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.
So for dinner tonight I had 250 grams of regular beef mince. I was going to make a curry with coconut milk, some greens and serve it with red quinoa and brown rice.
But then I changed my mind and had a hankering for some fried bread.
I got a big handful of regular beef mince and mixed in some olive oil, a beaten egg, grated Coon cheese, chopped pickled jalapeño peppers, chilli flakes and Worcestershire sauce. I flattened out the meat on a piece of bread in a frying pan and then put it into a hot oven (200 °C) for 45 minutes. I served it with some broccoli.
Mince on toast. It will become a big burger on fried toast.
Do you like my pathology tea towel? It’s great, isn’t it?
Happy new year. Oven baked mince on fried toast with broccoli.
Sorry, the broccoli is a bit fuzzy. I was focussing on the corner of the meat and bread closest to the camera.
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
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
Cook the beef in a frying pan until all the meat is brown and cooked through
Add the shredded cabbage and mixed leaves and a good handful of chili flakes
Cook in high to wilt and soften all the vegetables
Add in a good wedge of butter
Toss in a handful of nuts
Shake in the chicken salt and nutmeg
Add a splash of wine and reduce
Add the cream and stir through and ensure it’s incorporated throughout
Take off the heat
Add some fried shallots and grated cheese
Plate up and shoot a photograph
Eat the meal
Wash the dishes
Write the recipe
Blog (verb)
3.3.3077
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?
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