Beef nicoise

Beef nicoise

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Black olives give this special beef dish a traditional Mediterranean touch and interesting smoky flavour.

Ingredients

Quantity Ingredient
1-1.5kg beef shin
2 tablespoons oil
125g streaky bacon or pickled pork, rind removed and cut into strips
3 garlic cloves, crushed
6 carrots, sliced
6 onions, sliced
5 sprigs parsley, coarsely chopped
2 tablespoons fresh mixed herbs such as rosemary, thyme, basil or oregano, chopped
or 1 teaspoon dried mixed herbs such as rosemary, thyme, basil or oregano
425g tinned tomatoes, with juice
2 tablespoons wine vinegar
salt
freshly ground black pepper
8-12 black olives, pitted
parsley, chopped, to garnish
croutons, to garnish

Method

  1. Trim fat and sinews from beef and cut into thick slices or cubes. Heat oil in a large flameproof casserole and fry bacon until fat starts to run. Add meat and brown well on both sides. Stir in garlic, carrots, onions, parsley, herbs, tomatoes and vinegar.
  2. Season with salt and pepper and stir gently until liquid reaches simmering point. Place lid on casserole and cook in a preheated moderate oven for 2–2 1⁄2 hours or until meat is tender. During this time, check once or twice to see if the liquid has evaporated too much. If so, add a little water, but finished gravy should be thick. Add olives to casserole and cook for a further 20 minutes, covered, so flavours can blend. Turn into a heated serving dish and garnish with chopped parsley and croûtons.

Note

  • Cut round or heart-shaped croûtons from white bread and fry in a little hot oil until golden brown on both sides.
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