Slow Cooked Dukkah Bolar
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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IngredientsBeef
Oven roasted root vegetables
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Method |
![]() BEEF BOLAR ROAST |
![]() BEEF TOPSIDE |
Energy kJ (kcal) | 2139 (511) |
Protein (g) | 39.7 |
Fat (g) | 51.1 |
Saturated (g) | 6.6 |
Carbohydrate (g) | 29.8 |
Sugars (g) | 13.3 |
Sodium (mg) | 247 |
Iron (mg) | 5.5 |
Zinc (mg) | 8.4 |
Vitamin B12 (ug) | 3.8 |
Vitamin D (ug) | NA |
Selenium (ug) | 2.7 |
There are: 1 reviews, with an average rating of out of 5
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Posted by Beef + Lamb NZ 2017-08-11 10:59:55
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Posted by Susan Hislop 2017-08-10 20:08:31
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Posted by Susan Hislop 2017-08-10 20:08:30
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Posted by Thomas 2017-05-30 15:50:45
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Beef
Rub the beef with a little oil and the dukkah mix. Place in the preheated slow cooker and pour around the warmed stock. Cover with the lid and cook for 41/2 hours on high or 71/2-81/2 hours on low.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. Continue cooking.
Meanwhile, preheat the oven to 190°C.
Oven-roasted root vegetables
Cut the vegetables into long slices lengthwise. Place in a large bowl, toss with a little oil and season. Place in a single layer into a shallow roasting tray. Roast in the oven for 40-45 minutes or until crisp and golden.
Remove the beef from the slow cooker to a warmed plate and season. Cover loosely with foil and a clean tea towel and leave to rest in a warm place for 20 minutes, before slicing across the grain. Place the roasted vegetables in a shallow dish, top with the crème fraîche and sprinkle over the hazelnuts. Pour the sauce into a warmed jug and serve alongside.To serve
See tips & tricks for oven roasting recipe.