Scottish Beef Olives
Tender beef slices rolled around a savoury oatmeal herb stuffing, slowly braised in a rich, glossy brown onion gravy.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Casserole dish with lid
- •Frying pan
- •Rolling pin
- •Kitchen string
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 24 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 38 g
- calories
- 460 kcal
Instructions
- 1
Preheat the oven to 160°C (140°C fan).
- 2
Melt the butter in a frying pan over medium heat and fry half the diced onion until soft.
- 3
In a mixing bowl, combine the softened onion, oatmeal, suet, dried thyme, salt, and black pepper.
- 4
Place the beef slices between sheets of greaseproof paper and flatten gently using a rolling pin.
- 5
Place a quarter of the oatmeal stuffing onto each beef slice, roll tightly, and secure with kitchen string.
- 6
Heat the oil in a casserole dish over medium-high heat on the hob.
- 7
Brown the beef rolls on all sides until nicely coloured, then remove to a plate.
- 8
Add the remaining raw onion to the casserole dish and cook for three minutes until lightly browned.
- 9
Stir in the plain flour and cook for one minute to form a smooth paste.
- 10
Gradually whisk in the hot beef stock, scraping up any caramelised browned bits from the base.
- 11
Return the beef olives to the casserole dish, cover with the lid, and transfer to the oven.
- 12
Bake for one hour and twenty minutes until the beef is meltingly tender.
Chef's tips
Flatten the meat evenly so the beef cooks at the same rate throughout. If the gravy looks thin after braising, remove the beef rolls and simmer the sauce uncovered on the hob for five minutes to reduce and thicken.
Ingredient substitutions
- medium oatmeal → fresh white breadcrumbs or a mixture of sausagemeat and herbs
- shredded beef suet → grated cold unsalted butter or vegetable suet
- topside beef steaks → thinly sliced rump steak or minute steaks
Storage
Cool completely and store covered in the refrigerator for up to three days.
Reheating
Reheat gently in a covered casserole dish on the hob over low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Overfilling the beef slices, which causes the oatmeal stuffing to spill out during cooking.
- •Failing to tie the rolls securely with string before browning.
- •Boiling the braise too rapidly, which can make the lean beef tough.
Serving suggestions
Cooked Scottish Beef Olives?
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