Yummy Lummy

A blog about food and me

Tag: Beef

  • Labour day steak

    Labour day steak


    Labour Day is a public holiday most Australians enjoy without necessarily thinking about why it exists. We welcome the long weekend, some sleep in, some light the barbecue, and some people spend time with family and friends.

    I welcome the long weekend; I get out of bed before dawn to go for a walk and I am happy spending it alone on my couch watching TV. Mind you I did go into the office today to complete some compulsory training in peace and quiet.

    Behind the public holiday lies a story of workers who argued for something many of us take for granted: a reasonable balance between work, recreation, and rest.

    This Labour Day, I celebrated with a scotch fillet steak, crispy potato gems cooked in beef fat, and a blue cheese sauce.

    What is Labour Day?

    Labour Day marks the achievements of the labour movement and the efforts for fair working conditions in Australia. It celebrates the campaign for the eight-hour working day.

    This idea was revolutionary. In the mid-1800s, many workers worked for 10 to 14 hours a day, six days a week, often in physically demanding and dangerous conditions.

    Labour Day in Australia

    Australia’s Labour Day traces its origins to the Eight Hour Day movement.

    On 21 April 1856, stonemasons working on the construction of the University of Melbourne stopped work and marched through Melbourne demanding shorter working hours. Their campaign succeeded, securing an eight-hour working day without a reduction in pay. This was a landmark achievement and one of the earliest successful campaigns of its kind anywhere in the world.

    It became a symbol for workplace reforms. Over subsequent decades, workers and unions continued campaigning for better conditions, leading eventually to shorter working weeks, workplace safety improvements, paid leave, and other employment protections that Australians now regard as normal.

    What Does Labour Day Mark?

    Labour Day marks:

    • The achievements of Australian workers.
    • The success of the eight-hour day movement.
    • The importance of fair pay and working conditions.
    • The contribution of organised labour and trade unions.
    • The principle that life should include work, rest, and recreation.

    Labour Day recognises that workers are more than economic units. They are parents, partners, community members, volunteers, and citizens.

    Why Do We Have a Labour Day Public Holiday?

    The purpose of the public holiday is both commemorative and practical.

    It commemorates the struggles and victories of previous generations of workers while giving today’s workers a day to enjoy the very work-life balance those campaigns sought to achieve. The holiday reminds Australians that fair working conditions were won through collective action rather than simply granted by employers or governments.

    A long weekend is arguably an expression of the eight-hour movement’s goals.

    What Official Activities Occur on Labour Day?

    Official activities vary between states and territories, but commonly include:

    • Union-organised marches and parades.
    • Community festivals.
    • Speeches by union representatives and political leaders.
    • Ceremonies recognising workers and labour history.
    • Educational events focused on workplace rights and labour history.

    In Queensland, May Day marches remain a prominent tradition, while other states often host commemorative gatherings and community events connected to labour organisations.

    How Many Australians Participate in Official Labour Day Events?

    This is harder to answer precisely.

    While Labour Day marches, parades, and commemorative activities occur, I could not locate an authoritative national statistic showing what proportion of Australians participate in official Labour Day events. Sources describe the events and their significance, but do not provide a national participation rate.

    Anecdotally, participation in official events represents only a small fraction of the Australian population, with most people observing the holiday simply as a public holiday and long weekend.

    Labour day meal

    A public holiday deserves a meal that feels special without requiring a day spent in the kitchen.

    Scotch Fillet Steak

    The dry-brined steak spent one hour in a water bath maintained at 57 °C. This temperature produces an even medium-rare result from edge to edge, preserving tenderness and juiciness.

    Once removed from the bag, the steak was dried thoroughly and finished over a gas barbecue. To achieve a deeper crust, a gas blowtorch assisted with the final sear, creating a caramelised exterior.

    The result was what a scotch fillet should be:

    • Tender.
    • Juicy.
    • Beefy.
    • Browned on the outside.

    Potato Gems in Beef Fat

    Potato gems are already one of humanity’s finer inventions.

    Cooking them in beef fat elevates them to another level.

    The hot beef fat develops a blistered golden crust while enhancing the savoury flavour. The outside becomes wonderfully crisp while the inside remains fluffy and soft.

