Traditional Scottish Beef Olives
A hearty and historic Scottish dish featuring thin slices of beef wrapped around a savoury stuffing, then slowly simmered in a rich sauce for a comforting meal.
Equipment
- 1 Meat Mallet – For tenderizing the beef slices.
- 1 Frying Pan – To sear the beef olives.
- 1 Casserole Dish – For slow cooking the beef olives.
- Kitchen Twine or Toothpicks – To secure the beef rolls.
Ingredients
- For the Beef Olives:
- 4 Thin Slices of Beef Steak
- Salt to taste
- Pepper to taste
- 1 tsp Garlic Powder
- For the Stuffing:
- 200 g Sausage Meat or breadcrumb-herb mixture
- 1 small Onion finely chopped
- 1 tbsp Fresh Parsley chopped
- 1/2 tsp Dried Thyme
- For the Sauce:
- 1 tbsp Vegetable Oil
- 1 Onion sliced
- 2 Carrots chopped
- 1 cup Beef Stock
- 1/2 cup Red Wine
- 1 tsp Clove Powder
- 1 tbsp Tomato Paste
Instructions
- Prepare the Beef: Lay out the thin beef slices and season with salt, pepper, and garlic powder.
- Make the Stuffing: In a bowl, combine sausage meat (or breadcrumb mix), chopped onion, parsley, and thyme. Mix well.
- Assemble the Beef Olives: Place a spoonful of stuffing onto each beef slice, roll tightly, and secure with kitchen twine or toothpicks.
- Sear the Rolls: Heat oil in a frying pan over medium heat. Brown the beef olives on all sides for about 2-3 minutes.
- Prepare the Sauce: Remove the beef olives and sauté the sliced onion and carrots in the same pan until softened. Stir in tomato paste, clove powder, and red wine, scraping up browned bits.
- Slow Cook: Transfer everything to a casserole dish, add beef stock, cover, and simmer on low heat for 2.5 hours until the beef is tender.
- Rest & Serve: Let the beef olives rest for 10 minutes before serving with mashed potatoes or crusty bread.