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Beef olives

A clever way of using a great value cut of meat.

Ingredients

  • 450g beef skirt
  • 2 tbsp sunflower oil
  • 1 onion, peeled and finely chopped
  • 1 medium carrot, peeled and grated
  • 100g button mushrooms, wiped and finely chopped
  • 1 celery stalk, trimmed and finely diced
  • 100g breadcrumbs
  • salt and freshly ground black pepper
  • 300ml beef stock
  • 400g tagliatelle
  • 150g frozen peas

Method

  1. Using a meat mallet or the flat end of a rolling pin, hammer out the meat so it is about 5mm thick. Cut into 4 equal portions.
  2. Heat 1 tbsp of the oil in a frying pan and cook the onion, carrot, mushrooms and celery for 5 minutes until soft. Remove from the heat and stir in the breadcrumbs. Season to taste.
  3. Spoon equal amounts of the filling into the centre of each piece of beef and roll up enclosing the filling. Secure with string.
  4. Heat the remaining oil in a flameproof casserole dish and fry the beef rolls to seal on all sides, pour the stock over and bring to the boil. Cover the pan and simmer over a low heat for 1 hour.
  5. Serve with freshly cooked tagliatelle and cooked peas.

Goes well with...

Misiones Carmenere

Misiones Carmenere

"Soft & velvety with ripe plum & herb flavours"

Perfect with..."Ideal with lamb & pasta in tomato based sauces"

Grape:
Carmenere
Country:
Chile
Price:
£5 - £7
International Wine Challenge 2010 CommendedDecanter World Wine Awards Commended
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4 Serves 4 people
15 Preparation time of 15 mins
75 Cooktime for 75 mins
702
Calories
35%
8g
Sugar
9%
16g
Fat
23%
3.5g
Saturate
17.5%
1.1g
Salt
18%
of your Guideline Daily Amount (GDA)
Butchers Tip

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