Are you looking for a delicious and flavorful cut of beef to cook for your next family meal? Look no further than the bolar blade roast!
While this cut may not be as well-known as others, it is incredibly tender and full of flavor. Whether you prefer slow cooking or roasting, this cut is perfect for creating a hearty and satisfying winter dish.
In this article, we’ll explore some tips and tricks for cooking the perfect bolar blade roast beef, so you can impress your family and friends with your culinary skills.
So, let’s get started!
How To Cook A Bolar Blade Roast Beef?
When it comes to cooking a bolar blade roast beef, there are a few things to keep in mind. First, this cut of beef is best cooked using slow and low heat methods, such as pot roasting or braising. This allows the fat to melt slowly and prevents the meat from drying out, resulting in a tender and juicy roast.
To begin, preheat your oven to 160°C (140°C fan-forced). Brush the beef with oil and season it with your preferred spices. Heat a large non-stick frying pan over high heat and cook the beef for 6-8 minutes or until browned all over. Transfer the beef to a rack and brush the top with mustard.
Next, place onions, thyme, stock, and wine in the base of a large roasting tin. Sit the rack with the beef over the roasting tin and cook for 50-55 minutes or until cooked to your liking. Once done, set aside on a plate loosely covered with foil to rest for 15-20 minutes.
While the beef is resting, transfer the onions and sauce to a saucepan and simmer over medium-low heat for 15-20 minutes or until the sauce reduces. Keep the sauce warm.
Increase the oven temperature to 200°C (180°C fan-forced). Spread sweet potato onto a large baking tray, drizzle with oil, season, and cook for 15-20 minutes or until golden and tender.
Finally, slice the beef and reheat the onions and sauce if required. Serve the beef with onions, sauce, sweet potatoes, snow peas, and extra thyme.
What Is A Bolar Blade Roast Beef?
A bolar blade roast beef is a cut of beef that comes from the shoulder blade of a cow. This particular cut is made up of several muscles containing layers of fat and connective tissue that need to be broken down during the cooking process to make it tender and juicy. Due to its tough nature, it is best cooked using slow and low heat methods such as pot roasting or braising. This allows the fat to melt slowly and prevents the meat from drying out, resulting in a tender and flavourful roast. It can also be diced for slow cooking in casseroles and stews or sliced into steaks for grilling. When cooked properly, a bolar blade roast beef is a delicious and economical cut of meat that can be enjoyed by the whole family.
Choosing The Right Cut Of Meat
When it comes to cooking a bolar blade roast beef, it is important to choose the right cut of meat. The bolar blade is a tough cut of beef that comes from the shoulder area of the cow. This means that it has a lot of connective tissue and requires slow cooking methods to break down and tenderize the meat.
Contrary to other types of roasts, it is better to opt for tougher cuts with pot roasts. These cuts usually have a beefier flavor, and over time, the connective tissues break down and make that perfectly stringy texture you know and love in a pot roast.
Some specific beef cut recommendations for a bolar blade roast beef include:
– Chuck Roasts: Chuck roasts are from the shoulder area of the cow and are generally a bit tough and beefy. This makes them ideal for slow-cooking methods like braising and crockpots. The 7-Bone chuck, in particular, has a wonderful flavor and is one of our favorite cuts for homemade pot roast.
– Beef Rump Roast: Rump roasts are from the rump. Movement and use of muscles make the meat tougher, so rump roasts tend to be great for pot roasts.
When selecting your bolar blade roast beef, look for a cut that has plenty of marbling and is well-trimmed. This will help to ensure that your roast is juicy and flavorful.
Preparing The Bolar Blade Roast Beef
To prepare the bolar blade roast beef, start by placing it on a roasting rack and putting it in the oven. Cook the beef for 2 1/2 – 3 hours or until the internal temperature is at least 59 degrees Celsius.
Alternatively, you can preheat your oven to hot and cut little incisions in the beef with a small pointed knife. Insert slivers of garlic into the incisions and place the beef into a baking dish, fat side up. Sprinkle generously with pepper and salt. Reduce the oven to moderately hot and bake the beef for 1 1/2-2 hours, making sure not to overcook it. The ideal cooking time is 1 3/4 hours for medium-rare and 2 hours for well-done. Remember that cooking times will vary depending on the size of the roast.
