Bolar blade meat is a cut of beef taken from a cow’s shoulder, which contains strong muscles and can be tough. Therefore, satisfactory preparation of bolar blade meat requires slow cooking. Bolar blade meat can be cut into steaks, thin-sliced for roast beef sandwiches or chopped into strips for stir-fry dishes. It is also tasty when braised with wine and vegetables.
Rub the bolar blade meat with salt and pepper.
Heat half of the butter in a flameproof casserole over medium-high heat. Add the onions, carrot, celery, bay leaves and thyme. Cook for 10 minutes, stirring occasionally, until the vegetables soften.
Heat the other half of the butter in a frying pan over high heat. Add the bolar blade meat and cook for 10 minutes, turning the meat to brown all over.
Place the bolar meat in the casserole.
Add the wine to the frying pan and cook over high heat. Scrape the bottom of the pan to remove the bits of browned beef. Pour the contents of the pan into the casserole.
Bring the casserole ingredients to boil over high heat. Lower the heat and cook for 2 ¼ hours, occasionally turning the meat, and adding water as needed to prevent the vegetables from sticking.
Add the potatoes and cook for 45 minutes, turning the meat once. Stop cooking when you can easily pierce the meat with a carving fork.
Transfer the meat to a chopping board and cover with foil. Remove bay leaves and thyme from the casserole dish, and skim excess fat from the surface of the sauce. Carve and serve the beef with the vegetables and sauce .
Things You'll Need
Salt and ground pepper to taste
4 to 5 lbs. bolar blade beef
2 tbsp. butter
2 medium onions, chopped
1 carrot, peeled and diced
1 celery stick, diced
2 bay leaves
3 sprigs fresh thyme
½ cup dry red wine
Water, as needed
1 lb. baby potatoes, scrubbed and halved