Yummy Lummy

A blog about food and me

Author: Gary

  • Cream of brisket soup

    Cream of brisket soup


    I bought this piece of beef brisket for about $AUD30. It weighs nearly 2 kg. It gave me enough meat for six meals. When I add things like an egg or some plant-based food, the cost per meal is about $AUD6.50. This is <$USD5 and <£GBP4 for a meal that consist of about 300 grams of meat.

    Aluminium baking tray in a Bain Marie in a Weber Q+. The baking tray contains leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.
    Leftover cream of beef brisket soup

    Recipe for brisket soup

    Ingredients

    • Brisket
    • Salt
    • Spinach leaves
    • Cherry tomatoes
    • Green olives
    • Cheddar cheese (grated)
    • Pure cream (no thickeners)

    Equipment

    • Slow cooker
    • Barbecue (Weber Q+)

    Instructions

    1. Cut the large piece of brisket with a sharpened butcher’s knife.
    2. Put the fist-sized chunks of meat into the slow cooker with a cup of water and a tablespoon of cooking salt.
    3. Cook the brisket for 8 hours.
    4. Transfer the meat to a sealable bowl and refrigerate.
    5. Filter the cooking liquor and refrigerate. After the filtrate has cooled, the beef fat will solidify and be easy to lift away from the beef broth which will be gelatinous.
    6. When preparing the meal, take a portion of the meat from the refrigerator and cut it into small cubes.
    7. Heat up the Weber Q+.
    8. Wash some spinach leaves, cherry tomatoes, and green olives.
    9. Put the meat, spinach, tomatoes, and olives into a bowl. Add a few tablespoons of the gelatinous beef broth and a good slug of cream.
    10. Transfer everything to a disposable aluminium baking tray and add a generous quantity of grated cheddar cheese.
    11. Place the aluminium tray into a metal baking tray with some water in it to create a Bain Marie.
    12. Put the food into the hot Weber Q+.
    13. Cook until the cheese becomes brown (for about 30 minutes).
    14. Transfer some soup to a bowl.
    15. Eat the soup from the bowl with a spoon.

    Photographs

    This is a gallery of images. Click on one and scroll through the full sized image.

    A nearly 2 kg piece of brisket in its supermarket plastic packaging with the label on it. The price on the label is $29.61 at $15/kg. The meat weighs 1.974 kg.
    Raw chunks of beef brisket in the slow cooker vessel.
    Pieces of cooked beef brisket in a large white bowl. The fat has been rendered.
    Pieces of cooked beef brisket in a large white bowl. The fat has been rendered.
    Leftover beef brisket, cherry tomatoes, green olives, and spinach leaves.
    Aluminium baking tray in a Bain Marie in a Weber Q+. The baking tray contains leftover beef brisket, cherry tomatoes, green olives, and spinach leaves.
    Aluminium baking tray in a Bain Marie in a Weber Q+. The baking tray contains leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.
    Aluminium baking tray in a Bain Marie in a Weber Q+. The baking tray contains leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.
    Aluminium baking tray in a Bain Marie in a Weber Q+. The baking tray contains leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.
    Aluminium baking tray in a Bain Marie in a Weber Q+. The baking tray contains leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.
    Aluminium baking tray in a Bain Marie in a Weber Q+. The baking tray contains leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.
    Aluminium baking tray in a Bain Marie in a Weber Q+. The baking tray contains leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.
    Aluminium baking tray in a Bain Marie in a Weber Q+. The baking tray contains leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.
    Aluminium baking tray in a Bain Marie in a Weber Q+. The baking tray contains leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.
    Cream of beef brisket soup with leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.
    Cream of beef brisket soup with leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.
    Cream of beef brisket soup with leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.

    The Evening meal

    Cream of beef brisket soup with leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.
    Cream of beef brisket soup with leftover beef brisket, cherry tomatoes, green olives, spinach leaves, cheddar cheese, and pure cream.

    Thoughts on the meal.

    The cream of brisket soup was tasty, filling, and delicious.

    I made enough for lunch and dinner.

    It was hot today. You might argue it’s too warm for soup.

    Screenshot of weather app. Torrensville Adelaide South Australia

    It was pretty nice walking along the beach this morning at golden hour.

    Golden hour photograph of Henley Beach Jetty and the Indian Ocean.

