Maltese
Laħam taċ-Ċanga fuq il-Fwar (Maltese Simmered Beef)
Traditional Maltese gently simmered beef served with garlic, parsley, olive oil, and lemon.
Traditional Maltese gently simmered beef served with garlic, parsley, olive oil, and lemon.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Laħam taċ-Ċanga fuq il-Fwar (Maltese Simmered Beef)
Ingredients
Ingredients
Method
- 1
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.
- 2
Rest and slice: Remove the beef and let it rest for 10 minutes. Slice against the grain.
- 3
Prepare dressing: Mix olive oil, garlic, parsley, lemon juice, salt, and black pepper.
- 4
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
Recipe adapted from Maltese Recipes.
Storage
No specific storage guidance is provided in the source recipe.
Freezing
Check the recipe notes for any dish-specific freezing guidance.
Reheating
Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.
Keep cooking
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