    Every bite tastes indulgent.

    Blue Cheese Sauce

    The blue cheese sauce added richness and complexity.

    Sharp, salty, creamy, and slightly funky, it complemented the scotch fillet beautifully. Each mouthful balanced the sweetness of the beef, the crunch of the potato gems, and the bold character of the cheese.

    Dry-brined scotch fillet steak cooked sous vide at 57 °C for 1 hour and seared with a gas blow torch, served with crispy beef-fat potato gems on a creamy blue brie cheese sauce, garnished with cracked peppercorns and fresh chives.
    Close overhead photograph of dry-brined scotch fillet steak cooked sous vide at 57 °C and seared with a gas blow torch. Golden potato gems sit on a velvety blue cheese sauce made with cultured butter, cream, cream cheese, blue brie cheese, and Dijon mustard, topped with peppercorns and chopped chives.
    Torch-seared scotch fillet steak sliced and arranged beside crisp potato gems cooked in beef fat. The meal is presented on a creamy blue cheese and Dijon mustard sauce, finished with cracked pepper and green chive garnish.
    Overhead view of medium-rare scotch fillet steak slices with a charred crust from gas blow-torch searing. Beef-fat potato gems rest on a smooth blue cheese sauce, with freshly cracked peppercorns and chopped chives scattered across the plate.
    Plate of sliced scotch fillet steak cooked sous vide and torch-seared, accompanied by golden potato gems cooked in beef fat. The dish sits on a rich blue cheese sauce made with cultured butter, cream, cream cheese, blue brie, and Dijon mustard, garnished with cracked pepper and fresh chives.

    Final Thoughts

    Labour Day is a reminder that the balance between work, rest, and recreation is worth protecting. More than 170 years after some stonemasons marched for the eight-hour day, Australians continue to benefit.

    A long weekend provides an opportunity to reflect on those achievements. It also provides an excuse to cook a scotch fillet steak, crisp some potato gems in beef fat, and drown everything in blue cheese sauce.

    References

    National Museum of Australia. 2024. Eight-hour day.

    State Library Victoria. Origins of the 8-hour day.

    Australian Workers Heritage Centre. 2025. Labour Day History.

    Australian Workers Heritage Centre. 2026. 170 Years of the Eight Hour Day.

    LabourDay.com.au. What is Labour Day?

    ABC News. 2026. Which states get a public holiday today? What event is it?

    Time Out Australia. 2026. What is Australia’s Labour Day public holiday for?

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  • Pressure Cooker Beef Short Rib Stew

    Pressure Cooker Beef Short Rib Stew


    Beef Short Rib Stew

    A bowl that hugs you from the inside

    Today marks 19 years in the Australian Public Service. I wonder if I’ll get a set of steak knives next year! Given how much steak I eat, steak knives would be welcome.

    Sometimes you want a meal that looks like you’ve spent all day in the kitchen, when you’ve spent most of the day thinking about cooking while doing other important things, such as drinking coffee and working. This pressure cooker beef short rib stew is that sort of meal. Beef, some random vegetable matter, and a broth come together in a bowl that looks undesirable but tastes great.

    Ingredients

    For the stew

    • 1 kg beef short rib meat, cut into chunky pieces
    • 2 medium brown onions, roughly chopped
    • 2 celery stalks, sliced
    • 1 fennel bulb, roughly chopped
    • 2 medium potatoes, peeled and diced into large chunks
    • 700 g passata
    • 500 mL beef broth
    • 2 teaspoons salt
    • 1 teaspoon freshly ground black pepper

    Equipment

    • Pressure cooker or multicooker with pressure-cook function
    • Frying pan
    • Stick blender
    • Chopping board
    • Sharp knife
    • Measuring jug
    • Wooden spoon
    • Ladle
    • Large bowl for serving
    • Appetite large enough to deal with the aroma filling your house

    Instructions

    Step 1: Prepare the ingredients

    Chop the onion, celery, fennel, and potatoes.

    Cut the short rib meat into generous chunks. Precision knife work isn’t required. Beef short rib is substantial. Let it be mouth-filling.

