Slowly oven roasted rump of beef with quinoa rice along with potato, cauliflower, Brussels sprouts and onion served with horseradish. It sounds like a mouthful but oh what a delicious mouthful.
Last night I slowly roasted a butterflied leg of lamb and tonight I wanted some beef. The good thing is all the leftovers will be eaten for lunches at work. I may spend a lot of money on meat but I like to make it last.
Slowly oven roasted rump of beef with quinoa rice
Recipe Type: Dinner
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- Lump of rump
- Potato
- Cauliflower
- Onion
- Brussels sprouts
- White quinoa
- Red quinoa
- Arborio rice
- Red wine
Instructions
- In a casserole add the vegetables, quinoa and rice
- Add a splash of red wine
- Place the meat on top and cook for 30 minutes with the lid off in a hot oven 220 °C
- Place the lid on the casserole and cook for 150 minutes at 150 °C
- The quinoa and rice will absorb all the fat off the beef and be creamy rich
- Plate up and aliquot leftovers into containers for lunches
- Shoot a photograph
- Eat the meal
- Write the recipe
- Wash the dishes
- Blog (verb)
This morning I went for a walk around Lake Ginninderra and then had breakfast at Local Press Cafe in Kingston.
Lovely pics. Do you ever go into the wetlands to look at the birdlife?
Occasionally but often the birds are out in the open. I don’t know enough about birds to name them.
What a sky and lake!
It is one of the beautiful things of winter here.