Braised Beef with Coriander and Olives
- Yield 4 servings
Slowly simmered beef roast and cauliflower are flavored with coriander, raisins and olives.
- 1 teaspoon olive oil
- 1 1/2 pounds beef chuck roast, brisket or other stew meat
- Kosher salt and ground black pepper to taste
- 1 teaspoon all-purpose flour
- 2 teaspoons quartered garlic cloves
- 1 1/2 cups beef stock
- 1 cup chopped canned tomatoes
- 1 cup California Black Ripe Olives
- 1/2 cup red wine
- 1/2 cup golden raisins
- 1 tablespoon ground coriander
- 1 teaspoon ground allspice
- 2 cups cauliflower florets
- 1/4 cup chopped cilantro
- Heat oil in a large high-sided sauté pan over medium-high heat. Season beef with salt and pepper to taste, then dredge in flour. Place in pan and cook for 3 to 4 minutes on each side until well browned. Add garlic and continue cooking for 1 to 2 minute until golden. Pour in beef stock, tomatoes, olives, red wine and raisins and bring to a boil. Stir in coriander and allspice, cover and cook on a low simmer for 2 hours turning meat every half hour to evenly cook. Add cauliflower and continue cooking for 10 to 15 more minutes until tender.
- Pull beef apart into 2-inch chunks or transfer to a clean cutting board and slice across the grain into 1/2-inch slices before plating. Stir cilantro into sauce just before serving.
Recipe courtesy of the California Olive Committee