Roast beef

Donkey sauce with an 8-hour slow cooked rib eye fillet roast by Yummy Lummy

Donkey sauce I hear you ask? I made it for the first time last night and had it with leftover beef brisket on a brioche bun.

Jump to Recipe  FAQ

8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce Gary Lum
8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce

Recipe

8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce Gary Lum
Print
Donkey sauce with an 8-hour slow cooked rib eye fillet roast
Prep Time
20 mins
Cook Time
8 hr
Total Time
8 hr 20 mins
 
The main part of this recipe is the beef, the donkey sauce just makes it better, similar to the way horseradish can enhance beef.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 2 kg rib eye fillet roast (rolled and tied)
  • 1 turnip (diced)
  • 1 potato (diced)
  • 1 Hawaiian sweet potato (diced)
  • 1 onion (diced)
  • 1 carrot (diced)
  • 2 stalks celery (sliced)
  • 1 cup wine
  • 1 cup stock
  • spring onions (sliced)
  • Parsley (chopped)
  • Lime zest
  • Caramelised onion
  • Lettuce
  • Tomato
  • Donkey sauce
Instructions
  1. In the slow cooker vessel add the onion, carrot, celery, potato, turnip and sweet potato and then pour in the wine and stock. It doesn’t really matter what wine and stock you use.
  2. Place the rolled rib eye fillet on top of the vegetables and then place the slow cooker vessel into the body of the slow cooker and turn on for eight hours.
  3. After eight hours prepare a salad of tomato, lettuce and spring onion with some parsley too.
  4. Open the slow cooker and lift out the beef. Allow the beef to rest covered with aluminium foil for fifteen minutes.

    Eight-hour slow cooked beef straight out of the slow cooker Gary Lum
  5. After the beef has rested, carve the rolled roast into three even portions. Vacuum pack and seal two portions and place in the freezer for later enjoyment.
  6. Place the remaining portion into a shallow bowl and the plate up with the salad. Add a good portion of donkey sauce to meat and a couple of tablespoons of caramelised onion.
  7. Garnish with chopped parsley and lime zest.
    Limes ready for juicing and zesting Gary Lum loves lime
  8. Shoot a photograph and then enjoy the sumptuousness that is 8-hour slowly cooked rib eye fillet roast.
  9. Wash the dishes.
  10. Write the recipe and blog hoping people who read this will share it on social media, especially on their Facebook pages and Twitter accounts.
Recipe Notes

This dish will satisfy you and make you happy enough to smile  just at the thought of it. Meat is good.

Limes ready for juicing and zesting Gary Lum loves lime
Limes ready for juicing and zesting
Eight-hour slow cooked beef straight out of the slow cooker Gary Lum
Eight-hour slow cooked beef straight out of the slow cooker
8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce Gary Lum
8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce
Donkey sauce ready for dripping all over myself Gary Lum
Donkey sauce ready for dripping all over myself

Frequently asked questions

Why do you like slowly cooking beef so much?

I love the flavour but mostly the texture of the muscle bundles separating with little effort and that cutting across the grain is almost effortless with a good knife which means chewing is a joy.

Who created donkey sauce?

I answered this in my recent post. Check it out.

Why do you eat so much?

It’s a weakness. I must stop eating so much.

Do you have any similar recipes?

You better believe it. Check 1, 2, and 3.

Social media

Please follow me on my food-based social media on TwitterFacebook, 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+

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Medical Fun Facts
Donkey sauce Gary Lum
Donkey sauce

Succulent slow roasted rib eye beef

Slowly roasted succulent slow roasted rib eye beef on the bone with red and white quinoa rice and roast capsicum, onion, nuts, cheese and maple syrup served with Grumpy's brewed ginger beer
Slowly roasted rib eye beef on the bone with red and white quinoa rice and roast capsicum, onion, nuts, cheese and maple syrup served with Grumpy’s brewed ginger beer

Tonight I cooked a really succulent slow roasted rib eye beef with red and white quinoa rice plus roasted cheesy vegetables.

