Sometimes Peter and I have a quite long vegetarian period without being aware of it. Neither my husband nor I are that keen on meat that I have to serve him a big piece of it every day.
But last week I really was in the mood for some meat for a change.
The beef olives I had planned to prepare for this weekend turned out to be a challenge in two ways:
- The traditional recipe contains two of the three ingredients I can really say I hate: pickled gherkins and mustard (the third is Mayonnaise by the way) (However, I like them a lot without all that stuff)
- Currently my son is getting mobile, which means that he can decide to follow me wherever he wants (and he loves to follow me possibly even to the toilet). If I put him into the play pen, he is happy for 5 minutes, before he keeps attracting attention to himself in a quite noisy way, so that I give up and let him play on the floor, e.g. in the kitchen…
Concerning no. 1, I am happy to tell you that I discovered a great recipe in one of my cook books with alternative ingredients.
Concerning no. 2, I accepted that Jan obviously inherited the passion for being in the kitchen and tried not to step on him while he crawled through the dirt…
However, the meal that came out was a tasty variation of beef olives with an excellent sauce and it is worth to try it out!
- 6 beef olives (ask your butcher to prepare the meat for olives/ roulades
- 2 red peppers
- 2 yellow peppers
- 120 g feta cheese
- 5 branches of thyme
- 3 branches of oregano (I took dried one, lacking the fresh one)
- 400 g onions
- salt, pepper
- 4 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp flour
- ½ l of a strong red wine
- ¾ l of vegetable stock
- You also need sewing cotton or toothpicks
- Pre-heat the baking oven to 100°C (upper and lower heat). Wash the beef olives with cold water and dry them well with paper towel. Wash the sweet peppers, divide them in halves and cut them in thin stripes.
- Cut the feta cheese in 6 stripes. Wash the herbs and pick the leaves off the branch. Peel the onions and cut them into small stripes.
- Put the beef olives on the work space and season them with salt and pepper. Put the pepper and feta cheese stripes on the lower third of the beef olives and dredge them with the herbs. Wrap the sides (I skipped this step) and roll up the beef olives. Fix them with sewing cotton or a toothpick and salt and pepper them. feta cheese and sweet pepper filling
- Put 3 tbsp of olive oil in a pan or roasting tin. Roast the beef olives on all sides for about 5 minutes and take them out. Put the rest of the oil and the onions into the pan and roast them for 2 minutes. Dust them with the flour and roast them again for 2 minutes while stirring.
- Deglaze with a shot of red wine and boil it down until it gets nearly black and dry. Repeat this step 2 times (I learned from my mother that this step ist very important when producing a sauce because of the essential toasted aromas that develop. Every repetition refines this aroma and the better the wine, the better the result!)
- Add the rest of the wine and the vegetable stock, insert the beef olives and boil it up. Cover it and put it in the oven (in the middle) for about 3 hours and 40 minutes. You can check the consistency of the meat with a fork, it shall become quite soft.
- Finally remove the pan, put the beef olives on a plate and remove the sewing cotton/toothpick. Boil down the sauce within about 15 minutes in order to receive a quite viscid sauce. Season it again to taste, if needed.
- Insert the meat again and bring to boil.
- Divide the beef olives into halves and put 2-3 of them on each plate with plenty of sauce. Serve it with pasta or gnocchi... and enjoy :-)