$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Bola de lomo is known in English as Sirloin tip.
Also called
Unknown author, CC BY-SA 3.0, via Wikimedia Commons — Knuckle.jpg
The ball-shaped muscle at the front of the round (the knuckle), sitting just below the cuadril on the Argentine hindquarter. Lean and fine-grained with almost no intramuscular fat, it's one of the most versatile everyday cuts at the carnicería: sliced thin across the grain for milanesas and bifes a la plancha, cubed for guiso and puchero, or roasted whole as a lean rosbif. Because it's so lean it dries out past medium, so parrilleros treat it gently or braise it low and slow. Anatomically the same knuckle/sirloin-tip muscle group sold as bola in Mexico, patinho in Brazil, and thick flank or top rump in Britain.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇦🇷Argentina | Bola de lomoprimary | Argentine butcher term for the knuckle at the front of the round. Distinct from nalga (top round) and cuadril (rump). |
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