Pulled slow-cooked Beef in beer
  1. Slice the bolar roast into roughly 2″ cubes of meat
  2. Get a pan smoking hot, put chunks of beef fat cap down to render out the fat and then caramelize all surfaces.
  3. Add 2 bottles of beer to a slow cooker, and bay leaves (we also added some lemon thyme to this batch). Add seared meat and cover with water.
  4. Cook for about 10 hours or until so tender that you can “carve” the meat with a fork.
  5. Pull all the meat into fibres so that they soak up the liquid which is where the real flavour is.