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
- Kale coleslaw
- Aioli
- Lemon zest
- 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
- 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.
