Boeuf Braise aux Olives Noires from The Cooking of Provence by Patricia Lousada

Name: Boeuf Braise aux Olives Noires from The Cooking of Provence by Patricia Lousada
Total time: 220 min
Ingredients: 1 carrot, chopped; 1 large onion, sliced; 2 unsmoked bacon rashers, chopped; 1 celery stick, chopped; 2 garlic cloves, chopped; 1.1 kg (2½ lb) rolled topside of beef; 3 tablespoons brandy; 250 g (8 oz) tomatoes, skinned and chopped; 1 bouquet garni containing 3 sprigs of parsley with stalks, 1 bay leaf, 3 sprigs of thyme and a strip of orange zest; 150 ml (¼ pint) beef stock; 300 ml (½ pint) red wine; 18 small black olives, stoned; 3 tablespoons olive oil; salt; pepper; 2 teaspoons arrowroot

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The best cuts for braised beef are rump end, rolled topside or chuck steak. Look for meat that is well hung and not too lean, as marbling in the meat will baste the meat as it braises and keep it s...

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Ingredients

1 carrot, chopped
1 large onion, sliced
2 unsmoked bacon rashers, chopped
1 celery stick, chopped
2 garlic cloves, chopped
1.1 kg (2½ lb) rolled topside of beef
3 tablespoons brandy
250 g (8 oz) tomatoes, skinned and chopped
1 bouquet garni containing 3 sprigs of parsley with stalks, 1 bay leaf, 3 sprigs of thyme and a strip of orange zest
150 ml (¼ pint) beef stock
300 ml (½ pint) red wine
18 small black olives, stoned
3 tablespoons olive oil
salt
pepper
2 teaspoons arrowroot