Preheat oven to 160ºC/320ºF/Gas 3. Allow the Beef Olives to come to room temperature, pat dry with kitchen paper and coat lightly in flour- tapping off any excess.
Heat the oil in a large, ovenproof casserole dish and sear the meat on all sides until browned, remove from the dish and set aside. Using the same pan add the garlic, onion, carrot and celery and braise for 4-5 minutes over a medium heat. Deglaze the pan with wine and reduce by half. Add 600ml stock, bay leaves and the seared meat and bring to the boil, Cover the dish and place in the oven for 2-2½ hours or until the beef olives are tender. Check the beef olives every 30-40 minutes and top up with the remaining stock if required.
Remove the casserole from the oven and reduce the sauce to a smooth consistency. To serve, dot with butter and sprinkle with parsley.
Serve with noodles or mashed potatoes and steamed broccoli.
Serve hot with: creamy mashed potatoes, risotto with peas, buttered noodles, soft polenta with grated parmesan, jacket potatoes with sour cream, green beans with shallots and hazelnuts or with fresh bread and crunchy salad
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