How to cook Beef Olives in a Slow Cooker

 

I'm relatively new to beef olives, I've never seen them in butchers in Cumbria, but they seem to be in all butchers shops North of the Border. So I tend to bring some stuffed with sausage and some stuffed with haggis, back from our trips to our holiday cottages at the Isle of Whithorn. Anyway I usually braise them, but this time I cooked them in a slow cooker, and the result I think is miles better.

When your girlfriend points at her mouth, feed her fairly quickly, slow cooker beef olives makes her smile.

So here's how to make the best sauce.

Ingredients

So fry the beef olives in a little butter and olive oil till they take a little colour, remove. Add a diced onion and a small onion cut in quarters, fry the onion till it starts to go clear, two slices of bacon cut into pieces, lob in some chopped garlic, fry a minute and then add a large glass of red wine, reduce. Then add some beef stock, throw in large pieces of carrot and swede, bring to the boil and then simmer, add some herbs - thyme and a bay leaf. Season and add some Worcestershire sauce. Put your beef olives back in and continue to cook for about fifteen minutes. Switch it off. 

Next morning go to work having remembered to switch the slow cooker on and turned to the low setting. Return to a lush smelling house, make some mash (add mustard to it) and serve as shown.

Apparently Aldi has renamed beef olives as beef parcels, obvs they must feel that customers could be confused by their similar appearance...