Slow Cooked Dukkah Bolar
Juicy and Tender Bolar Roast Recipe
8
Serves
20 mins
Prep Time
4 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
Coating the bolar roast in dukkah and slow cooking gives the meat a tender and juicy result. Serve with oven roasted root vegetables, topped with the crème fraîche and hazelnuts.
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High Iron
Low Fat
Low Sodium
Beef,
Dinner,
Casserole/Slow,
Special Occasion,
Ingredients
Beef
1.5-1.7kg Quality Mark bolar roast
i
1/4 cup dukkah
i
1 cup warmed beef stock
25g softened butter
2 tbsp white flour
i
Oven roasted root vegetables
3 peeled kumara
4 peeled parsnip, flesh, steamed
4 peeled carrots
4 tbsp chopped and toasted crème fraîche
2 tbsp chopped whole hazelnut
Method
To Slow Cook Beef
To Roast Vegetables
To Serve
Oven Roasting Option
1
Preheat the slow cooker for 20 minutes.
2
Rub the beef with a little oil and the dukkah mix.
3
Place in the preheated slow cooker and pour around the warmed stock.
4
Cover with the lid and cook for 4 1/2 hours on high or 7 1/2-8 1/2 hours on low.
5
Make a paste with the butter and flour and 30 minutes before the end of cooking, whisk into the juices gathered in the slow cooker to make a sauce for the beef.
6
Continue cooking.
7
Meanwhile, preheat the oven to 190°C.
Nutrition Information per Serving (483g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2139 (511)kJ
Protein
39.7g
Total Fat
51.1g
Saturated Fat
6.6g
Carbs
29.8g
Sugars
13.3g
Sodium
247mg
Iron*
5.5mg
* Percentage of recommended daily intake (Aust/NZ)
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