Yummy Lummy

A blog about food and me

Tag: recipe

  • Beefy soup

    Beefy soup


    This beefy soup began with a pressure cooker full of short ribs, vegetables, potatoes, passata, and mixed mammal cooking liquor. It ended, after an overnight pause and a little stick-blender persuasion, as a thick, rich soup with tender beef, soft potato, and extravagantly buttered rye sourdough. It is not a quick dinner, but most of the waiting happens while you are doing something more interesting, like sleeping.

    A dark bowl filled with beef short rib soup sits on a pink background. The smooth orange broth contains one piece of slow-cooked beef short rib and pieces of soft potato. A metal spoon is tucked behind a slice of double-buttered rye sourdough toast resting across the rim of the bowl. The sourdough is heavily spread with cultured butter, and a second buttered slice sits on a matching black plate beside the bowl. The contrast between the dark crockery, creamy butter, and warm-coloured soup creates a hearty and inviting presentation.

    At a glance

    • Serves: 2 generously or one Gary
    • Pressure cooking: 45 minutes at high pressure, followed by natural pressure release
    • Chilling: overnight
    • Reheating: 30 minutes in a 60 °C water bath, plus time to reduce and blend the soup

    Ingredients

    • Beef short ribs, cut across the bone into pieces about 5 cm long
    • 1 fennel bulb, sliced
    • 2 celery stalks, sliced
    • 1 brown onion, sliced
    • Potatoes, cut into bite-sized pieces
    • Passata
    • Mixed mammal cooking liquor, sufficient to provide the pressure cooker’s minimum required liquid and partly cover the ingredients
    • Rye sourdough, thickly sliced
    • Cultured butter, softened
    • Salt, to taste
    • Freshly ground black pepper, to taste

    Yummy Lummy’s note: The exact quantities can vary based on the size of your pressure cooker and your appetite, but do not exceed the manufacturer’s maximum-fill line. Keep enough thin liquid in the pot for the cooker to reach and maintain pressure; passata alone may be too thick.

    Equipment

    • Electric pressure cooker
    • Sharp knife and cutting board
    • Cooking twine
    • Tongs and slotted spoon
    • Fine-mesh strainer or colander
    • Three heatproof bowls or containers
    • Saucepan
    • Stick blender
    • Water-bath circulator and heatproof container
    • Toaster or grill
    • Butter knife

    Day 1: pressure-cook the ribs and vegetables.

    1. Slice the fennel, celery, and brown onion. Cut the potatoes into bite-sized pieces.
    2. Cut the beef short ribs into pieces about 5 cm long. Tie cooking twine firmly around each piece, securing the meat to the bone. This is culinary seatbelting: it keeps the rib and meat together after its energetic trip through the pressure cooker.
    3. Place the fennel, celery, onion, potatoes, passata, and mixed mammal cooking liquor into the pressure cooker. Add the tied rib pieces.
    4. Check that the contents sit below the maximum-fill line and that the cooker contains the minimum volume of thin liquid required by its manufacturer.
    5. Seal the cooker. Cook at high pressure for 45 minutes.
    6. When cooking finishes, leave the cooker untouched and allow the pressure to release naturally. Open it only when the pressure indicator confirms that it is safe.
    7. Using tongs and a slotted spoon, transfer the cooked ribs and potatoes to one container.
    8. Drain the fennel, celery, and onion, reserving them in a second container.
    9. Strain the cooking liquor into a third container. Cool everything promptly, cover, and refrigerate overnight.

    Day 2: turn the vegetables into soup

    1. Set the water bath to 60 °C. Place one chilled rib portion and one potato portion in a suitable sealed bag, and warm them for 30 minutes.
    2. Meanwhile, place the drained fennel, celery, and onion in a saucepan. Add a small amount of the chilled cooking liquor—enough to loosen the vegetables without drowning them.
    3. Bring the mixture to a gentle simmer. Cook uncovered until it begins to reduce, and the flavours concentrate.
    4. Remove the saucepan from direct heat briefly, then blend with a stick blender until thick and smooth. Add a little more cooking liquor if it becomes closer to mashed potato than soup. Return it to a gentle simmer.
    5. Taste, then season with salt and freshly ground black pepper. The cooking liquor may already be salty, so approach the salt cellar with manners.

