Cooking For 1967 Beef With Olives

Press, Volume CVII, Issue 31380, 27 May 1967, Page 2

Cooking For 1967 Beef With Olives

(By

CELIA TIMMS)

A casserole of Beef a la Provencale should prove popular on a cold night—except for those people who have not acquired the taste for olives. Black and/or green olives are cooked with the casserole, imparting a unique flavour. You will need: lilb braising steak 2 tablespoons olive oil 1 carrot 1 onion 1 head celery i cup Chablis wine 1 cup wine vinegar 4 stalks parsley 4 shallots 2 cloves garlic Thyme Bayleaf Rosemary Peppercorns Salt fib bacon 3 cloves garlic Rosemary 3 carrots 4oz stoned olives 2 tomatoes Ribbon noodles.

Method: Make marinade by heating oil in saucepan and adding the chopped vegetables. Brown lightly, then pour in wine and vinegar. Add celery, shallots, garlic and herbs. Simmer for 30 minutes. Allow to cool, then pour over steak which has been cut into largish pieces. Leave to marinate for 24

hours. After removing from marinade, saute meat lightly in butter then place in ovenproof casserole. Pour over strained marinade. Add herbs, crushed garlic, the bacon eut into cubes or squares, carrots cut lengthwise, and a mixture of black and green olives, if possible. Do not add salt. Cover tightly and cook in a slow oven (250) for about three hours. Twenty minutes before serving add the chopped and skinned tomatoes. Before serving taste for seasoning, and if necessary, then add salt Boil noodles in plenty of salted water, place on heated dish. Sprinkle with a little olive oil, grated cheese, and a spoonful or two of the sauce from the casserole. Serve with the beef in place of vegetable. This dish serves four.