Beef pot roast with olives and capers

  • Preparation Time10 mins
  • Cooking Time105 mins
  • Serves4
  • DifficultyEasy
2 tbsp grapeseed oil
1 (1 1/2 to 2kg) boneless braising steak
2 tbsp sea salt
2 tbsp cracked black pepper
1 medium onion, diced
2 carrots, peeled, cut in half, sliced on the bias
2 tbsp minced garlic
1/2 tsp dried oregano
1/2 tsp ground cumin
1 cinnamon stick
1 (800g) tin crushed tomatoes
240ml beef stock
1 Scotch bonnet or habanero chilli
100g drained and chopped green olives
50g drained capers
Chopped parsley, for garnish
White rice, for serving, optional
Preheat the oven to 150C/Gas 2.

1) In a large Dutch oven over medium-high heat, add the oil. Season the beef with salt and pepper. Sear until nicely browned on all sides, about 2 minutes.

2) Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero chilli and add it to the sauce. Cover with a lid and braise in the oven until the meat is fork tender, about 1 1/2 hours.

Remove the beef from oven, fold in the green olives, capers and parsley, and serve over rice, if desired.

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