TiP - Countdown

RECIPERecipe courtesy of Beef + Lamb New Zealand1234Brown the bolar well in a dash of oil overa high heat. Transfer to a deep, stovetopproofcasserole dish. Season with groundblack pepper. Mix mustard and garlic.Spread over top of bolar & cover.Bake in 140ºC preheated oven for 1½hours. Remove meat from dish andcover with foil. Rest for 15 minutesbefore carving.Mix gravy powder with a dash of water,stir into the cooking juices and simmerover a low heat for 2-3 minutes.Carve the beef into thin slices and servewith the gravy, Yorkshire puddings andyour favourite vegetables.You can also makethis in a slow cookeron low for 6-7 hours.SMARTTIPAllow your meat to rest so it relaxes andredistributes the juices making it tenderYorkshire PuddingsSift 1¼ cups flour and pinch of salt intoa bowl. Beat 2 eggs & 1¼ cups milktogether and whisk into flour to make asmooth batter. Add ½ tsp oil to 12 muffintins and heat for 3-4 minutes in a 220ºCoven. When piping hot, divide batterevenly in tins. Bake for 10-12 minutes oruntil well-risen and golden.