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Slow Cooked Dukkah Bolar

Juicy and Tender Bolar Roast Recipe

8

Serves

20 mins

Prep Time

4 hrs 30 mins

Cook Time

Kathy Paterson

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

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Beef,

Dinner,

Casserole/Slow,

Special Occasion,

Ingredients

Beef

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1.5-1.7kg Quality Mark bolar roast

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1/4 cup dukkah

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1 cup warmed beef stock

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25g softened butter

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2 tbsp white flour

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Oven roasted root vegetables

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3 peeled kumara

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4 peeled parsnip, flesh, steamed

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4 peeled carrots

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4 tbsp chopped and toasted crème fraîche

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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.

More info

Nutrition Information per Serving (483g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

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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