Braġjoli, or beef olives, are a Maltese Sunday classic. Thin slices of beef are wrapped around a filling of egg, breadcrumbs and seasoned mince, then braised slowly in a tomato and wine sauce until everything turns tender.
It is the kind of dish that fills a kitchen with the smell of home. We serve ours the traditional way, with the sauce reduced until rich and the beef soft enough to cut with a fork. Nothing fancy, just done properly.
Real comfort food does not need decoration. It needs time and a good sauce.
