Ingredients

• 1.5kg Bolar Blade Roast
• 2 carrots, peeled, chopped
• 2-4 stalks fennel, chopped
• 2 onions, sliced
• 2 cloves of garlic, sliced
• 1 cup dry red wine
• 1 Tbsp Fish sauce
• 1/3 cup olives
• 2 cups of beef or chicken stock
• 2 bay leaves
• 2 tspn dried thyme
• 2 tspn dried sage
• 400g diced tomatoes
• 1/2 cup chestnuts, rough chopped or blitzed with parsley
• 1 large or 2 medium swedes, peeled and diced
• 1 bunch of parsley, chopped for garnish
• salt & pepper for seasoning
• oil

Method

1. Rub beef with olive oil, salt and pepper. In pressure cooker, sear on all sides then set aside.
2. Add a bit more oil to pot. Add onions, carrots, fennel and sweat until softened. Add garlic and cook for another minute.
3. Add red wine to deglaze and boil to reduce until syrupy.
4. Add stock, fish sauce, dried herbs, tomatoes, olives and beef and cook on high pressure for 50 mins. Natural pressure release. Remove roast to rest.
5. Add swedes and return to boil with lid off until swedes are cooked.
6. Add chestnuts and fresh herb mix and cook for another 5 mins.
7. Allow to stand for 15 mins before serving. Even better left over night.

This work by Rod Sherwin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License