Best Our Favorite Olive Beef Recipes

Beef Braciole with Olives and Raisins image

Provided by Greg Lofts

Time 3h

Number Of Ingredients 14

6 (1/4-inch thick) slices beef braciola (about 2 pounds total), halved crosswise
Kosher salt and freshly ground pepper
2/3 cup pimiento-stuffed green olives (3 1/2 ounces), drained and chopped
1/2 cup raisins, chopped
3/4 cup packed fresh parsley leaves, finely chopped
2 1/2 ounces Parmigiano-Reggiano, grated (1/2 cup plus 2 tablespoons)
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic (from 3 cloves)
1 teaspoon dried oregano
2/3 cup dry red wine, such as Cabernet Sauvignon
1 cup low-sodium chicken broth, plus more if needed
3 cups All-Purpose Tomato Sauce
2 teaspoons grated orange zest
1/4 cup lightly toasted pine nuts (optional)

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 image

Provided by emmaverde

Time 3h30m

Yield Serves 2

Number Of Ingredients 0

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.