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ONE-POT PROVENCALE BRAISED CHUCK WITH SHERRY, OLIVES AND CHICKPEAS

Serves
4
Prep
30mins
Cook
3.5hrs
DIFFICULTY
easy
Ingredients
  • 1.6kg piece Manning Valley Naturally chuck, cut into large pieces
  • sea salt flakes and freshly-ground black pepper
  • ½ cup extra virgin olive oil
  • 2 red onions, sliced
  • 2 cups mixed capsicums, diced
  • 1 cup mixed pitted olives
  • 4 anchovy fillets
  • 6 cloves garlic, sliced
  • 4 sprigs sage, sliced
  • 1½ cups sherry
  • 2 x 400g diced tomatoes
  • 2L chicken stock
  • 2 x 400g chickpeas, drained
  • 2 cups mustard greens, torn
  • 2 bunch chives, snipped
  • grilled baguette, lemon cheeks and red pepper flakes, to serve
Method
  • Preheat oven to 150ºC. Season the chuck with salt and pepper, then rub with half the oil. Sear in a large heavy-based pot set over a high heat for 5 minutes, until browned. Set aside. Add the remaining oil, then fry the vegetables, olives, anchovies, garlic and sage for 5 minutes, then pour in the sherry and simmer briefly.
  • Return the chuck, then add the tomatoes and stock, fit the lid and bake for 2 hours. Add the chickpeas and cook for a further hour. Mix in the mustard greens and chives, then flakes and serve with grilled baguette, lemon cheeks and red pepper flakes.
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