Category: Beef dish

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Beef dish Dinner menu Japanese food recipes Quick and easy Salad

Beef Shabu-Shabu Salad with Yuzu and Tomato Dressing

Hello how are you everyone?

It is getting warmer in Australia. The other day I bought some organic salad mix and radish at the market, so I thought I would make a Japanese shabu-shabu salad, something refreshing but filling for my husband.

What is Shabu Shabu?
Shabu-shabu is a Japanese Nabe dish. Bite-sized pieces of thinly sliced ingredients are cooked by dipping them into boiling water or broth simmering in a pot on the table, and then dipped into a small bowl of sauce. The sauce is usually ponzu (Japanese citrus juice) or sesame sauce

This time, instead of a hot-pot dish, we’re going to make a dish where the meat is quickly boiled and served on top of a salad with a dressing. Shabu-shabu salad is very popular in Japan and is often eaten at home. Sometimes the salad and meat are served on top of cold Udon noodles with sauce. Popular sauces includes sesame sauce and soy-based sauces.

What you need for this recipe
Thin sliced shabu shabu cut beef from Asian supermarkets
Yuzu Jam– Asian supermarkets or you can use orange jam.
Soy sauce- Supermarkets or Asian shops.
Rice vinegar-Supermarkets or Asian shops (I like to use rice vinegar because I found it’s not as sharp a taste. If you prefer a sharper taste other such vinegars like apple or to your liking can be used.

What is Yuzu?

Yuzu is a type of citrus fruit classified in the tangerine family. It is a member of the tangerine, lemon, sudachi, and kabosu family, and has a distinctive fresh aroma and sour taste.
Because of its strong acidity and hard peel, yuzu is not often eaten as-is like mandarin oranges.
However, the juice, peel, and of course the fruit itself can be used in a variety of dishes, and is attracting attention not only in Japanese cuisine but also in France and other countries.

 

Tips for this recipe
• Make the dressing ahead of time.
• Soak the salad in water for 5-10 minutes to crisp it up.
• When boiling the meat, spread the meat out one piece at a time for about 15-20 seconds. When the meat is no longer reddish, remove the meat from the hot water and immediately place in cold water. Putting the meat into the cold water stops it cooking further and becoming chewy.
• After chopping the onion, sprinkle salt on it and let it sit for about 5 minutes. This will eliminate the pungent taste of the onion.
• Keep the tomato seeds, you can use it for making tomato sauce or soup. If you don’t want to use soon, put them in the freezer.

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Beef Shabu Shabu Salad with Yuzu and Tomato Dressing

A refreshing, yet filling shabu-shabu salad with yuzu and tomato dressing
Course dinner
Cuisine Japanese
Keyword dinner ideas, dinner menu, easy to make, Japanese authentic food
Prep Time 15 minutes
Cook Time 10 minutes
Servings 3 people
Author grazing wombat

Ingredients

Yuzu and Tomato Dressing

  • 2 each Tomato small one 3 each
  • 7 each Cherry Tomato
  • 1 each Red onion
  • 1 tbsp Yuzu Jam
  • 50 ml Rice vinegar
  • 90 ml Rice oil
  • 1 tbsp Soy sauce
  • 1 tsp Salt
  • A pinch Pepper

For Salad

  • 500 g Beef thin sliced Shabu Shabu cut
  • 180 g Salad mix
  • 3-4 each Radish

Instructions

Making Dressing

  • Chop the red onion finely, put it into a bowl, sprinkle with salt, and leave 5mins.
  • Cut tomato into quarters, remove seeds, and chop finely.
  • Cut sherry tomato into quarters.
  • Wash the onion and drain the water.
  • Put the rice vinegar, rice oil, yuzu jam, soy sauce, salt and pepper into a bowl and mix well.
  • Put the cut tomatoes and the onion into a bowl. Add the yuzu jam mixture and mix well.
  • This is yuzu and tomato dressing.
  • Put the salad mix into a bowl and add cold water. Let it sit for 5mins then drain the water.
  • Slice the radish.
  • Prep cold water in a bowl.
  • In boiling water cook the beef. Spread the slices out one piece at a time for about 15-20 seconds or when the meat is no longer reddish.
  • Put the meat into the bowl of cold water.
  • Pour the meat into a sieve and drain the water.
  • Put the salad mix on a plate. Put the radish and the cooked meat on top of the salad.
  • Pour the dressing on top of the meat and you’re done.

