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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.
Prep: 20 mins
Cook: 4 hours 30 mins
Serves 8
Excellent source of iron
Low Sodium
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IngredientsBeef
Oven roasted root vegetables
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Method |
BEEF BOLAR ROAST |
BEEF TOPSIDE |
Nutrition Information Per Serving
Serving size: 483g| 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 |
With minerals iron and zinc in the nutrition line-up, this dish deserves to be in your winter immune-boosting recipe collection.
- This recipe was developed especially for the slow cooker which gives the meat a tender and juicy result.
- Dukkah is a mix of herbs, nuts and spices, typically used as a dip with bread and olive oil.
- When thickening the meat sauce, turn the slow cooker to high if you have been cooking on low.
- Leftover cold meat is perfect for sandwiches the next day.
- Oven roast - preheat oven to 200°C. Rub the beef with a little oil and the dukkah mix and place in the oven to roast for 40-45 minutes for medium-rare beef. Remove beef from the oven and place on a warmed plate, cover loosely with foil and a clean tea towel and leave to rest.
- If there's any leftovers, slices of cold beef will make for a lunch to look forward to the next day.
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Comments & Reviews
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There are: 1 reviews, with an average rating of out of 5
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Thanks for the great feedback :)
Posted by Beef + Lamb NZ 2017-08-11 10:59:55
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Cooked this meal tonight . Very happy with the outcome....
Posted by Susan Hislop 2017-08-10 20:08:31
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Cooked this meal tonight . Very happy with the outcome....
Posted by Susan Hislop 2017-08-10 20:08:30
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Made this on Sunday for the extended family - everyone loved!!
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.