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Recipe & Method – Coming Soon!
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Serves – 4-6 People
Ingredients –
2 Tbsp (40ml) – Olive Oil
1.4kg (3lbs) – Beef Bolar Roast, Large Diced
70g (2.4oz) – Plain (All Purpose) Flour
3 – Brown (Yellow) Onions, Quartered, Roots Intact
3 – Carrots, Washed & Thickly Sliced
3 – Celery Ribs, Washed & Thickly Sliced
6 – Garlic Cloves, Crushed
5g (0.3oz) – Thyme
1 Cup (250ml) – Red Wine or Beef Stock (See Note Below)
2 1/2 Tbsp (35g) – Concentrated Tomato Paste
2 1/2 Tbsp (50ml) – Balsamic Vinegar
1 Litre (4 Cups) – Beef Stock (See Note Below)
3 – Dried Bay Leaves (Optional)
Seasoning To Taste
Recipe Notes –
Like all my recipes, if any contain alcohol there are always substitutes. For this recipe, the red wine can be substituted with beef stock. There is beef stock already in this recipe but don’t use less due to the fact that it’s being swapped, the initial addition is to deglaze the pan and create a base foundation.
Homemade Beef Stock – https://youtu.be/pfL15LZEGrw
Serving Suggestions –
Garlic Butter Mashed Potato – https://youtu.be/Ywedj1SnD84
Broccoli Cheese Bake – https://youtu.be/TG0Ue6pfqXg
Potato Dauphinoise – https://youtu.be/r6IKSUCYqyw
Crispy Potato Salad – https://youtu.be/9pCNYBv9VlU
Coleslaw – https://youtu.be/iI_fiTKt3rE (Old Video, Apologies For The Cringe)
Duck Fat Roasted Potatoes – https://youtu.be/Hgfqp8g2Ack
Steamed Vegetables
Rice
Salad
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