WINTER BEEF POT ROAST

Bolar beef is a cut from the shoulder with a lot of connective tissue. The muscle has done a lot of work during the animals’ life. After a long slow cook like this pot roast the meat becomes gelatinous and vegetables too become meltingly tender absorbing all the cooking juice flavours. A perfect heart warming meal on a cold winter’s day.

Serves 6-8

6 sprigs of thyme

6 stalks of parsley with leaves

2 bay leaves

2 tablespoons extra virgin olive oil

1.4kg -1.5kg Torello Farm grass-fed bolar beef, removed from fridge 30 minutes before cooking

1 tablespoon plain flour

12 golden shallots, peeled

1 bunch carrots, ends trimmed

3 stalks celery, cut into 5cm lengths

400g Nicola potatoes, halved

3 garlic cloves, finely chopped

250ml (1 cup) red wine

500ml (2 cups) beef stock

2 tablespoons tomato paste

sea salt

freshly ground pepper

Preheat oven to 130°C (150°C fan-forced).  Tie the thyme, parsley and bay leaves in a bundle with kitchen string to make a bouquet garni and set aside.

Heat the oil in a large heavy based casserole (enameled cast iron is ideal) over a medium-high heat.  Add the shallots and cook for 3 minutes until golden brown. Transfer the shallots to a plate and set aside. Increase heat to high and add the piece of beef. Cook on all sides until browned, about 2 minutes each side. Reduce heat to medium and add the garlic and cook for a minute while stirring. Sprinkle over the flour, stirring for a minute. Add the carrots, potato and celery around the meat, then scatter over the reserved shallots.

Pour in the wine and bring to a simmer. Then add the stock and tomato paste, bouquet garni, a teaspoon of salt and generous grinding of pepper.  Increase the heat and bring to a boil then remove from heat.  Cover the surface with a piece of baking paper then a tight-fitting lid. Transfer the pot to the preheated oven. Bake for 3.5 to 4 hours, removing from oven to check if the meat is very tender and easily pulls apart. Transfer the meat onto a serving platter and using a fork and spoon pull the meat into serving size pieces. Arrange the vegetables around the meat. Season the remaining cooking liquid to taste with extra salt and pepper, and pour into a jug, to pass around. Discard the bouquet garni. 

Fiona Hammond © June 2024.