Quick Roast Beef Bolo

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.

Click here to purchase Beef Bolo whole

Roast Beef Bolo

Prep Time10 mins
Cook Time40 mins


  • 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


  • Make sure the Bolo is room tempreture. Pre heat oven to 120°C
    beef bolo
  • 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!


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