Saturday dinner. Slow cooker shin with Brussels sprouts, pumpkin and sweet potato.
Yummy Lummy slow cooker shin
Winter is here in the Southern Hemisphere. Winter for Yummy Lummy means bringing the slow cooker out from the Shelf of Shame (or off the floor).
Would you believe I rarely look up recipes? I like to just bung things together and see how they turn out. This is what I did today. When I went grocery shopping I saw a packet of Osso Bucco and thought the meat would be good for slow cooking and the shin (tibia) bone marrow would add to the flavour.
I figured rather than stock I’d use a cheap packet of French onion soup plus some red wine and hope for the best.
I cooked the meat with some sweet potato and pumpkin along with some Brussels sprouts because friends have been commenting that I’m not eating enough vegetable matter.
Yummy Lummy Reconciliation Day Lump of Bovine Rump
It’s Monday, 28 May 2018, and in the Australian Capital Territory (ACT) it’s Reconciliation Day.
I did contemplate cooking kangaroo today but I’ve eaten kangaroo recently and it’s not a meat I really savour. I much prefer the bovine flesh. I had also contemplated a sous vide cook but after returning from my weekend in Brisbane when I went grocery shopping on Sunday evening I spotted a nice lump of bovine rump. My mind went straight to a relatively low and slow roast beef meal. It would mean I would have leftover beef for lunches. For the last few months I’ve been eating chicken thighs most days so the thought of tender beef cold cuts really got my attention.
The next question was what to serve with my lump of bovine rump. I wanted something colourful so I got some sweet potato and Brussels sprouts which I thought I’d cook with the beef. That said, I knew the colour would be lost after a few hours in the oven.
Good Friday dinner. Slow roasted beef short ribs dissected and muscle exposed on a bed of cabbage, cauliflower, broccoli, peas, corn, cheese and cream flavoured with chilli flakes, iodised salt and freshly cracked pepper.
Okay, I’ve put the Anova Culinary Precision Cooker away for this cook. Don’t get me wrong, I did think about sous vide beef short ribs, but I couldn’t be arsed cooking them for either 24 or 48 hours. I just don’t like the idea of electrical appliances like that being turned on while I’m away. I know, I know, the refrigerator is always on. I can’t explain it, but even when my slow cooker is on I don’t go out. I think, in part, my concern stems from an incident with a bread maker bursting into flames about 25 years ago.
I cooked beef short ribs on Good Friday 2017 and broke a tooth when I was eating it. I was hoping not to have any dental disasters this year.
It’s getting close to the end of autumn and comfort food on a Sunday is a must. I used some leftover beef to add to chicken congee made in a slow cooker.
Earlier today I recorded a podcast on sous vide cooking and food safety. I recorded video too and while the podcast drops tomorrow night, the video is available now.
Want to use some leftover beef but don't like the idea of beef congee? Then mix beef and chicken together. It's not a bad thing. It's a good thing.
Course:
Main Course
Cuisine:
Australian
Servings: 1
Calories: 500kcal
Author: Gary Lum
Ingredients
1Chicken
250gBeef rib filletLeftover and vacuum sealed
1LChicken stock
1cupRice
Cos lettuceshredded
Spring onionssliced
Soy sauce
Instructions
Thaw the leftover frozen beef and cut into small slices
Unpack the raw chicken and get to room temperature
In your slow cooker add 1 cup of rice and the stock
Add in the beef and the chicken
Set the slow cooker for 6 hours
After the slow cooker has finished, debone the chicken
Mix everything together in the slow cooker vessel
Aliquot two large portions into containers for dinners
Aliquot two smaller portions into containers for lunches
Serve the congee in a small bowl and serve with shredded lettuce, sliced spring onion and soy sauce
Shoot a photograph and then eat the meal
Wash the dishes and write the recipe
Blog and hope your friends share the recipe
Recipe Notes
An all time favourite. Mixing the beef and the chicken is a great move.
