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A cut of beef adjacent to the blade.‘roasting is better for less tender cuts such as topside or bolar’
- ‘I haven't tried the 'Bolar and Burgundy' recipe yet.’
- ‘I understand that the bolar is the tender part of blade roast, which comes from the shoulder blade.’
- ‘From one piece of bolar, you can cut it into slices to slow roast in the oven, cut it into smaller pieces to casserole, or mince it and make burgers.’
- ‘Mix together the mustard and garlic, and spread over the top of the bolar.’
- ‘Serve the bolar sliced with vegetables and the cider sauce.’
- ‘I do bolar at around 175 degrees—never higher than that, otherwise it can be dry.’
- ‘Suitable cuts are bolar, chuck, rolled rib, rib-eye, prime rib, fillet, rump, sirloin, thick flank, topside, spare ribs, and wing rib.’
- ‘He prefers it to the topside roast, as the bolar retains its moisture a lot better.’
- ‘Use one 2-kg beef bolar or rolled chuck roast.’
- ‘Brown the bolar well in a dash of oil over a high heat.’
1930s: origin unknown, but perhaps, because of its cylindrical shape, influenced by bole.
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