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.

WHY NOT SHARE YOUR
MANNNING VALLEY NATURALLY
PICS WITH US?

We'd love to repost them!

#manningvalleynaturally
@manningvalleynaturally

"THE GOLD MEDAL EXHIBIT (MANNING VALLEY NATURALLY) WAS A STAND OUT... AN EXCEPTIONAL ENTRY."

Judge – 2018 Sydney Royal Fine Food Show