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

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