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Beef Olives

Beef Olives are rolled beef slices stuffed with meat farce, braised, and served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and meat are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,533 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Beef Olives

Ingredients

Directions

Prepare

  1. Prepare beef slices by flattening and shaping them into oblong pieces about 2½ by 3 inches.

  2. Place a teaspoon of meat farce or veal stuffing on each piece.

  3. Roll the beef tightly and secure with a small skewer or string.

Braise and serve

  1. Braise the rolled beef for about 1½ hours.

  2. Serve on a border with brown sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  3. Beef + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raw beef
Forms the wrapper that holds the stuffing and becomes tender during braising.
Meat farce or veal stuffing
Adds a moist, savoury filling inside the rolled beef.

The step that matters

Rolling the beef tightly. Loose rolls can open or let stuffing escape during braising. Tight rolling, secured with a skewer or string, keeps the filling inside and the shape intact as the meat cooks.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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