Beef bragioli

A delicious traditional dish celebrating Independence Day of Malta

Serves 4-6


1kg Beef Topside (Whole)
200grams beef & lamb mince
2 brown onions, finely diced
2 carrots, finely diced
1 litre passata tomato puree
1 egg
1 tablespoon dried marjoram or oregano
3 tablespoons grated parmesan cheese
Salt & pepper

  • Step 1

    With a very sharp knife slice the beef topside, across the grain as thinly as possible.

  • Step 2

    Using a meat mallet, if not thin enough bash them a little between two sheets of plastic. Set aside.

  • Step 3

    In a small frypan sweat the onion and carrot off with the 2 cloves of garlic until tender.

  • Step 4

    Mix the lamb & beef mince together with the egg, dried marjoram, parmesan cheese, and half of the cooked vegetables. Until mixed thoroughly. Set aside.

  • Step 5

    Add the passata to the other half of the cooked vegetables, bring to the boil and simmer for 30-40 minutes.

  • Step 6

    Lay out the thinly sliced beef and spread over a thin covering of the mince, then roll them up and pin them with tooth picks.

  • Step 7

    In a hot pan, sear off the rolled & pinned beef until browned. Place them in a large oven tray and pour over the passata tomato mix, cover with foil and cook on 160C for approximately 2 hours or until tender.

  • Step 8

    Serve with pasta and enjoy!!