Beef Bolar Roast with Red Wine Jus

Name: Beef Bolar Roast with Red Wine Jus
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6 servings
Ingredients: 1 tablespoons thyme leaves; 4 tablespoons wholegrain mustard; 1 kilograms beef bolar blade roast; 3 cloves garlic, crushed; 1/2 teaspoons salt; 2 tablespoons brown sugar; 15 grams butter; 3 tablespoons olive oil; 1/2 teaspoons pepper; 1/2 cup balsamic vinegar; 1 cup full bodied red wine

This Beef Bolar Roast with Red Wine Jus recipe makes it easier to bring a little fine dining to your mealtime.

Recipe Tip Cooking times (per 500g): Rare 20-25 minutes Medium 25-30 minutes Well done 30-35 minutes

Photo of Beef Bolar Roast with Red Wine Jus

Method

Step 1 of 6
Preheat your oven to 160ºC. Place the beef into a roasting dish and brush the meat with 1 Tbsp of the olive oil, then season the whole roast with salt and pepper.
Step 2 of 6
To make the crust create a paste by mixing together the garlic, thyme, mustard and the remaining olive oil. Mix thoroughly and then rub this mixture over the top of the beef.
Step 3 of 6
Add the balsamic vinegar and red wine to the roasting dish, then place the dish in the pre-heated oven. Roast for 40-50 minutes for rare, 50-60 minutes for medium or 60-70 minutes for well done.
Instruction tip
- Tip Cooking times (per 500g): rare 20-25 minutes, medium 25-30 minutes,well done 30-35 minutes
Step 4 of 6
Remove beef from the oven, loosely cover with foil and rest for 20 minutes before carving.
Step 5 of 6
To create the jus, add the brown sugar to the remaining cooking juices in the roasting dish. Place the roasting dish onto your stove or cook-top over a low heat and stir until all of the sugar is dissolved. Strain the liquid through a fine sieve and reduce the jus until it thickens slightly. Add the butter and stir until melted, this butter will add a lovely sheen and texture to your jus. Carefully pour the jus into a warm gravy boat or small jug.
Step 6 of 6
Slice the beef across the grain. Serve with blanched green beans, brown mushrooms, roast tomatoes and drizzle the red wine jus over the meat.

Ingredients

1 tablespoons thyme leaves
4 tablespoons wholegrain mustard
1 kilograms beef bolar blade roast
3 cloves garlic, crushed
1/2 teaspoons salt
2 tablespoons brown sugar
15 grams butter
3 tablespoons olive oil
1/2 teaspoons pepper
1/2 cup balsamic vinegar
1 cup full bodied red wine

1 tablespoons thyme leaves
4 tablespoons wholegrain mustard
1 kilograms beef bolar blade roast
3 cloves garlic, crushed
1/2 teaspoons salt
2 tablespoons brown sugar
15 grams butter
3 tablespoons olive oil
1/2 teaspoons pepper
1/2 cup balsamic vinegar
1 cup full bodied red wine

Method

Step 1 of 6
Preheat your oven to 160ºC. Place the beef into a roasting dish and brush the meat with 1 Tbsp of the olive oil, then season the whole roast with salt and pepper.
Step 2 of 6
To make the crust create a paste by mixing together the garlic, thyme, mustard and the remaining olive oil. Mix thoroughly and then rub this mixture over the top of the beef.
Step 3 of 6
Add the balsamic vinegar and red wine to the roasting dish, then place the dish in the pre-heated oven. Roast for 40-50 minutes for rare, 50-60 minutes for medium or 60-70 minutes for well done.
Instruction tip
- Tip Cooking times (per 500g): rare 20-25 minutes, medium 25-30 minutes,well done 30-35 minutes
Step 4 of 6
Remove beef from the oven, loosely cover with foil and rest for 20 minutes before carving.
Step 5 of 6
To create the jus, add the brown sugar to the remaining cooking juices in the roasting dish. Place the roasting dish onto your stove or cook-top over a low heat and stir until all of the sugar is dissolved. Strain the liquid through a fine sieve and reduce the jus until it thickens slightly. Add the butter and stir until melted, this butter will add a lovely sheen and texture to your jus. Carefully pour the jus into a warm gravy boat or small jug.
Step 6 of 6
Slice the beef across the grain. Serve with blanched green beans, brown mushrooms, roast tomatoes and drizzle the red wine jus over the meat.

Method

Step 1 of 6
Preheat your oven to 160ºC. Place the beef into a roasting dish and brush the meat with 1 Tbsp of the olive oil, then season the whole roast with salt and pepper.
Step 2 of 6
To make the crust create a paste by mixing together the garlic, thyme, mustard and the remaining olive oil. Mix thoroughly and then rub this mixture over the top of the beef.
Step 3 of 6
Add the balsamic vinegar and red wine to the roasting dish, then place the dish in the pre-heated oven. Roast for 40-50 minutes for rare, 50-60 minutes for medium or 60-70 minutes for well done.
Instruction tip
- Tip Cooking times (per 500g): rare 20-25 minutes, medium 25-30 minutes,well done 30-35 minutes
Step 4 of 6
Remove beef from the oven, loosely cover with foil and rest for 20 minutes before carving.
Step 5 of 6
To create the jus, add the brown sugar to the remaining cooking juices in the roasting dish. Place the roasting dish onto your stove or cook-top over a low heat and stir until all of the sugar is dissolved. Strain the liquid through a fine sieve and reduce the jus until it thickens slightly. Add the butter and stir until melted, this butter will add a lovely sheen and texture to your jus. Carefully pour the jus into a warm gravy boat or small jug.
Step 6 of 6
Slice the beef across the grain. Serve with blanched green beans, brown mushrooms, roast tomatoes and drizzle the red wine jus over the meat.

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