Yummy Lummy

A blog about food and me

Category: Food

  • Eye fillet steak with potato gems

    Eye fillet steak with potato gems


    A 200 g piece of eye fillet is a useful size for sous vide cooking, especially when tied with cooking string to help it retain its shape. I’m pairing it with potato gems, cooked separately until browned, then finishing the beef with a short sear.

    I have a hankering for potato gems because during the week I enjoyed a “Poutine Benedict” while in Canberra. It was made with golden hash brown potatoes topped with slow-braised beef, rich gravy, cheese curds, poached eggs and silky hollandaise sauce.

    Poutine Benedict at Space Kitchen, Canberra: golden hash brown potatoes with slow-braised beef, gravy, cheese curds, poached eggs, and hollandaise, garnished with celery leaves and radicchio.
    Close-up of Space Kitchen’s Poutine Benedict, with crisp golden hash browns, shredded slow-braised beef, gravy, cheese curds, poached eggs, and hollandaise, topped with celery leaves and radicchio.

    On the subject of breakfast in Canberra, I also enjoyed steak and eggs made with 12-hour coffee-rubbed brisket, crispy hash brown potatoes, fried eggs, chipotle BBQ sauce and apple slaw.

    Steak and eggs at Space Kitchen in Canberra: 12-hour coffee-rubbed brisket with two fried eggs, crispy hash brown potatoes, apple slaw, and chipotle barbecue sauce served on the side.
    Close-up of Space Kitchen’s steak and eggs, showing 12-hour coffee-rubbed brisket topped with two fried eggs, with crispy hash brown potatoes, apple slaw, and chipotle barbecue sauce alongside.

    Sous vide temperature and time

    The weight of the eye fillet matters less than its thickness. You can achieve medium-rare at 55 °C, with cooking time increasing with thickness.

    For a typical 200 g eye fillet, I’d start with 55 °C for about 1½ to 2 hours, assuming it is roughly 35–40 mm thick.

    Because the fillet is tied, measure it at its thickest point rather than relying on weight alone, especially if the string changes shape or thickness.

    Ingredients

    • 200 g eye fillet, tied with cooking string
    • Salt
    • Freshly ground black pepper
    • Beef fat
    • Potato gems

    Equipment

    • Precision circulator
    • Water bath
    • Vacuum bag
    • Vacuum sealer
    • Tongs
    • Paper towel
    • Hooded barbecue

    Instructions

    Prepare the eye fillet

    Take the eye fillet from the refrigerator and tie it with cooking string to keep its shape.

    Season the beef with salt and place it in a vacuum bag. Vacuum seal the bag.

    Heat the sous vide water bath to 55 °C for medium-rare.

    Put the sealed eye fillet into the water bath and cook for 1½ to 2 hours. Timing should be adjusted if the fillet is particularly thick or thin.

    The water bath temperature determines the final doneness, while thickness largely determines how long the meat takes to reach that temperature.

    Cook the potato gems

    I used a hooded barbecue.

    Cook the potato gems from frozen for about 20 minutes.

    The aim is to have the potato gems browned and hot when the beef is ready.

    Finish the eye fillet

    When the time is up, remove the eye fillet from the bag.

    Pat the surface dry with a paper towel. Removing surface moisture helps with browning during the short finishing sear. A brief sear is commonly recommended for fillet.

    Heat a seasoned cast iron flat top in a hooded barbecue.

    Place the eye fillet on the hot flat top and sear briefly on each side, including around the edges. The goal is to brown the outside without overcooking the centre.

    Season with freshly ground black pepper after searing.

    Serve the eye fillet with the potato gems.

    Eye fillet steak, cooked for 1 hour at 55 °C and seared, served with golden potato gems cooked in beef fat in a hooded barbecue, on a blue floral plate. The steak and potato gems are seasoned with black pepper, flaky salt, and chopped chives.
    Cut eye fillet steak, cooked for 1 hour at 55 °C and seared, showing a rare red interior, served with crisp, golden Potato gems cooked in beef fat in a hooded barbecue. The steak and potato gems are seasoned with black pepper, salt, and chopped chives on a blue floral plate.

