Braised Beef with Coriander and Olives

California Olive Committee
  • Yield: 4 servings


1teaspoon olive oil
1 1/2pounds beef chuck roast, brisket or other stew meat
Kosher salt and ground black pepper to taste
1teaspoon all-purpose flour
2teaspoons quartered garlic cloves
1 1/2cups beef stock
1cup chopped canned tomatoes
1cup California Black Ripe Olives
1/2cup red wine
1/2cup golden raisins
1tablespoon ground coriander
1teaspoon ground allspice
2cups cauliflower florets
1/4cup chopped cilantro


  1. 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.
  2. 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

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 456 other followers