Coriander Olive Braised Beef


  • 1 teaspoon olive oil
  • 1 1/2 pounds beef chuck roast, brisket or other stew meat
  • Kosher salt and ground black pepper to taste
  • 1 tablespoon all purpose flour
  • 2 tablespoons garlic cloves, quartered
  • 1 1/2 cups beef stock
  • 1 (8 oz.) cup diced canned tomatoes
  • 1 cup California Black Ripe Olives, whole, pitted
  • 1/2 cup red wine
  • 1/2 cup golden raisins
  • 1 tablespoon ground coriander
  • 1 teaspoon ground allspice
  • 2 heads cauliflower florets
  • 1/4 cup chopped cilantro


  1. Heat oil in a large high-sided sauté pan over medium-high heat.
  2. Season beef with salt and pepper to taste, then dredge in flour. Place in pan and cook for 3-4 minutes on each side until well browned.
  3. Add garlic and continue cooking for 1-2 minute until golden.
  4. Pour in beef stock, tomatoes, California Ripe Olives, red wine and raisins and bring to a boil.
  5. Stir in coriander and allspice, cover and cook on a low simmer for 2 hours turning meat every half hour to evenly cook.
  6. Add cauliflower and continue cooking for 10-15 more minutes until tender.
  7. Pull beef apart into 2-inch chunks or transfer to a clean cutting board and slice across the grain into 1/2-inch slices before plating. Stir cilantro into sauce just before serving.

    Serve over a bed of cooked wheat berries.

Nutritional Analysis Per Serving:

Calories 371, Fat 11g, Cholesterol 102mg, Sodium 640mg, Carbohydrate 28g, Protein 40g, Calories from fat 27%.