| 15 ml Olive oil, (1tbsp) | | 4 x Beef olives | | 15 gm Butter, (12oz) | | 225 gm Onion, peeled and sliced (8oz) | | 2 1/2 ml Caster sugar, (1/2tsp) | | Salt and freshly ground black pepper | | 1 x Carrot, peeled and diced | | 60 ml Red wine, (4tbsp) |
| | Secure the beef olives with cocktail sticks. | | Heat the olive oil in a frying pan and seal the beef olives. Transfer to a small roasting tin or baking dish. | | Add the butter to the pan, followed by the sliced onions . Cook gently for five minutes and add the sugar, some salt and pepper . Continue frying for a further 10-15 minutes or until golden brown. | | Add the carrot and finally the red wine . Simmer for a couple of minutes, then pour over the beef olives. | | Cover with tinfoil and cook in a preheated oven 150 C, 300 F, gas mark 2 for 1-1/2 - 2 hours or until tender. Remove the cocktail sticks. Serve with noodles or mashed potatoes and ribbons of vegetables. | | NOTES : This delicious recipe uses Waitrose Beef Olives, which are rolls of thinly sliced topside of beef, stuffed with pork and mushrooms . Slow cooked in a red wine sauce , they are tender and full of flavour. |
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