I reckon in many ways it’s relatively easy to roast poultry, lamb and even pork. Beef though can be a bugger to roast so it’s tender and succulent.

The answer is always low and slow.

Succulent slow roasted rib eye beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Rib eye roast with the bone in (500 g)
  • Brown onion
  • Red onion
  • Red quinoa
  • White quinoa
  • Arborio rice
  • Black peppercorns
  • Red capsicum
  • Green capsicum
  • Lemon zest
  • Olive oil
  • Coon cheese
  • Salted mixed nuts (crushed)
  • Dried mixed herbs
  • Maple syrup
  • Horseradish
Instructions
  1. In a baking tray place the halves of a brown onion
  2. Rest the beef on the onion
  3. Add a handful of red and white quinoa and rice to the baking tray
  4. Add 1 glass of water
  5. Add a small handful of black peppercorns
  6. Season the beef with salt and dried mixed herbs
  7. Cover with aluminium foil
  8. Place into an oven at 150 °C for 3 hours
  9. 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
  10. At 3 hours remove the beef and allow to rest covered for a full 20 minutes
  11. Cut off one bone and put the rest into a vacuum pack bag and seal and then freeze
  12. Plate up the beef with the vegetables, quinoa rice and onion. Add a generous dollop of horseradish
  13. [url href=”https://goo.gl/photos/qdxreMgQAM4vJPtf7″ target=”_blank” rel=”nofollow”]Shoot a photograph[/url]
  14. Eat the meal
  15. Wash the dishes
  16. Write the recipe
  17. Blog (verb)

It was a nice day in Canberra today. A little cool but the sky was blue.

Framed bird on Lake Ginninderra
Framed bird on Lake Ginninderra
Lake Ginninderra
Lake Ginninderra

Have you ever cooked a really succulent slow roasted rib eye beef? Tell me about it.

Canberra Day Monday Link Love

Canberra day breakfast bacon and eggs
Canberra day breakfast bacon and eggs

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.

HDR on Lake Ginninderra
HDR on Lake Ginninderra
Seagull on Lake Ginninderra
Seagull on Lake Ginninderra
Making a lamb and rosemary meat pie better with cheese and chili flakes
Making a lamb and rosemary meat pie better with cheese and chili flakes
Slowly roasted blade beef with quinoa coleslaw and onion
Slowly roasted blade beef with quinoa coleslaw and onion

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.

 I also want to mention that my friend Jennifer from Little Monster Girl webcomic has a new webcomic for special subscribers. It’s about Zela’s summer holidays.

Weekend recovery

Gary Lum Pialligo Estate streaky bacon
Pialligo Estate streaky bacon

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.

Gary Lum Grilled cheese chicken thigh schnitzel cheeseburger with avocado
Grilled cheese chicken thigh schnitzel cheeseburger with avocado

For Saturday breakfast I made myself a Pialligo Estate streaky bacon and fried egg roll.

Gary Lum Pialligo Estate streaky bacon
Pialligo Estate streaky bacon
Gary Lum Pialligo Estate streaky bacon and fried egg roll
Pialligo Estate streaky bacon and fried egg roll

For lunch I felt like some raw onion and coleslaw with cream cheese

Gary Lum Red onion with coleslaw in a cream cheese sandwich
Red onion with coleslaw in a cream cheese sandwich

For dinner I made a chicken schnitzel sandwich.

Gary Lum Chicken thigh schnitzel coleslaw and cheese sandwich
Chicken thigh schnitzel coleslaw and cheese 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

Gary Lum Melted cheese on toast
Melted cheese on toast
Gary Lum Lake Ginninderra
Lake Ginninderra
Gary Lum Cows on Lake Ginninderra
Cows on Lake Ginninderra
Portable toilet on Lake Ginninderra
Portable toilet on Lake Ginninderra
Gary Lum Man in the lake
Man in the lake
Gary Lum Lake Ginninderra
Lake Ginninderra

For lunch after I did my ironing and watched an episode of Star Trek TNG I made myself a Pialligo Estate streaky bacon cheeseburger

Gary Lum Pialligo Estate streaky bacon cheeseburger
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.

