- 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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
