Traditional Scottish Beef Olives

• Beef stock500 ml
• Carrot2 medium carrots
• Thyme1 tsp dried thyme
• Bacon150g smoked streaky bacon
• Salt1/2 tsp salt
• Onion1 large onion
• Beef500g beef (thinly sliced)
• Breadcrumb50g breadcrumbs
• Broth500ml beef broth
• Leek1 large leek
• Oil2 tbsp olive oil
• Pepper1/4 tsp black pepper

How to Make It

• 1

  Begin by preparing the beef. Take 4 lean beef round or minute steaks, each about 150-200g, and carefully flatten them with a meat mallet or rolling pin until they are about 0.5 cm thick. Season both sides lightly with salt and freshly ground black pepper.

• 2

  For the stuffing, finely chop 2 rashers of streaky bacon and half a small onion. In a bowl, combine the chopped bacon, onion, 50g of fresh breadcrumbs, 1 teaspoon of dried thyme, and a good pinch of salt and pepper. Mix well to ensure everything is evenly distributed.

• 3

  Divide the stuffing mixture evenly among the flattened beef slices. Spread the stuffing over one side of each beef slice, leaving a small margin around the edges. Carefully roll up each beef slice tightly from one end to the other, forming a compact 'olive' shape. Secure each roll with kitchen string or toothpicks.

• 4

  Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed ovenproof casserole dish or Dutch oven over medium-high heat. Sear the beef olives for 2-3 minutes on all sides until they are beautifully browned. Remove them from the dish and set aside.

• 5

  Reduce the heat to medium. Add 1 more tablespoon of oil to the dish if needed, then add 1 chopped medium carrot and 1 chopped small leek. Sauté for 5-7 minutes until the vegetables begin to soften and lightly caramelise.

• 6

  Pour in 500ml of hot beef stock, scraping up any browned bits from the bottom of the dish to enrich the gravy. Return the seared beef olives to the casserole dish, ensuring they are mostly submerged in the liquid.

• 7

  Bring the stock to a gentle simmer, then cover the casserole dish tightly with its lid. Transfer to a preheated oven at 160°C (325°F/Gas Mark 3) and braise for 1 hour 30 minutes to 2 hours, or until the beef is meltingly tender.

• 8

  Once cooked, carefully remove the beef olives from the gravy. Remove the kitchen string or toothpicks. If the gravy is too thin, you can thicken it by simmering on the hob for a few minutes or by stirring in a cornflour slurry. Serve hot with creamy mashed potato and seasonal greens.