    Twice-Buttered Rye Sourdough Toast

    1. Toast the rye sourdough until crisp and well browned.
    2. While the toast is still hot, spread it with a thin layer of cultured butter. This first layer melts into the crumb.
    3. Allow the toast to cool slightly.
    4. Spread on a second thin layer of cultured butter. The cooler surface lets this layer remain in golden patches rather than disappearing completely.
    5. Finish the twice-buttered toast with a light sprinkle of flaky salt.

    This is sometimes called two-stage or double buttering. Published descriptions of Nigella Lawson’s method follow the same sequence: butter immediately so the first layer soaks in, wait for the toast to cool, then add a second layer that stays on the surface (Funderburk 2026; Reynolds 2026). I call the result supersaturated toast. It may not be a formal scientific phase, but it is a very satisfactory one.

    To serve

    Ladle the simmering soup into a warm bowl. Remove the reheated rib and potato from the bag, discard the twine, and settle both into the soup. Serve the twice-buttered rye sourdough beside it for dipping, scooping, or quiet contemplation of butter’s excellent career choices.

    A dark bowl filled with beef short rib soup sits on a pink background. The smooth orange broth contains one piece of slow-cooked beef short rib and pieces of soft potato. A metal spoon is tucked behind a slice of double-buttered rye sourdough toast resting across the rim of the bowl. The sourdough is heavily spread with cultured butter, and a second buttered slice sits on a matching black plate beside the bowl. The contrast between the dark crockery, creamy butter, and warm-coloured soup creates a hearty and inviting presentation.

    Food-safety notes

    • Divide the cooked food into shallow containers so it cools quickly. Refrigerate it promptly.
    • Keep the refrigerator at 5 °C or colder.
    • The 60 °C water bath is a gentle warming step. Start with properly chilled food, use a sealed bag suitable for the purpose, and serve immediately after warming.
    • Bring the vegetable soup to a proper simmer before serving. If you are feeding someone who is pregnant, older, immunocompromised, or otherwise vulnerable, reheat the beef and potato until piping hot rather than relying on gentle warming alone.

    References

    Funderburk, C. 2026, ‘Nigella Lawson just taught me her delicious butter rule for the best toast’, The Kitchn, 3 February, accessed 27 September 2026. Notes: Describes Lawson’s two-stage method—one layer on hot toast, followed by a second after cooling.

    Reynolds, L. 2026, ‘Why you should butter toast twice’, Tasting Table, 18 July, accessed 27 September 2026. Notes: Explains how the first layer soaks into the crumb while the second remains on the surface.

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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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  • Corned beef and pickle liquor

    Corned beef and pickle liquor


    I had mentioned to someone a few weeks ago that I was enjoying a pickled gherkin with lunch when I made an open sandwich. It was suggested that the liquor[i] from the jar shouldn’t be discarded because it could be used for slow-cooking corned beef.

    I had about a cupful of pickle liquor, so I thought I’d give it a go.

    I bought a piece of corned silverside[ii] (roughly 2 kg at $AUD10/kg) and slowly cooked it with the pickle liquor.

    Recipe

    Ingredients

    • Corned beef silverside
    • Pickle liquor

    Equipment

    • Slow cooker

    Instructions

    1. Place the beef into the cooking vessel.
    2. Add the pickle liquor.
    3. Cook on low heat for 8 hours.
    4. Remove the cooked corned silverside and refrigerate.
    5. Cut a slice of corned beef and place it on a piece of buttered sourdough bread[iii].
    6. Serve with some mustard and a pickled gherkin[iv].

    Photographs

    For lunch, I had tinned corned beef.

    For tea, I had the slowly cooked corned beef silverside.

    Here are the photographs for comparison.

