BEEF OLIVES

 

BEEF OLIVES

• 2 tbsp butter
  
• 2 tbsp oil
  
• 4 small onions, cut into quarters
  
• Freshly grated nutmeg
  
• Leaves pulled from a few springs of thyme
  
• Sea salt flakes and freshly ground black pepper
  
• 8 thin slices of topside (ask your butcher for this)
  
• 16 slices streaky bacon
  
• 2-4 tbsp sunflower oil toothpicks
  
• 750ml-1 litre beef stock (preferably homemade)
  
• 2 bay leaves
  

  
   

1. Heat butter and oil in a medium pan. Sauté onions until softened. Season and stir through a little nutmeg and some thyme leaves
   
2. In a frying pan, gently fry the bacon until semi-crispy. Place two bacon rashers down the centre of each slice of topside
   
3. Spoon some softened onion onto the side nearest to you. Roll up the topside, folding in the sides, then secure with a toothpick
   
4. Heat the oil in a large pot over medium-high heat and brown the beef olives on each side
   
5. Remove the meat from the pot and, if necessary, wipe excess oil
   
6. Add stock and bay leaves to the pot. Bring to the boil. Add beef olives. Turn down to a simmer
   
7. Cover and simmer very gently, turning occasionally for about 1 ½ hours and topping up with water if necessary. Remove the beef olives and boil the stock vigorously to reduce and thicken.
   
8. Serve with the sauce over mash and veggies on the side
   

   
    

   To serve
   

• Mashed potatoes, green beans, carrots and gem squash