Australian Butchers' Guild
- Meat Beef
- Cut Blade
The wonderful aroma when you lift the lid on this fabulous campfire roast will have everyone gathering for dinner.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Bolar Blade | 1.5kg | 6kg | 15kg | |
| Olive Oil | 20g | 80g | 200g | |
| Salt | Flakes | 3g | 12g | 30g |
| Rosemary | Fresh Leaves | 3g | 12g | 30g |
| Pepper | Cracked | 2g | 8g | 20g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Rub blade with oil. Season well with salt and pepper and sprinkle with rosemary.
RETAIL PRESENTATION
Display on trays fat side up.
Ideal for cooking in an oven bag. Pre bag these roast in an oven bag or follow directions below for that authentic bushmans roast
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Light campfire and wait for the wood to burn down to glowing embers.
2. Place blade roast fat side up, onto a 9 litre cast iron camp oven. Pour over 500ml of red wine or beef stock and 500ml of water. Add 2 large brown onions, cut into wedges, cover with lid.
3. Stand camp oven in hot coals and shovel extra hot embers onto the lid.
4. Cook gently for 2 hours. Remove lid to check that there is still liquid in the camp oven. Add extra if necessary. Replace lid, top with fresh embers and cook for a further 30 minutes or until meat is tender and juices have reduced to form a sauce.
COOKING AT HOME
- Preheat oven to 160°C.Place the seasoned beef roast into an oven bag and tie loosely.
- Follow cooking instructions on the oven bag
- Place in a roasting dish and cook for approx. 20–25 minutes per 500g (or to desired doneness).
- Rest for 10–15 minutes before slicing and serving.
SERVING SUGGESTION
Carve roast into thick slices against the grain and serve with baked potatoes and corn.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Vacuum pack this roast to appeal to holiday campers.
