Beef olives
This updated version of a traditional recipe is ideal for entertaining. Slices of beef are wrapped around a mushroom stuffing to make rolls, which are then braised with vegetables.
| Servings | Prep Time | Cook Time | Passive Time |
| 4servings | 20minutes | 50minutes | 20minutes soaking |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time | Passive Time |
| 50minutes | 20minutes soaking |
Ingredients
- 500 g beef round cut into 8 very thin slices
- 2 tbsp olive oil
- 1 tbsp black peppercorns coarsely crushed
- 1 onion thinly sliced
- 2 stalks celery sliced
- 400 g new potatoes scrubbed and cut into 5 mm slices
- 2 carrots peeled and sliced
- 600 g tomatoes chopped
- 1 1/4 cups diluted salt-reduced or homemade beef stock
- 1/3 cup dry sherry
- 1 bay leaf
- 2 tbsp fresh parsley chopped
- Mushroom Stuffing
- 15 g dried porcini mushrooms
- 2 tbsp olive oil
- 1 small onion finely chopped
- 1 garlic clove finely chopped
- 200 g cremini mushrooms finely chopped
- 1/4 cup fine fresh breadcrumbs (made from day-old bread)
- 1/3 cup fresh flat-leaf parsley finely chopped
- 1 tsp dried thyme
- 1 lemon zest finely grated
- pinch cayenne pepper
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- To make the stuffing, put the porcini mushrooms in a heatproof bowl, cover with boiling water and soak for 20 minutes. Drain and chop, then set aside.
- Heat the oil for the stuffing in a large frying pan over a medium heat. Add the onion and garlic and cook gently, stirring frequently, for 5-8 minutes, until golden. Add the cremini mushrooms and fry for 5 minutes, stirring occasionally, then stir in the chopped porcini mushrooms and the remaining stuffing ingredients. Season, then set aside to cool slightly. Wipe out the pan.
- Lay the beef slices between sheets of plastic wrap and pound as thinly as possible using a rolling pin. Place, side by side, on a board. Divide the stuffing among them, then roll up each slice and secure with wooden toothpicks. Lightly brush the beef with some of the oil, then roll in the peppercorns.
- Heat the remaining oil in the pan, add the beef olives and fry over a medium heat to brown all over. Remove using a slotted spoon and set aside.
- Add the onion and celery to the pan and cook for 5 minutes until softened. Add the potatoes, carrots and tomatoes and stir for a couple of minutes, then return the beef olives to the pan. (If your pan is not big enough, transfer everything to a large flameproof casserole dish.)
- Pour in the stock and sherry and add the bay leaf. Slowly bring to a boil, then reduce the heat to low, cover and simmer for 20-25 minutes until the meat and vegetables are tender.
- Lift out the beef olives using a slotted spoon and keep warm. Boil the liquid in the pan over a high heat to reduce to the desired consistency. Season to taste. Put the beef olives back into the pan and serve sprinkled with parsley.
Recipe Notes
Cook's tip: To prepare this meal in advance, follow the recipe to the end of step 5, and chill the braise for up to a day in the refrigerator. Then continue from step 6, allowing 5 minutes extra cooking time.
Each serving: 35.5 g protein, 23 g fat of which 4.5 g saturates, 24.5 g carbohydrate, 8.5 g fibre, 484 Calories
