Roast beef

Standing rib eye roast beef

Posted by Gary

Standing rib eye roast beef is one of my favourite roasts. The meat near the rib bones is always tender and it’s always moist. Not as much flavour as the blade and other cuts but the fatty loose tissue near the bone is to die for.

With Australia Day coming up on Tuesday 26 January I was thinking of either lamb or beef. There is now an undue amount of commercial pressure to eat lamb on Australia Day. The advertising campaign has been very successful. Check out this year’s advertisement. I’m sorry there is a little Channel 7 at the end.

So I’ve decided to cook the rib eye roast tonight and I’ll have lamb on Australia Day.

Standing rib eye roast beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Standing rib eye roast 1 kilogram
  • [cap id=”attachment_15562″ align=”alignnone” width=”1200″][url href=”undefined”][img src=”https://yummylummy.com/wp-content/uploads/2016/01/2016-01-24_11.12.54_005_GARY_LUM_FB.jpg” width=”1200″ height=”1200″ class=” size-full” title=”Roast beef” alt=”Photograph of Roast rib eye beef standing rib roast”][/url]Roast rib eye beef standing rib roast[/cap]
  • Onion
  • Lemon
  • Carrots
  • Red quinoa
  • White quinoa
  • Green peppercorns
  • Kale coleslaw
  • Mixed nuts crushed
  • Kensington Pride mango
Instructions
  1. In a baking tray may a trivet with onion and add the lemon, quinoa, and carrots
  2. Cook at 140 °C for thee hours
  3. Prepare a salad with kale coleslaw, crushed mixed nuts and mango
  4. When the roast is finished cooking, all it to rest for 20 minutes
  5. Scoop out the quinoa and peppercorns and add to the coleslaw as a dressing
  6. Cut between the bones and vacuum pack on half for another meal
  7. Serve up and shoot a photograph
  8. Eat the meal and hope I can digest it all before dessert
  9. Wash the dishes
  10. Write the recipe
  11. Blog (verb)

Here are some photographs of my rib eye roast. It was worth waiting for this.

Photograph of Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Photograph of baking tray with vegetables
Baking tray with vegetables
Photograph of Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Photograph of Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Standing rib eye roast beef with mango, quinoa, kale and nut coleslaw served with carrots, onion and green peppercorns
Standing rib eye roast beef with mango, quinoa, kale and nut coleslaw served with carrots, onion and green peppercorns

Earlier in the afternoon I had a Full Moon cake from Ricardo’s cafe and patisserie at Jamison.

Photograph of Full Moon from Ricardo's cafe and patisserie
Full Moon from Ricardo’s cafe and patisserie

Do you like rib eye roast beef? How do you cook it?

Super delicious leftover vacuum packed roast beef

Posted by Gary

Super delicious leftover vacuum packed roast beef! What more can I say. On Sunday I wrote about how to make super delicious roast beef and I mentioned that I would do the vacuum packing thing again. A friend on Facebook mentioned sous vide and I am definitely wanting to get into sous vide however I have very little available space in the apartment I rent.

As I mentioned on Sunday night’s post I split the piece of blade I had into three portions. I vacuum packed two. Last night I pulled one piece of vacuum packed roast beef out of the freezer and let it defrost in the refrigerator. By the time I got home this afternoon the meat and onion and quinoa were thawed out.

Photograph of Vacuum packed beef, quinoa and onion out of the refrigerator
Vacuum packed beef, quinoa and onion out of the refrigerator
Super delicious leftover vacuum packed roast beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Leftover vacuum packed blade beef, onion and quinoa
  • Kale coleslaw
  • Aioli
  • Lemon zest
Instructions
  1. Bring a large saucepan of water to about 90 °C (use a thermometer)
  2. Add the meat, onion and quinoa with peppercorns (in the bag)
  3. Warm through for 30 minutes keeping the temperature between 80 and 90 °C
  4. Prepare the coleslaw
  5. Plate up and shoot a photograph
  6. Eat the meal and marvel at just how tender and flavourful the meat is
  7. Wash the dishes
  8. Write the recipe
  9. Blog (verb)

I just loved this. The meat of the vacuum packed roast beef was so tender and so full of flavour. I’d highly recommend using a piece of blade beef and roasting it and keeping leftovers vacuum packed. If you live alone and need food in the freezer, this is perfect. It’s so easy to prepare and you’ll be satisfied by the flavour.

Photograph of Vacuum packed roast beef, quinoa and onion with kale coleslaw and green peppercorns
Vacuum packed roast beef, quinoa and onion with kale coleslaw and green peppercorns
Photograph of Vacuum packed roast beef, quinoa and onion with kale coleslaw and green peppercorns
Vacuum packed roast beef, quinoa and onion with kale coleslaw and green peppercorns

If you make this please let me know how you go.

How to make super delicious roast beef

Posted by Gary

How to make super delicious roast beef? It’s easy. Low and slow. I can guarantee tender tasty and succulent beef like you’ve never had before.

Last week I made some slowly roasted lamb shoulder and did a leftover roast lamb thing with my vacuum packaging machine (aka the Sunbeam FoodSaver).

I was speaking with Mum on Monday afternoon and she mentioned she had cooked a nice piece of blade. Blade is a cut that is often tough and chewy if it isn’t cooked properly. I wondered how it would go if I roasted it and then vacuum packed some of it. Well this is a part one and tonight I’ll focus on the first stage, i.e., the low and slow roasting.

