Bolar Blade Camp Oven Roast
Beef Bolar, or beef shoulder is an incredibly flavourful cut that benefits from hours of cooking low and slow to become tender and release its fantastic flavours.
We've put together a show stopping, easy bolar blade roast recipe that's sure to impress your friends and make any dinner spectacular.
Bolar Blade Camp Oven Roast
Rated 4.5 stars by 2 users
Servings
6
Tips and tricks on how to use a camp oven plus a delicious cook up for Bolar Blade.
Adam H
Ingredients
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Bolar blade 2.5kg – 3kg
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Jackalope "The Rub” Seasoning
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Beerenberg Bavarian Mustard
1 x Onion (Chopped)
2 x Celery Sticks (Chopped)
2 x Carrot (Chopped)
½ Leek (chopped)
Potatoes - Chats
Rosemary/Thyme
3 Tbsp x Butter
Peas
-
Salt
Cracked Pepper
Flour
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Beef stock
Bolar Blade Camp Oven Roast
Chat Potatoes
Directions
Cooking tips for camp oven
Don’t overcrowd the camp oven. Select a piece of meat that will fit comfortably in your camp oven. Any meat touching the sides will sear and overcook.
A camp oven in still an oven. Make sure you pre heat. You don’t want to stew the meat.
Raise the meat off the base with your rough cut veg or a fitted roasting rack. Otherwise the meat touching the base will cook way faster than the rest and will burn.
Don’t overload the camp oven with coals. You want to roast at about 150 – 160 ®C. Check the oven temp with your thermometer every half hour or so to make sure you are maintaining the right temp for roasting.
Cooking
Rub the meat with mustard first to create a binding layer and then rub with Jackalope “The Rub “seasoning.
Seal the meat in the pre-heated camp oven (or Dutch oven if you are doing this one at home) remove meat from the pot and set aside briefly.
Add chopped veg to the pot and the place sealed meat on top of the veg and cover. Cook at 150 – 160 ®C until the internal temperature reaches 55-60 ®C. Remove the roast beef and rest for at least 15min before carving.
You should be left with a decent amount of roasting juices in the bottom of the pot.
If not or not enough, add some beef stock to the bottom of the pot and simmer slightly. Strain the liquid and thicken this with a Roux (100g of melted butter, slowly whisk in 100g of flour). Season to taste.
Serve with sides of butter peas and chat potatoes.
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