    Step 2: Build the flavour base

    Sauté the onion, celery, and fennel. Cook for about 5 minutes, stirring occasionally, until everything softens and starts smelling like Mum’s kitchen.

    Step 3: Add the beef

    Add the short rib meat and stir through the vegetables.

    Brown the meat.

    Step 4: Add the liquids

    Put the meat and roughly cut vegetables into the pressure cooker.

    Pour in the passata and beef broth.

    Add the salt and pepper.

    Stir everything together until the ingredients are evenly distributed.

    Step 5: Pressure cook

    Add the potato chunks.

    Lock the lid and cook on high pressure for 40 minutes.

    When the cooking time is complete, allow the pressure to equilibrate naturally.

    Step 6: Check and adjust

    Open the lid.

    The beef should be fork-tender and the potatoes soft. Give everything a stir. Some of the potato will naturally break down and help thicken the stew.

    Taste and adjust seasoning if necessary.

    Sequester the potatoes and beef to a bowl.

    Process the remaining cooked vegetables and cooking liquor with a stick blender.

    Step 7: Serve

    Ladle the vegetable broth purée generously into a bowl and then add some meat and potato.

    Be generous.

    A bowl of pressure-cooked beef short rib sits in a rich, velvety broth puréed from the cooking liquor, fennel, brown onion, celery, and potato. Several chunks of beef and potato are visible above the surface, scattered with freshly chopped chives and cracked black pepper. Resting against the rim of the bowl are two thick slices of double-butted sourdough toast, generously spread with melting butter. The black bowl is photographed against a red background, highlighting the warm golden tones of the broth.

    Final Thoughts

    This stew is what happens when tough cuts of beef meet modern technology and decide to cooperate. The pressure cooker transforms short rib meat into tender, rich morsels that practically surrender when touched with a spoon.

    The fennel quietly contributes sweetness and depth without shouting about it. The passata provides body and acidity. The potatoes become soft and comforting. The puréed broth ties everything together into something that feels both rustic and luxurious.

    Most importantly, this is the sort of meal that improves your mood after a long day. It’s warm, hearty, forgiving, and entirely unconcerned with food trends. It knows exactly what it is: a proper bowl of comfort.

    And sometimes that’s all a dinner needs to be, especially after 19 years with the same employer.

    Leftover meals

    Saturday lunch

    Leftover beef short rib on a toasted, double-buttered fresh rye sourdough roll.

    Leftover beef short rib on a toasted, double-buttered fresh rye sourdough roll.

    Saturday dinner

    This dish features beef short ribs and potatoes, pressure-cooked and chilled overnight to develop their rich flavours. The beef is gently hashed in a skillet until perfectly tender, served alongside buttery, fork-mashed potatoes folded with creamy blue brie. Topped with an extra chunk of brie, chives, and cracked peppercorns for the perfect finish.

    This dish features beef short ribs and potatoes, pressure-cooked and chilled overnight to develop their rich flavours. The beef is gently hashed in a skillet until perfectly tender, served alongside buttery, fork-mashed potatoes folded with creamy blue brie. Topped with an extra chunk of brie, chives, and cracked peppercorns for the perfect finish.
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  • Croissant sandwiches

    Croissant sandwiches


    A buttery reflection on steak, corned beef, and why a fresh croissant may be better than ordinary sandwich bread.

    There are moments in life when an ordinary sandwich loaf simply will not do. This week, fresh croissants found themselves pressed into sandwich service, and I am not sure I want to go back to standard bread any time soon.

    The first experiment used leftover Scotch fillet strips, vintage cheddar, and cultured butter. The croissant was split, the base was buttered, the beef and cheese were layered over the top, and the whole lot had five minutes in the air fryer. The lid received another smear of cultured butter after it cooled slightly because, apparently, I had decided moderation was a spectator sport.

    The result was probably the best steak sandwich I have eaten in many, many years. There was flaky pastry, savoury beef, melted cheese, and enough cultured butter to make the croissant feel deeply appreciated.

