SBS's bragioli
Greg's cooking home page
This recipe comes from the SBS web site, but it's so badly formatted there that I find it painful to read, and the printed version is even worse. This version mainly fixes the formatting.
The joy of this dish is that you don’t need the very best cuts of meat to make a delicious meal. Mince with herbs and flavourings are rolled inside and then cooked gently in a tomato based sauce. This can also be served as two meals, using the sauce with pasta as a first course.

6 thin slices of topside or round steak, flattened with a mallet
400g veal mince
2 rashers bacon, diced
2 cloves garlic, crushed
cup parsley, finely chopped
1 tbsp oregano, finely chopped
1 shallot, thinly sliced
cup gbejniet (Maltese cheese), grated
2 eggs, beaten

3 tbsp olive oil
2 large onions, diced
5 cloves garlic, crushed
1 tin tomatoes
1 cup flat leaf parsley, leaves picked
cup basil, leaves picked
250ml red wine
500ml water
Salt and pepper to taste
2 bay leaves


1. To make sauce, fry onion and garlic in olive oil until softened.
2. Add tomatoes, herbs, red wine and water and leave to simmer while you prepare the bragioli.
3. Lay out beef slices.
4. Mix remaining ingredients together and season with salt and pepper.
5. Place a heaped tablespoon of stuffing mixture on each beef slice, spreading out well.
6. Roll up and secure with skewers, toothpicks or tie with butcher’s twine.
7. Place in sauce and simmer for 1 hours over low heat.

2002-2006 Special Broadcasting Service
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