Slow Cooked Bolar Roast with Potato and Gravy

Method:

Pre-heat the oven to 160°C.

Heat the olive oil in a heavy-bottomed pot that has a lid. Season the bolar roast on all sides with sea salt then sear until all sides are browned. Remove from the pot, add in the onion and cook until soft and translucent. Next add in the garlic and the carrots and cook for a further minute or two before adding in the rosemary, tomato paste, stock and wine. Season with sea salt and freshly ground black pepper, mix then return the roast to the pot along with any juices, put on the lid and cook for 4 hours, turning the piece of meat over halfway through cooking. The meat is done when it is pull-apart tender.

To make the mash, put the potatoes into a heavy-bottomed pot, put on the lid then bring to the boil and cook until tender. Remove from the heat, drain, the put the butter and milk into the pot and season with sea salt. Mash until smooth and put into a serving bowl.

Once the roast is done, remove from the oven, take out the meat, cover loosely with tin foil and leave it to rest. Drain the liquid away from the vegetables and put them in a bowl to keep warm. Skim off as much of the fat from the cooking liquid as you can, pour into a measuring jug and top up with water to 1 cup. Tip the liquid back into the cooking pot, reserving a little into which you dissolve the cornflour. Pour this into the pot and cook, stirring as you go, to thicken. Pour into a jug.

Pull the meat apart. Put the mash onto plates, top with the vegetables, followed by the meat, gravy and a sprig of parsley. Serve with seasonal greens. We cut cabbage into ribbons and fried it in olive oil then sprinkled with sea salt. Delicious.