    Sliced Scotch fillet steak arranged on a decorative ceramic plate, showing a deep brown seared crust and a pink medium-rare centre. The steak was cooked sous vide in a water bath and finished with a barbecue sear and gas torch, creating a charred exterior while retaining a juicy interior. A pat of butter rests on top of the sliced beef, beginning to melt over the warm meat, while flakes of coarse sea salt and cracked black pepper are scattered across the surface. The plate features colourful fruit and leaf motifs that contrast with the rich red and brown tones of the steak.
    Open toasted croissant sandwich on a wooden chopping board, filled with thick slices of leftover Scotch fillet steak and topped with melted vintage cheddar cheese. The croissant lid is generously spread with cultured butter, while the steak shows a dark, charred crust and a pink medium-rare centre. The melted cheese is sprinkled with cracked black pepper and finely chopped chives. The sandwich is presented partially assembled, highlighting the flaky croissant layers, buttery interior, and richly coloured steak and cheese filling.

    Not content with one success, I repeated the experiment with hashed corned beef from a tin. The corned beef was gently sautéed in a skillet until the fat rendered and the meat took on a little colour without becoming dry. Because the meat was hashed, it spread beautifully over the croissant base.

    The warm corned beef met the generously buttered croissant, and the cultured butter melted through the pastry layers. This was not high ceremony. This was practical with a French accent and a very happy ending.

    Open butter croissant sandwich on a colourful striped plate, topped with a generous layer of pan-fried hashed corned beef. Thick cultured butter is spread across the upper half of the flaky croissant and has begun to melt into the pastry. The corned beef filling is lightly browned and seasoned with black pepper, with a small amount spilling onto the plate. The image highlights the contrast between the buttery golden croissant, rich pink corned beef, and brightly coloured plate.

    Why a Croissant Works So Well as Sandwich Bread

    A good sandwich loaf has one job: it holds the filling together. A good croissant does more than hold things. It participates. The laminated layers bring crispness, tenderness, and buttery richness. The exterior flakes, the interior stays soft, and every bite has more texture than a plain slice of bread can usually manage.

    That does not mean a croissant is right for every sandwich. A towering salad sandwich on a croissant may end with lettuce, tomato, and regret on your lap. However, with rich fillings such as steak, cheddar, ham, egg, chicken, or corned beef, a croissant can be just as good as ordinary bread, and possibly better. It is not merely a vehicle. It is the co-driver.

    The Nutritional Question

    Let us address the buttery elephant in the room. Nobody reaches for a croissant because it is dressed as a health food. A traditional butter croissant is more energy-dense than ordinary sandwich bread because it is made with laminated dough, in which butter is folded into the dough repeatedly to create those crisp, flaky layers.

    Approximate Nutrition per Butter Croissant

    Nutrientper large croissant
    Energy1,300–1,600 kJ
    Protein6–8 g
    Fat17–22 g
    Saturated fat10–13 g
    Carbohydrate30–40 g
    Sugars5–8 g
    Dietary fibre1–3 g
    Sodium250–450 mg

    The exact numbers will vary according to the baker, size, butter content, and whether the croissant is plain or filled. Once you add Scotch fillet, vintage cheddar, hashed corned beef, and cultured butter, the numbers change again. The beef lifts the protein and iron, the cheese adds protein and calcium, the corned beef contributes protein, iron, vitamin B12, and sodium, and the butter contributes joy, which nutrition panels still stubbornly refuse to measure.

    From a low-carbohydrate perspective, a croissant is not an everyday staple. From a culinary perspective, however, it is an occasional indulgence that can transform a simple sandwich into something memorable.

    Would the French Approve?

    Possibly. Traditional French breakfasts often feature croissants served simply with coffee, tea, hot chocolate, butter, or jam. The classic version is uncomplicated: buy it fresh, eat it fresh, and preferably enjoy it before the flakes have time to settle into your shirt.

    That said, France is not unfamiliar with savoury croissants. Café counters, bakeries, and takeaway shops commonly sell croissants filled with ham, cheese, chicken, or other savoury ingredients. Some pastry purists may object to using a croissant for corned beef, but food rules are often most interesting when they meet a hungry person holding cultured butter.

    A Brief, Buttery History

    The croissant is closely associated with France, but its ancestry is more complicated. Food historians commonly link it to the Austrian kipferl, a crescent-shaped bread or pastry that predates the modern French croissant. The croissant became distinct when French bakers applied yeasted laminated dough techniques, folding butter through dough to make the thin, airy layers that define the pastry today.