    Final thoughts

    This is a straightforward way to cook a small piece of eye fillet. Sous vide provides control over the internal temperature, while tying the beef helps it maintain its form during cooking.

    For my preference, 55 °C for 1½ to 2 hours provides a medium-rare starting point. You can then dry the fillet and sear it briefly before serving.

    Potato gems keep the rest of the meal uncomplicated. You can also time their cooking so they are ready while the beef is removed from the water bath and seared.

    Artificial intelligence disclaimer

    I developed this post with assistance from generative artificial intelligence. I reviewed and edited the text before publication. Adjust cooking times and temperatures for the size and thickness of the food, the equipment being used, and relevant food-safety considerations.

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  • Vegemite chuck steak, sous vide for 24 hours

    Vegemite chuck steak, sous vide for 24 hours


    Chuck steak is often thought of as only suitable for a pressure cooker or slow cooker, but a longer cook at a lower temperature can turn it into something different.

    For example, the usual temperature for a slow cooker is closer to 100 °C, and the meat will appear “well done.” At much lower pasteurising temperatures, the meat can appear “medium-rare.”

    This piece cost $20 per kilogram and, before cooking, looked like a Scotch fillet. In the United States, Scotch fillet is generally called ribeye when sold without the bone.

    Raw chuck steak that looks a lot like a scotch fillet (ribeye) steak with generous marbling.

    I haven’t calculated the cost of the electricity required to run the precision circulator for 24 hours.

    Rather than cooking the chuck in a slow cooker, I rubbed it with Vegemite, vacuum-sealed it in a plastic bag, and cooked it in a 57 °C water bath for 24 hours. Chuck comes from the shoulder region of the animal, where muscles do considerably more work than those in traditionally tender steak cuts. Consequently, chuck contains more connective tissue and benefits from longer cooking.

    The combination of low temperature and long cooking time works well here. Long cooking gives connective tissue time to soften, while the controlled water temperature lets the beef retain a pink, steak-like character.

    I recently enjoyed a delicious Angus chuck steak in Melbourne.

    Why chuck?

    Chuck is from the shoulder region, adjacent to the rib section from which ribeye or Scotch fillet is derived. Unlike the less heavily worked muscles that supply many premium steaks, the shoulder does plenty of work and therefore contains substantial connective tissue.

    That difference helps explain why chuck has traditionally been used for casseroles, pot roasts, and other forms of slow cooking.

    It also makes chuck interesting when looking for economical alternatives to premium steak. At $20/kg, the piece I bought offered an opportunity to use sous vide cooking to get a steak-like result from a cut normally reserved for slower, wetter cooking methods. Chuck has also been described as a cheaper alternative to cuts such as brisket, while still having plenty of beef flavour.

    With grocery prices putting pressure on household budgets, exploring less expensive cuts makes sense. The trade-off is time. Instead of paying more for inherent tenderness, I used a 24-hour cook to make the most of a less expensive cut.

    Why cook chuck sous vide?

    Sous vide, or water-bath cooking, is well suited to chuck because time and temperature can do different jobs.

    The 57 °C temperature determines the basic doneness of the beef, while the extended cooking time helps tenderise a cut containing more connective tissue. Chuck and shoulder steaks particularly benefit from extended cooking, with 24-hour cooks commonly used when seeking a tender, steak-like texture.

    It is quite different from traditional braising. Rather than raising the temperature sufficiently to produce conventional well-done braised beef, the idea is to keep the temperature relatively low and give the meat plenty of time.

    A final hard sear provides the browned exterior that the water bath cannot.

