Roast Bolar with Homemade Spice Rub

Roast Bolar with Homemade Spice Rub






1.2kg beef bolar roast


Spice mix

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp sweet paprika
  • 1/2 tsp dried oregano
  • A good pinch of chilli flakes
  • 2 garlic cloves, crushed
  • 1/4 cup vegetable oil
  • 1 tablespoon lemon juice


Crispy roast potatoes

  • 1.5 kg floury potatoes, peeled and chopped in half
  • 1/4 cup vegetable oil
  • 25g butter


To serve

  • Peas and/or roasted seasonal vegetables
  • Gravy




To make beef, preheat the oven to 230°C.

Combine all the spice mix ingredients together in a small bowl.

Rub over the beef roast and place on a wire tray on a baking dish.

Reduce the oven temperature to 200°C and place in the oven to roast for 40-45 minutes for medium-rare beef.

Remove beef from the oven and place on a warmed plate. Cover loosely with foil and a clean tea towel and leave to rest.


To make potatoes, place 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. Shake saucepan to dry off potatoes. 
Score the surface of each potato with a fork to scruff them up.

Put oil and butter into a roasting dish and place in oven to heat.

Add potatoes, tossing well so that every surface is covered.

Roast for 45 minutes at least until thoroughly golden and crisp.

Sprinkle with a little salt before serving. 

Serve slices of beef with the potatoes, peas and gravy.



Recipe and image thanks to

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