Slow-roasted bolo with leeks
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 10 |
Ingredients
- 6 bay leaves
- 250 ml beef stock
- large pinch pepper
- a pinch salt
- 20 g thyme, stalks removed
- 3 large leeks
- 6 ribs celery
- 3 carrots
- 4 garlic cloves
- 1 large onion
- 1.8 - 2 Kg beef bolo, fat trimmed
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat the oven to 150˚C.
- Chop the onion, and half the leeks, carrots and celery into small blocks to form a bed for the roast.
- Cut the rest of the leeks, carrots and celery into larger 3-4cm pieces.
- Warm the oil in a heavy based pot or casserole.
- Season the meat with salt and pepper, brown it on all sides and remove from the pot.
- Sauté the finely chopped vegetables on a low heat until soft, then place the bolo on top. Add the stock and thyme.
- Cover the pot with a lid and bring to a gentle simmer on the lowest possible heat.
- Place the pot in the oven and cook for 40 minutes, then add the rest of the vegetables and cook for another 40 -50 minutes, or until the meat is tender. Add more liquid if it gets too dry or the vegetables start to stick.
- Garnish with more thyme and serve with roasted Autumn vegetables.
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