How to make super delicious roast beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Beef blade 500 g piece
  • Tricolour quinoa 100 g
  • Green peppercorns 1 tin
  • Garlic half a dozen cloves
  • Lemon zested and quartered, save the juice for the salad
  • Water
  • Star anise 2 stars
  • Mango
  • Avocado
  • Kale coleslaw
  • Spring onions
  • Brown onion 1 large one
Instructions
  1. Bring the blade to room temperature and heat the oven to 150 °C (300 °F)
  2. In a baking tray add 1 cm (½ inch) of water
  3. Add the tin of green peppercorns
  4. Add the garlic cloves (you may also want to add some ginger)
  5. Add the lemon quarters to each point of the baking tray
  6. Cut the onion in half and use as a trivet
  7. Add the meat and place it on top of the onion
  8. Season the meat with salt and pepper and add the lemon zest and star anise
  9. Cover with aluminium (not aluminum) foil and seal
  10. Place into the oven for 3 hours
  11. Once the meat is cooked allow it to rest for 20 minutes
  12. While the meat is resting, make the salad
  13. Dice the avocado and mango and add to the kale coleslaw
  14. From the baking tray remove and discard the lemon, garlic and star anise
  15. Drain the quinoa and peppercorns, keep the stock and put into the refrigerator
  16. Add a tablespoon of the tasty quinoa peppercorns to the salad and mix in with the lemon juice and some of the lemon zest
  17. Cut the meat into thirds
  18. Vacuum pack two piece of meat separately with half an onion each plus half of the remaining quinoa peppercorns in each
  19. Slice the remaining beef thinly
  20. Plate up the salad and add the meat on top
  21. Shoot a photograph
  22. In future try to remember to snapchat a photograph (yes my snapchat handle is yummy_lummy)
  23. Eat the meal
  24. Wash the dishes
  25. Write the recipe
  26. Blog (verb)
  27. Watch TV on Netflix

Here are some photographs of this afternoon’s endeavours.

A photograph of Blade beef fresh out of the refrigerator with a nice layer of fat
Blade beef fresh out of the refrigerator with a nice layer of fat. I’ll tell you know the fat was delicious.
A photograph of Preparing the baking tray with an onion, garlic, green peppercorns, lemon and tricolour quinoa
Preparing the baking tray with an onion, garlic, green peppercorns, lemon and tricolour quinoa
A photograph of Preparing slow roasted blade beef with lemon zest and star anise
Preparing slow roasted blade beef with lemon zest and star anise
Peppermint milkshake
Peppermint milkshake
A photograph Straight from the oven. Blade beef all nice and tender.
Straight from the oven. Blade beef all nice and tender.
A photograph of Sunday dinner. Roast beef with mango avocado kale quinoa coleslaw with lemon.
Sunday dinner. Roast beef with mango avocado kale quinoa coleslaw with lemon.

So sometime later I’ll thaw out a piece of vacuum packed beef, reheat it and then enjoy it. I’ll let you know what it’s like.

Have you got a favourite roast beef recipe? How do you cook it?

 

Slowly roasted beef recipe

Posted by Gary

Well we have four days off for Easter and I’m still feeling crook. I thought I’d feel better if I spent some time cooking. Tonight I made slowly roasted beef with vegetables.

Slowly roasted beef with potato, carrot, onion and quinoa
Slowly roasted beef with potato, carrot, onion and quinoa

I should start at the beginning. I woke up feeling worse than the previous few days mainly because I coughed all night and just felt stupidly tired. Given it’s the beginning of a four day long weekend I thought I should make an effort for breakfast so I cooked bacon and eggs with toast.

Streaky bacon and scrambled eggs with fried toast and avocado
Streaky bacon and scrambled eggs with fried toast and avocado

After breakfast I went back to bed and dozed for a bit. I stayed there until about midday and figured I should get out, shower shave and think about what to do for the day. 

I had a blade roast in the refrigerator and thought a slowly roasted beef recipe was in order.

I also had some beef bones and thought the fatty juicy goodness from them would make a good cooking soup for the blade roast. So I started by cooking them and ate the fatty meat for lunch while reserving the juices for the roast.

Beef bones cooked in the oven for a couple of hours
Beef bones cooked in the oven for a couple of hours

Given the protein and fat load I needed something sweet for afternoon tea so I ended up having a teaspoon of Nutella and a teaspoon of crunchy peanut paste.

Nutella and crunchy peanut paste is a marriage made in heaven
Nutella and crunchy peanut paste is a marriage made in heaven
Slowly roasted beef recipe
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1.5 kg beef bones
  • 1.5 kg blade roast
  • Quinoa
  • Carrot
  • Onion
  • Celery
  • Potato
  • Bay leaves
  • Red wine
  • Water
Instructions
  1. In a casserole place the beef bones and cook in a slow oven (150 °C) for 2 hours
  2. Remove the cooked bones and keep to eat for lunch
  3. In the bottom of the casserole with the beef bone juices add some carrot, onion and celery
  4. Add 1 cup of red wine
  5. Add ½ cup water
  6. Place the blade roast in the middle on top of the vegetables
  7. Add a couple of potatoes and some bay leaves
  8. Cover the casserole and put into the oven at 150 °C for 3 hours
  9. Remove the casserole and take out the meat to rest for 30 minutes
  10. Prepare a plate with the vegetables and slice some of the beef
  11. Pour over a little of the fatty juices from the casserole instead of beef gravy
  12. If you have Hollandaise you could serve that too
  13. Shoot a photograph
  14. Eat the meal
  15. Wash the dishes
  16. Write the recipe
  17. Blog (verb)
 

 

If you want to see a larger version click on one of the photographs and a gallery will pop up for you to review.

Do you like slowly roasted beef on a Friday public holiday? What did you eat on Friday night?