BEEF OLIVES

Thin slices of beef, stuffed, rolled and braised with lots of gravy. What more could one want? With a little effort and patience you will end up with an old favourite carried onto the next generation!

Serves 5

5 thinly sliced pieces topside, rump or schnitzel of beef

For the stuffing

2 Tbsp butter

100g smoked bacon, finely diced

1 small onion, peeled and finely diced

1 garlic clove, peeled and crushed

6 sage leaves, finely chopped

200g fresh or dried breadcrumbs

A good pinch of freshly grated nutmeg

Salt and freshly ground pepper

1-2 eggs

For cooking the beef olives

300ml beef stock

300ml red wine

2 onions, peeled and cut into quarters

4–5 large carrots, peeled and cut into large, even sized pieces

2 bay leaves

Method

Begin by making the stuffing: Melt the butter in a large fry pan, add the diced bacon, onion, sage and garlic. Cook over a moderate heat to soften the onions and to extract the juices from the bacon. Add the breadcrumbs and fry lightly in the bacon and onion juices. Taste and season lightly.

Cool slightly and tip into a bowl. Add 1 egg and then if needed the other until the stuffing mixture clumps together in your hand. Set aside.

Place the meat onto your bench and season lightly, divide the stuffing into 5 even sized amounts and place one onto the meat, mould it into a rough sausage shape. Roll the meat securely around the stuffing, making sure the ends are folded in so the stuffing doesn’t escape.

Tie neatly with string. Set aside and continue until all the beef and stuffing is used.

Add 2 tablespoons of oil to a heavy based medium sized oven dish (with lid). When hot add the beef olives and brown all over.

Add the vegetables and colour lightly, add the red wine and allow to reduce for a minute or two, add the beef stock, bay leaves and cover with the lid.

Bake in the preheated oven 170C or on a low stove top for 1-2 hours depending on quality of meat.

You are wanting the beef olives to be tender, but not falling apart!!

If need be take the beef olives out and reduce the gravy only if it is a little to runny.

Serve with leek mash.