    Tinned corned beef
    Slowly cooked corned beef silverside.
    Corned beef silverside with pickle, mustard, and sourdough bread

    Thoughts on the meal

    I enjoyed the corned silverside. This version tasted better than my recent effort.


    I used the last of the slowly cooked corned beef silverside, which had been prepared with pickle liquor. I diced the meat along with some gherkins and cooked them in the corned beef cooking liquid. Then, I added mustard, cream, and some cheese.

    I used the last of the slowly cooked corned beef silverside, which had been prepared with pickle liquor. I diced the meat along with some gherkins and cooked them in the corned beef cooking liquid. Then, I added mustard, cream, and some cheese.

    [i] Did you know that pickle liquor is a strong acid solution used in metalworking to clean and descale metal surfaces? Pickle juice is the salty, acidic liquid used to preserve pickles—typically made from water, vinegar, salt, and spices. I like (and prefer) the word liquor because it means liquid in which something has been steeped or cooked.

    [ii] Beef silverside is a large, lean cut from the hindquarter of a cow, known for its coarse texture and low in fat content. It’s popular in Australia, the UK, and New Zealand for roasting, corning, or making biltong.

    [iii] Sourdough bread is a naturally leavened bread made using wild yeast and lactic acid bacteria, giving it a tangy flavour and chewy texture.

    [iv] A gherkin is a small, bumpy cucumber variety that’s typically pickled and enjoyed for its crisp texture and tangy flavour.

  • Long weekend Grand final steak

    Long weekend Grand final steak


    Skip the palaver and jump to the recipe.

    Daylight saving

    My least favourite day of the year is the first Sunday of October.

    Daylight saving time (DST) is the practice of moving the clock forward by one hour during the warmer months to extend evening daylight and reduce morning daylight.

    ⏰ How It Works

    • Start of DST: Clocks are set forward by one hour (e.g., from 2:00 am to 3:00 am), usually in spring.
    • End of DST: Clocks are set back by one hour (e.g., from 3:00 am to 2:00 am), usually in autumn.

    🌞 Purpose

    • To make better use of natural daylight during the evenings.
    • Originally intended to conserve energy by reducing the need for artificial lighting.

    📍 In Australia

    • Observed in: New South Wales, Victoria, South Australia, Tasmania, and the ACT.
    • Not observed in: Queensland, Western Australia, and the Northern Territory.
    • Typical schedule: Begins on the first Sunday in October and ends on the first Sunday in April.

    🧠 Fun Fact

    The idea was popularised by George Hudson, a New Zealand entomologist, in the late 19th century. It gained traction during World War I and World War II as a way to conserve fuel.

    If I led Australia, I’d abolish daylight saving and change the central time zone to be 60 minutes behind the Eastern time zone rather than 30 minutes. I like light at the start of the day, and I like it dark when I climb into bed and want to sleep. When I’m cooking tea, I want the heat of a summer day to be waning rather than peaking.

    I expect few Australians would want me as their leader! 😆

    Labour day

    Monday is Labour Day here. Labour Day is a public holiday that celebrates the achievements of workers and the labour movement, particularly the push for fair working conditions and the eight-hour workday. Its origins trace back to the 19th century, when workers around the world began campaigning for better rights and protections. In other countries, it’s often held on 1 May and known as May Day.

    Grand final

    Tonight, the National Rugby League Grand Final game is being played between the Brisbane Broncos and the Melbourne Storm. I had hoped the Dolphins NRL 🐬 team would have reached the final series, but alas, despite scoring more points than any team this season, they failed to make the “top eight.”

    The Brisbane Broncos are my number 2 team, and the Melbourne Storm are my number 5 team. I rate my rugby league teams on their location and composition. Teams located in the greatest state in the federation sit at the top, followed by teams with a strong Maroons composition or history. That’s why, despite my usual antipathy to much that is in Victoria, the Melbourne Storm ranks higher than teams in New Zealand, New South Wales and the Australian Capital Territory.

