Beef With Olives Recipes

HOW TO COOK BEEF OLIVES

Steps:

• Fry the chopped mushrooms and shallots in oil until they're soft. Grease a skillet with 1 US tbsp (15 mL) of vegetable oil and set your stovetop to high heat. Toss 1 finely chopped shallot and 2 US tbsp (15.5 g) of chopped mushrooms into the pan. Shift these around a bit with a spatula as you fry them so they don't burn or stick. It should only take a few minutes for everything to brown.
• Transfer the fried veggies to a separate dish so they can cool. Scoop the cooked mushrooms and shallots out of the hot skillet with a slotted spoon and move them into a clean bowl. Give the filling a few minutes to cool down before mixing it with the other ingredients.
• Stir the minced beef, mustard, and breadcrumbs into the fried veggies. Knead 4½ oz (120 g) of mince beef in with the mushrooms and shallots. Then, add 1 US tbsp (15 mL) of Dijon mustard and 2 tbsp (15 g) of regular breadcrumbs. Keep kneading and folding the ingredients together until they're well-mixed and the texture is consistent. Try pork instead of beef if you'd like to change things up.
• Mold the filling into 2 sausage-shaped rolls that are 1 in (2.5 cm) thick. Divide the mincemeat filling into 2 even piles. Using your hands, roll the meat mixture into a sausage shape. Make these sausages about the same height as the strip steak, so your "olive" isn't overstuffed.

BEEF POT ROAST WITH OLIVES AND CAPERS

Steps:

• Preheat oven to 300 degrees F.
• In a large Dutch oven over medium-high heat, add the oil. Season the chuck roast with salt and pepper. Sear until nicely browned on all sides, about 2 minutes. Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero pepper and add it to the sauce. Cover with a lid and braise in the oven until the meat is fork tender, about 1 1/2 hours. Remove from oven, fold in the green olives, capers and parsley and serve over rice, if desired.

STEAK WITH OLIVES

Steps:

• Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Pat steak dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then sear, without turning, 5 minutes (reduce heat if necessary to prevent scorching). Turn steak over and cook 5 to 6 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes.
• Wipe out skillet, then cook garlic with red-pepper flakes in oil over medium heat, stirring, until golden, 1 to 2 minutes. Add olives and cook, stirring occasionally, 2 minutes. Remove from heat. Stir in parsley just before serving.
• Slice steak and serve with olive sauce.

BEEF WITH OLIVES

Steps:

• Mix the beef, plenty of salt and pepper, the garlic and the flour.
• set aside.
• fry the onions, carrots and bay leaf for 10 minute.
• Add the beef and cook until browned.
• Stir in tomato paste, water and wine.
• Bring to the boil.
• reduce heat to lowest setting and cover tightly. simmer gently for about 3 hours, or until beef is tender.
• (You can also cook in the oven instead of simmering).
• cool and chill for up to 2 days or freeze for up to 6 months.
• Reheat to boiling point and add the olives.
• Garnish with the parsley.

BEEF BRACIOLE WITH OLIVES AND RAISINS

Steps:

• Preheat oven to 325°F. Pound beef with the tenderizing side of a meat mallet to 1/8-inch thickness; season with salt and pepper. In a bowl, stir together olives, raisins, 1/2 cup each parsley and cheese, and 1 tablespoon oil.
• Divide olive mixture evenly among beef slices, patting it down to an even thickness and leaving a 1/4-inch border all around. Starting at one short end, roll each piece into a tight log; secure with twine or a wooden skewer.
• Heat remaining 3 tablespoons oil in a braiser pan or a wide, shallow ovenproof pot over medium-high. Add beef in a single layer (in two batches, if necessary, to avoid crowding pan) and cook, turning a few times, until browned all over, 8 to 10 minutes. Transfer to a plate.
• Add garlic and oregano to pan; cook until sizzling and fragrant, about 30 seconds. Add wine and boil, scraping up any browned bits, until mostly evaporated. Return beef and any accumulated juices to pan. Add broth and tomato sauce; bring to a boil.
• Cover pan and transfer to oven. Cook, spooning sauce over beef a few times, until beef is fork-tender and sauce has reduced to a gravy, 1 1/2 to 2 hours (if gravy reduces and thickens too quickly, stir in more broth).
• Stir together orange zest, remaining 1/4 cup parsley and 2 tablespoons cheese, and pine nuts. Sprinkle over braciole and gravy before serving.

BEEF OLIVES

Steps:

• Preheat the oven to 175C.
• Fry the onions, garlic, mushrooms until soft. Add to the raw bacon and set aside.
• Place the beef on a flat surface and beat with a rolling pin or food hammer until very thin (approx 1cm thick). Spread each beef slice with the mustard. Fill with the prepared stuffing.
• Cut the leek in half and blanche for 30 seconds in boiling water/cold water so that the leek is stringy. Cut the leek in thin strips long ways.
• Roll the beef slices over the stuffing and use the leek strings to secure the beef. Fry the beef on all sides until brown and place in an oven proof dish.
• Fry the remaining onion, carrot and celery in a pan for 5 minutes. Add passatta, red wine and beef stock and stir. Pour over the beef olives and cook in the oven with a lid on for 3 hours.
• Remove the beef olives from the dish and keep warm. Blend the remaining sauce until no lumps remain. Served with seasonal vegetables.