- 4 tbsp olive oil
- 2kg shin of beef, ox cheek or other braising cut, cut into large pieces
- 1 large onion, finely sliced
- 2 sticks celery, finely diced
- 5 whole cloves garlic, peeled
- 4-5 fresh oregano stalks, leaves picked
- 1 tbsp tomato puree
- 400ml good rioja
- 300ml fresh beef stock
- 150g manzanilla olives
- 400g tin chickpeas, drained
Rioja braised beef and olives with chickpeas by José Pizarro
Rioja braised beef and olives with chickpeas by José Pizarro
300 min
Serves 6-8
Ingredients
Method
Heat the oven to 150c fan 130c. Heat half of the oil in a large casserole. Season the meat and brown all over, in batches, adding a little more oil as you go. Set aside on a plate.
Add the onion and celery to the pan with any remaining oil and fry for 10 minutes until softened.
Add the garlic, oregano and tomato puree and cook for a minute more
Return the meat to the pan and splash in the rioja and stock. Season and bring to the boil the cover and transfer to the oven for 3 1⁄2 - 4 hours until the meat is really tender.
Add the olives and chickpeas and cook for a further 15 - 20 minutes then serve.
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