    Next year, a new team will enter the competition, namely the Bears, which will be based in Perth. I think it’s a mistake. I would have put the team in Northern New South Wales.

    AI generated.

    🏉 2025 NRL Grand Final Preview

    The 2025 NRL Grand Final promises a thrilling showdown between two powerhouse clubs: the Brisbane Broncos and the Melbourne Storm, kicking off at 7:30 pm AEDT at Accor Stadium, Sydney.

    🔥 Key Storylines

    • Melbourne Storm is chasing their 5th Premiership, having last won in 2020.
    • Brisbane Broncos aim for their 7th title, and their first since 2006.
    • This marks their first Grand Final clash since 2006, reigniting a classic rivalry.

    📊 Form Guide

    • Storm finished 2nd in the regular season (17–7), defeating the Bulldogs and Sharks in the finals.
    • The Broncos surged late to finish 4th, edging the Canberra Raiders and stunning the reigning champions, the Penrith Panthers 16–14 in a comeback victory.

    🧠 Team News

    Melbourne Storm (unchanged lineup):

    • Key players: Ryan Papenhuyzen, Cameron Munster, Harry Grant, Jahrome Hughes
    • Milestone: Trent Loiero plays his 100th first-grade game.

    Brisbane Broncos (one change):

    • Pat Carrigan returns from suspension, replacing Tyson Smoothy.
    • Ben Hunt starts at five-eighth, with Ezra Mam on the bench.

    🧮 Head-to-Head in 2025

    • The teams are 1–1 in their previous meetings this season, setting up a decisive clash.

    📺 How to Watch

    • Australia: Nine Network (free-to-air), Kayo Sports, Foxtel
    • UK: Sky Sports
    • US: Fox Sports (select coverage)

    This Grand Final is expected to be a tactical battle between the Storm’s structured discipline and the Broncos’ explosive flair. With history, redemption, and legacy on the line, fans can expect a gripping contest.

    The other good news for the Brisbane Broncos club is that their women’s team played in the NRLW Grand Final against the Sydney Roosters earlier today. The Broncos defeated the Roosters 22:18.

    It’s been a big week for Brisbane with its Aussie rules team (Brisbane Lions) winning the Aussie rules premiership last week.

    Recipe

    Ingredients

    • Bone in ribeye steak (700 grams at $AUD48/kg)[i]
    • Salt[ii]
    • Pepper[iii]
    • Grass-fed butter[iv]
    • Cream[v]
    • Cream cheese[vi]
    • Blue vein cheese[vii]

    Equipment

    • Water bath
    • Precision cooker
    • Barbecue grill
    • Gas torch
    • Steak knife[viii]

    Instructions

    Meat

    1. Dry brine the steak.
    2. Place the dry-brined steak in a food-safe bag and remove as much air as possible from the bag.
    3. Cook the steak for 3 hours at 57 °C.
    4. Dry the steak’s surfaces with absorbent paper.
    5. Sear the surfaces with the barbecue grill and gas torch.
    6. Carve the meat from the bone, then slice it to the desired thickness.

    Sauce

    1. In a small saucepan, add the butter, cream, cream cheese, and blue vein cheese.
    2. Turn on the heat and use wooden chopsticks to stir and make the sauce slowly.

    Vegetables

    1. Parboil some fennel and Brussels sprouts.
    2. Cook the vegetables on the barbecue grill while searing the steak.

    Serving the meal

    1. Transfer the sliced meat to a dinner plate.
    2. Place the fennel and Brussels sprouts next to the meat.
    3. Spoon the sauce over and next to the meat.
    4. Season with salt and pepper.
    5. Don’t forget to gnaw on the bone.

    Thoughts on the meal

    I enjoyed eating the steak. It was tender and flavoursome. The sauce complemented the beef. The fennel and Brussels sprouts also complemented the funkiness of the sauce.

    Gnawing on the bone at the end was delicious.

    Photographs

    This is a gallery of images. Select one and scroll through the rest.

    Some of the images were created using the Microsoft Copilot.

