Slow Cooked Dukkah Bolar

SERVES 8 | 20 MINS PREP | 4½ HRS COOK TIME

INGREDIENTS

1.5 kg bolar roast

¼ cup dukkah

1 cup beef stock, warmed

25g butter, softened

2 tbsp white flour

METHOD

Preheat the slow cooker for 20 minutes.

Rub the beef with a little oil and the dukkah mix. Place in the preheated slow cooker and pour around the warmed stock. Cover with the lid and cook for 4½ hours on high, or 7½-8½ hours on low.

Make a paste with the butter and flour. 30 minutes before the end of cooking, whisk butter paste into the juices gathered in the slow cooker to make a sauce. Continue cooking.

To serve, place the beef on a warmed plate and season. Cover loosely with foil and a clean tea towel and leave to rest in a warm place.

After 20 minutes, slice beef across the grain. Pour the sauce into a warmed jug and serve alongside.

Delicious served with roasted root vegetables (try kumara, parsnip and carrot) topped with crème fraîche and sprinkled with chopped hazelnuts.

Recipe & image thanks to recipes.co.nz

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