[social_warfare]
And now for something cheesy
I was recently approached by Georgia Davies about sharing this cheeseboard infographic. Unfortunately, I haven’t posted about cheese much lately apart from warnings that raw unpasteurised cheese should be avoided because of potentially fatal consequences. Anyway, this cheese platter infographic looks fantastic. It’s full of visually stunning great ideas for you to try. Expert Tips for the Perfect Cheeseboard by Daffodil Hotel
Frequently asked questions
How did you connect your three blogs today?
Well, I blogged and recorded a podcast about sous vide safety, then I wrote a post in My Thoughts and Stuff and mentioned the sous vide podcast, and now I’ve cooked using meat that had been vacuum sealed.
What do you like about congee?
It’s the perfect comfort food for cold nights in Canberra. It’s peasant food. It’s simple to make and better to eat.
Why the leftover beef?
Why not? I didn’t want to waste it and combining meats is a thing. It’s a good thing.
Please follow me on my food-based social media on Twitter, Facebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+
I like the fact in Canberra we have taxpayer funded public art and street art all in the one place. I just wonder when what locals are calling the “Woden ghetto sans people” will undergo development.
Woden public art in a couple of forms
Back to my usual routine of salmon on a Monday. In the new year, I bought myself a Tefalportable induction hob. It was fantastic. An induction hob is great for making crispy skin salmon.
Crispy skin salmon and salad
Tuesday
It’s getting cool again in Canberra. I miss Summer. The Woden wind tunnel is very fresh in the morning as I go to get my mail.
Woden wind tunnel. It was quite fresh as I walked up to get my mail.
I was involved in some group work and someone brought some TimTams. You’ve got to love coworkers who bring TimTams.
TimTams for the win
Lunch was a cordon bleu from Urban Bean. It was good. I like adding cheese and ham to most things 🤣
Chicken cordon bleu. Chicken breast wrapped with ham and Swiss cheese with garlic butter and served with mashed potato carrot and asparagus.
Dinner was again crispy skin salmon.
Crispy skin salmon on crispy cheesy noodles with broccoli
Wednesday
It’s hump day and I still wonder if this is the only “sign” of construction the Woden ghetto sans people will see in the foreseeable future.
This is the only ‘sign’ of construction I’ve seen for months
Urban Bean did a special mushroom burger lunch. No bread, just these huge Portobello mushrooms instead of a bun. It was delicious, especially with the beetroot.
Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips.Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips.
Dinner was Wednesday chicken, namely, broccoli and spicy cheesy chicken wings on oven fried bread.
Broccoli and spicy cheesy chicken wings on oven fried bread
Thursday
Payday, you’ve got to love payday. I love payday. I often buy the lunch special from Urban Bean on pay day. The special was Beef Wellington with truffle mash, broccolini and mushroom jus.
Payday special from Urban Bean Beef Wellington with truffle mash, broccolini and mushroom jus.
Dinner was a simple meat-free quinoa rice and vegetables because I’d eaten so much during the day.
Meat-free Thursday dinner. Oven ‘fried’ quinoa rice with vegetables and Coon cheese.
I also decided it was time to change the profile photograph I was using on my non-food related social media like Twitter, Facebook and Instagram. I’m so grateful I can connect my camera with my iPhone. Yes, it’s been edited to smooth out my skin a little.
Friday
For a bit of a change, rather than going to the staff tuck shop, I went to the Zouki café with a colleague for lunch. I had a chicken schnitzel wrap. It was quite filling.
Salmonellosis rates in Australia PER 100,000 for each state and territory
Friday saw round two of the NRL with the highlight being Friday night’s game between the Brisbane Broncos and the North Queensland Cowboys.
I decided to make a bowl of cheerios and cheesy potato gems with ETA barbeque sauce. As much as I enjoyed the meal, my team, the Brisbane Broncos lost in golden point extra time. It was just like a finals game. It was so exciting.
Friday night footy food. Spicy cheesy potato gems with cheerios and barbeque sauce.
Final words
I ate well on the weekend too, but I’ve put enough photographs in this post. Have a good weekend. Catch you later.
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here:
Cookie Policy
