🏴 BEEF OLIVES 🏴
Now to be honest, I don’t think these originated in Scotland, although my findings appear to be inconclusive! I do know, however, that they are much loved in Scotland, and were featured heavily on our primary school lunch menu, although they can keep the lumpy mash! They are connected to my Scottish memories, so that’s why they are featuring here. Damn tasty, the whole family loved them!
Serves 4
Stuffing:
3 tbsp beef dripping, 150g chopped onion, 100g chopped streaky bacon, 150g pork mince, 65g oatmeal, 1 tsp each mustard powder, white pepper, black pepper, Few sprigs fresh thyme, 2 tbsp each chopped chives & parsley
Soften onion in beef dripping, then the bacon, add the oatmeal, seasonings & herbs, take off heat and allow to cool. Mix through the pork mince by hand and divide into 4.
Beef:
4 x pieces (140-150g) chuck/braising beef
Flatten each with a tenderising mallet till approx 5mm thick. Take a portion of the stuffing, form into a sausage shape and roll the beef around. Secure with some butchers string.
Sear the beef of each side in some beef dripping, and set aside. To the pan add:
160g chopped onion, 160g chopped carrot, 140g chopped celery, 2 cloves garlic & sauté with a pinch of salt. Add a small bunch of rosemary and a bay leaf, then 1 heaped tbsp of plain flour. Stir to cook out the flour for a few minutes before adding 500ml beef stock and a 500ml bottle of beer, I used Bellhaven. Add 1 tbsp porcini powder and 1 tbsp soy sauce. Place the beef into the sauce, cover with a cartouche and bake for 2 hours at 170c fan. Take the cartouche off after 1 hour and turn the olives. Remove the lid for the last 20 minutes.
Remove beef from pan and discard string. Discard herbs from sauce and finish with a splash of red wine vinegar and the zest of a lemon.
Serve with potatoes and veg. Brilliant with Clapshot, recipe coming up next.
#beef #dinner #scotland #fyp #rovinghaggis
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