Laħam taċ-Ċanga fuq il-Fwar (Maltese Simmered Beef)
Traditional Maltese gently simmered beef served with garlic, parsley, olive oil, and lemon.
Ingredients
Have your ingredients ready? Go to instructionsMeasures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.
Instructions
- Cook the beef: Place beef in a large pot. Add onion, carrot, celery, bay leaf, and water so the meat is just covered. Bring slowly to a boil and skim any foam from the surface. Lower heat and simmer very gently (almost steaming rather than boiling) for 1 1/2-2 hours, until tender.
- Rest and slice: Remove the beef and let it rest for 10 minutes. Slice against the grain.
- Prepare dressing: Mix olive oil, garlic, parsley, lemon juice, salt, and black pepper.
- Serve: Arrange sliced beef on a platter and spoon dressing generously over the top. Serve warm or at room temperature.
Laħam taċ-Ċanga fuq il-Fwar literally means “beef cooked over steam.” It is a traditional Maltese way of gently simmering beef until tender, then serving it simply with garlic, parsley, olive oil, and lemon. It is rustic, wholesome, and often served as a Sunday second course.
How It’s Traditionally Served
- As a second course after soup (such as brodu)
- With boiled potatoes
- With crusty Maltese bread
Traditional Notes & Tips
- Cooking should stay gentle and never be an aggressive boil
- The broth is often kept and reused for soup the next day
- Some families add capers to the dressing