Spanish Styled Beef
A few years ago I was trying to broaden Lorelei's taste palate. A lot of times we would pick a place from the History Channel or maybe something in an article would spark an idea. One Sunday we had missionaries at church who were in the mountains of Spain and they were talking about their adventures there and how different the olives were there in Spain. Lorelei already liked olives but she got to taste the ones from Spain and was in love. So that started the hunt for a dish that I could put them in for her (and hide them from me- olives yuckie).
This is a pretty basic recipe using items that we can get at our grocery stores.
2 to 3 pound bottom round roast (or something close to that cut wise)
2 tbsp of EVOO
2 large Spanish onions (if you can't find them use sweet onions)
4 large cloves of minced garlic
1/2 c sliced pimiento stuffed green olives (if you can use Spanish ones)
1 tbsp of olive juice (what the olives are canned/jarred in)
1.5 tbsp of dried oregano
2 tsp of sugar (or sugar sub)
1 tsp of ground black pepper
1 cup of low sodium beef broth
Preheat oven to 350 degrees. Cut beef into 1 inch cubes. If you see large pieces of fat trim them off.
Heat the oil in a skillet over medium high heat - if you have a well seasoned cast iron skillet it use it. Brown the beef on all sides and remove to a 9x13 baking dish.
Add the onions and garlic to the skillet and saute in the beef drippings until soften to add a richer flavor to the vegs. Carefully add the rest of the ingredients over medium heat until well combined and heated through then pour over the beef. Cover with foil and bake until done. For me it was 2 hours one day another 2.5 hours. You want the beef to be fork tender.
I served this with rice to soak up all the yummy goodies from the baking dish. Also, salt wasn't added to this dish because pimientos and olives tend to be salty.