Name: Boeuf Braise aux Olives Noires
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: Serves 6
Cuisine: French
Ingredients: 1 bouquet garni containing 3 sprigs of parsley with stalks, 1 bay leaf, 3 sprigs of thyme and a strip of orange zest; 3 tablespoons olive oil; 3 tablespoons brandy; 2 garlic cloves, chopped; 2 teaspoons arrowroot; salt and pepper; 250 g (8 oz) tomatoes, skinned and chopped; 18 small black olives, stoned; 1 celery stick, chopped; 1 carrot, chopped; 300 ml (½ pint) red wine; 1.1 kg (2½ lb) rolled topside of beef; 1 large onion, sliced; 2 unsmoked bacon rashers, chopped; 150 ml (¼ pint) beef stock

Preparation info

Serves
6

Difficulty
Medium
Ready in
4 hr

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

The best cuts for braised beef are rump end, rolled topside or chuck steak. Look for meat that is well hung and not too lean, as marbling in the meat will baste the meat as it braises and keep it succulent.

Ingredients

3 tablespoons olive oil
1 carrot, chopped
1 large onion, sliced

Method

Preheat the oven to Gas Mark 2/150°C/300°F. Heat 2 tablespoons of the oil in a flameproof casserole just large enough to hold the meat, bacon and braising vegetables. Add the carrot and oni

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Boeuf Braise aux Olives Noires

Braised beef with black olives

Ingredients

Method

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