Preparation time is 15minutes
Cook time is 3hours
Total time is 3hours 15minutes
Serve is for 6 people
Estimated cost per serve is 12.2 dollar
Difficulty level: 3 out of 4
15 Ingredients
- 2 cup red wine
- 3/4 cup barley
- 1 bunch parsley, chopped
- 16 pickling onions, peeled
- 1.20kilograms bolar blade
- 2tablespoons extra virgin olive oil
- 2 cup beef stock
- 400grams can diced tomatoes
- 1 pinch freshly-milled black pepper
- 2 cup kale, chopped
- 12 chestnuts
- 1 pinch sea salt flakes
- 1/2 bunch thyme, chopped
- 1/2 bunch sage, chopped
- 8 clove garlic, chopped
Method
Step 1 of 6
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.
Step 2 of 6
Add the remaining oil and fry the onions, garlic and herbs for 3 minutes.
Step 3 of 6
Pour in the wine then boil rapidly until almost evaporated.
Step 4 of 6
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.
Step 5 of 6
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.
Step 6 of 6
Mix in the kale and parsley to wilt, then serve.
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