# Laħam taċ-Ċanga fuq il-Fwar (Maltese Simmered Beef)

Source: https://www.malteserecipes.com/recipes/laham-tac-canga-fuq-il-fwar/

Traditional Maltese gently simmered beef served with garlic, parsley, olive oil, and lemon.

Prep time: 15 minutes
Cook time: 1 hour 30 minutes to 2 hours
Servings: 4 people
Tags: beef, maltese-classic, traditional, main-course, sunday-lunch, slow-cooked



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 800g beef (brisket, silverside, or topside)

- 1 large onion (150g), halved

- 1 carrot (100g), chunked

- 1 celery stalk

- 1 bay leaf

- 1.5 litres water

- Salt and black pepper to taste

- 3 tbsp olive oil

- 2 cloves garlic, finely chopped

- Small handful fresh parsley, chopped

- Juice of 1/2 lemon

- Boiled potatoes

- Steamed vegetables


## Instructions

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





## Serve with or cook next

- [Brodu (Maltese Beef and Vegetable Broth)](https://www.malteserecipes.com/recipes/brodu/): Try beef in a clear vegetable broth for another gentle cooking method.

- [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Serve roast potatoes alongside the sliced beef.

- [Bragioli (Maltese Beef Olives)](https://www.malteserecipes.com/recipes/bragioli/): Use thin beef slices in stuffed rolls for a richer main.