Definition of bolar in English:

bolar

nounˈbəʊlə

Australian, NZ

A cut of beef adjacent to the blade.
roasting is better for less tender cuts such as topside or bolar
Example sentencesExamples
- Use one 2-kg beef bolar or rolled chuck roast.
- Mix together the mustard and garlic, and spread over the top of the bolar.
- Brown the bolar well in a dash of oil over a high heat.
- I do bolar at around 175 degrees—never higher than that, otherwise it can be dry.
- Serve the bolar sliced with vegetables and the cider sauce.
- He prefers it to the topside roast, as the bolar retains its moisture a lot better.
- I understand that the bolar is the tender part of blade roast, which comes from the shoulder blade.
- Suitable cuts are bolar, chuck, rolled rib, rib-eye, prime rib, fillet, rump, sirloin, thick flank, topside, spare ribs, and wing rib.
- From one piece of bolar, you can cut it into slices to slow roast in the oven, cut it into smaller pieces to casserole, or mince it and make burgers.
- I haven't tried the 'Bolar and Burgundy' recipe yet.

Origin

1930s: origin unknown, but perhaps, because of its cylindrical shape, influenced by bole¹.

词汇	bolar
释义	Definition of bolar in English: bolar nounˈbəʊlə Australian, NZ A cut of beef adjacent to the blade. roasting is better for less tender cuts such as topside or bolar Example sentencesExamples Use one 2-kg beef bolar or rolled chuck roast. Mix together the mustard and garlic, and spread over the top of the bolar. Brown the bolar well in a dash of oil over a high heat. I do bolar at around 175 degrees—never higher than that, otherwise it can be dry. Serve the bolar sliced with vegetables and the cider sauce. He prefers it to the topside roast, as the bolar retains its moisture a lot better. I understand that the bolar is the tender part of blade roast, which comes from the shoulder blade. Suitable cuts are bolar, chuck, rolled rib, rib-eye, prime rib, fillet, rump, sirloin, thick flank, topside, spare ribs, and wing rib. From one piece of bolar, you can cut it into slices to slow roast in the oven, cut it into smaller pieces to casserole, or mince it and make burgers. I haven't tried the 'Bolar and Burgundy' recipe yet. Origin 1930s: origin unknown, but perhaps, because of its cylindrical shape, influenced by bole¹.
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