Maltese Beef Olives (Bragjoli)

Ingredients:

For the Bragjoli
12 thin slices of beef
small bunch of parsley chopped
6 slices of smoked ham or bacon
300 grams Edam cheese (divided in 12 pieces)
6 hard boiled eggs - peeled and quartered pepper
4 cloves garlic chopped

For the Sauce

4 bay leaves
1 tsp thyme
1 tsp oregano
3 tbsp finely chopped garlic
3 large onions
1 cup chopped carrots
1 large cup of frozen peas
1 litre of tomato polpa or passata
200 grams of tomato paste
1 glass wine
sea salt and pepper
oil for cooking

Method:

Prepare the cut ham or bacon, quartered hard boiled eggs, sliced cheese and chopped garlic and parsley.
Place a slice of the thin pieces of beef on a clean surface.
Place a piece of ham or bacon onto the far end of the meat
Then place a piece of cheese, 2 quaters of hard boiled egg and sprinkle some minced garlic and parsley and season with salt and pepper.
Fold the sides of the meat to the center and roll over to form a parcel.
Close the extremities with a toothpick on each side. Set aside and repeat with the rest of the slices.

Cooking

In a heavy based sauce pan, heat some oil and add some of the garlic, bay leaves and herbs.
Add the 'bragjoli' in batches of 4 or 6 so you can cook properly and have space to move and turn them.
Brown for about 2 to 3 min on each side and repeat process till all are cooked.
Place to the side. In the same pan, add the remaining garlic, herbs and onions and some more oil if needed.
Deglace pan with wine so that the bits of meat that might have stuck to the pan will come off.

Cook together for about 10 min, then add the chopped carrots and peas.
Add some more wine, cook for another 10 min, then add the tomato polpa and paste.
Season, bring to the boil and add the 'bragjoli' you would have half cooked earlier.
Cook on a medium flame for about 20 to 30 min
Reduce heat and cook for another hour.