Slow Cooked Beef with Green Olives, Mushrooms and Mash

Serves 6
Preparation time 30 minutes
Cooking time 3 hours slow-cooking


Tick off the ingredients as you buy them

  • 1.2kg Beef cheeks or gravy beef, trimmed of sinew
  • Sea salt and freshly ground black pepper, to taste
  • ¾ cup Moro Primero Extra Virgin Olive Oil
  • 2 Red onions, cut into wedges
  • 400g Small whole button mushrooms
  • 2 Cloves garlic, chopped
  • ½ cup Moro Balsamic Vinegar of Modena
  • 2 cups Red wine
  • ½ cup Spanish green olives
  • 3 Bay leaves
  • Continental parsley leaves, for garnish

Season beef cheeks with salt and pepper. Heat ¼ cup Moro Primero Extra Virgin Olive Oil in a large heavy based casserole dish and brown on both sides. Remove. Add another ¼ cup olive oil and sauté onions, mushrooms and garlic for 5 minutes. Deglaze pan with Moro Balsamic Vinegar of Modena. Return beef cheeks to pan with wine, olives and bay leaves and bring to the boil. Cover and slow cook in the oven at 140°C for 3 hours, turning occasionally, until very tender. Remove beef cheeks and boil sauce for 10-15 minutes until reduced and thickened. Finish sauce with remaining olive oil. Serve cheeks with sauce over a bed of Parsnip Potato Mash sprinkled with parsley leaves.

Parsnip Potato Mash

1kg potatoes, peeled
2 large parsnips, peeled
½ cup Moro Primero Extra Virgin Olive Oil
sea salt, to taste

Cut potatoes and parsnips into chunks and bring to the boil in a large saucepan of salted
water. Boil for 20-30 minutes until very tender. Drain and mash potatoes and parsnip together until very smooth. Slowly mix in extra Moro Primero Extra Virgin Olive Oil and season to taste.