    Those layers do not happen by accident. Croissant dough is rolled, folded around butter, chilled, rolled again, folded again, shaped, proved, and baked. In the oven, water in the butter turns to steam, the layers lift, and the baker hopes the result is golden, crisp, and structured rather than a buttery landslide.

    A proper croissant is at its best on the day it is baked. The outside should shatter slightly, the inside should show an open honeycomb crumb, and the whole thing should make you feel that ordinary toast has taken the morning off.

    Final Thoughts

    Perhaps the lesson here is simple: croissants should not be confined by tradition. If a fresh croissant can elevate leftover Scotch fillet and vintage cheddar into a memorable steak sandwich, and transform humble hashed corned beef into something worth writing about, then it deserves greater recognition as sandwich bread.

    The French may debate pastry etiquette. I will be over here, applying another generous layer of cultured butter.

    Author’s note: No ordinary sandwich loaf was harmed during these experiments. Several croissants, however, made the ultimate sacrifice.

    An artificial intelligence large language model was exploited to generate some of the original text before review and editing. The images have not been edited using artificial intelligence.

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  • Cheeky beef

    Cheeky beef


    Pressure Cooker Beef Cheek

    This is the sort of meal that rewards patience at the start and then lets the pressure cooker do the heavy lifting. Rendering and roasting the beef bones first creates a rich, savoury foundation, while the beef cheek becomes meltingly tender in a tomato and vegetable braise.

    The finished dish is versatile. Serve it over buttered toasted rye sourdough for a rustic cold-weather meal, or ladle it through Hokkien noodles for a comforting bowl of hearty goodness.

    This is a photograph of a multicoloured bowl with Hokkien noodles and leftover beef cheek and beef short rib stew. The utensils include chopsticks and a spoon.

    Serves

    4 to 6 people or one Gary

    Equipment

    • Cast-iron skillet
    • Pressure cooker
    • Tongs
    • Sharp knife
    • Chopping board
    • Wooden spoon or silicone spatula
    • Measuring jug
    • Large bowl

    Ingredients

    For the rendered bone base

    • 1 kg beef bones, preferably with some marrow attached
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    This is a photograph of a white bowl containing cooked beef bones that have come out of the pressure cooker.

    For the braise

    • 1 large beef cheek, approximately 800 g to 1 kg
    • 1 large brown onion, sliced
    • 2 celery stalks, sliced
    • 1 fennel bulb, sliced
    • 700 g passata
    • 500 mL water
    • 1 teaspoon salt, or to taste
    • 1 teaspoon freshly ground black pepper
    • Reserved rendered beef fat from the bones

    Estimated macronutrients by major ingredient

    Approximate macronutrients for the main ingredients, before cooking
    IngredientAmount usedEnergyProteinFatCarbohydrateFibre
    Beef cheek800 g to 1 kgAbout 887 to 1,109 kcalAbout 78 to 97 gAbout 34 to 43 gAbout 20 to 25 gNot available
    Beef bones and marrow1 kg bonesVariableVariableVariableMinimal0 g
    Brown onion1 large, about 150 gAbout 53 kcalAbout 1.4 gAbout 0.2 gAbout 11.6 gAbout 1.8 g
    Celery2 stalks, about 100 gAbout 14 kcalAbout 0.7 gAbout 0.2 gAbout 3 gAbout 1.6 g
    Fennel bulb1 bulb, about 230 gAbout 71 kcalAbout 2.8 gAbout 0.5 gAbout 17 gAbout 7.1 g
    Passata700 gAbout 203 kcalAbout 11.9 gAbout 2.1 gAbout 37.8 gAbout 9.1 g
    Water, salt, and pepperAs listedMinimal0 g0 gMinimal0 g

    These figures are estimates only. Values vary with meat trim, the amount of marrow rendered into the sauce, passata brand, and final serving size. Beef bone values are especially variable because most of the bone mass is not eaten. This table was generated using a large language model. Large language models can hallucinate and make errors. No attempt has been made to verify the details in the table.

