- 1 bolar roast (1kg/1.2 kg)
- 1/2 cup olive oil
- 1 cup white vinegar
- 1 or 1 1/2 cups of beef stock (or you can use water and stock cubes)
- 2 bay leaves
- 1 onion quartered
Seal meat in the pot. Add oil and vinegar, bay leaves and onion. Put the lid on and cook in low heat until vinegar has evaporated , checking the pot every 20 mins and turning the meat around so it cooks evenly. This can take about 1 hour, maybe more.
Once vinegar has evaporated, add the stock (or water and stock cube). Bring to the boil and reduce to half. Taste it and add more water and condiments if necessary, as this will be the sauce/gravy for your meat. If you like a thicker sauce, you can use flour or cornflour to thicken it.
This can be served hot with mashed potatoes and veggies, or cold. If you serve it cold, slice it very thinly and put in a platter with sliced tomatoes, cucumbers, lettuce and anything else that tickles your fancy. Have some buns, mayo, chutneys, etc and the warmed sauce/gravy for people to make their own.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.