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!