    Method

    Stage 1: Render and roast the beef bones

    1. Heat a cast-iron skillet over medium heat.
    2. Add the beef bones and season with salt and pepper.
    3. Cook the bones for 20 to 30 minutes, turning occasionally, until they are deeply browned and have released a noticeable amount of beef fat.
    4. Carefully remove the bones and set them aside.
    5. Reserve the rendered fat in the skillet. This fat will be used to build flavour for the braise.

    Stage 2: Build the braise

    1. Trim any large pieces of excess surface fat from the beef cheek, but leave enough for flavour.
    2. Add the beef cheek to the cast-iron skillet and brown it on all sides in the rendered beef fat.
    3. Remove the cheek and set aside.
    4. Add the onion, celery, and fennel to the skillet.
    5. Cook for 8 to 10 minutes, stirring regularly, until softened and lightly caramelised.
    6. Transfer the vegetables to the pressure cooker.
    7. Add the browned beef cheek and roasted beef bones.
    8. Pour in the passata and water.
    9. Season with salt and pepper.
    10. Stir gently to combine.

    Pressure cook

    1. Secure the lid according to the manufacturer’s instructions.
    2. Cook on high pressure for 70 minutes.
    3. Allow a natural pressure release for 15 to 20 minutes before opening.
    4. Remove the beef cheek and bones.
    5. Discard the bones.
    6. Shred some of the beef cheek using two forks and return the meat to the sauce.
    7. Stir thoroughly and taste for seasoning.

    If the sauce is thinner than you prefer, simmer it uncovered for 10 to 15 minutes until slightly reduced.

    Serving suggestion 1: Toasted rye sourdough

    1. Toast slices of frozen rye sourdough until crisp and golden.
    2. Spread generously with cultured butter while still hot.
    3. Spoon the braised beef cheek and sauce over the toast.
    4. Serve with extra black pepper.

    The slight tang of rye sourdough and cultured butter complements the richness of the beef beautifully.

    This is a photograph of a black bowl containing the beef cheek and beef short rib stew with mixed vegetables, plus a couple of pieces of rye sourdough bread with cultured butter smeared across it.
    This is a close up photograph of a black bowl containing the beef cheek and beef short rib stew with mixed vegetables, plus a couple of pieces of rye sourdough bread with cultured butter smeared across it.
    This is a photograph of a dolphin's NRL plate with leftover beef short rib and beef cheek with a slice of fresh rye sourdough
    This is a photograph of a dolphin's NRL plate with leftover beef short rib and beef cheek with a slice of fresh rye sourdough

    Serving suggestion 2: Hokkien noodles

    1. Prepare Hokkien noodles according to the packet instructions.
    2. Drain well.
    3. Toss the noodles through the hot braised beef cheek sauce.
    4. Serve in deep bowls with plenty of sauce.

    The noodles soak up the tomato-rich braising liquid and turn the dish into something approaching a hearty beef ragù.

    This is a photograph of a clear bowl containing hot water and the Hokkien noodles.
    This is a photograph of a clear bowl containing hot water and the Hokkien noodles.
    This is a photograph of a multicoloured bowl with Hokkien noodles and leftover beef cheek and beef short rib stew. The utensils include chopsticks and a spoon.
    This is a photograph of a multicoloured bowl with Hokkien noodles and leftover beef cheek and beef short rib stew. The utensils include chopsticks and a spoon.
    This is a photograph of a multicoloured bowl with Hokkien noodles and leftover beef cheek and beef short rib stew. The utensils include chopsticks and a spoon.
    This is a photograph of a multicoloured bowl with Hokkien noodles and leftover beef cheek and beef short rib stew. The utensils include chopsticks and a spoon.
    This is a photograph of a multicoloured bowl with Hokkien noodles and leftover beef cheek and beef short rib stew. The utensils include chopsticks and a spoon.
    This photograph was taken after a few bites, and I moved a reasonable piece of beef cheek to the top of the bowl.

    Notes on Hokkien noodles

    Hokkien noodles originated with migrants from Fujian Province in southern China, historically known as Hokkien in many overseas Chinese communities. They are popular throughout South-East Asia and Australia.

