Beef Bolar Roast with Red Wine Jus

clock 1 hour + 1 hour bowl Serves 6


  • 1 kg beef bolar blade roast
  • 3 Tbsp olive oil pure
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 large cloves garlic, crushed
  • 1 Tbsp thyme leaves
  • 4 Tbsp wholegrain mustard
  • 1/2 cup balsamic vinegar
  • 1 cup cup full bodied red wine
  • 2 Tbsp brown sugar
  • 15 g butter
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  • 1. Preheat your oven to 160ºC. Place the beef into a roasting dish and brush the meat with 1 Tbsp of the olive oil, then season the whole roast with salt and pepper.

  • 2. To make the crust create a paste by mixing together the garlic, thyme, mustard and the remaining olive oil. Mix thoroughly and then rub this mixture over the top of the beef.

  • 3. Add the balsamic vinegar and red wine to the roasting dish, then place the dish in the pre-heated oven. Roast for 40-50 minutes for rare, 50-60 minutes for medium or 60-70 minutes for well done.

  • 4. Remove beef from the oven, loosely cover with foil and rest for 20 minutes before carving.

  • 5. To create the jus, add the brown sugar to the remaining cooking juices in the roasting dish. Place the roasting dish onto your stove or cook-top over a low heat and stir until all of the sugar is dissolved. Strain the liquid through a fine sieve and reduce the jus until it thickens slightly. Add the butter and stir until melted, this butter will add a lovely sheen and texture to your jus. Carefully pour the jus into a warm gravy boat or small jug.

  • 6.Slice the beef across the grain. Serve with blanched green beans, brown mushrooms, roast tomatoes and drizzle the red wine jus over the meat.

  • Tip:

  • Cooking times (per 500g):

  • Rare 20-25 minutes

  • Medium 25-30 minutes

  • Well done 30-35 minutes

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