Recipe - Aberdeen Angus Beef Olives With Caramelised Onions And Re

15 ml Olive oil; (1tbsp)
4 Beef olives
15 g Butter; (1/2oz)
225 g Onion; peeled and cut or sliced up
; (8oz)
2 One half ml Caster sugar; (1/2tsp)
Salt and freshly ground
black pepper
1 Carrot; peeled and minced
60 ml Red wine; (4tbsp)

Secure the beef olives with cocktail sticks.

Heat the olive oil in a frying pan and seal the beef olives. Transfer
to a small roasting tin or baking dish.

Add the butter to the pan, followed by the cut or sliced up onions. Cook gently
for five minutes and add the sugar, some salt and pepper. Continue
frying for a further 1015 minutes or until golden brown.

Add the carrot and finally the red wine. Simmer for a couple of
minutes, then pour over the beef olives.

Cover with tinfoil and cook in a preheated oven 150ºC, 300ºF, gas
mark 2 for 1One half 2 hours or until tender. Remove the cocktail
sticks. Serve with noodles or mashed potatoes and ribbons of
vegetables.

Converted by MC_Buster.

NOTES : This delicious recipe uses Waitrose Beef Olives, which are
rolls of thinly cut or sliced up topside of beef, stuffed with pork and
mushrooms. Slow cooked in a red wine sauce, they are tender and full
of flavour.

Converted by MM_Buster v2.0l.