How to Cook the Perfect Bolar Blade Roast Beef

Bolar blade roast beef is a cut that comes from the shoulder blade of the cow. It’s a great cut for roasting as it has a good balance of lean meat and fat marbling that keeps it moist and flavorful. When cooked properly, bolar blade roast can be melt-in-your-mouth tender and full of beefy deliciousness. In this comprehensive guide, we’ll walk through everything you need to know to cook the perfect bolar blade roast beef.

Choosing the Right Cut

When selecting your bolar blade roast look for a cut that has good marbling throughout. The fat interspersed through the meat bastes it from the inside as it cooks keeping it tender and adding tons of flavor. Go for a roast that has a thick layer of fat on the top side as well. The fat cap helps protect the meat and keeps it from drying out. Aim for a roast that’s around 2-3 pounds to feed 4-6 people.

Seasoning is Key

One of the most important steps in cooking a flavorful bolar blade roast is properly seasoning it. Be generous with salt and pepper, rubbing it all over the roast. You can also use other dried herbs and spices like garlic powder, onion powder, thyme, rosemary, etc. The seasonings will form a flavorful crust when roasted.

Consider making a quick marinade too. A marinade of olive oil, balsamic vinegar, garlic, and italian herbs does wonders for injecting flavor. Let the roast marinate for at least 2-4 hours before cooking The longer you leave it, the more flavor it will absorb

Low and Slow is the Way to Go

Bolar blade roast benefits from slow roasting at a low temperature. This gives the collagen in the meat time to properly break down into gelatin, becoming fall-apart tender. Shoot for cooking at 250-275°F.

Place the roast fat side up on a rack in a roasting pan to promote air circulation. This allows the heat to better penetrate the meat. Resist the urge to tent it with foil, as this causes steam that prevents the coveted caramelized crust from forming.

Cook to Temperature

A meat thermometer is the only way to be sure that your roast is cooked all the way through. Unlike other meats, you want to pull a roast when it’s only 5 to 10 degrees short of being done. The temperature will continue rising as it rests.

• Rare – 120-125°F
• Medium Rare – 130-135°F
• Medium 140-145°F
• Medium Well 150-155°F
• Well Done 155-165°F

For a bolar blade roast, medium rare to medium is ideal. The connective tissue has sufficiently melted while still being juicy and tender. Well done roasts become dry and stringy.

Rest and Sip the Juices

Let the roast rest for at least 15 minutes after taking it out of the oven. Cover it very loosely with foil. In this way, the juices that have moved to the middle during cooking can move back outward.

As the meat rests, take the opportunity to make an easy, flavor-packed gravy. Drain the juices from the pan into a measuring cup. Let the fat separate and rise to the top, then skim it off. Use some flour and chicken or beef broth in a saucepan to make a simple gravy. Add the pan juices that have been skimmed off the fat.

Carve Against the Grain

Using a sharp knife, carve the bolar blade roast by slicing against the grain of the meat in thin slices. This ensures maximum tenderness.Serve the roast immediately with the gravy and your choice of sides like mashed potatoes, roasted veggies, or a fresh salad.

Foolproof Bolar Blade Roast Recipe

Now that you’re equipped with all the techniques to cook bolar blade roast beef to perfection, give this straightforward recipe a try:

Ingredients:

• 3 lb bolar blade roast, trimmed
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1⁄2 tsp garlic powder
• 1⁄2 tsp onion powder
• 1⁄4 cup balsamic vinegar

Directions:

1. Pull roast from fridge and let sit at room temperature for 1 hour before cooking.
2. Make a marinade by whisking together olive oil, balsamic vinegar, salt, and spices.
3. Place roast in a baking dish and coat all over with marinade. Cover and refrigerate for 4 hours, or up to overnight.
4. Preheat oven to 275°F.
5. Remove roast from marinade and pat dry with paper towels. Season all over with additional salt and pepper.
6. Place fatty side up on a rack in a roasting pan. Do not add any liquid to the pan.
7. Roast for approximately 90 minutes until the internal temperature reaches 135°F for medium rare doneness.
8. Let roast rest tented loosely with foil for 20 minutes before slicing and serving.

Follow the tips in this guide for roasting, seasoning, cooking temperature, resting, and carving, and you’ll achieve the perfect bolar blade roast beef every time. This cut truly sings when treated right. The next time you’re looking for an impressive and flavorful roast, give bolar blade a try. Your guests will be coming back for seconds!

Frequently Asked Questions About Cooking Bolar Blade Roast Beef

What is a bolar blade roast?

A bolar blade roast comes from the shoulder blade area of the cow. It’s a well-marbled cut that works great for roasting whole. When cooked properly it becomes very tender.

Where is bolar blade roast located on the cow?

The chuck (shoulder) primal of the cow contains the blade bone, and the muscles surrounding it are the bolar blade. It sits above the brisket.

Why is bolar blade good for roasting?

Bolar blade contains a good amount of fat marbling and connective tissue. When roasted low and slow, the fat bastes the meat, keeping it moist, while the collagen melts into gelatin, making it tender.

Can you braise or grill bolar blade roast?

You can, but roasting is best. Braising would make it fall-apart tender but lose some beefy flavor. Grilling over high heat would toughen the connective tissues before they have a chance to break down.

What is the best internal temp for bolar blade roast?

For the ideal tender yet still juicy roast, cook it to an internal temp of 135°F, or medium rare. This melts connective tissue without drying it out or making it tough.

How long does bolar blade roast need to rest after cooking?

Let the roast rest tented loosely with foil for 15-20 minutes before slicing into it. This allows the juices to redistribute inward.

Should you carve bolar blade roast with or against the grain?

Always slice roast against the grain. This cuts through the muscle fibers for the most tender, bite-sized pieces.

What are the best side dishes for bolar blade roast?

Classic roast accompaniments like mashed potatoes, roasted veggies, Yorkshire pudding, bread stuffing or herb-roasted potatoes pair wonderfully. A fresh salad balances the richness.

Tips and Tricks for Cooking the Best Bolar Blade Roast

• Let roast sit at room temp for 1 hour before roasting
• Generously season under and on fat cap
• Add herbs and spices to form a flavorful crust
• Use a meat thermometer for perfect doneness
• Roast at 275°F and don’t tent with foil
• Let roast rest before slicing to retain juices
• Slice against the grain for tenderness
• Make gravy from the pan juices

Common Bolar Blade Roast Mistakes to Avoid

Overcooking – Cooking the roast to over 145°F will cause it to dry out. Follow temp guidelines for ideal doneness.

Not resting – Skipping resting causes juices to spill out when sliced. Always rest at least 10-15 minutes.

Tenting with foil – This causes unwanted steaming. Leave uncovered for caramelized crust.

Adding liquid to pan – Don’t add water/stock to the pan. The meat releases its own juices.

Carving with the grain – Slicing with the grain makes chewing difficult. Always carve against.

Forgetting to make gravy – Don’t waste the flavorful pan juices. Use them to make an easy, delicious gravy.

In Summary

Bolar blade roast beef deserves a place of honor at your dinner table. For ideal results, be sure to:

• Choose a roast with good marbling
• Season generously and marinate
• Roast low and slow to tenderize
• Cook to perfect doneness with a thermometer
• Let meat rest before slicing
• Carve against the grain for tenderness
• Make gravy from the drippings

Follow this guide and you’ll achieve scrumptious, melt-in-your-mouth tender roast beef every time. Roast the bolar blade to perfection, relax, and enjoy! Your guests will definitely be asking for second helpings.