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- Serves 6-8
- PREPARATION TIME 5 MINS
- COOKING TIME 2½ HOURS
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- 880g Beef Rib Trim
- 1 tbsp Olive oil
- 1 Onion (peeled and thinly sliced)
- 3 Celery stalks(trimmed and cut into batons)
- 3 Garlic cloves (peeled and sliced)
- 3 tbsp Seasoned flour
- 375ml Red wine
- 1 Orange (zest & juice)
- 600ml Beef stock 2 tbsp Black olives
- 8 Sun-dried tomato halves (roughly chopped)
- Pepper
- 1 Bay leaf
- 1 sprig Rosemary
- ½ tsp Fennel seeds (optional)
- Salt (optional)
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- Preheat the oven to 160°C/320°F/Gas 2.
- Heat the oil in a large casserole over a medium heat and fry the onion, celery and garlic until golden brown, remove and set aside.
- Coat the meat in the seasoned flour, add to the casserole and cook in 2-3 batches until golden brown.
- Return the vegetables to the pan. Add the wine and bring to the boil, scraping the pan to deglaze, and then reduce by a third.
- Cut the orange zest into fine shreds and add them, along with the juice and stock, to the pan.
- Add the olives, tomato, pepper and herbs, then cover and slow cook in the oven for 2 hours.
- Before serving, reduce the sauce to a smooth consistency, add salt to taste.
- Serve with jacket or mashed potatoes.
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