Are you looking for a hearty and flavorful meal that’s easy to prepare? Look no further than beef olives!
Despite their name, these little parcels of stuffed schnitzel have nothing to do with the fruit we know as olives. Instead, they’re a classic dish dating back to medieval times, and they’re perfect for cooking in a slow cooker.
With just a few simple ingredients and some patience, you can create a delicious and tender family meal that’s sure to become a favorite. In this article, we’ll show you how to make beef olives in a slow cooker, as well as some tips for oven cooking.
So grab your apron and let’s get started!
How To Cook Beef Olives In Slow Cooker?
To begin, you’ll need the following ingredients:
– 10-12 Quality Mark beef schnitzel
– 1/2 tsp celery seeds (optional)
– 1/2 tsp dried thyme
– 1/4 cup white flour
– 2 and 1/2 cups beef stock
– 1/4 cup redcurrant jelly (optional)
– 1/4 cup Worcestershire sauce
To make the stuffing, mix together breadcrumbs, butter, celery seeds (if using), thyme, oregano, and lemon zest. Place one schnitzel on top of a piece of damp plastic wrap on a chopping board. Sprinkle the meat with a little water and cover with a second sheet of plastic wrap. Hit firmly with a mallet or rolling pin to flatten the schnitzels so they are an even thickness. Cut the schnitzels in half cross-wise. Place a spoonful of stuffing on each piece of beef and roll up to enclose the filling. Secure with a toothpick.
If you wish to brown the ingredients, heat a dash of oil in a frying pan and fry the beef olives until well browned. Brown the onion if wished. Put the beef olives, onion, and prunes into the pre-warmed slow cooker.
In a jug, mix together the flour, stock, redcurrant jelly (if using), and Worcestershire sauce, and pour over the beef olives. Cover with the lid. Cook on low for 6–7 hours or on high for 3–4 hours.
What Are Beef Olives And Their History?
Beef olives are a popular family meal made from beef schnitzel that is stuffed and rolled up into little parcels. Although the name may suggest a connection to olives, the dish has no association with the fruit. In fact, beef olives date back to medieval times and were a staple dish in many households.
To make beef olives, you first need to prepare the stuffing by mixing breadcrumbs, butter, celery seeds (optional), thyme, oregano, and lemon zest. The schnitzel is then flattened with a mallet or rolling pin and cut in half cross-wise. A spoonful of stuffing is placed on each piece of beef before being rolled up and secured with a toothpick.
The stuffed beef is then browned in a frying pan before being placed in a slow cooker with onions and prunes. A mixture of flour, stock, redcurrant jelly (optional), and Worcestershire sauce is poured over the beef olives before being cooked on low for 6-7 hours or on high for 3-4 hours.
Despite their long history, beef olives remain a popular family meal due to their tender texture and delicious flavor. They are often served with seasonal vegetables and can be made ahead of time using a slow cooker.
Ingredients Needed For Slow Cooker Beef Olives
To make slow cooker beef olives, you will need a few key ingredients. First, you’ll need 10-12 Quality Mark beef schnitzel. For the stuffing, you’ll need breadcrumbs, butter, celery seeds (optional), thyme, oregano, and lemon zest. Other ingredients include 1/4 cup white flour, 2 and 1/2 cups beef stock, 1/4 cup redcurrant jelly (optional), and 1/4 cup Worcestershire sauce.
To prepare the beef olives, start by placing one schnitzel on top of a piece of damp plastic wrap on a chopping board. Sprinkle the meat with a little water and cover with a second sheet of plastic wrap. Hit firmly with a mallet or rolling pin to flatten the schnitzels so they are an even thickness. Cut the schnitzels in half cross-wise. Place a spoonful of stuffing on each piece of beef and roll up to enclose the filling. Secure with a toothpick.
If you wish to brown the ingredients before slow cooking, heat a dash of oil in a frying pan and fry the beef olives until well browned. Brown the onion if wished. Put the beef olives, onion, and prunes into the pre-warmed slow cooker.
In a jug, mix together the flour, stock, redcurrant jelly (if using), and Worcestershire sauce, and pour over the beef olives. Cover with the lid. Cook on low for 6–7 hours or on high for 3–4 hours. With these simple ingredients and steps, you can easily make delicious slow cooker beef olives for your family and friends to enjoy.
