Slow-roasted bolo with leeks, celery & thyme
INGREDIENTS
- 1.5kg beef bolo
- 1 large onion
- 4 cloves garlic
- 3 carrots
- 6 ribs celery
- 3 large leeks
- 20g thyme, stalks removed
- 1 tsp salt
- Large pinch pepper
- 250ml homemade beef stock
- 2 bay leaves
METHOD
Preheat the oven to 150°C.
Chop the onion, garlic and half of 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 to 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, thyme and bay leaf.
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 1 hour, then strain the cooking liquid, discard the fine vegetables and return the liquid to the pot with the large chopped vegetables. Cook for another hour or until the meat is tender. Add more liquid if it gets too dry or the vegetables start to stick.
Garnish with thyme and serve with roasted autumn vegetables.
Serves: 10, Preparation time: 30min, Cooking time: 2hrs
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