Have had many distaster and don't want another one. How should one cook it with out it shrivelling up and/or being dry? Any ideas and/or recipes most appreciated
beaker59,
Jul 4, 8:02am
I've never had a problem just brown meat well in frying pan then add it to crockpot. To pan add a chopped onion and some garlic and brown that a bit add half a cup of red wine to deglaze the pan tip that over your meat add about 4 fresh Bay leaves if you have it and a small branch of rose mary. leave it on high for 4 to 6 hours or so. make a gravy with the juices. the best pieces are fatty and sinewey if that makes sence. Granted you do need the gravy as it can tend to be a little dry sometimes but I like that.
darlingmole,
Jul 6, 5:01am
thanks beaker ... will give that a go:-)
rolznsp,
Oct 5, 11:04am
oo i had the dry affect my first couple times of cooking bolar too. My nana then told me to buy a masterfoods marinade (i either get the honey soy and garlic OR teriyaki (sp) flavoured) and cover the meat in 3/4 of the bottle - add 1/4 cup water in with it and cook... .comes out beautiful and tender and makes a yummy gravy!
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