Maltese Bragoli with Bacon and Rosemary Stuffing
Experience a traditional Maltese delight, where tender beef rolls embody a savory bacon and rosemary stuffing, simmered to perfection in a rich sauce.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Lay slices
Lay the beef slices on a flat surface.
- 2
Season
Lightly sprinkle with salt and pepper.
- 3
Rest
Set aside while preparing the stuffing.
Preparing the Stuffing
- 1
Sauté bacon
In a frying pan, sauté the bacon until slightly crispy.
- 2
Cook aromatics
Add onion and garlic, cooking until translucent.
- 3
Finish stuffing
Stir in rosemary and breadcrumbs, season, and remove from heat.
Tip: Do not overstuff the beef slices to avoid tearing. Pro Tip: Cool the stuffing before applying it to the beef rolls.
How to Make Maltese Bragoli with Bacon and Rosemary Stuffing
Total time: 3 h 20 min · Yields 4 servings
- 1
Roll Filling
Spread stuffing evenly on each beef slice. Roll tightly and secure with toothpicks.
- 2
Searing the Rolls
Heat a large pan with oil and sear rolls until browned on all sides. Remove and set aside.
- 3
Sauce Preparation
In the same pan, add carrot, celery, and bay leaf. Deglaze with wine, then add crushed tomatoes and beef stock.
Chef's Tips
Further reading
Frequently asked questions
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.
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