  • Brisket bowl

    Brisket bowl


    I bought this piece of beef brisket for about $AUD30. It weighs nearly 2 kg. It will give me enough meat for six meals. If I add something like an egg or some plant-based food, the cost per meal would be about $AUD6.50. This would be <$USD5 and <£GBP4 for a meal that consist of about 300 grams of meat.

    A nearly 2 kg piece of brisket in its supermarket plastic packaging with the label on it. The price on the label is $29.61 at $15/kg. The meat weighs 1.974 kg.

    This is less expensive to almost any scotch fillet steak in a supermarket. It’s also more filling and on a par for flavour.

    Recipe for a hot brisket bowl

    Ingredients

    • Brisket
    • Salt
    • Spinach leaves
    • Cherry tomatoes
    • Green olives
    • Cheddar cheese
    • Pure cream

    Equipment

    • Slow cooker
    • Frypan
    • Oven

    Instructions

    1. Cut the large piece of brisket with a sharpened butcher’s knife.
    2. Put the fist-sized chunks of meat into the slow cooker with a cup of water and a tablespoon of cooking salt.
    3. Cook the brisket for 8 hours.
    4. Transfer the meat to a sealable bowl and refrigerate.
    5. Filter the cooking liquor and refrigerate. After the filtrate has cooled, the beef fat will solidify and be easy to lift away from the beef broth which will be gelatinous.
    6. When preparing the meal, take a portion of the meat from the refrigerator and cut it into small cubes.
    7. Wash some spinach leaves, cherry tomatoes, and green olives.
    8. Roughly cut the tomatoes and olives.
    9. Put the meat, spinach, tomatoes, and olives into a cold frypan. Add a few tablespoons of the gelatinous beef broth.
    10. Put the frypan on a hob and turn on the heat to low.
    11. The beef broth will liquefy and begin to simmer. Keep stirring until the liquid evaporates. The meat will begin to breakdown.
    12. When the liquid has evaporated, turn off the heat and transfer the contents of the frypan to a heat-resistant glass bowl.
    13. Add some grated cheddar cheese and pure cream.
    14. Put the bowl into a baking dish filled with water.
    15. Cook the brisket bowl in a moderate oven for 30 minutes.
    16. Eat the meal straight from the bowl with a spoon.

    Photographs

    This is a gallery of images. Click on one and scroll through the full sized image.

    A nearly 2 kg piece of brisket in its supermarket plastic packaging with the label on it. The price on the label is $29.61 at $15/kg. The meat weighs 1.974 kg.
    Raw chunks of beef brisket in the slow cooker vessel.
    Pieces of cooked beef brisket in a large white bowl. The fat has been rendered.
    Pieces of cooked beef brisket in a large white bowl. The fat has been rendered.
    A large white bowl with leftover refrigerated beef brisket with cherry tomatoes, green olives, and spinach leaves.
    A glass heat resistant bowl with leftover refrigerated beef brisket with cherry tomatoes, green olives, and spinach leaves. It has been cooked in a frypan and spooned into a glass bowl.
    A glass heat resistant bowl with leftover refrigerated beef brisket with cherry tomatoes, green olives, and spinach leaves. It has been cooked in the oven with some cheese.
    A glass heat resistant bowl with leftover refrigerated beef brisket with cherry tomatoes, green olives, and spinach leaves. It has been cooked in the oven with some cheese. A spoon has been inserted and some of the meat and grilled cheese has been lifted off.
    Beef brisket bowl

    Thoughts on the meal.

    The brisket bowl was tasty, filling, and delicious.

    The added plant-based food is relatively low carbohydrate and adds to the mouthfeel of each bite.

    Questions for readers

    Feel free to write your answers or any questions in the comments box.

    1. Do you enjoying cooking and eating beef brisket?
    2. How do you prefer to cook brisket?
    3. What’s your favourite brisket meal?
    4. What’s your most economical beef-based meal?

    Leftover meals

    A dinner bowl with leftover slow cooked beef brisket. The brisket has been reheated with leftover beef broth, cherry tomatoes, green olives, and spinach leaves.
    A dinner bowl with leftover slow cooked beef brisket. The brisket has been reheated with leftover beef broth, cherry tomatoes, green olives, and spinach leaves.
    A dinner bowl with leftover slow cooked beef brisket. The brisket has been reheated with leftover beef broth, cherry tomatoes, green olives, and spinach leaves. The focus is at the front of the bowl.

  • Lumpy rumpy

    Lumpy rumpy


    I spotted a lump of lamb rump in the supermarket and thought it would make a good option for tonight before I watch the footy. One of my favourite players is featuring tonight. He’s an Indigenous All Star.

