Recipe: Golden Syrup Pot Roast Bolar with Cider Sauce
- 2 Tbsp oil
- 1-1.5kg piece of Beef Bolar
- 1 Carrot, peeled and chopped
- 1 Onion, peeled and sliced
- 2 stalks Celery, trimmed and chopped
- 1 Apple, cored and diced
- 1 Tbsp Chopped Fresh Thyme
- 1 Tbsp Chopped Parsley
- 2-3 Tbsp Golden Syrup
- 1 cup Cider
- 1 cup Beef Stock
- 1-2 Tbsp Butter
- 2-3 tsp Cornflour
Heat the oil in a frying pan and when hot seal the beef bolar on all sides so that it is well browned all over.
Place the vegetables and apple in the base of a deep ovenproof dish then sit the bolar on top. Season well with pepper, sprinkle over the herbs and drizzle over the golden syrup.
Cover with a tight-fitting lid, then place in a 140°C oven for 30 minutes per 500g (pot roasting at a lower temperature ensures the meat cooks gently and is tender).
Once the cooking time is up, remove the meat from the dish. Strain cooking juices into a saucepan and add the cider and beef stock. Simmer until reduced by half. Remove from the heat and stir in the butter quickly. Thicken with a little cornflour, made to a paste with water or white wine.
Serve the bolar sliced with vegetables and the cider sauce.
With thanks to New Zealand Beef and Lamb for the recipe.