    AI generated.

    Questions

    • What is your opinion of daylight saving time?
    • Do you follow rugby league? Who do you want to win this year’s premiership games?
    • How do you feel about Labour Day?

    [i] This is not an economical cut of beef. I’ve been eating economy-grade steak through the week ($AUD18/kg). Tonight’s steak is a treat.

    [ii] I like to use a flaky finishing salt when serving the steak and a coarse salt when dry brining the steak.

    [iii] I like to freshly grind the peppercorns. I use a pepper mill but if you want a better experience grind the peppercorns with a pestle in a mortar.

    [iv] I buy New Zealand grass-fed butter from Costco because it’s cheaper than grass-fed butter found in regular supermarkets.

    [v] I buy pure pouring cream from Fleurieu Milk on the Fleurieu Peninsula. This cream has no thickeners or additives.

    [vi] I try to buy cream cheese with the least number of additives on the label.

    [vii] I like English Stilton. It has great flavour (the combination of taste, smell, and texture).

    [viii] I recommend a good quality steak knife. A steak knife should be sharp, and it should cut the steak with minimal effort. “Sawing” a steak means the knife isn’t sharp enough.

  • Corned beef fat sandwich

    Corned beef fat sandwich


    Create an image of a corned beef meal with a 16:9 aspect ratio for the food blog YummyLummy.com. In the image, include slices of corned beef, a bechamel sauce with parsley, plus buttery potato mash on the side of the plate. Give the image a photographic quality and include cutlery, like a knife and fork, in the image.
    Microsoft Copilot generated corned beef meal.

    In the old days (when I was fat[i]), I would cook corned[ii] beef[iii] with vegetables, mustard, garlic, onions, and additives like Worcestershire sauce. I’d eat it with a white sauce made with refined (read ultra-processed) white flour. I usually have boiled potatoes or potato mash with corned beef and white sauce.

    More recently, if I want corned beef, I buy it in a can[iv] and make a corned beef hash (sans spuds[v] and onions). A lot of people give me a condescending attitude when I mention my consumption of canned corned beef. Their scorn and derision humour me.

    This version is simple and is a low-carbohydrate, minimalist version of corned beef. Apart from the fat sandwich of course. 😉

    Create an image of me sitting and eating a corned beef meal with a 16:9 aspect ratio for the food blog YummyLummy.com. In the image, I am seated at the dinner table with a plate in front of me, featuring slices of corned beef, a bechamel sauce with parsley, and buttery potato mash on the side. Give the image an oil paint quality and include me holding cutlery, like a large, sharp knife and fork, in the picture.
    Microsoft Copilot generated image of me with a plate of corned beef, white sauce, and potato mash.

    Recipe

    Ingredients

    • Corned beef silverside[vi]
    • Water

    Equipment

    • Slow cooker
    • Frypan

    Instructions

    1. Unwrap the meat and wash it under running tap water to remove the brine and sugar.
    2. Place the beef into the cooking vessel.
    3. Add a cup of water.
    4. Slowly cook on low heat for eight hours.
    5. Remove the meat from the slow cooker.
    6. Pass the cooking liquor[vii] through a sieve and refrigerate the broth.
    7. With gloved hands, gently dissect the fat from the flesh using fingers to separate the layer of fat according to the fascial plane.
    8. The fat layer makes for a fantastic sandwich on lavishly buttered white sourdough bread[viii]. There’s nothing like the sensation of the beef fat dripping down your hands and forearms as you slowly take bites from the sandwich and masticate the unctuous beef fat. The only reaction you can have is to smile.
    9. Place the beef into a container and seal it. Refrigerate the meat.
    10. Cut the cold meat into lunch-sized portions.
    11. Dice a portion of cold corned beef and place the diced meat in a frypan.
    12. Add beef broth or water to the frypan and bring it to a simmer until the meat fibres start to separate and soften.
    13. After the water has mostly evaporated, turn off the heat, add a dash of cream and stir.

    Beef silverside fat sandwich.

