Slow cook Family Roast

I wasn’t sure what to cook today. It’s a colder day and overcast with some poor weather in Sydney.

At Coles, I saw some short ribs, and then I saw what I assume is an eye fillet roll.

Ingredients

• Slow cook family roast (1.5 kilograms of meat)
• Carrots (diced)
• Onions (chopped)
• Celery (sliced)
• Beef stock (1 Litre)
• Cooking sherry (1 cup)
• Mustard powder (2 teaspoons)
• Worcestershire sauce (2 tablespoons)
• Brussels sprouts (halved)
• Horseradish cream
• Broccolini
• Baby green peas

Instructions

Meat instructions slow cook family roast

1. Heat your oven to about 150 °C.
2. Unwrap your meat from its tight plastic coating.
3. Dry your meat with absorbent kitchen paper.
4. Season your meat with lots of iodised salt and freshly ground black pepper.
5. Prepare your carrots, onions, and celery and place them into the bottom of a large casserole.
6. Place your seasoned meat onto the bed of carrots, onions, and celery.
7. Pour in the litre of beef stock as well as the cooking sherry and Worcestershire sauce. 
8. Add in the mustard powder.
9. Place the lid on the casserole and put it into the oven for four hours.
10. After four hours, remove the lid from the casserole and continue to cook for 45 minutes.
11. Add the halved Brussels sprouts to the casserole around your meat and atop the hot fat rendering from your piece of meat.
12. After 45 minutes, remove the casserole from the oven and rest your meat. Because your meat will be firm with heat, you want your meat to relax and loosen up for that perfect mouthfeel of fatty, juicy and moist meat on your tongue.
13. Lift your meat from the casserole and place it into a shallow bowl and cover with aluminium foil for 15 minutes.
14. Remove the Brussels sprouts and place them into another bowl.
15. Once your meat has rested, dissect it along the muscle planes. Place the large muscle bundles into plastic containers for the refrigerator for future meals. 
16. Place half of the Brussels sprouts into plastic containers, too, for future meals.
17. Leave aside the fat cap, which has become crunchy on top during the final 45 minutes of cooking. You’ll notice the fat has rendered, and the remaining connective tissue has become crispy. The fat cap meat may be cooked well-done, but because of the amount of fat and the loose muscle fibre structure, this meat is not only tender but delicious.

Vegetable instructions

1. Wash the broccolini and then saute in a skillet.
2. Add the frozen baby green peas to the same skillet and some of the fatty meat liquid from the casserole and put a lid on the skillet for 3 minutes.

Plating up instructions for your slow cook family roast

1. In a shallow bowl, spoon in the peas to act a comfy bed for your meat.
2. Place your meat atop the peas.
3. Place the broccolini next to the meat on one side of the bowl and the Brussels sprouts opposite.
4. Add a large dollop of horseradish cream to your meat.

Final thoughts

1. The taste was similar to a roast rump roast I did last year.
2. What’s your favourite way of cooking large pieces of beef?
3. What other vegetables do you enjoy with beef?
4. Do you like horseradish cream?

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