THE BLACK-OLIVE BEEF

(Our Play on Daube Provençale / Beef with Olives)

THE BLACK-OLIVE BEEF

Ingredients: 600g Beef chuck (cubed), 2 Red onions (diced), 100g Black olives, 2 cloves Garlic, 1 tsp Dried Oregano, 1 tsp Black pepper, 1 Orange (zested), 400g Tomato passata, 200ml Red Wine...

Ingredients

  • 600g Beef chuck (cubed)
  • 2 Red onions (diced)
  • 100g Black olives
  • 2 cloves Garlic
  • 1 tsp Dried Oregano
  • 1 tsp Black pepper
  • 1 Orange (zested)
  • 400g Tomato passata
  • 200ml Red Wine

Cooking Method

  1. The Scorch Sear beef in oil until dark and charred; remove.
  2. The Architect Sauté onions and garlic until golden.
  3. The Bloom Add spices and orange zest with a 30ml splash of wine to release the perfume.
  4. The Swell Add passata, remaining wine, and olives; return meat. Simmer covered for 50 minutes.
  5. The Final Flourish Top with raw fresh basil and extra virgin olive oil.

Cuisine: French

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