Preparing The Beef And Stuffing
To prepare the beef for beef olives, you’ll need to start with Quality Mark beef schnitzel. Lay one schnitzel on top of a damp piece of plastic wrap on a chopping board. Sprinkle the meat with a little water and cover it with a second sheet of plastic wrap. Use a mallet or rolling pin to flatten the schnitzel until it is an even thickness. Repeat this process for all the schnitzels.
Next, cut the schnitzels in half cross-wise. To make the stuffing, mix together breadcrumbs, butter, celery seeds (if using), thyme, oregano, and lemon zest. Place a spoonful of stuffing on each piece of beef and roll up to enclose the filling. Secure each roll with a toothpick.
If you want to brown the ingredients before cooking them in the slow cooker, heat some oil in a frying pan and fry the beef olives until they are well browned. You can also brown onions at this stage if you wish.
Once you have browned the ingredients, place the beef olives, onion, and prunes into the pre-warmed slow cooker. In a jug, mix together the flour, stock, redcurrant jelly (if using), and Worcestershire sauce, and pour over the beef olives. Cover with the lid and cook on low for 6–7 hours or on high for 3–4 hours.
By following these steps, you can create delicious and tender beef olives in your slow cooker. This dish is perfect for making ahead of time and is sure to be a hit with your family and friends.
Assembling The Beef Olives
Assembling the beef olives is a straightforward process that requires a bit of patience and attention to detail. To begin, lay out the flattened schnitzel on a clean surface and spoon a generous amount of stuffing onto each piece. Roll up the beef tightly around the stuffing and secure with a toothpick to prevent it from unraveling during cooking.
If you plan to brown the beef olives before slow cooking them, heat up a frying pan with a dash of oil and fry the beef until it’s well browned. This will add extra flavor and texture to the dish.
Once you’ve assembled the beef olives, place them in the pre-warmed slow cooker along with any additional ingredients like onions and prunes. Mix together the flour, stock, redcurrant jelly (if using), and Worcestershire sauce in a jug and pour over the beef olives. Cover with the lid and cook on low for 6-7 hours or on high for 3-4 hours.
By following these simple steps, you can easily assemble delicious beef olives that are tender and bursting with flavor. Whether you choose to brown them first or slow cook them straight away, this classic dish is sure to be a hit with your family and friends.
Cooking Beef Olives In A Slow Cooker
Cooking beef olives in a slow cooker is a great option if you want to make this dish ahead of time or simply don’t have the time to watch over it on the stove. To begin, prepare the beef olives as instructed above, up until putting them in the oven.
Next, turn the slow cooker on to low to pre-warm while preparing the ingredients. Place the beef olives, onion, and prunes into the slow cooker. In a jug, mix together the flour, stock, redcurrant jelly (if using), and Worcestershire sauce, and pour over the beef olives. Cover with the lid.
Cook on low for up to 8 hours or on high for 4-5 hours. Slow cooking allows the beef to become incredibly tender and absorb all of the flavors from the stuffing and sauce.
Once done cooking, serve the beef olives with seasonal vegetables for a hearty and delicious meal. If you prefer a crispy exterior on your beef olives, you can also brown them in a frying pan before adding them to the slow cooker.
Alternative Oven Cooking Method
If you prefer to use your oven instead of a slow cooker, there is an alternative cooking method that you can follow. After dusting the beef olives with a little flour, brown them in a flameproof casserole dish. Once browned, remove the olives from the pan and set them aside.
Next, take the casserole dish off the heat and stir the remaining flour into the meat juices. Add the stock bit by bit to ensure the flour paste is well mixed in without lumps, until it looks like rather thick gravy. Place the browned olives back in the dish and cover with a layer of chopped onions. Cook, covered, for 1 1/2 hours in a preheated oven at 160°C or until the meat is tender.
If you want to add some vegetables to the dish, you can also put chopped carrots into the casserole dish along with the beef olives. You can also make a slow-cooked potato dish to go with it like boulangere potatoes. To make this, peel and slice your potatoes about as thick as a £1 coin. Layer them into an ovenproof dish, layering in fried onion and/or garlic if you wish. Pour over enough hot stock to just cover the potatoes and cook in the oven for at least 1 1/2 hours covered with tin foil for the first 45 minutes.