Malaysian Beef Bolar Blade Roast
Introduction
Few roasts fill a kitchen with this much fragrance. A whole grass fed bolar blade is rubbed with a fresh paste of lemongrass, ginger, garlic, turmeric and chilli, seared until deeply caramelised, then slow roasted in coconut milk at 160°C until it pulls apart at the touch of a fork. The bolar blade is a lean, hard working cut from the shoulder, which means it rewards patience with rich, beefy flavour and brilliant value for a table of six. As it cooks, the spice paste melts into the coconut milk to form a glossy, golden sauce that you spoon generously over each slice. Served with steamed rice and a squeeze of lime, this Malaysian beef roast turns an everyday cut into a centrepiece worth gathering around.
Ingredients
For 6 servings
- 1.5kggrass fed bolar blade roast
- 2 stalkslemongrass
- 5cmfresh ginger
- 4 clovesgarlic
- 3long red chillies
- 2eschalots
- 2 tspground turmeric
- 1 tspground coriander
- 1 tspground cumin
- 2 tbspvegetable oil
- 400mlcoconut milk
- 250mlbeef stock
- 2 tbspfish sauce
- 1 tbspbrown sugar
- 3kaffir lime leaves
- 1cinnamon stick
- salt and pepper
- To serve: steamed rice
Utensils
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- Heavy casserole or roasting dish with lid
- Blender or mortar and pestle
- Chopping board and sharp knife
- Tongs
- Meat thermometer
- Wooden spoon
Cooking Steps
Make the spice paste
Blend the lemongrass, ginger, garlic, chillies, eschalots, turmeric, ground coriander and cumin to a smooth paste in a blender or with a mortar and pestle, adding a splash of the oil to loosen if needed.
Marinate the beef
Pat the bolar blade dry and season well with salt and pepper. Rub half the spice paste all over the roast and leave to marinate for at least 20 minutes, or overnight in the fridge for deeper flavour.
Sear the roast
Heat the remaining oil in a heavy casserole over medium high heat. Sear the beef on all sides until deeply browned and caramelised, around 8 minutes. Lift out and set aside.
Build the sauce
Lower the heat and add the reserved spice paste to the same dish. Cook for 2 to 3 minutes until fragrant, then stir in the coconut milk, beef stock, fish sauce, brown sugar, kaffir lime leaves and cinnamon stick.
Slow roast
Return the beef to the dish, spooning sauce over the top. Cover and roast at 160°C for 3 to 3.5 hours, turning once, until the beef is fork tender at around 90°C internal.
Reduce and rest
Lift the roast onto a board to rest. Simmer the sauce on the stovetop for 5 to 10 minutes until glossy and slightly thickened, tasting for salt and sugar.
Slice and serve
Slice or pull the beef, arrange over steamed rice and spoon the spiced coconut sauce over the top. Finish with fresh coriander, sliced chilli, fried shallots and lime wedges.
Nutrition
Per Serving
Recipe serves 6Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is bolar blade and why use it for this roast? +
Bolar blade is a lean, well priced roasting cut from the beef shoulder. It has enough connective tissue to stay moist through long, slow cooking, which makes it ideal for a braised Malaysian beef roast. Cooked gently in coconut milk at 160°C, it turns meltingly tender and carries the spice paste beautifully.
Can I cook this Malaysian beef roast in a slow cooker? +
Yes. Make the paste, sear the beef and build the sauce as written, then transfer everything to a slow cooker. Cook on low for 7 to 8 hours until fork tender. Reduce the sauce in a pan on the stovetop afterwards if you want it glossier and thicker before serving.
How do I know when the bolar blade is done? +
This is a tough cut, so cook it past the usual steak temperatures. Aim for around 90°C internal, where the connective tissue has broken down and the meat pulls apart easily with a fork. A meat thermometer takes the guesswork out, but the fork test is just as reliable here.
Can I make it ahead for entertaining? +
Absolutely. This roast is better the next day once the flavours settle. Cook it fully, cool, then refrigerate in its sauce for up to three days. Reheat gently in a covered dish at 160°C until hot through, adding a splash of stock or water if the sauce has thickened too much.
What can I serve to feed a larger crowd? +
The recipe serves six comfortably. To stretch it further, scale up the rice and add a fresh side such as stir fried greens or a herb salad rather than more beef. A 1.5kg bolar blade slices generously, and the abundant sauce means every plate stays moist even with smaller portions.
