Roast Bolar Blade Beef With Mustard And Red Wine - Local Food Market Co
Skip to main content Skip to footer Instructions - Preheat oven to 160°C (140°C fan-forced). Brush beef with half the oil. Season.
Ingredients
- 1.2 kilogram Beef bolar blade roast
- 2 tablespoon Olive oil
- 2 tablespoon Dijon mustard
- 6 Pickling onions peeled, halved
- 4 sprig Thyme extra leaves, to serve
- 2 cup Beef stock 500ml
- 1 cup Dry red wine 250ml
- 2 large Sweet Potatoes scrubbed, cut into batons
- Steamed snow peas to serve
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