Video

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How to make Japanese Dashi stock with a tea pot

YouTube Channel  Grazing Wombat Channel

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Beef dish Bento Ideas Dinner menu Izakaya menu Japanese food recipes Quick and easy

Mother’s taste Nikujaga- potato and beef stew with Dashi

Hello! How are you everyone?

Nikujaga is Meat and potatoes are a staple dish for Japanese people.
It is also called “mother’s taste” in Japan.
It is a dish that has been around for a long time and is probably one of the dishes passed down from mother to daughter.
These days, many households make it simply by using dashi (soup stock) powder instead of soup stock.
This is probably due to the fact that they are both working and have little time to cook.
However, I would like to introduce a delicious Nikujaga using a freshly made dashi.
Please refer to the previous article on how to make dashi using a teapot.

What you will need this time
Potato
Carrot
Onion
Konjac noodles (You can buy at Coles or Asian shops).
Beef thin sliced (You can buy at Asian shops, and they are already sliced). called shabu shabu style beef.
Soy sauce, Sake, Mirin. (You can buy at Asian ships or sometime find them at Woolworth or Coles)

Beef shabu shabu style cut from asian shops
Shirataki-konjac noodles from asian shops

 

 

 

 

 

 

Tip for making Nikujaga
Choose thin beef with a good amount of fat.
The amount of fat in beef used for Nikujyaga is crucial.
Too much fat will result in a greasy texture, while too little will result in a bland texture.

Sautee ingredients before simmering. Although nikujaga is a stewed dish, the process of adding water and simmering is only the “finishing touch.
By sautéing the ingredients first, it prevents them from falling apart. It also adds a savory flavour.

Remember stewed dishes have more flavour the next day.

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Nikujaga

Soft and flavour well potato, carrot and beef stew with Japanese stock
Course dinner, Main Course
Cuisine Japanese
Keyword dinner ideas, dinner manus, easy to make, Japanese authentic food
Prep Time 15 minutes
Cook Time 20 minutes
Servings 3 people
Author grazing wombat

Ingredients

  • 200 g Beef thin sliced shabu shabu style cut
  • 4 each Potato 480g
  • 1 each Carrot 100g
  • 1 each Onion
  • 100 g Konjac noodles Shirataki
  • 450 ml Dashi stock
  • 3 tbsp Soy sauce
  • 2 tbsp Sake
  • 1.5 tbsp Mirin
  • 1.5 tbsp Sugar
  • 1.5 tbsp Oil

Instructions

  • Open the pack of konjac noodles, put them into a strainer, and wash well.
  • Put the konjac noodles into a bowl and using scissors and cut into short lengths.
  • Put the konjac noodles into a pot of boiling water and cook for 1-2mins.
  • After 2mins, strain the konjac noodles, rinse, and drain off water.
  • Wash and peel the potato and carrot.
  • Cut the potato and carrots into bite sized pieces.
  • Cut the onion in wedges.
  • Put the oil into a pot and turn the heat to mid.
  • Add the onion and cook until soft.
  • Put the beef in a pan and cook.
  • Add the potato and carrot and stir-fry the vegetables until they are slightly transparent on the surface.
  • Add konjac noodles and stir well.
  • Add the dashi stock.
  • Add sake, mirin, sugar and cover with a baking paper and let simmer for 15-20mins (cook the potato and carrot get soften).
  • Check the potato and carrot are soft and add soy sauce and cover baking paper and let simmer for 5-6mins and done.

