In her recipe Marcella says that the liquid will evaporate and the
onions turn brown during the cooking process in the oven however I have always found it necessary to do as I have done here remove the meat and then place the cooked onion mixture over a high heat to evaporate the liquid – maybe Marcella’s onions didn’t give up as much liquid as mine or maybe they were smaller – who knows!
I love this method of cooking a bolar roast as it uses no liquid except that which flows from the onions and the only fat comes from the bacon and the meat itself. While the cooking time is lengthy once in the oven the dish requires no further attention until the meat is cooked.
Bolar Roast Braised with Bacon & Onions
4 medium (about 200g each) onions, very thinly sliced
200g bacon, rind removed, cut into strips
4 large garlic cloves, chopped
10 whole allspice berries
1 tsp Orcona Chipotle Flake
1 bay leaf
1.5 kg bolar roast
salt and freshly ground pepper
¼ cup chopped flat-leaf parsley
1 Preheat oven to 160°C.
2 Season roast with salt and pepper.
3 Place the onions, half the bacon, garlic, allspice, Chipotle Flake and bay leaf in a heavy-based flameproof casserole dish and mix to combine. Sit bolar roast on top of onion mixture then scatter with remaining bacon.
4 Cover, place in preheated oven and cook for about 3½ hours or until meat is very tender.
5 Remove beef, place on a plate, cover with foil and keep warm. Place casserole over high heat, bring to the boil and boil to
reduce liquid. During this process the onion mixture will turn a
delicious brown – the exact length of time will depend on how much liquid the onions have released during cooking.
6 To serve, stir most of the parsley into the onion mixture. Spoon onion mixture onto a serving platter, reserving some to spoon over the meat, cut meat into thickish slices, place on top of onions, then spoon remaining onion mixture over meat and scatter with
Serving suggestions: Serve with creamy mashed potatoes or polenta and a steamed green vegetable of your choice. For a more casual meal, accompany with slices of crusty bread to mop up the delicious juices and a salad of mixed leaves.
Happy cooking and eating.
Recipe by Rachel Blackmore
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