Beef shoulder stuffed with olives
4 servings
30 minutes
Beef shoulder stuffed with olives is a true embodiment of European gastronomy, where the rich flavor of meat meets the spicy notes of olives. The tradition of stuffing meat with fillings that add depth and character originates from the culinary traditions of Mediterranean countries. Marinating in a mixture of wine vinegar, olive oil, and spices allows the meat to unfold, filling it with tenderness and aromas. Grilling adds a light smoky crust while preserving juiciness inside. Each sliced portion surprises with a harmony of textures—tender meat and firm olives with a sharp hint of red pepper. The dish pairs wonderfully with a glass of red wine and fresh vegetables, making it perfect for family dinners or special occasions.
1
Pour the juice from the olives into a bowl.
- Olives stuffed with pimiento: 90 g
2
Make shallow cuts in the meat with a sharp knife and insert an olive into each cut.
- Olives stuffed with pimiento: 90 g
3
Add vinegar, olive oil, some spices, dried onion, and a mix of peppers to the olive juice. Mix and add the meat. Mix gently again and refrigerate for 6-8 hours.
- Wine vinegar: 0.3 glass
- Olive oil: 0.3 glass
- Grill (barbecue) spice rub: to taste
- Onion powder: 1 tablespoon
- Lemon pepper seasoning: 1 teaspoon
- Beef chuck (shoulder): 1800 g
4
Preheat the grill well.
5
Place the meat on the grill and cook for about 30 minutes to your desired doneness, basting with the remaining marinade.
- Wine vinegar: 0.3 glass
- Olive oil: 0.3 glass
- Grill (barbecue) spice rub: to taste
- Onion powder: 1 tablespoon
- Lemon pepper seasoning: 1 teaspoon
6
Transfer to a board, cover with foil, and let it sit for 10 minutes. Carefully cut so that the olives remain in the meat.