Beef with olives

Beef with olives

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
125g speck or bacon, cut into 1 cm cubes
1 x 1.2 kg piece chuck or topside beef
10 small onions, peeled
2 small carrots, peeled
1 bouquet garni
freshly ground black pepper
pinch nutmeg
6 golden shallots, halved
1 garlic clove
190ml red wine
pinch sugar
175g green olives, pitted
125g mushrooms, quartered
salt

Method

  1. Heat speck or bacon slowly in a heavy pan until fat melts. Remove and set aside.
  2. Add beef to speck or bacon fat in pan and brown on all sides. Add onions, carrots, bouquet garni, salt, pepper and nutmeg. Then reduce heat, cover and cook gently for about 20 minutes, turning meat once.
  3. Add shallots, garlic, wine, sugar and cubes of speck or bacon to pan and simmer for 1½ hours.
  4. Meanwhile, blanch olives in boiling water in order to extract some of their saltiness. Drain and dry.
  5. Add mushrooms and olives to beef and simmer for a further 1 hour.
  6. Adjust seasoning, and remove bouquet garni. Place beef on heated serving platter, carve into slices and spoon over a little sauce. Serve with noodles or boiled potatoes.
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