Slow cooked dukkah bolar
Middle Eastern inspired bolar roast
8
Serves
20 mins
Prep Time
4 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
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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Ingredients
Beef
1.5 kg Quality Mark bolar roast
i
1/4 cup dukkah
i
1 cup beef stock
warmed
25g butter
softened
2 Tbsp white flour
i
Oven Roasted Root Vegetables
3 kūmara
peeled
4 parsnips
peeled
4 carrots
peeled
4 Tbsp crème fraîche
2 Tbsp hazelnuts
chopped
Method
To Slow Cook Beef
To Roast Vegetables
To Serve
1
Preheat the slow cooker for 20 minutes.
Start Timer
2
Rub the beef with a little oil and the dukkah mix.
3
Place in the preheated slow cooker and pour around the warmed stock.
4
Cover with the lid and cook for 4½ hours on high or 7½-8½ hours on low.
Start Timer
5
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.
Start Timer
6
Meanwhile, preheat the oven to 190°C.
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.
Energy
2095
Protein
50.6g
Total Fat
17.9g
Saturated Fat
6.6g
Carbs
30.1g
Dietary Fibre
7.6g
Sodium
214.3mg
Iron
5.8mg
Zinc
8.5mg
Vitamin B12
2.3µg