Video

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Lot of goodness in a bowl, how to make Tonjiru miso soup

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Categories
Beef dish Dinner menu Mexican With beer!

Chill Colorado. So good you’ll want to cook it again!

Hello
Do you like Mexican food? YES! I loooove Mexican food and chilli. I went to shopping one day recently and I saw bargain on a slow cooker. I’ve always wanted one so I bought it.
I was thinking what to make with it? I ‘ve never liked beef brisket, I prefer steaks, but I wanted to use the slow cooler so I deicide to make Chilli Colorado (Mexican stew).
As you know stews and chilis are always better the next day, so I made this stew and next day, ate it with my husband and a friend. It was so good I think better than authentic chilli Colorado 😜.

Here is what you need.

Guajillo
Arbol
Ancho
(Those chilis, you can buy at Amazon au.)

Beef brisket – you can buy at supermarkets or butcher. I used it for this recipe, but you can use any cut you like such as chuck, short ribs etc. Slow cooked stews are a great way to use cheaper cuts of beef.

Beef stock- you can buy at supermarkets. You can use chicken stock or vegetables stock.

Here are tips for chilli Colorado.

• When you remove chilli seeds use gloves for safety. If don’t use any gloves, do not touch sensitive areas such as face, eye, nose, lips etc.

• Cook chilis with beef stock and once boiled, turn off the heat and cover with the lid. Leave 30mins to soften the chilis.

• When blending the chilis with beef stock, if not enough moisture, use a couple of teaspoons of the beef stock from the 750ml.

• Marinate the meat, some recipes use just salt and pepper, that’s ok, but if you marinade with spices you’ll have more flavour in your dish.

• Seal the meat with a high heat. The reason for sealing the meat before boiling is that the cooking process locks in the flavour. If the meat is boiled as it is, the flavour of the meat will be released into the soup. However, by sealing it once, the meat is covered with a keloid-like membrane. This allows the meat to absorb the flavour of the broth while retaining the flavour of the meat during the simmering process.

• When meat is grilled and then braised, it has the advantage of increasing the flavour of the meat dish. If you grill the meat so that it browns a little, you will be able to take advantage of its aroma when you cook it. It also removes the raw smell of the meat better than when it is first cooked.

If you don’t have a slow cooler
Use a pot (Enough cover meat and beef stock size) simmer for 6-7 hours with a lid.

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Cook Perfect Chill Colorado with Slow Cooker

tender, juicy and spicy Mexican stew
Course Main Course
Cuisine Mexican
Keyword dinner, dinner menu, with beer
Prep Time 30 minutes
Cook Time 7 hours
Servings 4 people
Author ©the grazing wombat

Equipment

  • Slow cooker

Ingredients

For the spice mix

  • 1 tbsp Smoked paprika
  • 1 tbsp Oregano
  • 1 tbsp Chipotle
  • 1 tbsp Cacao powder
  • 2 tsp Coriander powder
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • ½ tsp All spice
  • 2 tsp Salt
  • ⅛ tsp pepper

For brisket

  • 1.3 kg Brisket
  • 1.5 tbsp The spice mix
  • 1.5 tbsp olive oil

For Chill paste

  • 4 each Guajillo
  • 3 each Arbol
  • 3 each Ancho
  • 250 ml Beef Stock

For Stew

  • 1 each Onion
  • 1 tsp Minced garlic Tube or jar are fine
  • 1 tbsp Honey
  • 1 tbsp The spice mix
  • 750 ml Beef stock
  • 2 tsp Salt
  • 3 each Bay leaves
  • 1 tbsp Olive oil

Instructions

Making the spice mix

  • Add all spices, salt, and pepper into a bowl and mix well.

Marinade the beef brisket and seal the brisket

  • Put the brisket on a tray, add 1.5 tbsp of the spice mix on the brisket and rub well.
  • Pour the olive oil into a frypan and turn heat to high.
  • Seal the brisket on both sides.
  • Once the brisket is sealed, turn off the heat and put the brisket aside.

