Cooking Instructions
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Step 1
Preheat the oven to 170 degrees C (340 degrees F) Fan Bake. Put
Butter (2 Tbsp)
and
Olive Oil (2 Tbsp)
in a large frying pan set over medium-high heat. Add
Beef Chuck (2.6 lb)
and cook on all sides, until it has some nice color.
Step 2
Add
Carrots (4)
,
Garlic (5 cloves)
,
Cranberry Beans (1 can)
,
Lardon (1 cup)
, and
Shallots (18)
, fry quickly for about 2-3 minutes. Then pour in the
Beef Stock (3 cups)
,
Red Wine (2 cups)
, and
Fresh Thyme (3 stalks)
.
Step 3
Bring to boil, and add
Bay Leaves (5)
. Transfer to an ovenproof dish and cook in the oven on shelf 2 for 2 to 3 hours or until the meat is very tender.
Step 4
When 20 minutes is left on beef cooking time, blanch
Tuscan Kale (1 bunch)
in boiling water. Then add kale to the dish and bring back to the oven for 10-15 minutes.
Step 5
Season with
Sea Salt Flakes (to taste)
and
Ground Black Pepper (to taste)
. Sprinkle
Fresh Parsley (2 Tbsp)
on top and serve with
Mashed Potatoes (to taste)
. Serve with
Sourdough Bread (to taste)
, if needed.
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