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BBQ beef Bolar
Posted by mark
BBQ beef Bolar August 27, 2010 03:34PM |
Registered: 15 years ago Posts: 614 |
Re: BBQ beef Bolar August 27, 2010 08:55PM |
Admin Registered: 18 years ago Posts: 7,844 |
Mark, something is shouting at me 'don't go there'. I think that cut of meat needs long, slow cooking to tenderise it. This is what I do:
put carrots in the bottom of the crockpot and spray them with a bit of olive oil, turning them so they are coated. Then spray the roast all over with a light spray of oil and roll it in a packet of mushroom soup. Put some unpeeled but cut potatoes around the roast, skin side to the crockpot, and cook it for about 4 or 5 hours on high. Don't add any liquid. The juices make a lovely gravey to which I add a bit of red wine when it's cooked.
put carrots in the bottom of the crockpot and spray them with a bit of olive oil, turning them so they are coated. Then spray the roast all over with a light spray of oil and roll it in a packet of mushroom soup. Put some unpeeled but cut potatoes around the roast, skin side to the crockpot, and cook it for about 4 or 5 hours on high. Don't add any liquid. The juices make a lovely gravey to which I add a bit of red wine when it's cooked.
Re: BBQ beef Bolar August 27, 2010 10:43PM |
Registered: 18 years ago Posts: 5,699 |
I have never BBQ'd beef bolar and I don't think it would be my choice of meet to use on a BBQ. I'd be afraid it would dry out and be tough. Did you mean in a covered BBQ Mark or sliced and done on the hot plate? I personally think beef bolar needs long, slow, moist cooking. However someone in Foodlovers might totally disagree with me!
Regards,
Dawn.
Regards,
Dawn.
Re: BBQ beef Bolar August 27, 2010 11:45PM |
Registered: 18 years ago Posts: 2,387 |
I have cooked it as I would a whole sirloin - browned all over in butter then transferred to a 180C oven and cooked until med rare, (finger poking test) rested 10 -15mins. Gravy made from pan drippings. It was superb. Not as fattily tender as the sirloin but bursting with flavour. I have never slow cooked a bolar. I just salt and cover mine with cracked peppercorns before the initial browning stage.
I'm not sure I'd cook it to medium either but med rare/rare is just wonderful. It isn't for people who like a fall apart texture, however, as this will only come with the slow cooking process.
You can always do a tester by slicing just a small piece off and popping it into a lightly greased pan and cook quickly on both sides - about 30 seconds each side. Consume instantly and you will get the idea. You will find that if it is crunchy and brown outside and juicily pink inside it is edible, brown all through and it will be chewy. Same for a whole piece.
I forgot to say that I haven't cooked a bolar on the bbq, just in the oven: but, I have cooked other beef roast cuts on the bbq. Brown them on the bbq quickly all over before reducing the heat. If I use the little charcoal grill I cover the meat with foil while cooking.
Edited 1 time(s). Last edit at 08/27/2010 11:50PM by Kerry.
I'm not sure I'd cook it to medium either but med rare/rare is just wonderful. It isn't for people who like a fall apart texture, however, as this will only come with the slow cooking process.
You can always do a tester by slicing just a small piece off and popping it into a lightly greased pan and cook quickly on both sides - about 30 seconds each side. Consume instantly and you will get the idea. You will find that if it is crunchy and brown outside and juicily pink inside it is edible, brown all through and it will be chewy. Same for a whole piece.
I forgot to say that I haven't cooked a bolar on the bbq, just in the oven: but, I have cooked other beef roast cuts on the bbq. Brown them on the bbq quickly all over before reducing the heat. If I use the little charcoal grill I cover the meat with foil while cooking.
Edited 1 time(s). Last edit at 08/27/2010 11:50PM by Kerry.
Re: BBQ beef Bolar August 28, 2010 04:56AM |
Registered: 18 years ago Posts: 3,170 |
Re: BBQ beef Bolar August 28, 2010 07:01AM |
Registered: 14 years ago Posts: 504 |
We have some Brazilian friends, and they DO cook those sorts of cuts on the BBQ. They cover it in salt and keep turning it and carving bits off as they cook. It takes a while, but it's a lovely way of cooking the meat. Every now and then the cook slices off the cooked outer layers and dispenses them to the hungry people gathered around the BBQ. You add more salt at you go. Yum
-- Karl
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What Karl & Fiona have been cooking up!
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-- Karl
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What Karl & Fiona have been cooking up!
[edibleplanet.wordpress.com]
Re: BBQ beef Bolar August 31, 2010 09:28PM |
Registered: 18 years ago Posts: 5,699 |
Re: BBQ beef Bolar September 06, 2010 12:05PM |
Registered: 15 years ago Posts: 614 |
It worked very well. I coated the joint with spices,seared it and then indirectly cooked it for about an hour. The trick was very thinly cutting the meat across the grain. It was cooked medium rare. I suspect that if it had been cooked to medium or more it would have been as tough as boots. My next challenge will be to roast a leg of lamb.
Yes it would have been easier to have slow cooked it, but that would not have been such a challenge and it would not have had the Smokey flavour. I had some fillet steak in the fridge and some spare rub just in case it turned belly side up.
Yes it would have been easier to have slow cooked it, but that would not have been such a challenge and it would not have had the Smokey flavour. I had some fillet steak in the fridge and some spare rub just in case it turned belly side up.
Re: BBQ beef Bolar September 06, 2010 10:36PM |
Registered: 18 years ago Posts: 3,170 |
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