Donkey sauce with an 8-hour slow cooked rib eye fillet roast
Prep Time
20mins
Cook Time
8hrs
Total Time
8hrs20mins
The main part of this recipe is the beef, the donkey sauce just makes it better, similar to the way horseradish can enhance beef.
Course:
Main Course
Cuisine:
Australian
Servings: 1
Calories: 1000kcal
Author: Gary Lum
Ingredients
2kgrib eye fillet roast(rolled and tied)
1turnip(diced)
1potato(diced)
1Hawaiian sweet potato(diced)
1onion(diced)
1carrot(diced)
2stalkscelery(sliced)
1cupwine
1cupstock
spring onions(sliced)
Parsley(chopped)
Lime zest
Caramelised onion
Lettuce
Tomato
Donkey sauce
Instructions
In the slow cooker vessel add the onion, carrot, celery, potato, turnip and sweet potato and then pour in the wine and stock. It doesn’t really matter what wine and stock you use.
Place the rolled rib eye fillet on top of the vegetables and then place the slow cooker vessel into the body of the slow cooker and turn on for eight hours.
After eight hours prepare a salad of tomato, lettuce and spring onion with some parsley too.
Open the slow cooker and lift out the beef. Allow the beef to rest covered with aluminium foil for fifteen minutes.
After the beef has rested, carve the rolled roast into three even portions. Vacuum pack and seal two portions and place in the freezer for later enjoyment.
Place the remaining portion into a shallow bowl and the plate up with the salad. Add a good portion of donkey sauce to meat and a couple of tablespoons of caramelised onion.
Garnish with chopped parsley and lime zest.
Shoot a photograph and then enjoy the sumptuousness that is 8-hour slowly cooked rib eye fillet roast.
Wash the dishes.
Write the recipe and blog hoping people who read this will share it on social media, especially on their Facebook pages and Twitter accounts.
Recipe Notes
This dish will satisfy you and make you happy enough to smile just at the thought of it. Meat is good.