    Ingredients

    • Chuck steak
    • Vegemite
    • Freshly ground black peppercorns
    • Dried chives

    Equipment

    • Precision immersion circulator
    • Suitable water-bath container
    • Vacuum sealer
    • Food-safe vacuum bag suitable for sous vide cooking
    • Cast-iron flat top or cast-iron cooking surface
    • Barbecue
    • Gas blowtorch
    • Kitchen towel
    • Wooden cutting board
    • Sharp knife

    Instructions

    1. Set the water bath to 57 °C.
    2. Remove the chuck steak from its packaging and pat the surface dry.
    3. Rub a thin coating of Vegemite over the surface of the beef.
    4. Place the steak into a suitable vacuum bag and vacuum seal it.
    5. Submerge the sealed bag in the 57 °C water bath and cook for 24 hours. Extended cooking gives the relatively tough shoulder meat time to become progressively more tender.
    6. After 24 hours, remove the bag from the water bath and take out the steak.
    7. Pat the surface of the meat thoroughly dry with a kitchen towel. A dry surface is important for achieving a good sear.
    8. Heat a cast-iron flat top in the barbecue until very hot.
    9. Sear the chuck steak rapidly on the hot cast iron to develop a browned crust.
    10. Use a gas blowtorch to finish browning the exterior where necessary.
    11. Allow the meat to rest briefly, and then slice it across the grain.
    12. Season with freshly ground black peppercorns and dried chives.
    Beef chuck steak with Vegemite rubbed all the surfaces.
    Chuck steak coated in Vegemite after 24 hours at 57 °C
    Chuck steak coated in Vegemite after 24 hours at 57 °C and seared with a gas torch

    Serving

    I kept the serving arrangement simple.

    After slicing the chuck on a wooden board, I then finished everything with freshly ground black peppercorns and dried chives.

    Sliced chuck steak coated in Vegemite after 24 hours at 57 °C and seared with a gas torch. The steak is medium-rare. Served with some cultured butter. Seasoned and garnished with salt flakes, freshly cracked peppercorns. Served on a wooden board with steak knife.

    Final thoughts

    This was an interesting way to treat an economical piece of beef.

    At $20/kg, chuck has an obvious attraction when premium steak cuts are more expensive. The compromise is that chuck needs time to cook.

    The Vegemite worked as a simple savoury coating.

    For me, that’s where the value of this method lies. Buy a less expensive cut, give it more time, and make the most of what the meat has to offer.

    AI Disclaimer

    Microsoft Copilot modified this blog post. Microsoft Copilot corrected grammar, spelling, and tone.

    Leftovers update

    For lunch, I took some leftover chuck steak, roughly chopped it and heated it in a frying pan with some water until it was hot and soft. I then added some vintage cheddar and let it melt.

    I bought a fresh baguette this morning, halved it, and cut it open to toast. I applied a generous amount of butter, then covered the bottom with the reheated chuck steak and melted cheese.

    Leftover 24-hour sous vide chuck beef and vintage cheddar on a lightly toasted baguette from Market Bread Bar from Adelaide Central Markets
    Leftover 24-hour sous vide chuck beef and vintage cheddar on a lightly toasted baguette from Market Bread Bar from Adelaide Central Markets
    Leftover 24-hour sous vide chuck beef and vintage cheddar on a lightly toasted baguette from Market Bread Bar from Adelaide Central Markets
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  • Pressure-cooked chuck steak

    Pressure-cooked chuck steak


    I usually associate chuck steak with slow cooking. It has plenty of beef flavour, but the connective tissue means it benefits from time and moisture.

    When I recently visited Melbourne to see her, I enjoyed a chuck steak cooked slowly. I think it may have been cooked “under a vacuum” in a water bath for anywhere between 24 and 72 hours. That’s why it remained medium-rare pink yet tender like a scotch fillet steak.

    I wanted to try something different. Instead of pressure-cooking a chuck steak until it was soft enough to pull apart, I wanted to cook it relatively quickly so it stayed intact. Then I could dry the surface, sear it, and eat it more like a conventional steak.

    The aim isn’t to transform chuck into a tenderloin or scotch fillet. It’s to soften the meat while retaining some structure and then add a browned crust with a final sear.

    Ingredients

    • 1 chuck steak, about 350–500 g and preferably 3–4 cm thick
    • Salt
    • Freshly ground black pepper
    • 250 mL salted water

    Equipment

    • Pressure cooker
    • Trivet or rack for the pressure cooker
    • Paper towel
    • Cast iron flat top and a barbecue grill
    • Gas torch
    • Tongs
    • Sharp knife

    Instructions

    Season the chuck steak

    Pat the steak dry with some paper towel.

    Season both sides with salt and black pepper.

