Maltese Sausage Braġjoli in Lacto Gravy
Maltese braġjoli filled with beef mince and Maltese sausage, slow cooked in a thick lacto sauce, enriched with a delicious beef stock pot.
Ingredients. Serves 4-5
Braġjoli (Beef Olives)
4-5 Thin slices of beef (minute steak or veal)
100g Maltese sausage (casing removed)
400g Beef mince
20g Zanetti Parmegiano Reggiano (grated)
1 Garlic clove (minced)
1 Shallot (finely chopped)
2 Coccodi Italian Free Range Eggs (hard boiled)
1 Egg yolk
2tbsp Fresh parsley (finely chopped)
Salt & pepper to taste
Lacto Gravy:
1tbsp Lakeland Pure Irish Butter (salted)
1 Small onion (finely chopped)
1 Carrot (finely chopped)
2 Garlic cloves (minced)
200g Canned tomatoes (chopped, or polpa)
1 bottle of Lacto
1 Bayleaf
2tsp dried thyme
Sides:
20g Butter
100ml Warm milk
Salt & pepper to taste
Method:
Let’s start with the beef olives. Lay the beef slices flat on a chopping board, and flatten out with a kitchen mallet. Use a plastic bag in between to avoid breaking the beef.
In a bowl, mix the Maltese sausage, beef mince, breadcrumbs, Parmesan, garlic, parsley, and egg yolk.
Mix well, and finally, add the crumbled boiled egg. Do not overmix; leave some big chunks of egg.
Divide the mixture into 4 parts onto each beef slice and roll into beef olives folding in the sides to create a seal.
Secure with toothpicks or kitchen string (if needed)
Heat olive oil and the butter in a large pot. Sear the beef olives until browned on all sides. Remove and set aside.
In the same pot, sauté the onion, carrot and garlic until soft. Add the thyme.
Pour in the Lacto and let it reduce for 2 minutes.
Add the canned tomatoes and bay leaf. Stir well.
Add the Knorr Beef Gravy Pot and stir until it dissolves. This will give your stew a special texture and bold flavour.
Return the beef olives, cover, and simmer on low heat for about an hour.
You can also use a slow cooker or oven.
When ready, discard the bay leaf and toothpicks/string.
Serve with mashed potatoes and vegetables such as asparagus.
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