Number 6 on the Beef Guide is the Round Bolo otherwise called the Mock Tender. It’s a small, very lean cut that can also be used for minute steaks and stroganoff, or cubed for stews, steak pies and curries. It really is a very versatile cut. One of my favourites.
Many cuts of all different shapes and sizes were interviewed for the position of Hasslefree Hassleback Beef. But it was round bolo, with its compact, smooth and wonderful texture that kept getting called back to the boardroom table, where it was finally hired.
If you can get this aged (vacuum packed in the fridge) for seven to ten days this makes a delicious roast for three or four people. If your butcher is unable to vacuum pack this cut then place the whole piece into a large ziploc bag and marinate for a day or two in the following marinade:
1/2 cup of oil
1 cup tomato juice
1 cup coca cola
When ready to roast, remove from bag, shake any excess marinade off the meat and discarding the marinade. Thereafter, follow the recipe for Hasslefree Hassleback Beef.
Click to read about Number 4, the Shoulder Roast and Number 5, the Side Bolo.
Hello, what is bolo meat called here in Canada?
it is a boneless blade steak. cut from the shoulder.
good luck.
Thank you so much Gov. My books are available on Amazon.com please don’t hesitate to contact me should you wish to find out about any of the cuts that may be called by a different name in your part of the world.
Interested to read your articles. 🙂