    If you have the time, salt the steak in advance and leave it uncovered in the refrigerator. Otherwise, season immediately before cooking.

    Pressure-cook the steak

    Add 250 mL of salted water to the pressure cooker.

    Put a trivet into the cooker and place the chuck steak on the trivet so the meat sits above the cooking liquid.

    Cook at high pressure for 15 minutes.

    After pressure cooking, let the pressure release naturally for 5 minutes, then release the remaining pressure.

    I’m deliberately keeping the pressure-cooking time short. I’m not trying to make pulled beef. I want the chuck to soften while retaining enough structure to handle a final high-temperature sear.

    Dry the steak

    Remove the chuck steak from the pressure cooker.

    Pat it thoroughly dry with some paper towels and leave it uncovered for about 5–10 minutes.

    Just before searing, pat the surface dry again.

    Removing surface moisture is important so the steak browns rather than steams.

    Sear

    Heat a cast-iron flat plate on the barbecue.

    Put the steak into the hot pan and sear it for about 45–60 seconds.

    Blast it with a gas torch.

    At this stage, I’m not trying to cook the steak significantly more. I want to sear the surface to form a crust.

    Rest and slice

    Remove the steak from the pan and rest it for about 5 minutes.

    Look carefully at the direction of the muscle fibres, and slice the chuck thinly across the grain.

    Chuck isn’t naturally as tender as premium steak cuts, so cutting across the grain makes each mouthful easier to chew.

    What I’m looking for

    I’m not expecting the texture of an eye fillet.

    I’m hoping for something between a traditionally cooked steak and slowly braised chuck: a piece of beef that retains its shape and texture, benefits from pressure cooking, and has a good, browned exterior from the final sear.

    Serving suggestion

    I’d keep the meal relatively simple.

    Some possibilities include:

    • Sauerkraut and Greek-style yoghurt.
    • Potato gems

    The chuck should have plenty of beef flavour, so it doesn’t need a complicated sauce.

    Pressure cooker chuck steak with sauerkraut, cultured butter, and pomegranate arils

    Final thoughts

    This method appeals because it combines two quite different cooking techniques.

    Pressure cooking gives the chuck a short period of cooking under heat, moisture, and pressure. The cast-iron flat plate then does something the pressure cooker cannot do particularly well: create a dry, deeply browned surface.

    The key is finding the pressure-cooking sweet spot. Too little time and the chuck may remain tough. Too much time and I’ll end up with braised beef that happens to have been seared afterwards.

    AI Disclaimer

    This blog post has been modified with Microsoft Copilot. Microsoft Copilot corrected grammar, spelling, and tone.

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  • A Moment in Melbourne

    A Moment in Melbourne


    Him

    I spent the weekend in Melbourne with her. It was delightful. I arrived in time for lunch.

    Malin Melbourne

    https://www.malinmelbourne.com

    Him

    She suggested Malin Melbourne. Malin is situated in North Carlton or Carlton North, if you’re a local. I know very little about Melbourne. It is not a place I desire to live in. The restaurant is known for its Executive Chef Clément Pilatre and his French cuisine.

    When we entered the restaurant, we were shown to a table for two. It was in a quiet corner, opposite a window overlooking the street. Our servers were friendly, informative, and knowledgeable about the food. They also made small talk in a way that was not uncomfortable. While they were knowledgeable, their use of French terms meant I had to start searching social media to better understand the dishes. While searching for the restaurant on Instagram, I found some posts with accurate descriptions of the dishes we were served. I know I could have asked our servers for more information. But I was in Melbourne to catch up with her, not to become more knowledgeable about French cuisine. She was my focus.

    First Course (Queensland King Prawn):
    The dish centres on a poached king prawn, exhibiting its coral colours. It sits atop a green herb oil or herb purée and a rich, velvety orange emulsion, likely a bisque-based sauce. It is garnished with fresh sprigs of bronze fennel and dark quenelles.

    First Course (Queensland King Prawn): The dish centres on a poached king prawn, exhibiting its coral colours. It is set against a green herb oil or herb purée and a rich, velvety orange emulsion – likely a bisque-based sauce. It is garnished with fresh sprigs of bronze fennel and dark quenelles.