    Characteristics include:

    • A thick, round shape.
    • A chewy texture.
    • Usually made from wheat and egg.
    • Commonly sold fresh, cooked, and vacuum-packed in Australian supermarkets.

    They work particularly well with slow-cooked meats because their sturdy texture stands up to rich sauces without becoming mushy. In this recipe, they provide a satisfying contrast to the soft, succulent beef cheek.

    Yummy Lummy notes

    • Beef cheek is one of the great value cuts for pressure cooking.
    • Rendering and browning the bones first adds depth and body that cannot be achieved with meat alone.
    • Fennel contributes a subtle sweetness and gentle anise character that softens the acidity of the passata.
    • Leftovers improve overnight and freeze exceptionally well.
    • The sauce can also be used as a filling for jaffles, pies, or a baked potato topping.

    Footy finals note

    This weekend marks the first round of the footy finals. The Dolphins are playing the Warriors in New Zealand this afternoon, and this meal was eaten while watching the footy. Rich beef cheek, tomato, fennel, and rye sourdough feel like the right sort of food for finals rugby league: hearty, savoury, and made for slow eating in front of the television.

    Screenshot of the full-time score between the Dolphins and the Warriors. The Dolphins defeated the Warriors 26-16.
    This is a photograph of me on a white background. I'm wearing my Dolphins NRL fishing shirt.

    Cook’s tip

    If the bones contain marrow, scoop the softened marrow into the sauce after pressure cooking and stir it through before serving. It enriches the braising liquid and adds a luxurious mouthfeel without requiring any additional ingredients.

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  • Chuck

    Chuck


    Chuck under pressure

    In today’s food diary, we have some beef chuck.

    Overview

    • Style: pressure-cooker beef chuck with tomato, fennel, rosemary, and bay.
    • Serves: 4 generous portions or 2 “Gary-sized” portions.
    • Cook time: about 75 minutes, including pressure build-up and natural release.
    • Best served with: toasted rye sourdough spread with cultured butter, plus a spoon of Greek-style yoghurt to soften the tomato and fennel.
    • Diet note: the braise itself is relatively low in carbohydrate; the rye sourdough adds most of the carbohydrate in the full meal.

    Ingredients

    • 1 kg beef chuck, cut into 4 cm chunks.
    • 1 fennel bulb, trimmed, cored, and sliced.
    • 1 brown onion, diced.
    • 2 celery sticks, sliced.
    • 700 mL passata.
    • 1–2 tablespoons beef fat.
    • 1 teaspoon salt, plus more to finish.
    • 1 teaspoon whole peppercorns, freshly ground.
    • 1 teaspoon fennel seeds, lightly crushed.
    • 2 dried bay leaves.
    • 1 sprig fresh rosemary.
    • Greek-style yoghurt, to serve.
    • Frozen rye sourdough, thawed and toasted, to serve.
    • Cultured butter, to serve.

    Equipment

    • Pressure cooker
    • Cast-iron skillet for sautéing and browning the meat.
    • Sharp cook’s knife and chopping board.
    • Large bowl for holding the browned beef.
    • Wooden spoon for stirring and scraping the pot base.
    • Tongs for turning and transferring the beef.
    • Measuring spoons and a measuring jug.
    • Mortar and pestle for crushing fennel seeds and peppercorns.
    • Toaster, grill, or frypan for the rye sourdough.
    • Warm serving bowls.