    Ingredients

    • Cooked corned beef.
    • Frozen sourdough baguette — thawed.
    • Grass-fed butter
    • Freshly cracked pepper corns
    • Dijon mustard

    Instructions

    1. Trowel butter onto a piece of thawed sourdough bread. Freezing sourdough bread develops resistant starch.
    2. Add dollops of Dijon mustard.
    3. Apply a layer of warm fat.
    4. Season with freshly cracked peppercorns.
    5. Cover your lap with a large dish drying cloth and wear a bib.
    6. Roll up your sleeves and get stuck into the sandwich.
    7. Rejoice in the feeling of the fat running down your chin and down your forearms.

    Photographs[ix]

    These are a gallery of photographs. Select one image and scroll through the rest.

    Corned beef silverside in its plastic wrapper. This piece of beef cost about $AUD20 at $AUD10/kilogram. If I can get four meals (possibly six meals), it will work out to about $AUD5/meal.
    Corned beef silverside in the cooking vessel
    Cooked corned beef silverside
    Cooked corned beef silverside
    Sourdough bread
    Sourdough bread covered with grass-fed butter
    Corned beef fat sandwich with a pickle
    Corned beef fat sandwich with a pickle
    Corned beef fat sandwich with a pickle
    Corned beef fat sandwich with a pickle

    Thoughts on the meal

    I enjoy corned beef hash[x]; it’s a dish I grew up with. Among many other meals, my dad would often make it. He learned to prepare it during his boyhood in the South Pacific during World War II, where fresh meat was hard to come by. The only options available were tinned meat or local game.

    A piece of corned silverside is an affordable option for bulk meat in lunches.

    This piece of beef cost approximately $AUD20, or $AUD10/kilogram. If I can get four meals (possibly six meals), it will work out to about $AUD5/meal.

    The first meal (the fat sandwich) for this piece of beef brought back some great memories when Mum would make corned beef and I’d get the fat and make a sandwich. I savoured every bite of this open sandwich and enjoyed the contrasting flavours of the pickle.

    Questions

    1. Do you like corned beef?
    2. Do you like fat sandwiches?
    3. How would you make a fat sandwich?

    Stay tuned

    I’ll add photographs of how I use the rest of the beef during the week.

    Endnotesꜜ

    [i] The modern clinical term is “clinical adiposity.” I prefer the term fat because it is universally understood.

    [ii] The term corned comes from the old English word corn, which referred to small, hard particles—not just cereal grains. In the case of corned beef, it refers to the large-grained rock salt (sometimes called “corns” of salt) used in the curing process.

    [iii] Corned beef is a type of salt-cured beef, traditionally made from brisket.

    [iv] Canned corned beef is a shelf-stable meat product made primarily from beef, but it includes ingredients to preserve flavour and texture. The ingredients include sodium nitrite, added salt, and a small amount of sugar (which is disappointing). Cooking can convert the nitrites to nitrates.

    [v] “Spud” is a casual or slang term for a potato. For example, “baked spud” or “mashed spuds.” It is used in many English-speaking countries.

    [vi] Beef silverside is a lean, boneless cut of beef taken from the hindquarter of the cow, specifically from the top portion of the round primal, just above the leg muscles. It’s known for its coarse grain and minimal marbling, which makes it a budget-friendly and versatile option in many cuisines.

    [vii] Juice released from cooked meat.

    [viii] Bread is high carbohydrate and not part of a low carbohydrate diet.

    [ix] A note about the images used in this post. The featured image and a couple of other images were generated with Microsoft Copilot and ChatGPT. I’m conscious that there are some bloggers and readers who oppose the use of large language models for generating content. I’m comfortable with using large language models to help with content on YummyLummy.com

    [x] Corned beef hash is a hearty, savoury dish made by combining chopped or shredded corned beef with diced potatoes and onions, then frying the mixture until it’s golden and crispy. It’s a classic comfort food with roots in frugal cooking—originally designed to use up leftovers, especially from a corned beef dinner.