I saw this recipe on the SBS show Food Safari; it’s a Moroccan dish and is easy and very nice.

What’s in it.

6 thin slices of topside or round steak, flattened with a mallet
400g veal mince
2 rashers bacon, diced
2 cloves garlic, crushed
½ cup parsley, finely chopped
1 tbsp oregano, finely chopped
1 shallot, thinly sliced
½ cup gbejniet (Maltese cheese), grated. I have used plain old Bega Tasty Cheese.
2 eggs, beaten

Sauce
3 tbsp olive oil
2 large onions, diced
5 cloves garlic, crushed
1 tin tomatoes
1 cup flat leaf parsley, leaves picked
½ cup basil, leaves picked
250ml red wine
500ml water
Salt and pepper to taste
2 bay leaves

How you do it.
To make sauce, fry onion and garlic in olive oil until softened.  Add tomatoes, herbs, red wine and water and leave to simmer while you prepare the bragioli.

Lay out beef slices.
Mix remaining ingredients together, and season with salt and pepper.
Place a heaped tablespoon of stuffing mixture on each beef slice, spreading out well.
Roll up and secure with skewers, toothpicks or tie with butcher’s twine.
Place in sauce and simmer for 1 ½ hours over low heat.

I bet that was as delicious as it looks and reads, I love melted cheese in meat.

Mackerel Whisperer wrote on Oct 21^st, 2008 at 7:09pm:


Geez Jono your a rat

Stew a top class looking feed there mate. Not bad at all for a Jack Tar, what do you reckon CD.

All the best
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