    Second Course (Seafood in Cabbage Leaves):
    This is a Choux Farci (stuffed cabbage). The tightly bound, steamed green cabbage parcel holds a rich shellfish filling (featuring clams and chicken or other seasonal shellfish). It sits in a pool of split, foaming sauce.

    This is a Choux Farci (stuffed cabbage). The tightly bound, steamed green cabbage parcel holds a rich shellfish filling (featuring clams and chicken or other seasonal shellfish). It sits in a pool of split, foaming sauce.

    Side Accompaniment (Beans and Emulsion):
    Served alongside the cabbage roll, this bowl balances the seafood with braised white beans in a light, savoury broth, blanketed with a thick, frothy, golden egg-based or potato emulsion. It is topped with vibrant red edible carnation petals.

    Side Accompaniment (Beans and Emulsion): Served alongside the cabbage roll, this bowl balances the seafood with braised white beans immersed in a light, savoury broth and blanketed with a thick, frothy, golden egg-based or potato emulsion. It is topped with vibrant red edible carnation petals.

    Third Course (Meringue Pavlova):
    This Australian (possibly New Zealand, depending on who you believe) dessert features a hollow, spherical crisp meringue shell cracked open to reveal a hidden yolk of bright mango and passionfruit gels atop Chantilly cream. A rich quenelle of dark chocolate sorbet crowns it, nestled among delicate ruffles of white botanic shards and dusted with fine cocoa powder.

    Third Course (Meringue Pavlova): This Australian (possibly New Zealand, depending on who you believe) dessert, features a hollow, spherical crisp meringue shell cracked open to reveal a hidden yolk of bright mango and passionfruit gels atop Chantilly cream. It is crowned with a rich quenelle of dark chocolate sorbet, nestled among delicate ruffles of white botanic shards and dusted with fine cocoa powder.

    Petits Fours (Hazelnut Chocolate Tartlets):
    A pair of bite-sized tarts (looking like googly eyes) features a crisp, dark cocoa pastry base filled with a smooth, glossy ring of hazelnut paste cream. The centre is capped with a pool of hazelnut chocolate spread, served on a sandstone slab.

    A pair of bite-sized tarts (looking like googly eyes) features a crisp, dark cocoa pastry base filled with a smooth, glossy ring of hazelnut paste cream. The centre is capped with a pool of hazelnut chocolate spread, served on a sandstone slab.

    Him

    I would prefer to end the meal with the pavlova. In French tasting menus, the petits fours are served after the dessert as a ‘sweet treat’ to enjoy alongside coffee, tea, or an after-dinner alcoholic beverage. However, because hazelnut and chocolate are dense and rich, they overshadowed the bright, refreshing acidity of passionfruit and mango, reversing the palate-cleansing effect.

    Her

    A love like this is illogical, but we both love food. It had been a while between shared meals so with need for three while sharing the same city, we arrived at the same conclusion to make meals of it.

    The Plough Hotel

    Him

    During the afternoon, we worked up an appetite walking around the central business district and visiting various shops.

    For dinner we visited The Plough @ Myrniong. https://www.theplough.com.au/

    He had a slow-cooked Angus beef chuck steak with chips, red cabbage slaw, and pepper gravy. It came on a white platter, with the steak already sliced.

    The Sliced Steak: The Angus chuck steak was charred on the outside and pre-sliced to show off a medium-rare interior. Because chuck is a shoulder cut with lots of connective tissue, standard quick grilling would make it tough. Slow-cooking melts the collagen into rich gelatine, which is why it was so tender, succulent, and deeply ‘beefy’.

    Beef Tallow-Fried Chips: The chips were served hot inside a wire frying basket. Frying potatoes in beef tallow (rendered beef fat) gives the exterior a deep golden crunch while imparting a rich flavour that pairs well with the steak.

    Red Cabbage Slaw: A vibrant, finely shredded mound of purple cabbage brought a crisp, refreshing, and slightly acidic contrast to balance the richness of the beef and fried chips.

    The Pepper Gravy: The steak came with a jug of pepper gravy to drizzle over the carved steak.

