How to make super delicious roast beef

How to make super delicious roast beef? It’s easy. Low and slow. I can guarantee tender tasty and succulent beef like you’ve never had before.

Last week I made some slowly roasted lamb shoulder and did a leftover roast lamb thing with my vacuum packaging machine (aka the Sunbeam FoodSaver).

I was speaking with Mum on Monday afternoon and she mentioned she had cooked a nice piece of blade. Blade is a cut that is often tough and chewy if it isn’t cooked properly. I wondered how it would go if I roasted it and then vacuum packed some of it. Well this is a part one and tonight I’ll focus on the first stage, i.e., the low and slow roasting.

How to make super delicious roast beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Beef blade 500 g piece
  • Tricolour quinoa 100 g
  • Green peppercorns 1 tin
  • Garlic half a dozen cloves
  • Lemon zested and quartered, save the juice for the salad
  • Water
  • Star anise 2 stars
  • Mango
  • Avocado
  • Kale coleslaw
  • Spring onions
  • Brown onion 1 large one
Instructions
  1. Bring the blade to room temperature and heat the oven to 150 °C (300 °F)
  2. In a baking tray add 1 cm (½ inch) of water
  3. Add the tin of green peppercorns
  4. Add the garlic cloves (you may also want to add some ginger)
  5. Add the lemon quarters to each point of the baking tray
  6. Cut the onion in half and use as a trivet
  7. Add the meat and place it on top of the onion
  8. Season the meat with salt and pepper and add the lemon zest and star anise
  9. Cover with aluminium (not aluminum) foil and seal
  10. Place into the oven for 3 hours
  11. Once the meat is cooked allow it to rest for 20 minutes
  12. While the meat is resting, make the salad
  13. Dice the avocado and mango and add to the kale coleslaw
  14. From the baking tray remove and discard the lemon, garlic and star anise
  15. Drain the quinoa and peppercorns, keep the stock and put into the refrigerator
  16. Add a tablespoon of the tasty quinoa peppercorns to the salad and mix in with the lemon juice and some of the lemon zest
  17. Cut the meat into thirds
  18. Vacuum pack two piece of meat separately with half an onion each plus half of the remaining quinoa peppercorns in each
  19. Slice the remaining beef thinly
  20. Plate up the salad and add the meat on top
  21. Shoot a photograph
  22. In future try to remember to snapchat a photograph (yes my snapchat handle is yummy_lummy)
  23. Eat the meal
  24. Wash the dishes
  25. Write the recipe
  26. Blog (verb)
  27. Watch TV on Netflix
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Here are some photographs of this afternoon’s endeavours.

A photograph of Blade beef fresh out of the refrigerator with a nice layer of fat
Blade beef fresh out of the refrigerator with a nice layer of fat. I’ll tell you know the fat was delicious.
A photograph of Preparing the baking tray with an onion, garlic, green peppercorns, lemon and tricolour quinoa
Preparing the baking tray with an onion, garlic, green peppercorns, lemon and tricolour quinoa
A photograph of Preparing slow roasted blade beef with lemon zest and star anise
Preparing slow roasted blade beef with lemon zest and star anise
Peppermint milkshake
Peppermint milkshake
A photograph Straight from the oven. Blade beef all nice and tender.
Straight from the oven. Blade beef all nice and tender.
A photograph of Sunday dinner. Roast beef with mango avocado kale quinoa coleslaw with lemon.
Sunday dinner. Roast beef with mango avocado kale quinoa coleslaw with lemon.

So sometime later I’ll thaw out a piece of vacuum packed beef, reheat it and then enjoy it. I’ll let you know what it’s like.

Have you got a favourite roast beef recipe? How do you cook it?

 

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5 Responses

    1. Thank you. Blade has so much flavour if it’s cooked low and slow. With the salad it’s such a light meal too.

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