Making the chills paste

  • De-seed and remove stems from the chills. (Use gloves for safety).
  • Pour the beef stock into a pot. Turn heat to mid then add all chills into the pot and bring to boil.
  • Once the beef stock is boiling, turn off the heat, cover with a lid, and for leave 30mins.
  • Put the chills and beef stock into a blender and blend well. (If not enough moist, use a couple of teaspoons of beef stock from the 750ml.) That’s your chilli paste ready.

Prep for stew

  • Finely chop the onion.
  • Using the same frypan, turn the heat to mid and cook the onion.
  • Once the onion is soft, add minced garlic and stir.
  • Add the spice to the frypan and stir.
  • Add the honey and salt, stir well, then turn off the heat and put the onion aside.
  • Put the onion into a slow cooker and add the brisket.
  • Pour the beef stock into the slow cooker and add the chilli paste.
  • Add 3 bay leaves and turn on the slow cooker to high. (See instruction your slow cooker).
  • Cook the beef stew for 6-7 hours, sometimes turning over the brisket.
  • After the brisket is soft, pull the meat.
  • Serve with rice, as a taco filling, in a bread roll, or anyway you like.

Video

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How to Make Savoury Muffin! Jalapeño Popper Muffin.

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Savoury Muffins!! How to make Jalapeño Popper Muffins

Categories
Beef dish Bento Ideas Dinner menu Lunch Quick and easy

How to make Gyunabe Bento (Rengoku’s Bento) Demon Slayer!!

Hello
How are you everyone?

Have you heard of Kimetsu no Yaiba (Demon Slayer)?
I just watched the latest movie called Mugen Train and one of the main characters, Kyōjurō Rengoku, was eating a Bento on the train. He kept saying “Umai” “Umai” “Umai”! “Umai!!” in Japanese means delicious!

In Japan, EKI-BEN, a specific type of bento boxed meals sold on trains and at train stations, is very popular. Rengoku’s bento has beef, a boiled egg, grilled shallots and Tofu with with a soy and ginger sauce. This recipe is only using one frypan (except for the boiled egg) and is quick and easy to make.

What is Gyunabe Dish?
Beef with a sweet soy and ginger sauce

What you need:

Sliced beef – I bought already thinly sliced Wagyu beef from an Asian shop.
Or you can buy thin sliced beef at Coles’s or Woolworth’s frozen section.

Dashi powder – from Asian shops or Woolworth called Katsuo Dashi or Shimaya Dashi Stock.

Soy sauce and Mirin – Asian shops, Coles, and Woolworth.

Tofu – you can buy at any supermarkets. I used Momen tofu as it’s very easy to handle.

Cooked multigrain rice – click here

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Gyunabe Bento (Rengoku-san bento box)

Sweet soy sauce and tender and juicy beef bento box
Course Bento
Cuisine Japanese
Keyword bento, easy, quick, serving your time
Prep Time 10 minutes
Cook Time 10 minutes
Servings 1 people
Author © The Grazing Wombat

Ingredients

  • 200 g Beef thin slice
  • 1 each Boiled egg
  • 80 g Momen tofu
  • ½ each Onion
  • 50 g Shallots

Sauce

  • 1 tsp Ginger (Tube or jar is fine)
  • 2 tbsp Water
  • ½ tsp Dashi powder
  • 1 tsp Honey
  • ½ tbsp Mirin
  • 1 tbsp Soy sauce
  • 1 tbsp Sesame oil

For bento

  • 250-300 g Cooked multigrain rice Cook before starting and place in a bento box
  • Red ginger pickled For garnish

