Slow Cooked Beef with Olives Recipe
- Serves 6-8
- Preparation Time 01HR
- Cook Time 03HRS
2kg beef oyster blade, trimmed, cut into 5cm pieces
4 medium carrots, peeled, cut into 2cm thick rounds
2 onions, thinly sliced
1 head of garlic, halved width ways
750ml bottle dry red wine (Cab/Sav or Shiraz)
Salt and pepper, to taste
¼ cup olive oil
¼ cup plain flour
10 sprigs fresh thyme
2 sprigs fresh rosemary
3 fresh bay leaves
8 whole peppercorns
500ml Campbell’s Real Stock Beef
1 cup pitted black olives (250g),preferably sundried
Chopped fresh parsley, to garnish
CHUNKY POLENTA CHIPS
1 litre (4 cups) Campbell’s Real Stock Salt Reduced Chicken
1/ 1/3 cup instant polenta (250g)
2 cloves garlic, crushed
50g butter, plus extra for frying
1 tablespoon fresh rosemary leaves
250g punnet cherry tomatoes on vine
1 tablespoon olive oil
STEP 1 Place beef, carrots, onions and garlic in a large ceramic dish. Pour over wine. Cover tightly with plastic wrap. Refrigerate for 12 hours.
STEP 2 Remove beef and vegetables from dish. Reserve wine in dish. Pat beef dry with absorbent kitchen paper. Season with salt and pepper.
STEP 3 Preheat oven to slow (140C).
STEP 4 Heat a large flameproof casserole dish (16-cup capacity) over a medium heat. Add half the oil. Add beef in four batches. Cook, turning occasionally, for about 3 minutes, or until browned all over. Remove. Add onions, carrots and garlic to same hot pan. Cook, stirring occasionally, for about 5 minutes, or until caramelized. Stir in flour. Return beef with thyme, rosemary, bay leaves, peppercorns, stock and reserved wine from dish. Bring to boil. Cover with lid. Transfer to oven.
STEP 5 Cook in oven for 2 ½ hours. Add olives. Cook for a further 30 minutes, or until beef is very tender. Remove. Stand 30 minutes.
STEP 6 Meanwhile, to make chips, line a rectangular ovenproof dish (31x21cm) with baking paper.
STEP 7 Pour stock into a large saucepan. Bring to boil. Add polenta. Cook, stirring over a low heat, for about 2 to 3 minutes, or until stock is absorbed. Remove from heat. Stir in garlic, butter, parmesan and rosemary until combined. Pour into prepared dish. Spread evenly. Refrigerate, covered for 2 hours, or until firm.
STEP 8 Turn polenta out onto a chopping board. Cut polenta into 3cm x 10 cm thick chips.
STEP 9 Melt extra butter in a large frying pan over a medium to high heat until bubbling. Add chips in two batches. Cook, for about 2 to 3 minutes on each side, or until golden brown.
STEP 10 For the tomatoes, increase oven to moderately hot (190C).
STEP 11 Place tomatoes on an oven tray lined with baking paper. Drizzle with oil. Season with salt and pepper.
STEP 12 Cook in oven for about 20 to 25 minutes, or until softened.
STEP 13 Serve beef with polenta chips and tomatoes. Garnish with parsley.