In a baking tray place the halves of a brown onion
Rest the beef on the onion
Add a handful of red and white quinoa and rice to the baking tray
Add 1 glass of water
Add a small handful of black peppercorns
Season the beef with salt and dried mixed herbs
Cover with aluminium foil
Place into an oven at 150 °C for 3 hours
At the 2 hour mark add a baking tray with sliced onion and capsium that has been oiled and seasoned. Pour on some maple syrup and sprinkle the grated Coon on top and put into the oven for the remaining hour of cooking
At 3 hours remove the beef and allow to rest covered for a full 20 minutes
Cut off one bone and put the rest into a vacuum pack bag and seal and then freeze
Plate up the beef with the vegetables, quinoa rice and onion. Add a generous dollop of horseradish
[url href=”https://goo.gl/photos/qdxreMgQAM4vJPtf7″ target=”_blank” rel=”nofollow”]Shoot a photograph[/url]
Eat the meal
Wash the dishes
Write the recipe
It was a nice day in Canberra today. A little cool but the sky was blue.
Have you ever cooked a really succulent slow roasted rib eye beef? Tell me about it.
Today is Canberra Day. Canberra Day is a public holiday held on the second Monday of March. The day is meant to celebrate the naming of Canberra as the Australian capital. The first day was on 12 March 1913 and the naming was officiated by Lady Denman the wife of the then Governor-General, Lord Denman.
It worked out well for me. My flight from Brisbane yesterday was delayed and I didn’t get back to my apartment until after sunset. I hadn’t done any washing, ironing, cleaning or grocery shopping. Canberra Day 2016 was like a Saturday. A day to catch up on work e-mail and do some housework.
I managed to get a walk in and some cooking.
Monday Link Love
Every Monday members of the Canberra Food Bloggers Facebook Group have an opportunity to share a post from their blogs. I like to list those that have been shared. Please check them out.
A weekend recovery is what I needed. I’ve recently spent two weeks in Manila for work and ended up getting respiratory and gastrointestinal illnesses. Suffice to say I still have a hacking cough which has also given me a sore back and my bowels still feel a little delicate although I feel a lot better now that I can control what I’m eating and breathing fresh air.
On Thursday night I watched Maeve O’Meara on Food Safari on SBS and she did a segment on Pialligo Estate artisan bacon. It’s my favourite bacon. It’s also local bacon smoked in Canberra. I decided I buy some for the weekend.
Friday night I made myself chicken thigh schnitzel burger inspired by Hilah Johnson.
For Saturday breakfast I made myself a Pialligo Estate streaky bacon and fried egg roll.
For lunch I felt like some raw onion and coleslaw with cream cheese
For dinner I made a chicken schnitzel sandwich.
I felt well enough on Sunday to go for a walk around Lake Ginninderra
But for breakfast I had some melted cheese on toast
For lunch after I did my ironing and watched an episode of Star Trek TNG I made myself a Pialligo Estate streaky bacon cheeseburger
For dinner on Sunday I slowly roasted some blade beef with some quinoa and vegetables. I had enough left over for two more meals.
The meat just fell apart as I pressed down with my knife.
For dinner I had thawed the beef and lamb in the Foodsaver bags. Normally I would eat the meat after I’d heated the bags in a saucepan of hot water for about 30 minutes but this time I seared each side of meat in a hot frying pan with browning butter.
Standing rib eye roast beef is one of my favourite roasts. The meat near the rib bones is always tender and it’s always moist. Not as much flavour as the blade and other cuts but the fatty loose tissue near the bone is to die for.
With Australia Day coming up on Tuesday 26 January I was thinking of either lamb or beef. There is now an undue amount of commercial pressure to eat lamb on Australia Day. The advertising campaign has been very successful. Check out this year’s advertisement. I’m sorry there is a little Channel 7 at the end.
So I’ve decided to cook the rib eye roast tonight and I’ll have lamb on Australia Day.
Super delicious leftover vacuum packed roast beef! What more can I say. On Sunday I wrote about how to make super delicious roast beef and I mentioned that I would do the vacuum packing thing again. A friend on Facebook mentioned sous vide and I am definitely wanting to get into sous vide however I have very little available space in the apartment I rent.
As I mentioned on Sunday night’s post I split the piece of blade I had into three portions. I vacuum packed two. Last night I pulled one piece of vacuum packed roast beef out of the freezer and let it defrost in the refrigerator. By the time I got home this afternoon the meat and onion and quinoa were thawed out.
Leftover vacuum packed blade beef, onion and quinoa
Bring a large saucepan of water to about 90 °C (use a thermometer)
Add the meat, onion and quinoa with peppercorns (in the bag)
Warm through for 30 minutes keeping the temperature between 80 and 90 °C
Prepare the coleslaw
Plate up and shoot a photograph
Eat the meal and marvel at just how tender and flavourful the meat is
Wash the dishes
Write the recipe
I just loved this. The meat of the vacuum packed roast beef was so tender and so full of flavour. I’d highly recommend using a piece of blade beef and roasting it and keeping leftovers vacuum packed. If you live alone and need food in the freezer, this is perfect. It’s so easy to prepare and you’ll be satisfied by the flavour.
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.
Well we have four days off for Easter and I’m still feeling crook. I thought I’d feel better if I spent some time cooking. Tonight I made slowly roasted beef with vegetables.
I should start at the beginning. I woke up feeling worse than the previous few days mainly because I coughed all night and just felt stupidly tired. Given it’s the beginning of a four day long weekend I thought I should make an effort for breakfast so I cooked bacon and eggs with toast.
After breakfast I went back to bed and dozed for a bit. I stayed there until about midday and figured I should get out, shower shave and think about what to do for the day.
I had a blade roast in the refrigerator and thought a slowly roasted beef recipe was in order.
I also had some beef bones and thought the fatty juicy goodness from them would make a good cooking soup for the blade roast. So I started by cooking them and ate the fatty meat for lunch while reserving the juices for the roast.
Given the protein and fat load I needed something sweet for afternoon tea so I ended up having a teaspoon of Nutella and a teaspoon of crunchy peanut paste.
Slowly roasted beef recipe
Recipe Type: Dinner
Author: Gary Lum
1.5 kg beef bones
1.5 kg blade roast
In a casserole place the beef bones and cook in a slow oven (150 °C) for 2 hours
Remove the cooked bones and keep to eat for lunch
In the bottom of the casserole with the beef bone juices add some carrot, onion and celery
Add 1 cup of red wine
Add ½ cup water
Place the blade roast in the middle on top of the vegetables
Add a couple of potatoes and some bay leaves
Cover the casserole and put into the oven at 150 °C for 3 hours
Remove the casserole and take out the meat to rest for 30 minutes
Prepare a plate with the vegetables and slice some of the beef
Pour over a little of the fatty juices from the casserole instead of beef gravy
If you have Hollandaise you could serve that too
Shoot a photograph
Eat the meal
Wash the dishes
Write the recipe
If you want to see a larger version click on one of the photographs and a gallery will pop up for you to review.
Do you like slowly roasted beef on a Friday public holiday? What did you eat on Friday night?