    Cooking and Eating Lamb Rump Roast

    Lamb rump on a dinner plate with a sprig of rosemary after being carved and served on the plate

    Anatomy of a Lamb and Origin of Lamb Rump Roast

    A lamb, a young sheep less than a year old, consists of various cuts, each with its distinct flavour and texture. The lamb rump roast is derived from the upper part of the hind leg, near the lamb’s hip. This cut is known for its tenderness and rich taste, making it a favourite among lamb enthusiasts. I don’t know that I can call myself a lamb enthusiast.

    International Names for Lamb Rump Roast

    In different countries, the lamb rump roast might be referred to by various names:

    • United States: Lamb sirloin or lamb hip
    • United Kingdom: Lamb chump or lamb leg steaks
    • France: Rumsteak d’agneau
    • Italy: Lombata di agnello

    Best Ways to Cook Lamb Rump Roast

    Lamb rump roast can be prepared using various cooking methods to enhance its flavour and tenderness:

    • Roasting: Slow roasting at a low temperature ensures the meat remains juicy and tender. Garlic, rosemary, and olive oil make for an aromatic experience if you eat those things.
    • Grilling: Marinating the lamb beforehand and grilling it over medium heat brings out its natural juices and imparts a smoky flavour. In my opinion, a marinade is optional.
    • Pan-Seared: A quick sear in a hot pan, followed by finishing in the oven, results in a perfectly cooked roast with a crispy exterior.
    • Sous vide: This technique involves cooking the lamb in a vacuum-sealed bag in a water bath at a precise temperature, ensuring consistent doneness. This is what I did tonight.

    Selecting Lamb Rump Roast at a Butcher Shop

    When selecting a lamb rump roast, consider the following tips:

    • Appearance: Look for a bright red colour with marbling of fat throughout the meat. Avoid cuts that appear brown or greyish.
    • Freshness: Fresh lamb should have a mild, clean smell. Any off-putting odour could indicate spoilage.
    • Firmness: The meat should be firm to the touch, not slimy or sticky.
    • Butcher’s Advice: Engage with your butcher; they can provide insights into the best cuts available and suggest preparation methods. I bought mine from a local state-based supermarket. I didn’t consult anyone.

    Nutritional Value of Lamb Rump Roast

    • Fats: Lamb rump contains around 20 grams of fat per 100 grams. This includes both saturated and unsaturated fats, with some cuts containing higher fat content than others.
    • Protein: A rich source of protein, lamb rump provides approximately 25 grams per 100 grams, which is essential for muscle repair and growth.
    • Carbohydrates: Lamb rump roast is virtually carbohydrate-free, making it suitable for low-carbohydrate diets.

    Premarket Processes

    Consumers should be aware of the premarket processes that lamb rump roast may undergo:

    Ageing: Lamb meat is often aged to enhance its tenderness and flavour. This process involves storing the meat at a controlled temperature for a specific period.

    Trimming: Excess fat and connective tissue are trimmed off to provide a more desirable cut.

    Packaging: Vacuum-sealed packaging helps to maintain freshness and extend shelf life.

    Conclusion

    Cooking and eating lamb rump roast is a delicious culinary experience. Understanding its origin, selecting the best cut, and knowing the best cooking methods can elevate any meal. With its rich nutritional profile, lamb rump roast is a good choice for a delicious and nutritious meal.

    Recipe

    Ingredients

    • Lump of lamb rump
    • Salt
    Lamb rump in the store packaging. The price is $AUD8.56 at $AUD19.90/kilogram.
    Lamb rump

    Equipment

    • Water bath
    • Precision cooker
    • Propane gas torch

    Instructions

    1. The day before the meal, dry brine the meat.
    2. A few hours before the meal put the meat into a bag and vacuum seal it.
    3. Cook the lamb in a water bath with a precision cooker set at 58 °C (136.5 °F) for 3 hours.
    4. Remove the meat from the bag and dry the surfaces.
    5. Sear the meat with a propane gas torch.
    6. Carve the meat with a sharp knife and serve the meat on a dinner plate.

    Photographs

    This is a gallery of images. Click on one and you can scroll through the series.

