Beef braised with white wine and olives

PUBLISHED: 11:12 04 August 2006 | UPDATED: 14:47 12 May 2010

Ingredients For the marinade: 300ml dry white wine 1 tbsp olive oil 1 stick celery 1 carrot 1 onion a bunch of fresh herbs rind of half lemon, grated 2 cloves of garlic, crushed black pepper 750g (1.5lb) braising steak One thick slice pork belly 1 tbsp

Ingredients

For the marinade:

300ml dry white wine

1 tbsp olive oil

1 stick celery

1 carrot

1 onion

a bunch of fresh herbs

rind of half lemon, grated

2 cloves of garlic, crushed

black pepper

750g (1.5lb) braising steak

One thick slice pork belly

1 tbsp olive oil

1 onion

150g (4oz) black olives

3 ripe tomatoes

Method

This is a summer casserole which can be left in the oven to simmer while you relax with an aperitif in the garden. The marinade ensures the beef is well-flavoured and tender. Serve with rice or new potatoes. Enough for four servings.

For the marinade, chop the onion, celery and carrot into chunks and mix with the other marinade ingredients in a big bowl. Cut the meat into 1" chunks and mix well into the marinade. Cover and leave in a cool place for a couple of hours. Pre-heat the oven to Gas Mark 4, 175 deg C, 350 deg F.

Cut the belly pork into small strips. Remove the meat from the marinade, drain and dry on paper towels. Heat the olive oil in a heavy casserole and fry the pork belly gently until its fat begins to run. Slice the onion and fry gently for a couple of minutes, then turn up the heat and add the beef. Fry on all sides until sealed, then add the olives, the liquid from the marinade (discard the vegetables from the marinade) and stir well. Add a little water if necessary, so the liquid is just up to the top of the meat in the casserole. Bring to the boil, cover and cook in the oven for 1.5 to 2 hours, until the meat is tender. Ten minutes before serving add the tomatoes, chopped into small pieces.

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