Beef Olives

Beef Olives
  • 1 onion
  • 2 teaspoons finely chopped rosemary
  • 1 small egg
  • 2 cups breadcrumbs
  • 500 g thinly sliced topside
  • black pepper
  • 225 ml red wine
  • 170 ml water
  1. Finely chop or grate the onion and place in a bowl. Stir in the rosemary and beaten egg and add the breadcrumbs. Using a fork, mix the breadcrumbs into the egg and onion mixture. Divide the mixture into eight portions.
  2. Cut the topside into eight pieces. Lay one piece of meat flat on a board or working surface, season on both sides with black pepper. Take one portion of the breadcrumb mixture and mould it into a sausage shape long enough to fit the meat. Place across the middle of the piece of meat and roll the meat around the breadcrumb filling. Secure with cotton or two cocktail sticks. Repeat with the remaining seven pieces of beef. Lay the beef olives in an ovenproof dish, side by side. Pour-over the wine and water and cover and bake at 180° C for 1¾ - 2 hours until the beef is tender.


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