People think of beef olives as a bit “old school,” but that doesn’t mean we can’t eat them anyway. We love a little nostalgia, and a Beef Olive recipe certainly gives us that!.
But Sonja often had them on the menu when she was growing up, even though Phil had never heard of them. But it’s been a LONG time since she even thought about them.
That is, until we saw Beef Olives on a menu in the Scottish Highlands. Since then, we’ve seen them in a few grocery stores and restaurants.
Even though we were more interested in something else on the menu that night, we talked about what a Beef Olive was and why it might be called that.
This food has a strange name, so here’s what it is and how to make Beef Olive, with different options for the inside of the “olive.”
Though not as well known as Haggis or Balmoral Chicken, Beef Olives are often said to be a Scottish dish. However, the rest of Britain might disagree. We go into a bit more detail about their origin below.
Their name doesn’t sound like it has anything to do with what you’ll be served, like some other Scottish foods. We’re looking at you, Black Pudding, Rock Cakes and Tipsy Laird!.
However, these are now back in rotation at our house, alongside classic desserts like Cornflake Tart. And we’re not complaining!.
Beef olives are a classic British dish that has been around since the Middle Ages They consist of thin slices of beef rolled around a filling, then browned and braised in a flavorful sauce. While they are traditionally cooked in the oven, you can also make delicious beef olives by browning them in a pan on the stovetop and finishing them off in the sauce
Cooking beef olives in a pan allows you to develop a nice sear on the meat and really boost the flavor It also saves you from having to turn on the oven in hot weather Follow this simple step-by-step guide to learn how to cook beef olives in a pan for a tasty dinner.
Ingredients You’ll Need
- 4 thin-cut beef steaks, about 100g or 4oz each
- Filling ingredients (see below for suggestions)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 250ml or 1 cup beef stock or broth
- 100ml or 1/3 cup red wine
- 1 tsp dried thyme
- Salt and pepper
Filling Suggestions
- Sausage meat with breadcrumbs, herbs, and seasonings
- Leftover stuffing or dressing
- Cooked ground beef or lamb with herbs
- Skirlie (oats and onions)
- Leftover haggis
- Goat cheese and spinach
- Caramelized onions and mushrooms
Use about 2-3 tablespoons of filling per beef olive.
Step-by-Step Instructions
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Prepare the beef steaks: Lay the 4 steaks on a cutting board and cover with plastic wrap. Use a meat mallet or rolling pin to gently pound and flatten them into thin, evenly sized cutlets. Season both sides with salt and pepper.
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Make the fillings: Mix your desired filling ingredients together in a bowl. When you roll it up inside the beef, it should be firm enough to keep its shape.
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Assemble the olives: Spread about 2-3 tbsp of filling onto the bottom third of each beef steak. Tightly roll up the steaks from the bottom to encase the filling and secure with toothpicks. Season the outside with more salt and pepper.
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Melt the butter in a large skillet over medium-high heat. Add the olive oil and heat it up. Carefully add the beef olives with the seam facing down. Brown for two to three minutes on each side, or until well seared. Transfer to a plate.
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Cook the aromatics: Reduce heat to medium and add the onion, garlic, and carrots to the skillet. Cook for 5 minutes, stirring occasionally, until softened.
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For the sauce, add the red wine and beef stock to the pan and stir them together. Return the seared beef olives to the pan along with any juices. Add the thyme and season with salt and pepper.
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Braise the olives: Partially cover the pan and gently simmer for 45-60 minutes. Turn the olives every 15 minutes or so during braising. The meat should become very tender.
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Finish the sauce: Transfer the beef olives to a serving platter. Raise the heat under the skillet and boil the sauce for 5-10 minutes to reduce and thicken slightly. Taste and adjust seasoning as needed.
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Serve: Spoon the sauce over the beef olives and serve warm with mashed potatoes, rice, pasta, or crusty bread to soak up the delicious pan juices. Enjoy!
Tips for Making Beef Olives in a Pan
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Use uniform steaks that are about 1/4-inch thick for quick, even cooking.
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Make sure your pan is nice and hot before searing to get a good browning on the meat.
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Brown the olives in batches if needed to avoid crowding the pan and steaming instead of browning.
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Turn the olives gently during braising so they cook evenly and don’t fall apart.
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Let the braising liquid reduce slightly after removing the olives for a richer, more concentrated sauce.
