10 x 150 g braising steaks, 1 cm thick
150 g chopped onion
150 g finely shredded and blanched spinach
2 cloves chopped garlic
1/4 tsp oregano
seasoning
1.5 litres brown stock
200 g dripping
150 g chopped onion
150 g finely shredded and blanched spinach
2 cloves chopped garlic
1/4 tsp oregano
seasoning
1.5 litres brown stock
200 g dripping
bed of roots
150 g sliced onion
150 g sliced carrot
50 g sliced celery
75 g bacon trimmings
1 crushed clove garlic
1 sprig thyme
1 bayleaf
150 g sliced carrot
50 g sliced celery
75 g bacon trimmings
1 crushed clove garlic
1 sprig thyme
1 bayleaf
method
1. Combine 150 g each of chopped onion and finely shredded and blanched spinach, 2 cloves chopped garlic, 1/4 tsp oregano and seasoning to form a stuffing.
2. Spread 10 x 150 g thin beef steaks with it; roll up and tie and proceed as for Beef Olives.
3. Butter the bottom of a braising pan and cover with the bed of roots.
4. Heat the dripping in a frying pan.
5. Season the beef olives, pass through flour and fry until golden brown on all sides.
6. Transfer to the prepared braising pan and pour in sufficient stock just to cover.
7. Bring to the boil and skim. Season, cover with a lid and braise in the oven at 180°C for 1 1/2 hours.
8. Take out the olives, remove the string and place them in a clean pan.
9. Boil the sauce and skim to remove all traces of fat.
10. Correct the consistency so that it just coats the olives and, if necessary, adjust the colour.
11. Add the olives to the sauce and serve neatly arranged in an entree dish, coated with the sauce.
2. Spread 10 x 150 g thin beef steaks with it; roll up and tie and proceed as for Beef Olives.
3. Butter the bottom of a braising pan and cover with the bed of roots.
4. Heat the dripping in a frying pan.
5. Season the beef olives, pass through flour and fry until golden brown on all sides.
6. Transfer to the prepared braising pan and pour in sufficient stock just to cover.
7. Bring to the boil and skim. Season, cover with a lid and braise in the oven at 180°C for 1 1/2 hours.
8. Take out the olives, remove the string and place them in a clean pan.
9. Boil the sauce and skim to remove all traces of fat.
10. Correct the consistency so that it just coats the olives and, if necessary, adjust the colour.
11. Add the olives to the sauce and serve neatly arranged in an entree dish, coated with the sauce.
serving amount
serves 10
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