    The Sliced Steak: The Angus chuck steak was charred on the outside and pre-sliced to show off a medium-rare interior. Because chuck is a shoulder cut with lots of connective tissue, standard quick grilling would make it tough. By slow-cooking, the collagen melts down into rich gelatine, which explains why it was so tender, succulent, and deeply ‘beefy.’ Beef Tallow-Fried Chips: The chips were served hot inside a wire frying basket. Frying potatoes in beef tallow (rendered beef fat) is a technique that gives the exterior a deep golden crunch while imparting a rich flavour that pairs with the steak. Red Cabbage Slaw: A vibrant, finely shredded mound of purple cabbage brought a crisp, refreshing, and slightly acidic contrast to balance the richness of the beef and fried chips. The Pepper Gravy: The steak was accompanied by a jug of pepper gravy to drizzle over the carved steak.

    Her meal was slow-roasted lamb roll served on mashed potato, with sauce and watercress.

    The Lamb: A caramelised portion of rolled, slow-roasted lamb. As with the chuck steak, slow-roasting the lamb over several hours breaks down the tough connective tissue, allowing the meat to absorb its own fats and juices until it is tender enough to pull apart with a fork.

    The Mashed Potato: The mashed potato was smooth and buttery, contrasting with the lamb’s roasted exterior.

    The Braising Sauce: The dish sits in a pool of rustic, deeply savoury reduction sauce flecked with bits of slow-cooked braising vegetables (like carrots and onions), which ties the lamb and potato together seamlessly.

    The Garnish: The dish is topped with a fresh, vibrant bundle of watercress. Its peppery, clean bite cuts through the velvety mash and rich sauce, cleansing the palate between bites.

    The Lamb: A caramelised portion of rolled, slow-roasted lamb. As with the chuck steak, slow-roasting the lamb over several hours breaks down the tough connective tissue, allowing the meat to absorb its own fats and juices until it is tender enough to pull apart with a fork. The Mashed Potato: The mashed potato was smooth and buttery, contrasting with the lamb’s roasted exterior. The Braising Sauce: The dish sits in a pool of rustic, deeply savoury reduction sauce flecked with bits of slow-cooked braising vegetables (like carrots and onions), which ties the lamb and potato together seamlessly. The Garnish: The dish is topped with a fresh, vibrant bundle of watercress. Its peppery, clean bite cuts through the velvety mash and rich sauce, cleansing the palate between bites.

    Her

    A love like this is fragile. In its history is hurt, its future is uncertain.

    Baby Black Espresso Bar

    Him

    On Sunday morning they ventured into Bacchus Marsh for breakfast at the Baby Black Espresso Bar. It is a popular, retro cafe. The cafe is set inside a converted 1860s miner’s cottage with a vintage interior and an outdoor courtyard. It is known locally for its Genovese coffee, brunch options, and atmosphere.

    His: French Toast: Features a generous stack of thick brioche-style French toast coated in powdered sugar. It is topped with multiple crispy strips of pan-fried bacon and heavily garnished with a fresh bundle of watercress. A small metal pitcher filled with maple syrup sits on the side, ready to be poured.

    His: French Toast: Features a generous stack of thick brioche-style French toast coated in powdered sugar. It is topped with multiple crispy strips of pan-fried bacon and heavily garnished with a fresh bundle of watercress. A small metal pitcher filled with maple syrup sits on the side, ready to be poured.

    Hers: Smashed Avocado: Sourdough toast topped with chunky smashed avocado, crumbled goat’s cheese, and a crunchy blend of toasted pumpkin seeds and black sesame seeds. The plate is decorated with a drizzle of balsamic glaze alongside a lemon wedge. She added charred, grilled half-tomatoes.

    Hers: Smashed Avocado: Sourdough toast topped with chunky smashed avocado, crumbled goat’s cheese, and a crunchy blend of toasted pumpkin seeds and black sesame seeds. The plate is decorated with a drizzle of balsamic glaze alongside a lemon wedge. She added charred, grilled half-tomatoes.

    Theirs: Smoked Salmon: A side portion of thinly sliced smoked salmon rolled together on a small white plate. It is garnished with microgreens and sprouts, accompanied by a fresh wedge of yellow lemon.

