Yummy Lummy

A blog about food and me

Tag: Beef

  • 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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  • Beef short rib with fennel

    Beef short rib with fennel


    I wanted to try something different with fennel, so I chose a large piece of beef short rib meat.

    A little over 2.5 kg of beef short rib meat

    Originally, I thought I would do this by slow cooking, but then I ran out of time. So instead, I have used the pressure cooker.

    For most of these sorts of dishes, you could use a slow cooker, a pressure cooker, or do it on a stovetop.

    I’ve provided a method for each.

    If you want to know what mixed mammal meat cooking liquor is, it’s the result of many slow-cooked beef, lamb, or pork dishes. I always keep the cooking liquor because it makes a decent meat broth.

    Ingredients

    Beef and aromatics

    • 1.2 kg boneless beef short rib meat
      cut into cubes ~8 cm³ (about 2 × 2 × 2 cm)
    • 2 tablespoons of beef fat
    • 1 fennel bulb (about 150 g), quartered
    • 2 teaspoons of fennel seeds
    • 2 cups (480 mL) mixed mammal meat cooking liquor
    • 1 tablespoon apple cider vinegar
    • 2 sprigs of rosemary
    • 1 bay leaf
    • Salt and pepper to taste

    To finish

    • 2 tablespoons of cultured butter
    • Serve with Greek-style yoghurt, garnished with pickled pomegranate arils and fennel fronds.
    F. Dick butchers knife with mail glove and liner
    A little over 2.5 kg of beef short rib meat sliced
    A little over 2.5 kg of beef short rib meat diced
    Beef short rib meat diced and vacuum bagged

    Methods

    Stovetop and oven

    1. Preheat oven to 165 °C.
    2. Pat beef cubes dry.
    3. Heat the beef fat in a heavy pot. Brown the beef cubes in batches until well caramelised.
    4. Add sliced fennel and fennel seeds; sauté until the fennel softens slightly.
    5. Add the cooling liquor, rosemary, bay leaf, and vinegar if using.
    6. Return beef to the pot and bring to a gentle simmer.
    7. Cover and cook in the oven for 1.75–2 hours, until tender.
    8. Remove beef. Reduce the sauce on the stovetop until glossy.
    9. Whisk in butter.

    Slow Cooker Method

    1. Brown beef cubes and sauté fennel as above.
    2. Transfer everything to the slow cooker.
    3. Cook Low 5–6 hours or High 3–4 hours.
    4. Remove beef. Reduce cooking liquid in a saucepan until thickened.
    5. Finish with butter and serve.

    Pressure Cooker Method

    1. Brown the beef and fennel separately.
    2. Add fennel, fennel seeds, broth, rosemary, bay leaf, and vinegar.
    3. Seal and cook for 35–40 minutes at high pressure.
    4. Natural release for 10 minutes.
    5. Reduce the sauce and finish with butter.

    With no onion, garlic, tomato paste, thyme, or wine, the carbohydrate load is relatively low. The only meaningful carbohydrate source is fennel, which is widely used in low-carbohydrate recipes due to its low net carbohydrate content. Mixed mammal cooking liquor, beef, rosemary, olive oil, and butter are all compatible with a low-carbohydrate meal.

    Serve with Greek-style yoghurt, garnished with pickled pomegranate arils and fennel fronds.

    This version sits comfortably at 2–3 g net carbs per serving, depending on the amount of fennel.

    Nutrient Information (metric; per ingredient)

    Boneless beef short rib (300 g cooked yield per serving)

    • Energy: ~1400–1600 kJ
    • Protein: ~40–45 g
    • Fat: ~35–45 g
    • Carbohydrate: 0 g

    Fennel bulb (150 g total; ~37 g per serve)

    • Energy: 100 kJ
    • Carbohydrate: 7 g (net ~4 g)
    • Fibre: 3 g

    Mixed mammal cooking liquor (480 ml; ~120 ml per serve)

    • Protein: 5–7 g
    • Fat: 1–2 g
    • Carbohydrate: 0–1 g

    Beef fat (2 tbsp; ~7 g per serve)

    • Fat: 28 g

    Butter (2 tbsp; ~7 g per serve)

    • Fat: 14 g

    Estimated total per serving

    • Energy:
      ~2300–2700 kJ
    • Protein:
      ~45–50 g
    • Fat:
      ~55–65 g
    • Net carbs:
      2–3 g
    • Fibre:
      ~2–3 g

    Final Thoughts

    This is a clean, savoury meal that suits low‑carbohydrate preferences. The fennel and rosemary carry the aromatics, and the beef provides richness without needing onion, garlic, tomato paste, thyme, or wine.

    Beef short rib meat cooked in a pressure cooker and served with Greek-style yoghurt garnished with pickled pomegranate arils and fennel fronds.
    Beef short rib meat cooked in a pressure cooker and served with Greek-style yoghurt garnished with pickled pomegranate arils and fennel fronds.
    Beef short rib meat cooked in a pressure cooker and served with Greek-style yoghurt garnished with pickled pomegranate arils and fennel fronds.
    Beef short rib meat cooked in a pressure cooker and served with Greek-style yoghurt garnished with pickled pomegranate arils and fennel fronds.
    Serve with Greek-style yoghurt, garnished with pickled pomegranate arils and fennel fronds.
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  • Beef brisket and roast pumpkin

    Beef brisket and roast pumpkin


    I wasn’t sure what to cook today. During the week, I thought about another pumpkin soup, this time with a ham hock and bacon.

    I woke up this morning and didn’t feel like cooking and eating pork.

    I still had some brisket in the fridge after I had slowly cooked a large piece last Sunday, and I’ve been enjoying it throughout the week.

    I also had some leftover pumpkin from last week.

    In a lazy mood, I thought I’d just reheat the brisket and cook the pumpkin in the Weber Q+.

    I went for a wander in town today and, at the market, bought some cultured butter and rye sourdough bread.

    Tonight’s dinner was simply beef, pumpkin, rye sourdough bread, and cultured butter. It was simple and delicious.

    Slow-cooked beef brisket leftovers, served with roast pumpkin and rye sourdough bread spread with cultured butter

    I got sent a couple of photographs from when I spoke at a conference a few weeks ago in Melbourne.

    Gary at NATA Accreditation Matters 2026
    Gary at NATA Accreditation Matters 2026
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  • Chicken and beef

    Chicken and beef


    For today’s “food diary,” I had some crumbed chicken for lunch and beef short rib for tea.

    I bought the crumbed chicken thigh when I bought the crumbed pork yesterday. I ate it with some Greek-style yoghurt.

    Crumbed chicken thigh with Greek-style yoghurt.

    Dinner was a slow-cooked beef short rib, which I ate with sauerkraut.

    The beef short rib was in the slow cooker with some cooking liquor from a previous meal (which included beef, lamb, and pork). I had it on low heat for eight hours. I seared it on the barbecue grill with a gas torch.

    Beef short rib with Polish sauerkraut and cultured butter. The beef short rib was cooked in the slow cooker for 8 hours on low heat. It was seared on my Weber Q+ With a gas torch.
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