A great roast beef can make or break family dinner, as it's a working muscle it is naturally tough yet packed full of flavour. That's why we focus on our cooking methods, and let simple flavour combinations do their job and elevate the already supremely beefy taste.
The blade roast is from the shoulder blade area. It’s made up of several muscles containing layers of fat and connective tissue. This tasty cut is best roasted whole, allowing the connective tissue to break down and impart a full-bodied flavour while tenderizing the meat. The blade roast can also be diced for slow cooking.
While we are able to give you a general guide of how long to cook your roast (approximately 1 hour plus 45 minutes per kg), it is best to cook to an internal temperature.
As a roast will rise by up to 5 degrees in temperature while resting, we recommend cooking your roast to a temperature of 60 degrees at its thickest point. This will rise to a perfect medium, which is what is necessary for rendered fat and a tender end product.
Bolar Blade Roast
Pre heat oven to 160 degrees Celsius fan-forced
Spread the onions, carrot, garlic and thyme across a large roasting tray with a roasting rack.
Pour in the red wine and beef stock, making sure to cover the whole tray.
Cover bolar blade with oil, season with rub making sure to cover every side.
Place bolar blade on roasting rack, place in oven. Cook for 2 1/2 - 3 hours or until internal temp is at least 59 degrees Celsius.
Make sure to check on the juices under the roast every hour, making sure it doesn't completely reduce by adding some water if need be.
After roast is done, take out of oven and let rest covered with alfoil for 15 mins.
Remove all of the liquid from baking tray along with some onion, avoiding all other solids.
Put the butter and flour into a saucepan, bring together over low heat, slowly introduce roasting liquids, simmer on low until thickens.
Season to taste.