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15 minutes
120 minutes
135 minutes
- 1.2kg-piece beef bolar blade
- 2 large brown onions, halved, cut into thin wedges
- 375ml (1 1/2 cups) red wine
- 250ml (1 cup) beef stock
- 1 x 30g can green peppercorns, drained
- 4 large fresh thyme sprigs
- 3 fresh or dried bay leaves
- Mashed potato, to serve
- Steamed green beans, to serve
- In a stockpot over medium-high heat, heat half of the oil. Brown the beef by cooking it for 8-10 minutes, turning occasionally. Then, transfer the beef to a plate.
- In a pan over medium-high heat, sizzle the remaining oil. Saute the onion, stirring occasionally, for about 5 minutes until it turns soft.
- Combine the beef, red wine, stock, peppercorns, thyme, and bay leaves in a pan. Bring to a boil, then lower the heat, cover, and simmer for 1 1/2 hours until the beef is tender.
- Place the beef on a plate and cover it to keep it warm. Increase the heat to high and simmer the sauce for 15 minutes until it reduces by half.
- Slice the beef thickly against the grain. Serve the mash on serving plates, topped with the beef and sauce. Accompany with beans.
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