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.
Slow cook family roast (1.5 kilograms of meat)
Beef stock (1 Litre)
Cooking sherry (1 cup)
Mustard powder (2 teaspoons)
Worcestershire sauce (2 tablespoons)
Brussels sprouts (halved)
Baby green peas
Meat instructions slow cook family roast
Heat your oven to about 150 °C.
Unwrap your meat from its tight plastic coating.
Dry your meat with absorbent kitchen paper.
Season your meat with lots of iodised salt and freshly ground black pepper.
Prepare your carrots, onions, and celery and place them into the bottom of a large casserole.
Place your seasoned meat onto the bed of carrots, onions, and celery.
Pour in the litre of beef stock as well as the cooking sherry and Worcestershire sauce.
Add in the mustard powder.
Place the lid on the casserole and put it into the oven for four hours.
After four hours, remove the lid from the casserole and continue to cook for 45 minutes.
Add the halved Brussels sprouts to the casserole around your meat and atop the hot fat rendering from your piece of meat.
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.
Lift your meat from the casserole and place it into a shallow bowl and cover with aluminium foil for 15 minutes.
Remove the Brussels sprouts and place them into another bowl.
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.
Place half of the Brussels sprouts into plastic containers, too, for future meals.
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 for the slow cook family roast
Wash the broccolini and then saute in a skillet.
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
In a shallow bowl, spoon in the peas to act a comfy bed for your meat.
Place your meat atop the peas.
Place the broccolini next to the meat on one side of the bowl and the Brussels sprouts opposite.
Add a large dollop of horseradish cream to your meat.
Final thoughts on your slow cook family roast
What’s your favourite way of cooking large pieces of beef?
Crush some lime leaves in your hands to release the oils and aroma of the lime. If you don’t have strong hands (like me!) you can crush the leaves in a mortar with a pestle or beat them with a wooden stick like a rolling pin.
Heat a wok and add in some laksa paste, lemongrass paste, and crushed lime leaves.
Add in a tin of coconut cream and mix everything and bring it to a simmer.
Cook for a few minutes to ensure the flavours and aromas all intermingle.
Add in the sliced pork knuckle meat and bring everything to a simmer and keep cooking for a few minutes until the pork knuckle meat is warmed through.
Stir in some cooked rice and bring it back to a simmer and allow the liquid to reduce and thicken.
Turn off the heat and mix through the green part of some sliced spring onion.
Aliquot some of the curry into a bowl and the rest into a container to refrigerate for a meal later in the week.
Cook the broccoli with microwave radiation.
Serve the broccoli as a side in the style of my BFF.
While the Coles product is pre-cooked, to get the crackling crispy and crunchy it needs some more cooking.
I went with this because during the week I had a lovely pork belly dinner but the crackling was disappointing. It was soft and limp. I needed some crispy crunchy crackling stat im.
Coles pork knuckle
Queensland nut oil
Flaky iodised salt
Baby green peas
Birds Eye potato mash
Remove the pork knuckle from the vacuum bag.
Remove all the jelly and solidified fat that is clinging to the pork knuckle.
Put the jelly and fat into a small skillet and gently simmer to reduce to a thin sauce.
Dry the surface of the pork knuckle with absorbent kitchen paper.
Rub a little Queensland nut oil over the surface of the pork knuckle and then liberally season with flaky iodised salt.
Place into a baking tray and then into a hot oven (220 °C) for about 50 minutes.
The endpoint you’re trying to achieve is crackling which feels hard when you tap it with a knife.
When the pork knuckle is ready, remove it from the oven and coddle it with aluminium foil keeping the crackling exposed to avoid it going soft and limp.
Allow the pork knuckle to rest for at least 10 minutes in its “space blanket”.
Remove the aluminium foil and peel off the crackling and then cleave off the muscle bundles and slice.
Keep the remainder of the meat aside and refrigerate for consumption later.
Put the bag onto a plate and then into a microwave radiation oven.
Set the timer for 2 minutes and 30 seconds. Because my oven is malfunctioning, in that the “2” button doesn’t work, fiddle and cook in two instalments so the total cooking time is 2 minutes and 30 seconds.
Allow the potato mash to rest in the bag for 1 minute.
Cut the bag open and extrude the potato mash onto the pre-warmed dinner plate and spread artistically on the plate.
In the reduced simmering pork knuckle jelly and fat add some Brussels sprouts and baby green peas and cook to your liking.
I also finished mine in the oven because I could.
Lay some pork on top of the potato mash.
Top the pork meat with the crackling.
Place the green vegetables next to the potato mash.
Do you like pork?
How do you like your pork?
Do you prefer having your pork prepared by someone else before you finish it off and put it in your mouth?
I had my heart set on a bug roll, that is, a Moreton Bay bug (slipper lobster) roll. I got to the seafood shop this morning, and there were no bugs, no lobsters either! There were prawns though, so I bought prawns for a prawn roll.
The motivation for this was again Lorraine Elliott who is better known as Not Quite Nigella. This week, Lorraine wrote about lobster rolls.
Prawns (cooked and peeled)
Mayonnaise (I used Kewpie wasabi flavoured mayonnaise)
Pickled jalapeño peppers (chopped)
Red chilli (diced)
Bread roll (I bought a crusty baguette)
Butter (Lurpak spreadable)
In a bowl add some mayonnaise, the chopped jalapeño peppers, and chopped chilli. Mix with a fork and then season with salt and pepper to taste.
Fold some chopped parsley into the spicy mayonnaise.
Roughly cross-section cut the prawns and fold the prawn meat to the mayonnaise.
Make a midline longitudinal incision along the baguette’s ventral surface and spread the two flaps apart with your thumbs to open the incision.
Spread a nudge of butter on the incision surfaces of the baguette.
Spread a little butter on the outside of the baguette.
Toast the lateral surfaces of the baguette in a sandwich press.
If you’ve added too much butter to the incision surfaces, some melted butter will bleed from the incision. The question I have for you though is, is there such a thing as too much butter?
Once the baguette’s outer lateral surfaces are toasted, remove it and gently open the incision and spoon the prawns coated in spicy mayonnaise into the buttery baguette’s incision.
Serve the prawn roll with a side salad of shredded lettuce, sliced cucumber, and halved cherry tomatoes.
I am a little disappointed I couldn’t get a Moreton Bay bug today; however, the prawns were a reasonable substitute.
The spicy mayonnaise complemented the prawns nicely, and the warm buttery baguette provided great contrasting mouthfeel. As far as rolls go, this prawn roll was pretty good.
What would you prefer? Lobster? Bug? Prawns?
After chopping and dicing the pickled jalapeño peppers and chilli, I had to attend the water closet.
Without going into any inappropriate detail, I will be buying disposable gloves to wear on my hands for when I chop and dice pickled jalapeño peppers and chilli. This experience took the shine off, enjoying eating the prawn roll.