Beef Olives is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of sliced beef stuffed with a mix of breadcrumbs, shallot and beef suet bound with and egg yolks that are rolled up and cooked in beef gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Olives.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Beef Olives that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF OLIVES.—Cut slices half an inch thick, and four inches square; lay on them a force-meat of crumbs of bread, a shalot, a little suet, pepper and salt. Roll them, and fasten with a small skewer : put them into a stew-pan with some gravy made of beef bones, or the gravy of the meat; stew till tender.
Modern Redaction
Ingredients:
4 slices of beef cut 12mm thick and 10cm square
500ml beef gravy
For the Stuffing:
100g breadcrumbs
1 shallot, minced
40g beef suet, minced
salt and freshly-ground black pepper
egg yolk, to bind
Method:
In a bowl, combine the breadcrumbs, shallot, beef suet and seasonings. Add just enough egg yolk to bind then spread the stuffing mixture over the beef slices. Roll these up tightly and secure with a toothpick or skewer. Place in a pan with the gravy, bring to a simmer and cook for about 30 minutes, or until the meat is done thorough and tender.