    Theirs: Smoked Salmon: A side portion of thinly sliced smoked salmon rolled together on a small white plate. It is garnished with microgreens and sprouts, accompanied by a fresh wedge of yellow lemon.

    Her

    All plates were shared. A love like this is hopeful. In spite of everything it stands. Timeless, satisfying and wholesome, like Malin’s freshly baked bread and house-churned butter. Maybe we’ll break bread again. I’d like to.

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  • Pressure-cooked Vegemite beef with Hokkien noodles

    Pressure-cooked Vegemite beef with Hokkien noodles


    Introduction

    This pressure-cooker meal uses chuck steak, passata, water, Vegemite, and Hokkien noodles.

    I diced the chuck steak, coated it with Vegemite, and pressure-cooked it in passata and water for 40 minutes. The cooking liquid blended with the beef juices and Vegemite to form a savoury tomato sauce.

    I served the beef and noodles in a large, heated bowl and ate the meal with chopsticks and a spoon.

    Ingredients

    • 500 g chuck steak
    • Vegemite, enough to lightly coat the beef
    • 250 mL passata
    • 250 mL water
    • Hokkien noodles, enough for one generous serving

    Equipment

    • Cutting board
    • Sharp knife
    • Large bowl or plate for preparing the beef
    • Pressure cooker
    • Measuring jug
    • Kitchen tongs or spoon
    • Saucepan or heatproof bowl for preparing the Hokkien noodles, depending on the packet instructions
    • Colander or strainer
    • Large serving bowl
    • Chopsticks
    • Spoon

    Instructions

    Prepare the beef

    1. Cut the chuck steak into bite-sized cubes.
    2. Put the diced beef into a bowl.
    3. Add enough Vegemite (about a tablespoon) to coat the surface of the beef lightly.
    4. Use clean hands to rub the Vegemite over the beef pieces.
    Chunks of raw diced chuck steak coated with a glossy layer of Vegemite in a white bowl.

    Pressure cook the beef

    1. Put the Vegemite-coated beef into the pressure cooker.
    2. Add 250 mL of passata.
    3. Add 250 mL of water.
    4. Stir gently to combine the passata and water and distribute the beef through the cooking liquid.
    5. Fit and lock the pressure cooker lid according to the manufacturer’s instructions.
    6. Cook the beef under pressure for 40 minutes.
    7. At the end of the cooking time, release the pressure using a method appropriate for your pressure cooker.
    8. Remove the lid carefully.
    9. Stir the beef through the tomato cooking liquid.

    The chuck steak should be tender after pressure cooking, while the passata, water, beef juices, and Vegemite form the sauce for the noodles.

    Prepare the Hokkien noodles

    1. Prepare the Hokkien noodles according to the packet instructions.
    2. Drain them well.
    3. Loosen the noodles gently so they are easy to pick up with chopsticks.
    Bowl of Hokkien noodles and tender Vegemite-rubbed chuck steak in a brown broth, finished with chopped chives and black pepper, with chopsticks and a spoon resting on the bowl.

    Serve

    1. Heat a large serving bowl with hot water.
    2. Discard the water and dry the bowl.
    3. Add the Hokkien noodles to the heated bowl.
    4. Spoon the pressure-cooked beef over the noodles.
    5. Add the tomato cooking liquid according to how much sauce you want.
    6. Serve immediately.

    I ate the noodles and pieces of beef with chopsticks and used a spoon for the sauce.

    Bowl of Hokkien noodles and tender Vegemite-rubbed chuck steak in a brown broth, finished with chopped chives and black pepper, with chopsticks and a spoon resting on the bowl.

    Final thoughts

    Chuck steak works well for pressure cooking because it becomes tender while staying in the sauce.

    The Vegemite provides seasoning and savoury flavour, while the passata forms the tomato base. Hokkien noodles provide a simple way to serve the beef and sauce together in a bowl.

    It is a straightforward beef-and-noodle meal with minimal preparation and one main cooking vessel.

    AI Disclaimer

    I exploited Microsoft Copilot to correct grammar and spelling. I did not exploit Microsoft Copilot for any other purpose.

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