When my cousin arrived recently for a visit, we were both craving a traditional Maltese meal. I had sliced beef sitting in my fridge, and it was suggested that I bake it, with vegetables, the traditional Maltese way! What a great idea it was.
While I have a lot of recipes ingrained in my mind, it always amazes me how another persons perspective, using the same ingredients, or even the addition of one more, can change things completely. When I bake meat in the oven, I haven’t in the past added peas, or tomatoes. My cousins mention to do so really changed this dish for me and it was a welcome addition.
As always, enjoy the recipe!
- 2 onions sliced
- 5 large carrots chopped in rounds
- 4 thin or medium sized steaks
- 5 large potatoes sliced thinly
- 5 cloves garlic chopped
- ½ cup peas
- 2 tomatoes sliced
- 1 tablespoon capers
- 2 tablespoons tomato paste plus ½ cup water mixed together
- teaspoon each of rosemary, fennel seeds
- Small bunch parsley chopped
- 1½ cups water
- Salt, pepper and olive oil.
- Preheat oven to 180oC.
- At the bottom of a large dish place your onions evenly.
- Spread half of your carrots and add the steak on top.
- Add some rosemary, fennel seeds and parsley. Season with salt and pepper and sprinkle some oil.
- Add the garlic, remaining carrots and a layer potatoes.
- Spread ¾ of the tomato paste mixture evenly on your vegetables.
- Finally cover with the remaining potatoes.
- Add the capers, peas and rest of the herbs.
- Sprinkle the remaining tomato paste mixture.
- Season with salt and pepper and sprinkle olive oil on the potatoes.
- Add the 1½ cups water on the side of the dish.
- Place in the oven initially for 1 hour.
- Remove dish from the oven, cover in foil and increase the temperature to 240oC.
- Cook for ½ more. Remove again and take off the foil. Cook for a further ½ hour until the vegetables are browned.