Would you like some gentleman’s relish on your roast beef? Gentleman’s relish and slow cooked beef
Two weeks ago I slowly cooked lamb and then last week I slowly cooked pork (ham hock). This week, I’m slowly cooking beef.
Earlier in the week, I was watching the “Sorted” program on YouTube, and the hosts were doing a chef versus chef sandwich challenge. One of the chefs made and used some gentleman’s relish. I’d never heard of gentleman’s relish before so I went to Google and discovered it’s an anchovy and butter paste. It sounded right up my alley.
Just the thought of the savoury buttery taste and consistency had my mouth watering. I thought it might taste really good on some beef along with some raw vegetables.
I did some searching online and discovered that apart from the anchovies and butter, gentleman’s relish also requires breadcrumbs. Given my desire to minimise my carbohydrate (CHO) intake, I thought about what I could use instead of breadcrumbs.
I’ll take any opportunity to exploit one of my favourite foods, viz., the Queensland nut (genus Macadamia).
As far as I know, this is an original Yummy Lummy recipe.
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I bought all the ingredients from Coles.
No, Yummy Lummy is not sponsored by anyone.
Recipe
- Beef cheek
- Beef short ribs
- Beef stock
- Red wine
- Onion
- Mushrooms
- Worcestershire sauce
- Red capsicum
- Green capsicum
- Carrot
- Celery
- Red onion
- Lemon juice
- Olive oil
- Iodised salt
- Black pepper
- Anchovies
- Butter
- Queensland nuts (genus Macadamia)
- Sichuan seasoning
- Cayenne pepper
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground black pepper
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Put the beef cheeks and short ribs into the slow cooker vessel and then add a cup of red wine, half a cup of Worcestershire sauce, and one litre of beef stock.
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Slice a cob of sweet corn and put it in the slow cooker.
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Set the slower cooker to eight hours and turn on.
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At the seven hour mark, sauté the onions and then the mushrooms.
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With thirty minutes cooking left, add the onions and mushrooms to the beef cheeks and short ribs.
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Use one beef cheek and one short rib for dinner and store the remaining beef in a Tupperware container in the refrigerator for later.
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Finely dice or slice all the vegetables and put into a mixing bowl. Squeeze over the juice of a lime and add a slug of olive oil. Mix and season to taste.
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Mix in some chopped coriander and parsley.
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Drain the oil from a jar of anchovies and add about the same volume of butter to them.
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In a mortar crush and grind the anchovies and butter with a pestle.
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Crush the Queensland nuts.
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Transfer the anchovies and butter to a mixing bowl and stir in the crushed Queensland nuts.
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Stir in the spices.
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Transfer the gentleman's relish to a container and store in the refrigerator.
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Place a beef cheek and a short rib on a plate and add a good dollop of the gentleman's relish to the cut surface of the short rib.
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Add the raw vegetables and sweet corn.
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Shoot a photograph and a short video because Google now wants video on recipe cards.
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Eat the meal.
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Wash the dishes (hint, wash as you cook, it makes life easier).
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Write the recipe.
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Write the blog post.
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Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Recipe Video
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
I’m currently using the Gutenberg editor and galleries don’t seem to work. I’ve posted individual photographs. If you’d prefer a gallery, please complain to WordPress.
The recipe will be on the blog later.
Questions and answers
How did the gentleman’s relish taste?
It was salty and creamy and spicy. It is a delicious condiment to eat with beef. I’m glad I have a lot left over.
What’s this raw vegetable business?
A friend at work, viz., Jane Norcott, has been inspiring me with her passion for raw vegetables. While Jane just eats the vegetables as a meal, I’ve chosen them to have with my meat.
I figure eating raw vegetables will be good for my nutrition and bowel health.
What sort of cuisine is this? You used Sichuan seasoning, Queensland nuts and Worcestershire sauce in this meal.
There’s a little Asian, a little Australian, and a little English, this is Yummy Lummy Fusion Cuisine (YLFC).
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Final thoughts
Have you ever tried gentleman’s relish?
What would you have gentleman’s relish on?
What do you think of my Queensland nut variation instead of using breadcrumbs?
Sponsorship
Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.
Yum! I think I’d double the carbs and have the relish on toast 🙂
It would certainly work on toast and maybe with a poached egg.
oh yes!
Wow! me neither, I’ve never heard of gentleman’s relish. Where do you think it comes from? Does sound British. Your nuts sub in sounds very delicious!
Thanks Michele. It’s a very English product. I reckon you could add curry flavours if you like anchovies and butter.
I’m fascinated by this gentleman’s relish now. I don’t think I’ve ever tried it (I’d remember if I saw the name on a menu). Might have to give this a go! 😀
Thanks, Lorraine. I’d be really interested in your thoughts when you try it. There is a heap of recipe variations online. I’d love to see your take on Gentleman’s relish.
I had heard of gentlemen’s relish and knew it contained anchovies but have never tried it. This recipe looks great!
Thanks Emma. Replacing the breadcrumbs worked a treat. I liked the flavours.
First time I’ve ever heard of Gentleman’s Relish, so thank you for that Gary! Nice addition with the Qld nuts. Growing up I always turned away from the humble anchovy after accidentally receiving it on a takeaway pizza once, but years later friends were making homemade pizzas and had a really simple anchovy and cheese topping – it was delightful!
Thanks Kirsty. I really like anchovies. I like adding them to baked beans on toast too. I grind them on a plate and then add them with a little Worcestershire sauce to the beans as they cook.
First time I’ve heard of gentleman’s relish. It sounds like a great savoury paste and dip. A bit of breadcrumbs wouldn’t hurt, Gaz 😁
Thanks Mabel. The Queensland nuts worked a treat. I have leftovers for a week 😂
Anchovies are also meant to go well with lamb. I haven’t tried it because I’m so hung up on garlic/rosemary and cumin/coriander.
I reckon I’d make this again to have with some lamb 😃