Scotch Beef Olives (90g x4)

Our beef olives are hand prepared to order by our Master butchers. As with all of our beef, you are assured of only the finest quality meat selected from Scotch cattle.

Thinly sliced topside is rolled around steak sausage meat ready for braising in the oven. An effortless meal for when the week is taking its toll, beef olives are one of the ultimate comfort foods.

£5.89

Scotch Beef Olives (90g x4)

Description

Our beef olives are hand prepared to order by our Master butchers. As with all of our beef, you are assured of only the finest quality meat selected from Scotch cattle.

Thinly sliced topside is rolled around steak sausage meat ready for braising in the oven. An effortless meal for when the week is taking its toll, beef olives are one of the ultimate comfort foods.

Additional information

Weight0.36 kg
Ingredients

Beef (88%), Water, Rusk: Wheatflour, (contains Calcium Carbonate, Iron, Niacin, Thiamine), Salt, Dextrose, Preservative: Sulphite(E223), Spice, Flavour Enhancer(E621), Stabilisers (E450iii, E450(i)), Colour (E150a), Spice Extracts, Antioxidant (E300), Colour (E120). For allergens, please see the ingredients in bold.

Shelf Life

Minimum of 5 Days on Delivery

Keep refrigerated or freeze on delivery

Packaging

All our produce is sold Fresh and never Frozen. This product will be carefully packed in a protective atmosphere by our team for freshness, ready for super chilled delivery in our temperature-controlled packaging.

Cooking Tips

Theoretically, beef olives should be braised so they become really tender but they are also excellent when baked in a sauce; see our recipe for Italian braised beef olives. Browning beef olives first adds flavour and colour to the dish; just cook in a drop of hot oil for a few minutes on either side.

You can cook beef olives without a sauce if you wish and serve with mash and onion gravy for instance. After browning pop them in a shallow dish add a drop of water and cover tightly with foil. Cook in a moderately hot oven (180C/Gas 4) for about half an hour or until the sausage meat is cooked through.

You could also pan-fry them turning down the heat and covering with a lid once browned. Often confused with saute pan-frying is also not to be confused with shallow frying. Pan-frying involves larger pieces of meat say a steak or chicken breast a very small amount of oil and not too much movement. Essentially it has replaced the overhead grill and is a far moister way of cooking meat.

Pack Size

Beef Olive 4 x (90g)

Servings

2-4