A simple slow-cooked bolar blade with low FODMAP vegetables, stock, and bay for a traditional tender beef dinner.
JBy jgygahkjdwa
Servings
4
1.5 kg beef bolar blade roast
2 tbsp olive oil
1.5 tsp salt
1 tsp black pepper
4 piece carrots
2 piece parsnips
6 piece potatoes
2 tsp fresh rosemary
2 tsp fresh thyme
2 piece bay leaves
2.5 cup beef stock
Calories
1697 kcal
Protein
153g
Carbs
139g
Fat
59g
Fiber
21g
Sugar
32g
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Prepare Roast
1. Heat the oven to 160C. Pat the beef bolar blade roast dry, then season it all over with salt and black pepper.
1.5 kg beef bolar blade roast,
1.5 tsp salt,
1 tsp black pepper
2. Heat olive oil in a large heavy ovenproof pot over medium-high heat. Sear the beef bolar blade roast on all sides until deeply browned, about 8 to 10 minutes total, then transfer it to a plate.
1.5 kg beef bolar blade roast,
2 tbsp olive oil
Build Pot
3. Add the carrots, parsnips, and potatoes to the pot and turn them in the fat for 2 to 3 minutes. Stir in the fresh rosemary, fresh thyme, and bay leaves.
4. Return the beef bolar blade roast to the pot and pour in the beef stock. Bring to a gentle simmer, cover tightly, and transfer to the oven.
1.5 kg beef bolar blade roast,
2.5 cup beef stock
Slow Cook
5. Cook until the beef bolar blade roast is very tender and can be pulled apart easily with a fork, about 3.5 to 4 hours. Turn the beef once halfway through cooking.
Serve
6. Lift out the beef bolar blade roast and vegetables and rest the beef for 15 minutes. Discard the bay leaves.
7. Slice or shred the beef bolar blade roast and serve with the carrots, parsnips, and potatoes. Spoon over some of the cooking stock from the pot.
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