Sevogian Nature's Fresh bolar blade pot roast with olives and almonds

4 - 6
10 mins
150 mins
  • 1.6kg piece bolar blade
  • sea salt flakes and freshly-ground black pepper
  • ½ cup extra virgin olive oil
  • 2 red onions, chopped
  • 2 sticks celery, chopped
  • 8 cloves garlic, chopped
  • 2 tsp cumin seeds
  • 2 tsp fennel seeds
  • 2 tsp capers
  • 1 cup mixed pitted olives
  • 2 Tbsp plain flour
  • 1 cup dry sherry
  • 1L beef stock
  • 2 Tbsp smoked paprika
  • large pinch saffron threads, soaked in 1 Tbsp water
  • 1½ cups almond kernels, toasted
  • 1 bunch parsley, finely chopped
  • Season the beef generously with salt and pepper, then drizzle with half the oil and sear in a heavy-based pan for 5 minutes, until browned, then set aside. Add the remaining oil, then fry the onion, celery, garlic, seeds, capers and olives. Cook for 10 minutes.
  • Sprinkle the flour over, cook briefly, then pour in the sherry and bring to a simmer. Return the beef and add the stock, paprika, saffron and almonds. Cook gently with the lid on for 2 hours, until the beef is tender. Mix in the parsley