Bolar Roast

A bolar roast is a cut of beef which lies next to the ribs near the shoulder. It is a solid three-cornered piece of meat. It is more tender than other blade cuts and makes an excellent roast. The roast can also be cut into cross-cut blade steaks or strips for stir-fry dishes. It is best to slow cook this cut of beef as it is taken from the shoulder and has more muscle, which makes it considerably tougher than other cuts.

How to cook

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.

For more information, see http://www.recipes.co.nz