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Coriander Olive Braised Beef Recipes

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Olive oil 2 Tbsp.
Beef chuck roast, brisket 9 lbs.
or other stew meat
Kosher salt 2 Tbsp.
Coarsely ground black pepper 1 Tbsp.
All purpose flour 1⁄3 cup
Garlic, quartered 3 oz. 3⁄4 cup
Beef stock 2 1⁄4 qts.
Chopped canned tomatoes 3 lbs. 1 1⁄2 qts.
California Ripe Olives, whole, pitted 1 1⁄2 lbs. 1 1⁄2 qts.
Red wine 3 cups
Golden raisins 3 cups
Ground coriander 1⁄3 cup
Ground allspice 2 Tbsp.
Cauliflower florets 3 qts.
Chopped cilantro 1 1⁄2 cups


1. Heat oil in a large rondo over medium-high heat. Season beef
with salt and pepper, then dredge in flour. Place in pan and
cook for 3-4 minutes on each side until well browned. Add
garlic and continue cooking for 1-2 minutes until golden.
2. Pour in beef stock, tomatoes, California Ripe Olives, red wine
and raisins and bring to a boil. Stir in coriander and allspice,
cover and cook on a low simmer for 2 hours, turning meat
every hour to evenly cook. Add cauliflower and continue cooking
for 10-15 more minutes until tender.
3. Pull beef apart into 2-inch chunks or transfer to a clean cutting
board and slice across the grain into 1⁄2-inch slices before
plating. Stir cilantro into sauce just before serving.
* Serving suggestion: Serve over a bed of cooked wheat berries.

Nutritional Analysis Per Serving: Calories 371, Fat 11g, Cholesterol 102mg, Sodium 957mg, Carbohydrate 28g,
Protein 40g, Calories from fat 27%

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