    Lamb rump in the store packaging. The price is $AUD8.56 at $AUD19.90/kilogram.
    A dinner plate with dry brined lamb rump and three sprigs of rosemary from my garden
    A dinner plate with dry brined lamb rump and three sprigs of rosemary from my garden in a vacuum sealed bag.
    Lamb rump on a dinner plate with some sprigs of rosemary after being removed from a vacuum bag
    Lamb rump on a dinner plate with some sprigs of rosemary after being seared with a propane gas torch
    Lamb rump on a dinner plate with a sprig of rosemary after being carved and served on the plate
    Lamb rump on a dinner plate with a sprig of rosemary after being carved and served on the plate
    Lamb rump on a dinner plate with a sprig of rosemary after being carved and served on the plate

    Thoughts on the meal

    The lamb was tender and tasted great. The fat was nicely seared. I’ll add sous vide lamb rump to the list of food I’m happy to enjoy repeatedly.

    Lamb for lunch

    I also enjoyed lamb loin chops for lunch.

    Lamb loin chops in store packaging. The price is $AUD13.47 at $AUD30/kilogram.
    A dinner plate with three dry brined uncooked lamb loin chops.
    A dinner plate with three cooked lamb loin chops.
    Dinner plate with a used fork and the remaining bones from the lamb chops.

    It was cold this morning.

    A photograph of Henley Beach Jetty just after dawn. The surf is choppy because of the strong offshore winds. The clouds are dark and heavy in the sky. The street lamps on the jetty are on.
  • Steaks from different supermarkets

    Steaks from different supermarkets


    I recently bought scotch fillet steaks from two different supermarkets. One supermarket is a large national chain with international backing. The other is a local chain that thrives in my area.

    I picked four steaks from each to sidestep the issue of getting a one-off good or bad steak.

    Dinner plate with a scotch fillet steak and prawns.
    Scotch fillet steak and peeled prawns

    Description

    The scotch fillet steak, also known as ribeye, is a tender and flavourful cut from beef cattle. It’s known for its marbling, which contributes to its juicy and succulent texture.

    Anatomical Position

    This cut is derived from the rib section, specifically from the rib primal between the 6th and 12th ribs.

    Other Names Worldwide

    United States: Ribeye

    United Kingdom: Ribeye or Entrecôte

    France: Entrecôte

    Argentina: Bife de Ancho

    Popularity

    Its popularity stems from its tenderness and full-bodied flavour. The marbling of fat ensures that the meat remains moist and juicy during cooking, making it a favourite choice among meat enthusiasts.

    Nutritional Measurements (per 100 grams [3.5 ounces])

    Calories: Approximately 1,046 kilojoules

    Protein: Around 20–25 grams

    Fat: Approximately 18–22 grams

    Saturated Fat: About 8–10 grams

    Carbohydrates: 0 grams

    A white dinner plate with six fresh plump local South Australian oysters, some lime wedges, and a perfectly cooked scotch fillet steak seasoned with flaky salt. The steaks have perfect edge-to-edge doneness.
    Scotch fillet steak and fresh oysters with lime

    Nature and Type of Fat

    The scotch fillet steak contains a mix of monounsaturated, polyunsaturated, and saturated fats. The high amount of intramuscular fat (marbling) not only enhances the flavour but also helps in maintaining moisture during cooking, leading to a tender bite.

    Cooking Methods

    Grilling: Often the go-to method, allowing for a nice char while keeping the inside juicy.

    Pan-Seared: Provides a crust; often finished in the oven for even cooking.

    Sous Vide: Ensures precise doneness followed by a quick sear for a perfect finish.

    Broiling: Quick and efficient, using high heat to create a caramelised exterior.

    Smoking: Adds a rich, smoky flavour to the already robust taste of the steak.

    Buying Tips

    Marbling: Look for even marbling throughout the steak as an indicator of flavour and tenderness.

    Colour: Fresh beef should have a bright red colour. Avoid steaks with brown or discoloured spots.

    Thickness: The ideal thickness is around 20–25 millimetres (about one inch) for a perfect balance of sear and tenderness. It will also remain moist longer.

    Smell: Fresh beef should have a neutral smell. Any sour or off odour is a red flag.

