ground beef

Yummy Lummy Sous Vide Brassica Vegetables

Posted by Gary
Saturday dinner. Sous vide Brassica vegetables with beef mince flavoured with mushrooms, butter, cream, red wine, chilli flakes, Coon® Colby cheese, and Blue cheese. Recipe on the blog YummyLummy.com #sousvide #brassicavegetables #brusselssprouts #broccolini #mincedbeef #groundbeef #bluecheese #cooncheese
Saturday dinner. Sous vide Brassica vegetables with beef mince flavoured with mushrooms, butter, cream, red wine, chilli flakes, Coon® Colby cheese, and Blue cheese. Recipe on the blog YummyLummy.com

Yummy Lummy Sous Vide Brassica Vegetables

Regular readers will know I’m partial to Brassica vegetables, especially Brussels sprouts and broccolini.

Fellow Canberra food blogger, Michele Walton, sent me an abstract from a paper extolling the virtues of cooking Brassica vegetables by sous vide.

Michele is a noted local nutritionist and food and travel blogger whose special area of expertise and knowledge being Indian cuisine. I highly recommend you check out Michele’s blogs.

Because I only had the abstract and didn’t have access to the full paper, I had to have a guess at the temperature and duration of cooking. From the abstract, it seems the basis for the conclusion of the paper is that sous vide temperatures are unlikely to destroy heat-labile nutrients including some vitamins.

This is a Yummy Lummy original recipe.

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Low carb chili minced beef and creamy cabbage creation

Posted by Gary

The only meat I had in the refrigerator this evening was about 300 g of ground or minced beef. I also had some cabbage and mixed leaves which I’ve been using for lunches. Add to that some slivered almonds, pine nuts, various condiments, white wine, cream and cheese and I had dinner.

Chili beef with creamy cabbage
Chili beef with creamy cabbage

I like that some of the bits of beef look like little worms. If only they moved. Then it would be like eating Gagh. Apparently gagh is best eaten live 

Low carb chili minced beef and creamy cabbage creation
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Ground or minced beef
  • Butter
  • Shredded cabbage leaf
  • Mixed leaves (spinach, rocket, chard)
  • Slivered almonds
  • Pine nuts
  • Chili flakes
  • Nutmeg
  • Chicken salt
  • White wine
  • Cream
  • Grated cheese
  • Fried shallots
Instructions
  1. Cook the beef in a frying pan until all the meat is brown and cooked through
  2. Add the shredded cabbage and mixed leaves and a good handful of chili flakes
  3. Cook in high to wilt and soften all the vegetables
  4. Add in a good wedge of butter
  5. Toss in a handful of nuts
  6. Shake in the chicken salt and nutmeg
  7. Add a splash of wine and reduce
  8. Add the cream and stir through and ensure it’s incorporated throughout
  9. Take off the heat
  10. Add some fried shallots and grated cheese
  11. Plate up and shoot a photograph
  12. Eat the meal
  13. Wash the dishes
  14. Write the recipe
  15. Blog (verb)

 

Chili beef with creamy cabbage
Chili beef with creamy cabbage

Sorry the parsley is out of focus. This was really nice. It had heat from the chili flakes, texture from the nuts, healthfulness from the greenery and manly happiness with red meat 

This is the sort of meal anyone can just put together with stuff that is in the refrigerator. It’s cheaper than takeaway and tastier I reckon. There wasn’t a lot to clean up afterwards either. In my mind it’s a winner.

What are your favourite ways to use ground or minced beef?

Australian London Broil

Posted by Gary

This morning I was reading Doug’s blog Carnivore Confidential and he shared an explanation of a London broil. At the time I just thought it was interesting and commented that I prefer the Canadian version because of the pork sausage stuffing in the tenderised beef.

While I was at work I was thinking for dinner I would be cooking a chicken thigh atop Brussels sprouts and a slice of pumpkin. Something quick and easy after what I knew was going to be a slightly longer day than normal.

When I got home I went to remove the chicken thigh from my refrigerator and started to panic when I couldn’t find it. I thought I may have left it in the boot (trunk) of my car and in the cold weather there had been no smell (of putrefying animal flesh by lovely anaerobic bacteria). I then thought back to what I’ve eaten since grocery shopping on Saturday. I couldn’t remember so I went to my Instagram feed to take a look. Sure enough on Saturday night I had eaten the chicken thigh.

So what to cook for dinner? I had some chicken wings but the wings are for Wednesday night. I spied some beef mince and lup cheong. Then it came to me! Pork stuffed beef just like Doug’s London broil. Well not at all anything like Doug’s broil but still inspired by Doug.

On Instagram tonight I challenged readers to guess what is in my mystery box dinner!

Can you work out what is in this Australian London broil?

Australian London Broil

Australian London Broil
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Beef mince
  • Lup cheong
  • Brussels sprouts
  • Butter
  • Grape seed oil
  • Tasty Coon cheese
  • Pumpkin
Instructions
  1. Wrap two lup cheong with beef mince (ground beef)
  2. Rub in some oil
  3. Place five Brussels sprouts into a non-stick bowl and lay the beef mince lup cheong on top
  4. Lay a slice of Tasty Coon cheese on top
  5. Pop this into an oven at 180 °C for 1 hour along with a slice of pumpkin
  6. After 1 hour allow the meat to rest for 10 minutes
  7. Plate up
  8. Shoot a photograph
  9. Eat the dish
  10. Wash the dishes
  11. Write the recipe
  12. Blog (verb)

 

Beef wrapped lup cheong with Brussels sprouts Beef wrapped lup cheong with Brussels sprouts Beef wrapped lup cheong with Brussels sprouts Beef wrapped lup cheong with Brussels sprouts

How would you go about making an Australian London broil?