Pulpettun fl-Inbid Ahmar (Meatloaf in Red Wine)


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This was a recipe which mum used to make occasionally. It is similar to the Maltese Bragioli, minced beef and hard boiled egg wrapped in thin slices of beef, except she used to make one big one instead and call it Pulpettun or Bragolun.  I still remember how nice it was, served cold the next day on freshly sliced Maltese Bread.  Unfortunately, I cannot eat Maltese Bread … so there was only one solution! Do like we did!  Eat it all on the day it is made ! 🙂 I’ve got one hungry man! 🙂

Again, this recipe is adapted from what I remember, tweaked here and there, so please bear with me if the amounts are approximate.

Ingredients (for two)

For the Meatloaf

2 large thinly sliced beef slices
200 g minced beef
80g smoked pancetta or bacon
2 Garlic Cloves crushed
Chopped Parsley
2 Hardboiled Eggs
1 Egg, beaten
GF Breadcrumbs (I used 4 Dr Schar Crostini whizzed in Food Processor)
Salt & Pepper
Chilli Flakes (optional)
Salt & Pepper

For the Sauce

1 Large Onion sliced
2 Garlic Cloves crushed
1 Carrot finely chopped
1 Stalk Celery finely chopped
1 cup Red Wine
1 tsp Gluten Free Beef Stock Powder
1 cup water
2 Bay Leaves
Dash Curry
Dash Mixed Spice
Dash Chilli
1tbsp Tomato Paste
Couple of sprigs of Fresh Thyme
Freshly Chopped Parsley

Method

Start with the stuffing, by mixing the mince meat, the pancetta, the breadcrumbs, the garlic and parsley, salt & pepper and chilli if using and then add the beaten egg and combine the ingredients well together.

Then take the sliced meat and beat with a mallet to make it thinner. Put the two slices next to each other, but overlapping.  Take the filling and place on the meat slices. Make two indentations in the filling and put the hard boiled eggs, and cover with more filling.  Roll up the slices around the filling and secure with either toothpicks or special elasticated bands or string as shown.

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Brown the Pulpettun on all sides in a large enough pan, and then place in a baking dish.  In the same oil, brown the onions, add the carrots and celery and then add the garlic.  Cook until soft.  Then add the red wine, the tomato paste, the bay leaves,  the spices,  stock and water and the fresh thyme.  Bring to a boil.

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Reduce the heat, simmer for a few minutes and then pour over the Pulpettun in the baking tray.

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Cover it with foil and put in a preheated oven (150 deg C approx).  Leave to cook for about one and a half hours.  Uncover and leave for another 10 minutes.  Take out the Pulpettun and leave to cool on a dish until you finish off the sauce.  Reduce the sauce if it is a bit liquidy over the stove in the same metal dish by adding a tsp of cornflour mixed with water.  Once it thickens, add the chopped parsley.  Slice the Pulpettun and place on plates.   Spoon over the lovely sauce …. mmmmm!

Serve with roasted potatoes and vegetables of your choice.

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Thanks Ma ! 😉

 

 

Senza G – Living without Gluten

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