Gary Lum Slowly roasted blade beef with quinoa, carrot and onion
Slowly roasted blade beef with quinoa, carrot and onion

The meat just fell apart as I pressed down with my knife.

How often do you need a weekend recovery?


Monday link love

It’s been awhile since I’ve done this properly. Each Monday the members of the Canberra Food Bloggers Facebook group share blog posts. Today here is a selection of those shared.

 

Cooking Greg’s creamy caper sauce

Cooking Greg’s creamy caper sauce wasn’t really anything new or special. Making a cream sauce is pretty routine but watching this video last week gave me an idea for how I was going to enjoy my leftover rib eye beef and leftover lamb shoulder. I find Greg’s videos pretty funny. His YouTube channel has a pretty good reach and it demonstrates how with persistence and dedication you can make a success from meagre resources.

Saturday started as Saturdays do with grocery shopping and then a walk around Lake Ginninderra. I shot some photographs while I was out and about.

For lunch I had some Coles smoked salmon and feta stuffed peppers on Philadelphia cream cheese slathered Vita-Weat biscuits.

A photograph of Feta stuffed peppers with smoked salmon on Vita-Weat.
Feta stuffed peppers with smoked salmon on Vita-Weat.

In the afternoon I enjoyed the mild thunderstorm that Canberra experienced.

Thunderstorm from Gary Lum on Vimeo.

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.

Cooking Greg’s creamy caper sauce
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • [url href=”http://yummylummy.com/2016/01/24/standing-rib-eye-roast-beef/” target=”_blank”]Leftover ribeye fillet standing roast[/url]
  • [url href=”http://yummylummy.com/2016/01/26/here-is-my-australia-day-roast-lamb-dinner/” target=”_blank”]Leftover Australia Day lamb shoulder[/url]
  • White wine
  • Capers
  • Pouring cream
  • Butter
  • Salt
  • Pepper
Instructions
  1. Heat the beef and lamb in the Foodsaver bags in a saucepan of hot water
  2. When heated through remove the meat from the bags and take the carrots and onion and place on a plate and keep them warm
  3. Sear the meat in brown butter in a hot frying pan
  4. Cover the meat and allow it to rest
  5. Add ½ cup of white wine and reduce
  6. Add ¼ cup pouring cream and the capers and reduce to a sauce
  7. Season with salt and pepper
  8. Plate up the meat and vegetables and pour a good amount of sauce on the meat
  9. Shoot a photograph
  10. Eat the meal and enjoy the meaty goodness
  11. Wash the dishes
  12. Write the recipe
  13. Blog (verb)

 

Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
A rock near Lake Ginninderra
Lake Ginninderra
Lake Ginninderra

A photograph of my Leftover vacuum packed rib eye beef and lamb shoulder with creamy caper sauce served with carrot and onion.
Leftover vacuum packed rib eye beef and lamb shoulder with creamy caper sauce served with carrot and onion.
Dusky light on Lake Ginninderra
Dusky light on Lake Ginninderra

Do you like creamy caper sauce?

 

Standing rib eye roast beef

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.

