Beef dripping or lard for frying
1 - 1/1/4 kg (2 - 2 1/2 lb) piece of brisket or topside of beef trimmed of fat
Salt and freshly ground black pepper
1 large onion, peeled and finely chopped
1 garlic clove, crushed
396 g (14 oz) can tomatoes
100 g (4 oz) green or black olives, stoned
150 ml (1/4 pint) dry white wine
1 tsp spoon freshly chopped thyme or 1/2 tsp spoon dried thyme
1 - 1/1/4 kg (2 - 2 1/2 lb) piece of brisket or topside of beef trimmed of fat
Salt and freshly ground black pepper
1 large onion, peeled and finely chopped
1 garlic clove, crushed
396 g (14 oz) can tomatoes
100 g (4 oz) green or black olives, stoned
150 ml (1/4 pint) dry white wine
1 tsp spoon freshly chopped thyme or 1/2 tsp spoon dried thyme
method
1. Melt a knob of dripping or lard in a flameproof casserole. Season the beef well with salt and pepper and put in the casserole. Brown quickly on all sides over high heat. Remove the meat from the casserole and set aside.
2. Add the onion and garlic to the casserole. Lower the heat and fry gently for 2 to 3 minutes or until golden.
3. Return the meat to the casserole and add the tomatoes, olives, white wine and thyme. Cover the casserole and transfer to a moderate oven (180°C/350°F or Gas Mark 4).
4. Cook for 2 to 2 1/2 hours or until the meat is very tender. Stir a little water into the casserole if it becomes dry during cooking.
5. Transfer the meat to a hot serving platter and carve into slices. Adjust the seasoning of the sauce and serve separately in a gravy boat.
6. Serve with creamed potatoes and buttered courgettes or French beans.
2. Add the onion and garlic to the casserole. Lower the heat and fry gently for 2 to 3 minutes or until golden.
3. Return the meat to the casserole and add the tomatoes, olives, white wine and thyme. Cover the casserole and transfer to a moderate oven (180°C/350°F or Gas Mark 4).
4. Cook for 2 to 2 1/2 hours or until the meat is very tender. Stir a little water into the casserole if it becomes dry during cooking.
5. Transfer the meat to a hot serving platter and carve into slices. Adjust the seasoning of the sauce and serve separately in a gravy boat.
6. Serve with creamed potatoes and buttered courgettes or French beans.
serving amount
serves 4
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