How to cook beef olives

Beef olives, found in Scottish butchers are so called because someone thought they looked like an olive when looked at end on, this is a complete myth because olives to the Scottish are a recent thing, unheard of in the lowlands until the late eighties (tho commonplace in posh Edinburgh - they have two Waitrose stores in the city in the areas were the lawyers and financial traders live, don't you know, yes Morningside) and unsurprisingly still unavailable in the Highlands to this day. So how anyone, let alone a butcher thought they looked like an olive, never having seen one, is beyond reason. Having said that over the border they argue about how their square (Lorne) sausage got it's name, and normal sausages are known as links sausages, weird, I know, but true.

.Anyway, beef olives are a filling such as sausagemeat, or mince, and better still haggis, with thin minute steak, or any cut of thinly sliced beef wrapped tightly around. 

The key to cooking them is to brown the beef really well in a frying pan in a little olive oil and butter, turn them till browned all round, then add some chopped onions and sliced carrots, add beef stock - don't drown them, bring to a simmer, turn down the heat and gently braise for an hour and a half or so, top up the stock as required, but aim for a lovely rich gravy.