Slow cooked dukkah bolar
Middle Eastern inspired bolar roast
Serves
8
Prep Time
20 mins
Cook Time
4 hrs 30 mins
Coating the roast in dukkah and slow cooking it gives the meat a tender and juicy result. Serve with oven roasted root vegetables, topped with the crème fraîche and hazelnuts.
Coating the roast in dukkah and slow cooking it gives the meat a tender and juicy result. Serve with oven roasted root vegetables, topped with the crème fraîche and hazelnuts.
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ShareIngredients
1.5 kg Quality Mark bolar roasti
1/4 cup dukkahi
1 cup beef stock
warmed25g butter
softened2 Tbsp white flouri
3 kūmara
peeled4 parsnips
peeled4 carrots
peeled4 Tbsp crème fraîche
2 Tbsp hazelnuts
chopped
Method
Preheat the slow cooker for 20 minutes.
Rub the beef with a little oil and the dukkah mix.
Place in the preheated slow cooker and pour around the warmed stock.
Cover with the lid and cook for 4½ hours on high or 7½-8½ hours on low.
Make a paste with the butter and flour and 30 minutes before the end of cooking, whisk into the juices gathered in the slow cooker to make a sauce for the beef.
Meanwhile, preheat the oven to 190°C.
Cut the vegetables into long slices lengthwise.
Place in a large bowl, toss with a little oil and season.
Place in a single layer into a shallow roasting tray.
Roast in the oven for 40-45 minutes or until crisp and golden.
Remove the beef from the slow cooker to a warmed plate and season.
Cover loosely with foil and a clean tea towel and leave to rest in a warm place for 20 minutes, before slicing across the grain.
Place the roasted vegetables in a shallow dish, top with the crème fraîche and sprinkle over the hazelnuts.
Pour the sauce into a warmed jug and serve alongside.
Nutrition Information per Serving (483g)
With minerals iron and zinc in the nutrition line-up, this dish deserves to be in your winter immune-boosting recipe collection.
