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Hasslefree Hassleback Beef

hassleback beef

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.

  • 3-4 ServingsServings


  • 1 x 2 lbs vacuum-packed round bolo/mock tender*
  • 1/2 cup oil
  • 2 tsp crushed fresh garlic
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 Tbsp crushed black pepper
  • 2 Tbsp soy sauce


1.  Leave the vacuum-packed meat in the fridge for 10 days.
2.  Remove the meat from the packaging and slice it three-quarters of the way through in 1/2 inch thick slices.
3.  Combine the rest of the ingredients in a bowl.
4.  Pour a tablespoon of the mixture between each slice of meat and the rest over the top.
5.  Wrap in foil and allow to marinate overnight.
6.  When ready to cook, remove from the foil and try to keep the herbs and garlic packed around the meat.
7.  Fry or Bbq over a high heat on all sides until golden brown and cooked according to preference.
8.  Allow it to stand and 'relax' for about 10 minutes, covered in foil, then serve.
9.  Serve with baked potatoes and your favourite salad or vegetables.


* If the cut of beef is a little larger, therefore weighing more, adjust marinating ingredients accordingly.  Remember that this recipe is for a 2 lb cut.

* 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.

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