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Add other veggies like mushrooms, tomato, or greens to the pan during braising for extra flavor.
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Serve any extra sauce on the side in a gravy boat for pouring over the beef olives and side dishes.
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Substitute beef broth with mushroom, onion, or vegetable broth for more flavor variety.
Different Ways to Cook Beef Olives
While braising in a pan on the stovetop is quick and convenient, it’s not the only way to make these stuffed beef rolls. Here are a few other effective cooking methods:
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Braise in the oven: Transfer the seared beef olives to a Dutch oven or casserole dish, add braising liquid and aromatics, cover and braise at 325°F for 1-2 hours.
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Slow cooker: Brown beef olives, then nestle into a slow cooker with sauce ingredients. Cook on low for 7-8 hours for ultra-tender meat.
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Pressure cooker: Follow directions for stovetop but transfer everything to a pressure cooker after browning meat. Cook for 20-25 minutes under high pressure.
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Grill: Skip the searing step and braise sauce. Grill over indirect heat for 8-10 minutes per side, brushing with sauce.
Recipe Variations
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Use pork tenderloin or chicken breast pounded thin instead of beef. Adjust cooking times.
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Stuff with spinach, feta and sun-dried tomatoes for a Greek twist.
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Mix ground lamb with currants and spices for a Moroccan flavor.
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Use Italian sausage and provolone cheese for the filling.
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Make Mexican-style beef olives with seasoned taco meat and pepper jack cheese. Top with avocado.
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For Italian-style, stuff with salami, provolone, basil and roasted red peppers.
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Substitute swiss chard, kale or cabbage leaves for the beef to make vegetarian stuffed rolls.
FAQs
What cut of beef works best?
Look for thin cuts like minute steaks, top round steaks, or sirloin flap meat. Flank steak also works well. Avoid thicker cuts which take longer to cook through.
Can I prepare beef olives ahead of time?
Yes! Assemble and stuff the olives, then freeze for up to 3 months. Thaw overnight in the fridge before cooking. You can also cook the dish fully, let it cool, then refrigerate for 3-4 days before reheating gently.
My olives fell apart while cooking. How can I prevent this?
Don’t overstuff them, pound the meat thinner, and secure tightly. Make sure to brown well before braising, and turn them gently during cooking. Adding breadcrumbs or egg to the filling helps bind it.
Can I braise beef olives in the sauce for longer?
Yes, the longer braising time results in even more melt-in-your-mouth tender beef. For really fall-apart texture, braise for up to 2 hours, checking periodically to make sure the liquid doesn’t reduce too much.
What sides go well with beef olives?
Buttery mashed potatoes, egg noodles, rice pilaf, and roasted vegetables are all excellent pairings. You can also serve them over polenta or homemade bread to soak up the delicious braising sauce.
Is there an advantage to cooking them in the oven instead?
The gentle, indirect heat of the oven helps break down the collagen for super tender meat. Oven braising in a covered dish also creates a bit steamier environment than stovetop cooking. Both work well, so choose your preferred technique.
The Perfect Pan-Cooked Beef Olives
With a flavorful filling, rich sauce, and tender beef, these braised stuffed rolls make a fabulous meal. By starting them in a pan on the stovetop and then gently simmering until done, you’ll enjoy succulent beef olives in under an hour without turning on the oven. Customize them by picking your favorite fillings and sides for a satisfying dinner.
Things you’ll need to make Beef Olives
- Food processor
- Chopping board
- Food safe twine
- Large frying pan
- Large casserole dish
Why are Beef Olives called Beef Olives?
The question, “why are beef olives called Beef Olives” doesn’t seem to have a definitive answer. Because many of our recipes come from so long ago, it can be hard to remember why they were named the way they are.
Some say they’re called ‘olives’ because they look like a stuffed olive. Olives first appeared in Britain in 150BC, so this could easily be true.
Another explanation is that the name is a mistake. It was said that they were called Alloes or Alou of Beef. The word “Alouette” comes from the Old French word for “Lark.” They were named this because the small beef parcels looked like small birds or larks.
Olive is a simple mispronunciation of Alloes that has stuck. From the late 1400s on, alloes with beef were known as beef rolls filled with herbs and onions.
They do look a bit like stuffed olives, but we love the idea that their name is just a typo!
Okay, so nobody really knows why they’re called Beef Olives. Let’s get to the recipe…