Standing rib eye roast beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Standing rib eye roast 1 kilogram
  • [cap id=”attachment_15562″ align=”alignnone” width=”1200″][url href=”undefined”][img src=”http://yummylummy.com/wp-content/uploads/2016/01/2016-01-24_11.12.54_005_GARY_LUM_FB.jpg” width=”1200″ height=”1200″ class=” size-full” title=”Roast beef” alt=”Photograph of Roast rib eye beef standing rib roast”][/url]Roast rib eye beef standing rib roast[/cap]
  • Onion
  • Lemon
  • Carrots
  • Red quinoa
  • White quinoa
  • Green peppercorns
  • Kale coleslaw
  • Mixed nuts crushed
  • Kensington Pride mango
Instructions
  1. In a baking tray may a trivet with onion and add the lemon, quinoa, and carrots
  2. Cook at 140 °C for thee hours
  3. Prepare a salad with kale coleslaw, crushed mixed nuts and mango
  4. When the roast is finished cooking, all it to rest for 20 minutes
  5. Scoop out the quinoa and peppercorns and add to the coleslaw as a dressing
  6. Cut between the bones and vacuum pack on half for another meal
  7. Serve up and shoot a photograph
  8. Eat the meal and hope I can digest it all before dessert
  9. Wash the dishes
  10. Write the recipe
  11. Blog (verb)

Here are some photographs of my rib eye roast. It was worth waiting for this.

Photograph of Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Photograph of baking tray with vegetables
Baking tray with vegetables
Photograph of Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Photograph of Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Standing rib eye roast beef with mango, quinoa, kale and nut coleslaw served with carrots, onion and green peppercorns
Standing rib eye roast beef with mango, quinoa, kale and nut coleslaw served with carrots, onion and green peppercorns

Earlier in the afternoon I had a Full Moon cake from Ricardo’s cafe and patisserie at Jamison.

Photograph of Full Moon from Ricardo's cafe and patisserie
Full Moon from Ricardo’s cafe and patisserie

Do you like rib eye roast beef? How do you cook it?

Super delicious leftover vacuum packed roast beef

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.

Photograph of Vacuum packed beef, quinoa and onion out of the refrigerator
Vacuum packed beef, quinoa and onion out of the refrigerator
Super delicious leftover vacuum packed roast beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Leftover vacuum packed blade beef, onion and quinoa
  • Kale coleslaw
  • Aioli
  • Lemon zest
Instructions
  1. Bring a large saucepan of water to about 90 °C (use a thermometer)
  2. Add the meat, onion and quinoa with peppercorns (in the bag)
  3. Warm through for 30 minutes keeping the temperature between 80 and 90 °C
  4. Prepare the coleslaw
  5. Plate up and shoot a photograph
  6. Eat the meal and marvel at just how tender and flavourful the meat is
  7. Wash the dishes
  8. Write the recipe
  9. Blog (verb)

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.

Photograph of Vacuum packed roast beef, quinoa and onion with kale coleslaw and green peppercorns
Vacuum packed roast beef, quinoa and onion with kale coleslaw and green peppercorns
Photograph of Vacuum packed roast beef, quinoa and onion with kale coleslaw and green peppercorns
Vacuum packed roast beef, quinoa and onion with kale coleslaw and green peppercorns

If you make this please let me know how you go.

How to make super delicious roast beef

How to make super delicious roast beef? It’s easy. Low and slow. I can guarantee tender tasty and succulent beef like you’ve never had before.

Last week I made some slowly roasted lamb shoulder and did a leftover roast lamb thing with my vacuum packaging machine (aka the Sunbeam FoodSaver).

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.

