Rioja braised beef and olives with chickpeas by José Pizarro

Kate Johns

Olives From Spain

Standard Supplier 22nd September 2020
Kate Johns

Olives From Spain

Standard Supplier

Rioja braised beef and olives with chickpeas by José Pizarro

300 min

Serves 6-8


  • 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


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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