Once done, allow the beef to stand for 15 minutes before carving it. This allows the juices to settle and ensures that the meat stays tender and moist. The bolar blade roast beef can be served as a main meal for about 10-12 people or as supper for 20 people with crusty bread.
Slow Cooking Vs. Roasting
When it comes to cooking a bolar blade roast beef, you have two main options: slow cooking or roasting. Slow cooking involves cooking the meat at a low temperature for an extended period of time, while roasting involves cooking the meat at a higher temperature for a shorter period of time.
Slow cooking is a great option for bolar blade roast beef because it allows the meat to cook slowly and evenly, resulting in a tender and juicy roast. This method also allows the flavors of any added vegetables or seasonings to fully infuse into the meat. To slow cook a bolar blade roast beef, you can use a crockpot or a Dutch oven. Simply add your desired seasonings and vegetables to the pot, place the beef on top, and cook on low heat for 6-8 hours.
Roasting, on the other hand, is a quicker method of cooking that involves higher temperatures. This method is great for achieving a crispy and caramelized exterior while keeping the interior of the meat tender and juicy. To roast a bolar blade roast beef, preheat your oven to 160°C (140°C fan-forced), brush the beef with oil and season it with your preferred spices, and cook for 50-55 minutes or until cooked to your liking.
Ultimately, whether you choose to slow cook or roast your bolar blade roast beef will depend on your personal preference and available time. Slow cooking is great for those who have more time and want a more hands-off approach, while roasting is great for those who want a quicker cooking method with a crispy exterior. Regardless of which method you choose, be sure to let the meat rest before slicing and serving to allow the juices to redistribute throughout the meat.
Seasoning And Flavoring Your Bolar Blade Roast Beef
To add flavor to your bolar blade roast beef, you can use a variety of spices and herbs. A simple spice mix of salt, pepper, and garlic powder can be rubbed onto the beef before cooking. However, if you want to elevate the flavor of your roast beef, you can experiment with different spice combinations.
For example, a mix of ground coriander, cumin, curry powder, sweet paprika, oregano, and chili flakes can be combined with vegetable oil and lemon juice to create a flavorful marinade for your roast beef. Rub this mixture onto the beef before cooking and let it sit overnight to allow the flavors to penetrate the meat.
Another option is to use smoked paprika, garlic powder, onion powder, kosher salt, and black pepper to create a dry rub for your smoked bolar blade roast beef. The smokiness of the paprika pairs well with the beefy flavor of the roast.
You can also use fresh herbs like rosemary and thyme to add fragrance and depth of flavor to your roast beef. Simply chop the herbs finely and sprinkle them over the beef before cooking.
Remember that seasoning your bolar blade roast beef is all about personal preference. Experiment with different spice combinations until you find one that you love. And don’t forget to let your meat rest before slicing to allow the juices to redistribute throughout the meat for maximum flavor.
Cooking Times And Temperatures
When cooking a bolar blade roast beef, it is important to keep in mind the cooking times and temperatures to ensure that the meat is cooked to your liking. The cooking time will vary depending on the size of the roast, and it is recommended to use a probe thermometer to check the internal temperature of the meat.
For a larger cut of bolar blade roast beef, wrap it in foil and cook in the oven for 2 1/2 – 3 hours at 150°C (not fan-forced). For a smaller cut, reduce the cooking time proportionate to the reduced weight, but be aware that it is the thickest dimension of the cut which determines cooking time. Aim for an internal temperature of 60°C for rare, 63°C for medium-rare. Take the meat out between 7-10 degrees before it reaches the target internal temperature as it continues to heat up.
Once the beef is done cooking, take it out of the oven and rest it for 20-30 minutes in the foil. Then, open the foil and put it under the grill for 20 minutes at 180°C to get caramelization.
It is important to note that cooking a frozen bolar blade roast beef in a slow cooker is not a safe practice as the meat comes up to temperature too slowly to avoid bacterial growth. The roast will be fully cooked but may make your family ill. Therefore, it is recommended to thaw the meat before cooking it.
By following these cooking times and temperatures, you can ensure that your bolar blade roast beef is cooked perfectly and will be a delicious addition to any meal.
