Bragioli (beef olives)
Ingredients
- 250g of pork mince
- 250g of beef mince
- 100g of smoked speck , diced (or use bacon)
- 1 onion , finely diced
- 2 garlic cloves , finely chopped
- 50g of fresh breadcrumbs, or torn bread without crusts from a continental-style loaf
- 50g of Parmesan , grated
- 2 tbsp of flat-leaf parsley , chopped
- salt
- freshly ground black pepper
- 8 topside steak, thinly cut, or round beef steaks (around 600 g/1 lb 5 oz)
- 1 tbsp of olive oil
Sauce
- 1 onion , chopped
- 2 garlic cloves , finely chopped
- 1 carrot , grated
- 1 tbsp of olive oil
- 2 tbsp of tomato purée
- 250ml of red wine , a slightly sweet wine works well
- 250ml of beef stock
- 2 bay leaves
- salt
- freshly ground black pepper
- 150g of peas , rinsed if frozen
Method
To make the stuffing, combine the minced meats, speck, onion, garlic, breadcrumbs, parmesan and parsley in a large bowl. Season well with salt and pepper and mix thoroughly
- 250g of pork mince
- 250g of beef mince
- 100g of smoked speck , diced (or use bacon)
- 1 onion , finely diced
- 2 garlic cloves , finely chopped
- 50g of fresh breadcrumbs, or torn bread without crusts from a continental-style loaf
- 50g of Parmesan , grated
- 2 tbsp of flat-leaf parsley , chopped
- salt
- freshly ground black pepper
Using a mallet or heavy glass bottle, pound the steaks between pieces of plastic wrap until 5 mm–1 cm (1/4–1/2 in) thick. Thinner is better, but be careful not to tear the meat
- 8 topside steak, thinly cut, or round beef steaks (around 600 g/1 lb 5 oz)
Take an eighth of the filling and place it in the middle of a flattened steak. Fold one end of the steak over the filling, tuck in the sides, and roll up. Secure with toothpicks or tie with kitchen string and place on a plate seam-side down. Continue to make rolls with the remaining steak and stuffing
Season the rolls on both sides. Heat a heavy-based frying pan over a medium heat and add the oil and beef olives. Gently colour them on two sides, then transfer to a plate
- 1 tbsp of olive oil
In the same pan, begin the sauce by sautéing the onion, garlic and carrot with the olive oil over a medium heat. Cook for 5 minutes without browning, then add the tomato paste, wine, stock, bay leaves, some salt and pepper and the beef olives. The liquid should come at least a third of the way up the beef (top up with water if needed)
- 1 onion , chopped
- 2 garlic cloves , finely chopped
- 1 carrot , grated
- 1 tbsp of olive oil
- 2 tbsp of tomato purée
- 250ml of red wine , a slightly sweet wine works well
- 250ml of beef stock
- 2 bay leaves
- salt
- freshly ground black pepper
Place a lid or foil over the pan and simmer over a low heat for 1 hour. Turn the olives after 30 minutes and check the liquid level, adding water if necessary. Finish with the peas, cooking for a few minutes more. Remove from the heat and allow to sit for 10 minutes before serving
- 150g of peas , rinsed if frozen
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Bragioli (beef olives)
