How to Cook a Bolar Roast

Heather says:

Just yesterday, I was checking out some of my usual suspects on the blogging circuit when I stumbled upon a post at Musings of a Housewife. Jo-Lynne was lamenting only having bolar roasts left from her bulk beef purchase.

I had never heard of a bolar roast so I did some internet sleuthing. Do  you remember when we talked about the how Boston butts are actually the shoulder of a pig? Well the bolar roast also has a random history.

Beef Cut Chart

The bolar roast isn’t a widely recognized cut, so there may be some variations depending on where you purchase your roasts. It seems as though all bolar roasts are large and generally from the shoulder or chuck region of the cow. As with other cuts from the shoulder region, you’ll have the best luck with a slow wet cooking style; think pot roasting or braising. These low heat methods melt the fat slowly, preventing the meat from drying out and it dissolves some of the tough proteins in the connective tissue.

When determining if your recipe is suitable for cooking a bolar roast, look for the mention of comparable cuts: bottom round roast, shoulder roast,  and bread and butter roasts.  My personal favorite is wine braised shoulder roast, mostly because  leftovers are fantastic on hoagies with cheddar. The leftovers could also easily translate into a sort of shepherd’s pie, pasties (I have got to get a recipe for these posted), or even just as an addition to vegetable soupl

You could also put the roast in the crockpot with some salsa. The combination of the low, slow cooking cooking method and the acidity of the salsa will ensure the meat is tender. Shred with forks and use in chimichangas, tacos, burritos . . . you get the idea.

I have read that it’s possible to cut shoulder roasts across the grain very thinly and then broil or stir fry. Just keep in mind you run the risk of meat that’s a bit chewy, in other words, don’t experiment if company is coming.

Send your questions to helpme@home-ec101.com.

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Comments

  1. You rock.
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  2. dearmommybrain says:

    Mmmm… You're making me crave beef enchildas… Or beef soft tacos… Or anything beefy, really.

  3. @ dearmommybrain Or anything Mexican. Yum! :)

    Slightly off topic: I would highly suggest to you the book Cleaving by Julie Powell, if you haven't read it. The woman who wrote Julie and Julia goes on to apprentice in a butcher shop. It was really enlightening. I want to try de-boning a chicken, now.

  4. Like This! this mexico food?
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  5. I need to learn not to read so fast. When I first saw this I could have sworn it said "How to Cook a Polar Bear"?!
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  6. JUST discovered your blog! I absolutely love it !!!
    I am going to spend the morning reading it!
    Have a pretty day!
    Kristin
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  7. Thanks for the reminder about not experimenting on company…I always forget that. ;)
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