Bolar Blade Bliss: Rich Beef Hot Pot & Creamy Garlic Mash

A bowl full of warmth, Aussie bolar blade at it's best!

Ingredients:

• 1kg Bolar Blade Roast, diced into chunks
• 2 tbsp Olive Oil
• 1 Brown Onion, diced
• 3 cloves Garlic, crushed
• 2 Carrots, sliced
• 2 Celery sticks, chopped
• 2 tbsp Plain Flour
• 2 cups Beef Stock
• 1 cup Gravy Powder
• 1 tbsp Tomato Paste
• 2 tsp Worcestershire Sauce
• 1 tsp Fresh Thyme / 1/2 tsp Dried)
• Salt & Pepper, to taste

For the Creamy Garlic Mash:

• 1kg Sebago or Desiree potatoes, peeled and chopped
• 3 cloves Garlic, peeled
• 50g Butter
• ½ cup Thickened Cream (or Milk, for a lighter mash)
• Salt, to taste

To Garnish

• Grated Cheese (Cheesy Mash)
• 2 Spring Onions, finely slices

Method:

1. Sear the Bolar Blade:
   Heat olive oil in a heavy pot. Brown the Bolar Blade pieces on all sides, then set aside.
   
   
2. Sauté the veg:
   In the same pot, cook onion, garlic, carrot, and celery until softened.
   
   
3. Build the base:
   Sprinkle over flour, stir, then add tomato paste, Worcestershire, thyme, stock, and gravy. Return the beef.
   
   
4. Slow braise:
   Cover and simmer gently for 2–2½ hours, or until beef is tender and the gravy thick and rich.
   
   
5. Make the mash:
   Boil potatoes and garlic until soft. Drain, mash with butter and cream until smooth. Season with salt.
   
   
6. Serve it up:
   Spoon creamy mash onto plates, ladle over the rich beef hot pot, and finish with a sprinkle of fresh spring onion.

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