Roast beef Bolo is not well known. It is certainly no ribeye or fillet but is a very economical cut that can go a long way cooked correctly. There is very little fat which means you simply cannot cook this well done. Not a bad choice for that midweek roast beef without blowing the budget but also practicing true nose to tail eating.

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Print Recipe

Roast Beef Bolo

Prep Time10 mins

Cook Time40 mins

Ingredients

• 500 g Whole Beef Bolo
• olive oil
• 1 tsp crushed fresh garlic I have a heavy hand when it comes to garlic
• 1 bunch flat leaf parsley finely chopped
• salt and pepper
• 1 drop honey optional
• 1 tsp chili flakes optional
• 1 tbsp soy source

Instructions

• Make sure the Bolo is room tempreture. Pre heat oven to 120°C
  
• Sear the Bolo on high heat. We just sealing it not cooking it so not too long.
• Set aside for 10 minutes.
• While waiting, combine 1 tbsp oil, soy sauce, garlic, salt and pepper to taste, plus the optional honey (very little) and chili flakes. Mix together in a bowl.
• Now cut the bolo in slices about two thirds of the way down. The thickness depends on you.
  
• Place in a roasting tray, and spoon over the sauce you made. Try and get as much as possible in between where you sliced. Place in the oven
• Roast until internal tempreture reaches your liking. I always suggest medium / medium rare and remember this meat does not do well the more well done it is. I also like to scoop the juices over the meat every 10 minutes to keep moist.
• Near the end I add the parsley.
• Remove and enjoy!