Beef with olives and 100 cloves of garlic (Skordostoumbi) from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Notes about this recipe

  • Delys77 on January 19, 2015

    Pg. 367 This was very very good. I went with about 70 cloves of garlic as I ran out and about 40 olives (same reason) and I think the garlic was fine as is, but you do need the full amount of olives. I also used short ribs but I think I will try it with brisket. Cooked for the full two hours at about 380 in m oven since 425 seemed a bit high. At the end I removed the beef and mashed the garlic in the sauce. I reduced it a bit but I found there was too much liquid so I did thicken it a bit with a touch of cornstarch. The sauce is the winner here with it's rich umami and garlicky goodness. Also went with 1 bottle of wine and 1 cup of beef stock. Also worth notice is that other than slicing the beef there is pretty much no work to do this if you use pre pitted olives and peeled garlic. Delicious.

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