    Method

    1. Thaw the rye sourdough and keep it aside until serving.
    2. Pat the beef chuck dry. Season it with salt and crushed peppercorns.
    3. Heat the skillet to brown. Melt the beef fat, then brown the beef in batches. Avoid crowding the skillet. Transfer browned beef to a bowl.
    4. Add the onion, celery, and fennel to the skillet. Cook for 5–7 minutes, stirring often, until softened and lightly coloured.
    5. Stir in the crushed fennel seeds, bay leaves, and rosemary. Cook for 30 seconds, just until fragrant.
    6. Pour in the passata. Scrape the bottom to lift any fond.
    7. Transfer everything to the pressure cooker, including the beef and any resting juices. Stir to coat the meat in the tomato and fennel mixture.
    8. Seal the lid. Cook on high pressure for 45 minutes.
    9. Allow a natural pressure release for 15 minutes, then carefully release any remaining pressure.
    10. Remove the bay leaves and rosemary stem. Stir gently. If the sauce is thin, transfer it to a saucepan for reduction.
    11. Adjust seasoning with salt and freshly cracked pepper.
    12. Serve in warm bowls with a spoon of Greek-style yoghurt. Add toasted rye sourdough spread with cultured butter on the side.
    Photograph of a grey plastic plate with six chunks of raw beef chuck
    A photograph with a shallow black bowl containing stewed beef chuck and vegetables with a slice of rye sourdough and cultured butter
    A photograph with a shallow black bowl containing stewed beef chuck and vegetables with a slice of rye sourdough and cultured butter
    A photograph with a shallow black bowl containing stewed beef chuck and vegetables with a slice of rye sourdough and cultured butter
    A photograph with a shallow black bowl containing stewed beef chuck and vegetables with a slice of rye sourdough and cultured butter

    Cook’s notes

    • Because there is no stock, the flavour base comes from browning the beef, sweating the vegetables, blooming the fennel seeds, and using passata.
    • Do not add extra water unless the pressure cooker requires a minimum amount of liquid. The passata and vegetable moisture should usually be enough.
    • Greek-style yoghurt works best as a finishing garnish rather than a cooking ingredient because pressure cooking can split dairy.
    • The sauce should taste beefy, sweet from fennel and onion, gently acidic from tomato, and aromatic from rosemary and bay.
    • I forgot to add the Greek-style yoghurt. The meal didn’t really need it. The beef was tender, soft, and easily fell apart. The vegetables were lovely and soft as well. It all went nicely with some rustic toasted rye sourdough bread.

    Beef chuck anatomy

    The chuck comes from the forequarter, around the shoulder, neck, and upper forelimb. It is a hard-working area with well-used muscles, connective tissue, intramuscular fat, and strong beef flavour. Chuck is one of the major primal regions, with related sub-primals including chuck roll and blade; these can be broken into smaller cuts for slow cooking, roasting, thin slicing, or grilling, when the grade and muscle suit the method.

    For a pressure cooker, diced chuck is ideal because moist heat and pressure help convert collagen into gelatine. This gives the sauce body and turns a firm, working muscle into tender, pull-apart beef. It is usually more forgiving than lean hindquarter cuts, because the connective tissue and fat protect it during long cooking.

    Braise versus stew?

    A braise and a stew both use gentle, moist heat to soften tougher cuts of meat, but they differ in scale, liquid level, and how the finished dish eats. In a braise, the cook usually browns larger pieces of meat first, then cooks them covered with a smaller amount of liquid. The meat is partly submerged, while the exposed surface cooks in steam. The liquid reduces into a concentrated sauce.

    In a stew, the meat and vegetables are cut into smaller, spoon-sized pieces and are usually fully covered with liquid. The liquid is part of the meal rather than just a sauce, so the result is looser, more uniform, and more broth-like. A stew is eaten as an all-in-one bowl; a braise often presents the meat as the focus, with the sauce spooned over or around it.

    This recipe sits closer to a braise than a stew. The beef chuck is browned in larger chunks, the passata and vegetable moisture form a thick cooking medium rather than a thin broth, and the goal is tender beef coated in a tomato, fennel, rosemary, and bay sauce.

    Estimated macronutrients

    Serving optionEnergyProteinFatCarbohydrate
    Per 1 of 4 servesAbout 430 kcalAbout 52 gAbout 18 gAbout 14 g
    With 40 g Greek-style yoghurtAbout 465 kcalAbout 56 gAbout 19 gAbout 16 g
    With yoghurt, 1 slice rye sourdough, and 10 g cultured butterAbout 625 kcalAbout 61 gAbout 28 gAbout 40 g

    Nutrition estimates are indicative only. They assume 1 kg raw beef chuck, 700 mL passata, one fennel bulb, one onion, two celery sticks, one tablespoon beef fat, and four serves. Beef chuck nutrition varies with trimming, marbling, and whether the purchased piece is lean diced chuck, chuck steak, or fattier chuck roll.

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