When you’re in a rush, a roast or crockpot is always easiest for family dinners. Slow cooking makes for a fuss-free family meal that’s ready by 5pm when your troops scoot in the door hungry and exhausted. Here’s how to cook a superb Bolar Roast Beef recipe.
Prep time: 5 minutes
Cook time: 6-8 hours
Serves: 8
Ingredients
- 2kg bolar roast beef
- 3 tbsp extra-virgin olive oil
- 1 ½ cups red Dry wine
- 1 bay leaf
- 1 tsp black pepper, crushed
- 1 garlic clove, crushed
- 1 large onion, quartered
- 250g Bite size carrots or big carrot pieces.
- 1 cup sliced mushrooms
For the gravy
- 1 tbsp flour
- ¼ cup red dry wine
Cooking Method
- Pat the meat dry then brown in the oil in a heavy fry pan.
- Combine the browned beef, wine, onion, carrots, mushrooms, bay leaf, pepper and garlic, in your slow cooker or crockpot. Cover and cook on low for 6-8 hours.
- Thicken meat juices after cooking for a great gravy: a tablespoon of flour or cornflour mixed to a paste with a little extra wine.
- Serve with creamy mashed potato, minted peas and gravy.
Roasting Tip NZ Guild of Foodwriter’s Jan Bilton has advice on roasting the less tender cuts of beef such as bolar, rolled rib, topside and perhaps prime rib: Place in a roasting pan. Baste lean meats often with butter or oil. Roast, 180 degrees C for 30 minutes per 500g. Season with salt, pepper and mustard.
