from one generation to the next
Our long hot summer has faded into a glorious autumn. As soon as the sun begins it’s daily descent though, the temperature drops sharply. Dinners have morphed from grills and salads to more substantial fare. At last I can try out all the slow cook recipes and ideas I’ve been collecting from blogs over the northern winter.
A wonderful beef farmer comes to my local farmer’s market once a month. He’s handsome and charming and the beef he raises is superb. I can say with honest conviction that the grass fed Belted Galloway dry aged meat from Warialda Beef is the best I have ever tasted. When a farmer breeds his own herd, then applies the paddock to plate philosophy to his stock, the consumer is the winner.
From experience I know beer, stout and wine make a wonderful braising liquid. I’ve used them all many times before, but I’ve never amped up the flavour of stout with extra molasses nor have I braised a cut of beef whole.
I chose a bolar blade roast for this dish. The cooked meat was incredible, sticky and flavoursome, so tender I could cut it with a fork. Carving the beautifully tender meat was impossible, so pulling it apart was the only option.
The braising liquid had reduced to a richly flavoured sauce by the end of the cooking time.
With our delicious beef we drank a 2006 Charles Melton Nine Popes from our “cellar under the stairs”. A blend of grenache, shiraz and mouvedre from South Australia’s Barossa Valley, this is one of my favourite wines, fantastic every vintage.
Ikg bolar blade roast, trussed
2 tablespoons olive oil
1 carrot diced
1 cup chopped celery tops
4 spring onions, green part only
3 cloves garlic
8-10 medium sized Swiss brown mushrooms
1 heaped tablespoon tomato paste
1 tablespoon molasses
1x 375ml can Guinness
1 cup beef stock
2 bay leaves
1 teaspoon freshly ground allspice berries
Preheat the oven to 160C.
Finely dice the carrot and half the mushrooms, peel and squash the garlic and finely chop the celery tops and spring onions. Quarter the remainder of the mushrooms.
Heat the oil in a lidded casserole dish that will comfortably contain the meat. Sweat the vegetables over a low heat until they collapse. Add the tomato paste and continue cooking for another 5 minutes. Add the Guinness, herbs, spices and molasses.
Pat the bolar roast dry with paper towel, then in a separate pan brown the meat until well coloured.
Transfer the meat to the casserole dish,then deglaze the saute pan with the stock.
Pour the hot stock over the meat, then add a little water if necessary. The meat should be totally submerged.
Cut a piece of baking paper to fit snugly over the meat, then cover the dish tightly and bake the meat for 3 1/2 hours, turning once during the cooking period.
Remove the meat from the braising liquid and set it aside in a warm place to rest.
Skim the fat from the braising liquid and remove the bay leaves. If needed, place the dish over a high heat and reduce the liquid until it reaches saucing consistency.
Remove the trussing ties from the beef, pull the meat apart with two forks and arrange on a serving platter. Spoon a little sauce over the meat and pass the remainder separately.