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Bolo potroast

Recipe from: 6/12/1995 12:00:00 AM
Ingredients 12
Servings 6


  • 80
  • 10
    finely chopped parsley
  • 10
    freshly chopped marjoram or 5 ml (1 t) dried marjoram
  • 2
    bolo beefcut
  • salt and freshly ground black pepper
  • butter and oil for frying
  • 5
    small onions, cleaned and halved
  • 15
    baby carrots, scraped dean
  • 16
    baby potatoes, scrubbed clean
  • 500
    beef stock, heated
  • 205
    tomato purée
  • 2
    bay leaves


Mix the butter, parsley and marjoram. Freeze until needed. Using a sharp-pointed knife, make small incisions all over the surface of the meat and insert the butter mixture into these. Season the meat generously with salt and pepper and brown in heated butter and oil in a heavy-based saucepan. Remove the meat from the saucepan and sauté the onions and carrots until glossy. Add the potatoes and prunes and return the meat to the saucepan. Blend the beef stock with the tomato purée and add. Reduce the heat, cover and simmer for 1 1/2 to 2 hours or until the meat is done. Serve with rice. Serves 6.

Read more on: beef  |  pressure cook

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