cloves garlic; 1 cup red wine; 2 cups beef stock; 2 tablespoons tomato paste; 1 bay leaf; Salt and black pepper to taste

Savory Beef Rolled with Prosciutto, Herb Stuffing, and a Rich Red Wine Sauce

Delight in the traditional flavors of Malta with this succulent bragioli, featuring a delectable stuffing wrapped in tender beef and simmered to perfection in a robust red wine sauce.

3 h
4
Intermediate

Ingredients

For the Beef Rolls

8 slices beef top round

about 1/4 inch thick

8 slices prosciutto

1 tablespoon olive oil

Salt and black pepper to taste

For the Stuffing

1 small onion

finely chopped

2 cloves garlic

minced

1/2 cup breadcrumbs

1/4 cup Parmesan cheese

grated

1/4 cup parsley

freshly chopped

2 tablespoons pine nuts

toasted

1 egg

beaten

For the Red Wine Sauce

1 large onion

sliced

3 cloves garlic

sliced

1 cup red wine

2 cups beef stock

2 tablespoons tomato paste

1 bay leaf

Salt and black pepper to taste

Preparation

Marinating the Beef

Arrange Beef

Lay the beef slices on a flat surface.

Use a good quality beef for a more tender bragioli.

Season Beef

Season each slice with salt and black pepper.

Add Prosciutto

Place a slice of prosciutto atop each beef slice.

Preparing the Stuffing

Combine Dry Ingredients

In a bowl, combine breadcrumbs, Parmesan, parsley, and toasted pine nuts.

Bind with Egg

Add the beaten egg and mix thoroughly.

Stuff the Beef

Spread a tablespoon of the stuffing over each slice of beef and prosciutto.

Ensure the stuffing is evenly distributed for uniform flavor. Chill the beef rolls for 20 minutes before cooking to keep them intact.

Cooking Process

Rolling the Beef

Roll each beef slice tightly around the stuffing and secure with toothpicks.

Searing the Rolls

Heat olive oil in a pan, and brown each roll on all sides.

Duration: 10 mins. Heat: Medium-high.

Making the Sauce

In the same pan, add onion and garlic; sauté until translucent. Pour in red wine, beef stock, tomato paste, and bay leaf, stirring well to combine. Return rolls to the pan and simmer gently.

Simmer for 1 h 40 mins on low heat.

Plating & Serving