Serves 6 15 Min Prep 180 Min cook time
Ingredients
1.2kg piece bolar blade
2 Tbsp extra virgin olive oil
16 pickling onions, peeled
8 cloves garlic, chopped
½ bunch thyme, chopped
½ bunch sage, chopped
2 cups red wine
2 cups beef stock
3/4 cup barley
400g can diced tomatoes
sea salt flakes
freshly-milled black pepper
12 chestnuts
2 cups kale, chopped
1 bunch parsley, chopped
Method
- Rub the beef with 1 tbsp extra virgin olive oil and sear in a heavy-based saucepan over a moderate heat until well-browned. Set aside.
- Add the remaining oil and fry the onions, garlic and herbs for 3 minutes.
- Pour in the wine then boil rapidly until almost evaporated.
- Add the stock, barley and tomatoes, return the beef, then reduce the heat to low. Season with salt and pepper. Fit the lid and cook gently for 2 hours.
- Meanwhile, score the chestnuts then cook over a fire until the skins crack. Peel, and cut into quarters. Add to the beef, then cook for 1 more hour.
- Mix in the kale and parsley to wilt, then serve.