Instructions

  • Boil an egg and cut it in half.
  • Slice the onion.
  • Cut shallots into 3cm pieces.
  • Cut tofu into cubes or smallish sized pieces.
  • Heat up a frypan over a mid-heat and add 1 tbsp of sesame oil.
  • Put the shallots into the frypan and place the tofu in as well.
  • Add the onion into the frypan and stir.
  • Once one side of the tofu is browned, turn it over and cook the other side.
  • Occasionally roll the shallots as well so they don’t burn.
  • Add the ½ tsp of ginger and stir.
  • When the onion is soft, add the sliced beef and cook it through.
  • Add 2 tbsp of water, ½ tsp of dashi powder.
  • Add 1 tsp of honey, ½ tsp of mirin, and 1 tbsp of soy sauce then stir well.
  • Stir well to cover all ingredients with sauce then turn off the heat.
  • Place on top of the multigrain rice in the bento box.
  • Serve.

Video

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How to Make Japanese Lunch Bento Box

How to Cook Multigrain Rice without Rice Cooker

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How to Cook Multigrain Rice without Rice Cooker

How to make Japanese Bento box

 

Categories
Beef dish Dinner menu Quick and easy

How to make Hawaiian Cuisine Loco Moco with recipe

Loco moco with egg

Hi how are you everyone?
Today, I am going to make Loco Moco.
Loco Moco is a Hawaiian dish and traditionaly uses white rice, topped with a hamburger patty, a fried egg and gravy.

Hawaii image

There are different variations such as bacon, spam, chicken, beef, prawn, sausage tofu, etc.
So you can make it any way you like.
It’s quiet a simple dish. So how would you like to make this dish for tonight’s dinner?

Ingredients for loco moco

What you need:

Minced meat
Pork, beef, veal or pork and beef mix.
You can buy at Woolworths, Coles, or your local butcher

Cooked rice
You can check my website for how to cook white or multi-grain rice without a rice cooker.
Also, now available on YouTube videos for both:
How to cook rice without a rice cooker
How to cook multigrain rice without a rice cooker

Egg
The traditional Loco Moco is fried egg.
This recipe is using a poached egg.
Doesn’t matter which one. Whatever you like mate!

Gravy sauce
I’ve used beef stock for this recipe.
You can buy beef stock at any supermarket.
Any brand will do.

Hamburg

Tip for if you are in a hurry!
Use hamburger patties from the supermarket and cooked rice in packets.
Lot of time saved your when you are tired or not much time for prepping dinner.

My tips for this recipe.
Sauté the onion: you can use raw onion, but sautéing the onion gives your hamburg patties more flavour and sweetness.
Bread and milk mixture makes your humbug patties juicy and tender.
Use beef stock: your gravy will have more flavour.

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Hawaiian Dish Loco Moco

Juicy hamburg and rich gravy sauce
Course Main Course
Cuisine Hawaiian
Keyword dinner, dinner menu, quick
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 people

Ingredients

For Hamburg

  • 250 g Minced pork and beef mix or just beef / pork
  • ½ each Onion
  • 1 slice Bread
  • 1 each Egg
  • 3 tbsp Milk
  • ¼ tsp Salt
  • ⅛ tsp pepper
  • 1 tbsp Oil For cooking onion
  • 1 tbsp Oil For cooking hamburg

For Gravy sauce

  • 85 g Beef stock
  • 35 g Butter
  • 2 tbsp Ketchup
  • 1 tbsp BBQ sauce
  • 2 tsp Soy sauce
  • 1 tsp Sugar
  • 1 tsp Salt
  • ⅛ tsp Pepper

For serving

  • 2 each Eggs
  • 1 tbsp Vinegar
  • Cooked multigrain rice or white rice
  • Broccolini or asparagas
  • Lettuce or cos lettuce
  • Cherry tomato

Instructions

For hamburg

  • Chop ½ each of onion.
  • Chop bread and put it into a bowl then add 3 tbsp of milk and mix well.
  • Put 1 tbsp of oil in a frypan and turn heat to mid.
  • Sauté the onion until soft.
  • Put the minced meat into a bowl and add the onion, bread mixture, egg, cumin, salt, and pepper then mix well.
  • Put 1 tbsp of oil into a frypan and turn heat to mid.
  • Make 2 patties and toss each portion of mixture from one hand to the other hand repeatedly about 5 -6 times to release air inside the mixture. After tossing, make oval shaped patties
  • Put the patties in the frypan. Cook one side until brown then turn over and cook the other side until brown.
  • Put a lid on the frypan and cook through the patties.