    Comparison photographs

    A cutting board with four scotch fillet steaks from a big national supermarket $AUD40/kilogram
    A brightly coloured dinner plate with sliced steak. Butter is melting on the steak. The meat has been seasoned with flaky salt. My best steak knife is also in the photograph.
    A white cutting board with a whole cooked and seared steak and a nob of butter along with my best steak knife.
    A white cutting board with a steak which has been sliced and a nob of butter along with my best steak knife.
    A brightly coloured dinner plate with a steak. The photograph focusses on a piece of steak being held by a fork to demonstrate the perfect edge-to-edge pinkness. The meat has been seasoned with flaky salt. My best steak knife is also in the photograph.
    A cutting board with four scotch fillet steaks from a local state-based supermarket $AUD30/kilogram
    A white cutting board with a steak which has been sliced and seasoned with flaky salt along with my best steak knife.
    Dinner plate with a scotch fillet steak and prawns. The fork is holding a perfectly cooked piece of steak which is pink from edge to edge.
    A white dinner plate with six fresh plump local South Australian oysters, some lime wedges, and a perfectly cooked scotch fillet steak seasoned with flaky salt. The steaks have perfect edge-to-edge doneness.
    A brightly coloured dinner plate with sliced steak. The meat has been seasoned with flaky salt. My best steak knife is also in the photograph.

    How did I cook the steaks?

    Dry brining: I almost always dry brine steaks. Dry brining ensures a better crust on the steak.

    Sous vide: For steak thicker than a few centimetres (an inch and a bit), I’ll cook them in a water bath to ensure edge-to-edge doneness the way I like. This usually means cooking at 57 °C (135 °F) for two to three hours.

    Gas torch sear: My preferred way to sear steak, especially in the warmer months is to use a propane gas torch.

    Propane gas torch sitting on a serving tray of a Weber Q+ barbecue.
    Gas torch

    How did the steaks compare?

    There were no bad steaks. All of the steaks were tender and flavourful. If I was doing a blind test, I think I’d probably point to the local state-based supermarket rather than the big national supermarket.

    The local state-based supermarket was selling the steak at $AUD30/kilogram.

    The big national supermarket was selling the steak at $AUD40/kilogram.

    The local steaks were also cheaper.

    What about steak from a butcher?

    There are many who will point out the deficits of supermarket meat processing and how we should be supporting butchers.

    I’m empathetic and sometimes I do buy meat from a butcher. That said, cost of living is relevant and there is nothing wrong with supermarket steak.

    I acknowledge I have a well paid job and I have the privilege of employment as well as others forms of privilege so I dare not discuss cost of living.

    Final thoughts

    • I love eating steak.
    • Do you love eating steak?
  • Steak and seafood

    Steak and seafood


    Terms like “reef and beef” and “surf and turf” are well known. I tend to use “reef and beef” because the word “turf” makes me think of horses. While I have eaten and enjoyed horse meat, it’s not usually available at the supermarket or my local butcher.

    A floral dinner plate featuring pomegranates with a perfectly cooked scotch fillet steak and three freshly flame torched South Australian king prawns
    A floral dinner plate featuring pomegranates with a perfectly cooked scotch fillet steak and three freshly flame torched South Australian king prawns
    A floral dinner plate featuring pomegranates with a perfectly cooked scotch fillet steak and three freshly flame torched South Australian king prawns
    A floral dinner plate featuring pomegranates with a perfectly cooked scotch fillet steak and three freshly flame torched South Australian king prawns
    Dinner plate with a scotch fillet steak and prawns. The fork is holding a perfectly cooked piece of steak which is pink from edge to edge.

    Regarding “surf,” the common seafood found at surf beaches includes pipis (bivalve molluscs similar to clams—Plebidonax deltoides) and fish like the flathead (Platycephalus fuscus). Though I don’t live near any surf beaches, I do live near the coast, where blue swimmer crabs (known as sand crabs where I come from—Portunus pelagicus) and King George whiting are commonly caught.

    I believe a good pairing for horse meat would be crab meat. Last night and tonight I enjoyed prawns and oysters with my steak respectively.

    The steaks are Scotch fillet, and the prawns and oysters are local. The beef was dry-brined, cooked in a water bath, and seared with a propane torch.

    Dinner plate with sliced scotch fillet steak and six oysters in their shells with lime wedges and salt. The focus is on the middle slices of steak.
    Dinner plate with sliced scotch fillet steak and six oysters in their shells with lime wedges and salt. The focus is on the far left oyster.
    Dinner plate with sliced scotch fillet steak and six oysters in their shells with lime wedges and salt. The focus is on the middle slices of steak.
    Empty oyster shells and squeezed lime wedges.

    Questions

    Feel free to write answers in the comment box.

    • Do you like combining seafood with steak?
    • Do you use the term “reef and beef”?
    • Do you prefer the term “surf and turf”?
    • Have you eaten horse meat?
    Propane gas torch with a Weber Q+ barbecue.
    Gas torch