ROAST BOLAR BLADE WITH APPLE CIDER, CELERY & FENNEL

At Torello Farm we sell Belted Galloway beef that's grown on our farm in Tuerong on the Mornington Peninsula. We sell the whole animal (true nose to tail eating), which means that we offer a lot of different cuts that you might not be completely familiar with. Fi Hammond has come up with a great recipe for the bolar blade roast, a cut from the shoulder of the animal. We think roasting beef with fennel, celery and apple cider works particularly well in the warmer weather, and what's fantastic about Fi's recipe is that any leftovers can be used for sandwiches or a Thai beef salad. 

SERVES 4-6

bolar blade roast, approximately 1.4kg 

olive oil

sea salt and freshly ground pepper

1 large fennel bulb, top trimmed, cut into six wedges

1 medium onion, cut into six wedges

1 whole celery, cut 12cm length from base then cut into 6 wedges lengthways, trim and remove the leaves and reserve.  Keep stalks for another use. 

1 spring garlic bulb, stalk trimmed

250ml Mock Red Hill dry cider

Preheat oven to 200°C.  Remove meat from refrigerator at least 30 minutes to an hour before roasting.  Season meat on all sides with salt and pepper.

Heat 2 tablespoons of olive oil in a roasting dish over a medium-high heat.  Add meat fat side down and cook for 5 minutes until golden brown.  Turn and brown meat on all sides about 1-2 minutes each side.  Remove from heat and transfer meat to a bowl.

Arrange wedges of fennel, celery and onion over the base of the roasting dish.  Add the garlic bulb.  Lightly drizzle over some extra oil.  Place meat fat side up, on top of vegetables.  Place in preheated oven and cook for 20 minutes.  Pour over the cider, then cover roasting dish with foil and seal edges.  Reduce heat to 175°C and roast a further 20 minutes, then baste the meat and vegetables with the pan liquid.  Cover with foil again and roast a further 10 minutes for medium-rare, or until a meat thermometer reads 53°C when inserted into the centre of the thickest section of meat.  Remove from oven and set aside for 20 minutes to allow meat to rest.  The internal meat temperature will increase to 55°C for rare-medium. 

Meanwhile, spread a single layer of the celery leaves over a baking tray lined with lightly oiled baking paper.  Place in the oven for 15 minutes, or until leaves are crisp.  Drain on paper towel.  Sprinkle with sea salt.

Slice meat thinly, to serve.  Serve accompanied with roasted vegetables, garlic cloves and strained pan juices, with a green salad alongside.  Sprinkle over crunchy celery leaves for garnish.

Serving suggestion with leftovers:  To store, refrigerate in a sealed container for up to 4 days.    Cut meat into thin slices (see photo) for rare roast beef sandwiches.  Also, sliced meat is ideal to use for a Thai beef salad.

Tip: For a fail safe method cooking meat, invest in a meat thermometer.

Bolar blade roasts are best served medium rare and sliced thinly.

Recipe, photos and styling by Fiona Hammond. www.fionahammondfood.com   

 

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Mark Brancatisano