For gravy sauce

  • Remove the patties and make the sauce. (You don’t have to wash the frypan.)
  • In the frypan melt the butter and add beef stock, ketchup, soy sauce, BBQ sauce, sugar, salt, and pepper.
  • Put the patties back into the frypan, cover with the sauce, and turn off heat.

For serving

  • Boil water and add 1 tbsp of vinegar.
  • Stir the water and poach the egg. (You can fry the egg if you prefer.)
  • Put cooked rice, salad mix or lettuce, asparagus, broccolini in a bowl.
  • Put the Hamburg on the rice and cover with the sauce. Top with the poached egg.

Video

I really like this dish because it’s simple and delicious.
Thank you for reading see you next time
If you make this dish and if you like it, please leave comments or if you have questions, please send a message and I will replay as soon as possible.

How would you like this

Step by Step to Slow Roasted Beef with Chimichurri Sauce

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Step by Step to Slow Roasted Beef with Chimichurri Sauce

Categories
Beef dish Japanese food recipes

How to make Beef Tataki-ニンニクがきいた牛たたき！

Beef Tataki

Tataki in Japanese is actually a preparation method where salt is basically beaten in to
meat or fish. To add to the confusion “Tataki” is also used for a minced fish dish. When I was a kid, my grandmother used make tataki using mackerel or sardines. She would get fresh sashimi grade mackerel from the fish markets, not the supermarket. She would clean the fish then mince it with a knife and add miso paste, spring onions, and ginger. It was so good and really grew my love of fish.
In another method fishermen would beat salt in to freshly caught bonito to seal the surface before eating. Very popular in Japan is fresh bonito tataki which is sashimi grade bonito and filleted and skewered then sealed over a high heat. It’s then put in ice to cool before being eaten with sauce. It is, however, not beaten nor minced.

Sorry I went sideways, anyway, this dish is called Tataki, I researched why as I wanted to know myself. It doesn’t matter why it’s called Tataki, what matters is its delicious. hahaha😁
You can make it at home tonight for dinner with wine or Sake!

インターネットで検索すると牛タタキのレシピってたくさん出てきますよね！
皆さんそれぞれのレシピで楽しんでいるようですね！
私のレシピはとにかくニンニクと塩をきかしています。焼いた後、冷蔵庫に寝かして味をじんわりと肉に味を染み込ませてからスライスしてタレで食べていますね！
ここオーストラリアでは肉屋やスーパーで子羊の塊を見つけたらそれを購入しています。それ以外はヒレ肉の塊ですね！

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Beef Tataki

Melt in your mouth beef dish
Course Main Course
Cuisine Japanese
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 2 people

Ingredients

  • 400 g Eye fillet or Veal
  • 1 tsp Salt
  • 1 tsp Garlic
  • 1 tbsp Rice oil
  • ⅛ tsp Pepper

Sauce

  • 3 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • ¼ tsp Shichimi or dried chilli

Instructions

  • Clean the beef or veal.
  • Marinate the meat with salt, pepper, garlic, and oil. Rub it in well then wrap the beef in plastic and put it in the fridge for 30 mins.
  • To make the sauce add 3 tbsp of soy sauce, 1 tbsp of rice vinegar, and ¼ tsp of Shichimi into a bowl and mix well.
  • Take out the meat out of the fridge and leave it at room temperature for 10 mins.
  • Heat up a frypan over a high heat.
  • Evenly sear the beef on each side.
  • After sealing the beef, wrap with plastic and leave it for 30 mins in your fridge.
  • After 30 mins, thinly slice the beef.
  • Place to the beef on your plate.
  • Serve the sauce with the beef.

