Bolar Blade Pot Roast with Goats’ Cheese Infused Barley

by Leah Halmagyi


  • 1.8kg beef bolar blade
  • salt and freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • ½ cup speck, finely diced
  • 2 brown onions, finely sliced
  • 8 cloves minced garlic
  • 1 bunch thyme, finely chopped
  • 750ml Dolcetto red wine
  • ½ cup pearl barley
  • 2 cups beef stock
  • 1 bunch parsley, finely chopped
  • 4 cups baby kale leaves
  • 100g goats’ cheese


1 Season the beef generously with salt and pepper. Heat the olive oil in a heavy-based saucepan set over a high heat, then beef and brown on all sides. Set aside. Mix in the speck, onions, garlic and thyme, and cook until the onions are softened.
2 Pour in the wine, boil rapidly, then return the beef, fit the lid and simmer on low heat for 3 hours, until tender.
3 Meanwhile, combine the barley and beef stock in a medium saucepan and bring to a simmer. Fit the lid, turn to low, then cook gently for 40 minutes, until the liquid is absorbed. Fold in the parsley, kale and goats’ cheese.