Beef Ragout With Black Olives
Serves 6
Serves 6
2-1/2 pounds boneless beef chuck
2 tablespoons extra-virgin olive oil
1/4 cup minced yellow onion
2 cloves garlic, minced
8 large, ripe tomatoes, peeled and coarsely chopped, or
1 can (16 ounces) plum (Roma) tomatoes and their juice, coarsely chopped
2 teaspoons fresh thyme leaves, minced
2 fresh bay leaves or 1 dried bay leaf
1 teaspoon freshly ground black pepper
2 green sweet peppers, seeded and cut into 1-inch squares
1/3 cup salt-cured black olives, pitted or un-pitted
In a saucepan, combine the water and salt and bring to a boil over high heat. Add the rice and bring back to a boil. Reduce the heat to low, cover and cook until the water has been absorbed and the rice is tender, about 20 minutes.Let the rice cool completely. In a bowl, combine the rice, olive oil, vinegar and cumin. Turn with a fork to season the rice and separate the grains.
Add the tomatoes, olives, capers, onion, basil, salt and pepper and gently turn to distribute the ingredients evenly. Finally serve the salad at room temperature. Serves 4-6.