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Bolar Roast Rub

Serves 4
Prep time: 15 mins
Cooking time: 45

The bolar cut is very tender and has a delicious flavour, it's perfect for slow cooking or roasting.



  • 1.2kg Quality Mark beef bolar
  • Spice mix:
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1 tsp sweet paprika
  • ½ tsp dried oregano
  • Good pinch dried red chilli flakes
  • 2 cloves garlic, crushed
  • ¼ cup oil
  • Juice of ½ lemon
  • Crispy roast potatoes:
  • 1.5 kg floury potatoes, peeled and cut into halves
  • ¼ cup oil
  • 25g butter
View the method

Preheat the oven to 230°C.


  1. Combine all the spice mix ingredients in a small bowl. Rub over the beef roast and place on a wire tray on a baking dish.
  2. Reduce oven temperature to 200°C and place in the oven to roast for 40-45 minutes for medium-rare beef.
  3. Remove beef from the oven and place on a warmed plate, cover loosely with foil and a clean tea towel and leave to rest.

Crispy roast potatoes

  1. Place potatoes in a saucepan of salted water and bring to the boil. Reduce the heat and allow to simmer for 5-8 minutes, just so they are slightly soft around the edges. Drain and place saucepan back over the heat.
  2. Shake saucepan to dry off potatoes. Score the surface of each with a fork to scruff them up.
  3. Place oil and butter into a roasting dish and place in oven to heat. Add potatoes, tossing well so that every surface is covered.
  4. Roast for 45 minutes at least until thoroughly golden and crisp.

Sprinkle with a little salt before serving.

Find quality Mark beef bolar at your New World butchery.

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