Story: From Pastures to Plates: Passion, Tradition, and the Perfect Recipe
Episode: 6
Presenter: Stuart Laws
Air Date: 23rd July

Stuart pays respects to a particularly tough portion of meat, showing us how to render it down to a delicious, tender pot-roast full of flavour.

• Outback Beef are passionate about producing quality natural beef, promoting animal welfare and improving conservation. Produced from the Pilbara rangelands, their beef has a natural, unique mineral flavour from the native grasses and shrubs, legumes and deep ancient soil.
• Outback Beef are committed to supporting and developing their people and community, with strong welfare standards for their animals and dedication to improving the land to leave it in better condition for the next generation.
• They provide Meat Standards Australia graded quality beef and hold a welfare check certification from the Australian Cattle Veterinarians, aiming to connect to the people that consume their beef to share their story with them.
• Customers can order online to have beef delivered straight to their door. They also provide Outback Beef to butchers, restaurants and supermarkets.

RECIPE

Bolar blade pot roast

Ingredients

• 2 kg Bolar blade
• 1 tsp each salt and pepper
• 2 tbsp olive oil
• 4 small onions cut in half
• 5 garlic cloves
• 5 carrots
• 3 celery stalks
• 250ml red wine or beer
• 750ml beef stock
• 50gm plain flour
• 1 tsp dried rosemary
• 1 1/2 tsp dried thyme
• 750g / 1.5 lb potatoes , peeled and cut into 2.5 cm / 1" pieces

Method

1. Pat dry beef with paper towels. Sprinkle generously with salt and pepper all over.
2. Heat oil in a dutch oven over high heat. Brown aggressively all over
3. Add onion and garlic. Cook for 2 minutes until onion is browned.
4. Add wine, reduce by half.
5. Mix together flour and about 1 cup of the beef stock. Lumps are fine. Pour in with the beef
6. Add remaining broth, carrots, celery, rosemary and
7. Cover and cook on LOW for 5 hours
8. Add potato, slow cook on LOW for 3 hours.
9. Remove beef. Rest for 5 minutes
10. Reduce sauce and adjust seasoning.
11. Slice beef and serve with vegetables and gravy
12. Garnish with fresh chopped parsley

For more information:
https://outback-beef.com.au/