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Love this time of year. Temperatures drop, skies cloud over and out comes the crockpot. Slow cooking makes for a fuss-free family meal that’s ready by 5pm when the troops scoot in the door hungry and exhausted. Here is a superb Bolar Roast Beef recipe inspired by the Great NZ Cookbook:
For Slow-cooked Bolar Roast in the crockpot, you will need:
1 1/2 cups red wine or burgundy
1 bay leaf
1 teaspoon black pepper
1 clove garlic, crushed
2 kg piece of bolar roast beef
3 tablespoons oil
1 large onion, quartered
2 carrots, thickly sliced
1 cup sliced mushrooms
Pat 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.
Serves 8
Jan Bilton’s 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.
By Trudi Nelson, www.fresh.co.nz
For Slow-cooked Bolar Roast in the crockpot, you will need:
Ingredients:
1 1/2 cups red wine or burgundy
1 bay leaf
1 teaspoon black pepper
1 clove garlic, crushed
2 kg piece of bolar roast beef
3 tablespoons oil
1 large onion, quartered
2 carrots, thickly sliced
1 cup sliced mushrooms
Method:
Pat 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.
Serves 8
Jan Bilton’s 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.
By Trudi Nelson, www.fresh.co.nz