Video

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牛タタキ

ガーリックが肉に染み込んでご飯もすすむ牛タタキ！
Course Main Course
Cuisine Japanese
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 2 人分

Ingredients

  • ４００ g 牛ヒレ肉
  • １ 小さじ 塩
  • １ 小さじ ニンニク
  • ⅛ 小さじ 胡椒

タレ

  • ３ 大さじ 醤油
  • １ 大さじ 米酢
  • ¼ 小さじ 七味

Instructions

  • 牛ヒレ肉を掃除する。
  • ボールに牛ヒレ肉を入れ、塩、ニンニク、胡椒、米油（お好みの油）を入れて、よく揉む。
  • 牛ヒレ肉をラップに包み、冷蔵庫で30分寝かす。
  • タレを作る。醤油、米酢、七味をボールに入れてよく混ぜる。
  • 30分後、お肉を冷蔵庫から取り出して、１０分ぐらい室内においとく。
  • フライパンを熱する。
  • ラップを外し、牛ヒレ肉の表面を焼く。
  • 焼いたあと、牛ヒレ肉をラップに包み、冷蔵庫で３０分ぐらい寝かす。
  • ３０分後、タタキをスライスしてお皿にもり、タレを添える。

Video

Categories
Beef dish Dinner menu

Step by Step to Slow Roasted Beef with Chimichurri Sauce

roasted beef

Hello!!

Would you like roast beef tonight?

Slow roasted beef but not over cooked, beautiful pink inside but not too rare.

Perfect roast beef for your dinner.

beef rump

About beef

Aussie beef is usually either grass and grain fed. Grass fed beef is a leaner, tougher meat compared other countries beef with less fat and a strong aroma. Grain fed beef has more marbling and is more tender. I like grain fed beef as it tends to melt in your mouth. My husband didn’t like Japanese Wagyu beef initially because it was too fatty for him having grown up on Australian beef. He likes it now after living in Japan for 8 years and getting used to the way it’s cooked and eaten there. When I buy beef I always check how much fat there is.

roasted beef


With this recipe even tough beef like rump will still come out juicy and tender. Roasted with a low heat and a chimichurri sauce made with garlic, lemon, and fresh herbs will bring smiles to your table. How about for next Christmas dinner? 😘 Of course just dinner is a good enough reason as well. 😘. When I’ve roast beef I’ve tried so many different ways but I found this method works well for any cut and comes out nice and juicy and still pink inside. It’s good hot both or cold. You can use gravy or beef jus or whatever sauce you use at home. I love beef with chimichurri because every bite you can taste fresh herbs, lemon, and garlic. Yummmmmmy😍.

chicmichurri sauce


Left over beef can be used the next day with fresh bread for a nice beef steak sandwich.

Tips for perfect roast beef
Before cooking beef you will need it to come up to room temperature. Why? If you cook beef straight from the fridge the muscle is tightened so it will end up quite tough. So, with beef, even steaks, let them relax and come up to room temperature before cooking. It only takes a few minutes though don’t leave them out all day in summer!
I roast my beef at 80-100 degrees and roast it for 90-120mins checking inside until the temperature is 58-65℃. Once done, don’t carve it straight from oven as the juices will run out from the cuts and you’ll end up with dry meat. Cover with foil and leave it rest about 30 mins to allow the juices to set and lock in the moisture.

