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Bragioli
Maltese Beef Olives
Thinly pounded beef olives (bragioli) are stuffed with a savory mixture of bacon, breadcrumbs, hard-boiled eggs, and herbs, then braised in a rich tomato and wine sauce.
๐ง ์ฌ๋ฃ
- 600 g Beef flank steak(thinly sliced and pounded flat)
- 100 g Bacon(finely chopped)
- 50 g Breadcrumbs(fresh or dried)
- 2 large Hard-boiled eggs(chopped)
- 2 tbsp Fresh parsley(chopped)
- 2 cloves Garlic(minced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Onion(chopped)
- 400 g Canned chopped tomatoes
- 150 ml Red wine
- 200 ml Beef broth
- 1 Bay leaf
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the filling: In a bowl, combine chopped bacon, breadcrumbs, chopped hard-boiled eggs, parsley, minced garlic, salt, and pepper. Mix well.
- 2
Lay out the pounded beef slices. Divide the filling among the slices and spread it evenly, leaving a small border.
- 3
Roll up each beef slice tightly, tucking in the sides, to form 'olives'. Secure with kitchen twine if necessary.
- 4
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the bragioli on all sides.
- 5
Remove the bragioli from the pot and set aside. Add the chopped onion to the pot and sautรฉ until softened, about 5-7 minutes.
- 6
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- 7
Add the chopped tomatoes, beef broth, and bay leaf. Bring to a simmer.
- 8
Return the bragioli to the pot, ensuring they are mostly submerged in the sauce. Cover the pot and reduce heat to low.
- 9
Simmer gently for at least 2 hours, or until the beef is very tender. Stir occasionally and add a little more broth or water if the sauce becomes too thick.
- 10
Remove the bay leaf and twine before serving. Serve hot, spooning the sauce over the bragioli.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the beef slices are pounded very thin for easier rolling and tenderness.
- โDon't overcrowd the pan when browning the bragioli; do it in batches if needed.
- โA longer, slower braise will result in more tender bragioli.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of nutmeg to the filling for an extra layer of flavor.
- Serve with crusty bread to soak up the delicious sauce.