Beef with olives

Last Recipes

Beef with olives

Beef with olives

Beef with olives
Beef with olives
Number of people
For the marinade:

1.2 kg of beef bourguignon (or better, 700 g bourguignon + 500 g cottage gite).




3 onions

12 black olives

1/2 l of red wine (Côte du Rhône, or Cahors).

2 tablespoons lemon juice (possible without, but marinade 12 h).

3 teaspoons of strong paprika

2 teaspoons of hot pepper (Espelette powder) or 3 very dry bird peppers

1 teaspoon curry powder
For cooking:

300 g pitted green olive

700 g crushed tomatoes (2 cans, or 1 kg fresh peeled and seeded tomatoes)

1 onion

1 pink shallot

4 carrots

Olive oil

Preparation: 1h30
Cooking time: 1h30
Step 1
To be prepared 6 hours before:
Step 2
Cut the beef into cubes of about 3 cm. Denerve, but leave about 10% of the fat.
Step 3
In a large bowl, marinate for 6 hours, with the salted meat, wine, 3 chopped onions, basil, marjoram, thyme (finely chopped, but not chopped), black olives, paprika, peppers, curry, and lemon juice (if you have done it too late).
Step 4
Mix well, and let stand 6 hours.
Step 5
Step 6
In a cast iron casserole dish, sauté the remaining onion and shallot (minced) in hot olive oil.
Step 7
When the mixture has bleached, stay on high heat and add the carrots.
Step 8
Let it fry for about 2 minutes.
Step 9
Add the marinade, half of the tomatoes, and the pitted green olives.
Step 10
Reduce the heat (very low), and cover for about 45 minutes.
Step 11
Add the rest of the tomatoes, and adjust the seasoning.
Step 12
Cover, and let the cooking finish.
Step 13
Depending on your meat, taste it regularly... As soon as the beef loses its "rubbery" side, it's ready!
Author's note
Side dishes: fresh pasta, or steamed potatoes with chopped chives.

I add my grain of salt

No comments