 
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Roasted Beef with Chimichurri sauce

Course Main Course
Keyword dinner, dinner menu
Prep Time 30 minutes
Cook Time 2 hours
Servings 4 people

Ingredients

  • 860 g Rump roast beef You can use any type beef for roast
  • 2 tbsp Olive oil or rice oil For marinade
  • 1 tsp Dried oregano
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2 tsp Salt
  • ¼ tsp pepper
  • 2 tbsp Olive oil or rice oil For sealing beef

Chimichurri sauce

  • 60 g Parsley Use only leaves
  • 30 g Coriander Use only leaves
  • 1 each Lemon
  • 1 each Chilli
  • 1 tsp Garlic Already minced
  • 150 g Olive oil
  • 1 tsp Salt
  • ⅛ tsp pepper

Instructions

  • Add oregano, garlic powder, onion powder, salt and pepper into a bowl and mix well.
  • Score the fat with a knife.
  • Place the beef into a baking dish and add 2 tbsp of rice oil. Sprinkle the beef with the mixed spices and rub them in to the surface of the beef. Leave the beef rest for 30 -40mins to allow it to warm up to room temperature. (At room temperature the cells are relaxed which makes for a more tender roast.)
  • Preheat your oven 80-100℃.
  • Once the beef is at room temperature place the beef into your oven and cook for 90-120mins.

Making Chimichurri sauce

  • Wash the herbs for the Chimichurri sauce and we’ll make it while the beef is roasting.
  • Remove the leaves from any stems and chop them finely.
  • Zest the lemon skin.
  • Cut the lemon and squeeze it.
  • Remove the seeds from the chilli and chop it into small pieces.
  • If using fresh garlic, chop or grate it.
  • Weight 150g of olive oil.
  • Put the chopped herbs into a bowl.
  • Add the lemon zest, lemon juice, olive oil, chilli, and the garlic into the bowl.
  • Add 1 tsp of salt and 1/8 tsp of pepper into the bowl and mix well.
  • Check the beef’s internal temperature, if it’s between 58-65℃,its done so remove it from the oven, cover with foil, and leave rest for 30-40mins.
  • Carve and serve the beef garnishing with the Chimichurri sauce.

Video

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ローストビーフとチミチュリソース

スローローストでお肉もジューシー
Course Main Course
Prep Time 50 minutes
Cook Time 2 hours
Servings 4 人分

Ingredients

  • 860 g ランプ牛肉塊 お好きな部位をどうぞ
  • １ 小さじ 乾燥オレガノ
  • １ 小さじ ガーリックパウダー
  • １ 小さじ オニオンパウダー
  • ２ 小さじ 塩
  • ¼ 小さじ 胡椒
  • ２ 大さじ 米油又はオリーブオイル マリネード用
  • ２ 大さじ 米油又はオリーブオイル 牛肉の表面焼き用

チミチュリソース

  • 60 g パセリ （葉のみ）
  • 30 g パクチー （葉のみ）
  • 1 小さじ ニンニク ミジン切り又はおろす
  • 1 本 唐辛子 乾燥でもOK
  • 1 つ レモン
  • 150 g オリーブオイル
  • １ 小さじ 塩
  • ¼ 小さじ 胡椒

Instructions

  • スパイスミックスを作る。乾燥オレガノ、ガーリックパウダー、オニオンパウダー、塩、胡椒をボールに入れて混ぜる。
  • らんぷ牛肉の脂肪部分に切り目を入れて、大さじ２の米油（又はオリーブオイル）をぬり、先ほど作ったスパイスミックスを全体にぬる。
  • 牛肉は室温に戻しておく。
  • オーブンを８０度に温めておく。
  • 牛肉を耐熱容器に入れてオーブンに入れて、９０分から１２０分ローストする。この間、牛肉のまん中の温度が５８度以上になったらオーブンから出してください。

チミチュリソースを作る。

  • パセリ、パクチーの葉の部分だけとり、みじん切りにする。
  • ニンニクはみじん切りかおろす。
  • 唐辛子は種をとり、みじん切り。
  • レモンの皮はおろし、半分に切ってレモンを絞る。
  • オリーブオイルを１５０g計る。
  • 全ての材料をボールに入れて、塩と胡椒を追加してよく混ぜる。
  • 牛肉の温度を確認して、５８度以上ならオーブンからだし、ホイルでカバーして３０−４０分から休ませる。
  • ４０分後、お肉を薄めにスライスして、お皿に乗せ、チミチュリソースをかける。

Video

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