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- Braised beef with green olives and orange zest
Braised beef with green olives and orange zest
Serves
4
Prep Time
20
Cook Time
120
Ingredients
600g Chuck steak, trimmed and diced
1 tbsp Plain flour
1 Onion, sliced
1½ tsp Smoked paprika
3 cups Low-salt beef stock
100g Pitted green olives
2 Bay leaves
Juice and zest of 1 orange
Chopped parsley, grilled bread and spinach with pine nuts, to serve
Method
- Preheat the oven to 170°C. Place a casserole over a moderately high heat. Dust the beef with flour and sear in a small amount of olive oil for 6 minutes or until well coloured. Add the onion and smoked paprika for the last minute.
- Add the stock, olives, bay leaves, orange juice and half of the zest and bring up to the boil. Cover and place in the oven for 2 hours or until the meat is very tender.
- Season with pepper and scatter with chopped parsley and the remaining orange zest. Serve with grilled bread and a green salad with pine nuts.
Tips
- For a gluten free version, simply omit the flour and serve with rice instead of grilled bread.
- The braised beef can be made up to 2 days ahead and gently reheated to serve.