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Beef Olives

Slow Cooked Beef Olives Recipe

10 - 12

Serves

30 mins

Prep Time

6 hrs

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

The name ‘Beef Olives’ does not have any association with the olives you pick off a tree. Rather, beef olives are a very old dish dating back to medieval times. The ‘olives’ are little parcels of stuffed schnitzel which, cooked in the slow cooker, result in a beautifully tender, popular family meal.

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High Protein

Ingredients

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10-12 Quality Mark beef schnitzels

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2 cups breadcrumbs

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75g butter

chilled and grated

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1/2 tsp celery seeds

crushed

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1/2 tsp oregano

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1/2 tsp dried thyme

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2 lemon zest

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2 sliced onions

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1 cup prunes

chopped

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1/4 cup white flour

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2 and 1/2 cups beef stock

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1/4 cup redcurrant jelly

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1/4 cup worcestershire sauce

Method

To Slow Cook

1

Turn the slow cooker on to low to pre-warm while preparing the ingredients.

2

To make the stuffing, mix together the breadcrumbs, butter, celery seeds, thyme, oregano and lemon zest.

3

Place one schnitzel on top of a piece of damp plastic wrap on a chopping board.

4

Sprinkle the meat with a little water and cover with a second sheet of plastic wrap.

5

Hit firmly with a mallet or rolling pin to flatten the schnitzels so they are an even thickness.

6

The dampened plastic will help prevent the meat from tearing.

7

Cut the schnitzels in half cross-wise.

8

Place a spoonful of stuffing on each piece of beef and roll up to enclose the filling. Secure with a toothpick.

9

If wishing to brown the ingredients: Heat a dash of oil in a frying-pan and fry the beef olives until well browned. Brown the onion if wished.

10

Put the beef olives, onion and prunes into the pre-warmed slow cooker.

11

In a jug, mix together the flour, stock, redcurrant jelly if using and HP or Worcestershire sauce, and pour over the beef olives.

12

Cover with the lid.

13

Cook on low for 6–7 hours or on high for 3–4 hours.

14

Serve the beef olives with seasonal vegetables.

15

Oven Cooking Option: Cook, covered in an ovenproof casserole dish in a pre-heated 1600C oven for two hours or until the meat is tender.

Nutrition Information per Serving (239g)

As a source of vitamin D, this dish contributes to healthy bones, teeth and muscles. This nutrition analysis is based on 12 serves and does not include the seasonal vegetables to serve.

Energy

1822kJ (435 kcal)

Protein

26.0g

Total Fat

18.7g

Saturated Fat

6.6g

Carbs

38.9g

Dietary Fibre

3.3g

Sodium

512mg

Iron

3.3mg

Zinc

4.3mg

Vitamin B12

0.8µg