How to make super delicious roast beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Beef blade 500 g piece
  • Tricolour quinoa 100 g
  • Green peppercorns 1 tin
  • Garlic half a dozen cloves
  • Lemon zested and quartered, save the juice for the salad
  • Water
  • Star anise 2 stars
  • Mango
  • Avocado
  • Kale coleslaw
  • Spring onions
  • Brown onion 1 large one
Instructions
  1. Bring the blade to room temperature and heat the oven to 150 °C (300 °F)
  2. In a baking tray add 1 cm (½ inch) of water
  3. Add the tin of green peppercorns
  4. Add the garlic cloves (you may also want to add some ginger)
  5. Add the lemon quarters to each point of the baking tray
  6. Cut the onion in half and use as a trivet
  7. Add the meat and place it on top of the onion
  8. Season the meat with salt and pepper and add the lemon zest and star anise
  9. Cover with aluminium (not aluminum) foil and seal
  10. Place into the oven for 3 hours
  11. Once the meat is cooked allow it to rest for 20 minutes
  12. While the meat is resting, make the salad
  13. Dice the avocado and mango and add to the kale coleslaw
  14. From the baking tray remove and discard the lemon, garlic and star anise
  15. Drain the quinoa and peppercorns, keep the stock and put into the refrigerator
  16. Add a tablespoon of the tasty quinoa peppercorns to the salad and mix in with the lemon juice and some of the lemon zest
  17. Cut the meat into thirds
  18. Vacuum pack two piece of meat separately with half an onion each plus half of the remaining quinoa peppercorns in each
  19. Slice the remaining beef thinly
  20. Plate up the salad and add the meat on top
  21. Shoot a photograph
  22. In future try to remember to snapchat a photograph (yes my snapchat handle is yummy_lummy)
  23. Eat the meal
  24. Wash the dishes
  25. Write the recipe
  26. Blog (verb)
  27. Watch TV on Netflix

Here are some photographs of this afternoon’s endeavours.

A photograph of Blade beef fresh out of the refrigerator with a nice layer of fat
Blade beef fresh out of the refrigerator with a nice layer of fat. I’ll tell you know the fat was delicious.
A photograph of Preparing the baking tray with an onion, garlic, green peppercorns, lemon and tricolour quinoa
Preparing the baking tray with an onion, garlic, green peppercorns, lemon and tricolour quinoa
A photograph of Preparing slow roasted blade beef with lemon zest and star anise
Preparing slow roasted blade beef with lemon zest and star anise
Peppermint milkshake
Peppermint milkshake
A photograph Straight from the oven. Blade beef all nice and tender.
Straight from the oven. Blade beef all nice and tender.
A photograph of Sunday dinner. Roast beef with mango avocado kale quinoa coleslaw with lemon.
Sunday dinner. Roast beef with mango avocado kale quinoa coleslaw with lemon.

So sometime later I’ll thaw out a piece of vacuum packed beef, reheat it and then enjoy it. I’ll let you know what it’s like.

Have you got a favourite roast beef recipe? How do you cook it?

 

Slowly roasted beef recipe

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.

Slowly roasted beef with potato, carrot, onion and quinoa
Slowly roasted beef with potato, carrot, onion and quinoa

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.

Streaky bacon and scrambled eggs with fried toast and avocado
Streaky bacon and scrambled eggs with fried toast and avocado

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.

Beef bones cooked in the oven for a couple of hours
Beef bones cooked in the oven for a couple of hours

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.

Nutella and crunchy peanut paste is a marriage made in heaven
Nutella and crunchy peanut paste is a marriage made in heaven
Slowly roasted beef recipe
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1.5 kg beef bones
  • 1.5 kg blade roast
  • Quinoa
  • Carrot
  • Onion
  • Celery
  • Potato
  • Bay leaves
  • Red wine
  • Water
Instructions
  1. In a casserole place the beef bones and cook in a slow oven (150 °C) for 2 hours
  2. Remove the cooked bones and keep to eat for lunch
  3. In the bottom of the casserole with the beef bone juices add some carrot, onion and celery
  4. Add 1 cup of red wine
  5. Add ½ cup water
  6. Place the blade roast in the middle on top of the vegetables
  7. Add a couple of potatoes and some bay leaves
  8. Cover the casserole and put into the oven at 150 °C for 3 hours
  9. Remove the casserole and take out the meat to rest for 30 minutes
  10. Prepare a plate with the vegetables and slice some of the beef
  11. Pour over a little of the fatty juices from the casserole instead of beef gravy
  12. If you have Hollandaise you could serve that too
  13. Shoot a photograph
  14. Eat the meal
  15. Wash the dishes
  16. Write the recipe
  17. Blog (verb)
 

 

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?