Made roast beef last night, medium rare. Used bolar blade, marinated for 24 hours. Turned out really well, and photo shows that I don’t know how to slice meat properly 😂 Also had potatoes and carrots roasting under the meat.
Sandwiches and wraps for the week, for sure!
Edit: It’s been a real weird last few days. Slipped my mind to post recipe: https://www.recipetineats.com/marinated-roast-beef/
Ohhh… Goddammit… fuck… Jesus… GAAAAHH!
Fuck you, you do this to me when I haven’t eaten since before noon today. :(
NGL, that looks heavenly.
LOL!
Thank you! And I’m sure my partner will be happy to comply LOL.
There’s plenty, come on over. You’ll have to fight off the swooping magpies first, though, and kangaroos out back. They’ve all been pretty fierce lately.
Do you live in a looney toons cartoon?
just wait until you hear about dropbears
And the loop worms. I forgot to add that I also have redbacks and golden orbweavers outside my house, too.
Having studied abroad in AU for about half a year long ago the only thing I’m really scared of there for the most part is funnel webs lol but that’s just an irrational fear because they can bite through shoes and I never really encountered them backpacking through the blue mountains. I took many a big huntsman out from our international housing to release them outside in oversized tupperware. fast spideys, but good spideys
I don’t do white tails, funnel webs or redbacks in the house. Anything else, I catch them if they’re smaller than a 5 cent coin, otherwise I chase it out with a broom. You’re braver than I!
I’ve seen some of the deadly snakes out here, and they scare me more. I did a stint on a farm, and on day one, the owner told me to make sure the doors stay closed or the snakes come in. DAY ONE. I did have a “pet” huntsman that ran the house, and I had no issues with it around. It was games of hide and seek every day.
Welp, I may not make it. am in Northeast US and we’re in a spot with a fierce blizzard, so it’ll be a while befoe I get myself dug out.
Fck’n snow!
Stay safe out there! At least it’s a cheap way to keep the drinks cool. I’ll be sure to make this again, so I’ll set some aside for you. 😁
God bless!
I remember when I could afford beef,
What did you use for marinade?
3 garlic cloves, minced
1 tbsp Worcestershire Sauce
2 tbsp dijon mustard
2 1/2 tbsp balsamic vinegar
1/2 cup soy sauce
1/4 cup olive oil
1 tbsp white sugar
2 tsp onion powder
1 tsp black pepper
2 tsp dried thyme
1 tsp dried rosemary.
I mushed it all up in a ziploc bag, dropped the meat in, squished out as much air as I could, and just massaged it in to the meat. Let it sit in a shallow bowl in the fridge, and it’s ready to go in 24h! Admittedly, I realise now that I forgot the Worcestershire sauce, but it was still pretty amazing flavour.
Roasting instructions: 240C/450F for 20 minutes, 180C/350F for about 1h after that. I’d check at the 40 minute mark to see if it’s reached 44C/111F. I’ve moved and my oven is a little pathetic, so it took about an hour.
(You can roast potatoes and carrots and things with it too. Put it all under the meat so they roast up nicely and soak up the marinade.)
Whenever it hits 44C, take it out, put a piece of foil over it for about 20m to rest, then have at 'er!
Edit: Oh gods, the formatting of the ingredients, I’m so sorry. I don’t know how to fix it other than double-enter them all. Apologies for the extra long post.
Wow that sounds amazing, gonna keep an eye out for a nice cur of meat and give it a go.
I’ve recently started a full time course of study so I’m back making packed lunches a few times a week, roast beef sandwiches sound like a winner!
Don’t use a meat that’s fancy and expensive! Those ones would probably go well straight on to the BBQ vs marinating. The author gives a few different recommendations on what to use and what not to use.
https://www.recipetineats.com/marinated-roast-beef/
Packed lunches are the bomb. Do it all in one go and you’re sorted for a lot of meals. 1kg will go a long way. I only eat about 50-80g per serve depending on how hungry I am.
I also recommend mixing in a bit of dijon mustard and a few lines of sriracha sauce in your sandwiches, too! Good luck with your studies, you got this 👊
Am I the only person who likes well done meat, where it’s cooked all the way through? Everyone loves it pink in the middle except me!
Yes, the only in billions 😅 seriously, no, a lot of people want their meat like you do. It boils down (heh) to preference.
I used to be like that. Grew up living with my grandparents some of the time and they cooked everything to death in the interest of food safety. Granted, they grew up in the '30s in very rural places with no refrigeration so that probably played a role. It took me a while to get used to eating things less well done, but I gradually got there. Now I eat a bunch of stuff that’s just plain raw and that’s fine, too (though in the once a year or so I have a steak or similar, I go medium-rare to medium depending).
Well, growing up, I only saw how my dad ate steak - well done. I think my mum didn’t have any issues because it was cooked all the way through so it was much less risk of her kids getting sick.
I’ve grown out of that. I don’t eat steak often but when I do, it is only medium rare.
So you’re part of the population who’s less likely to get sick, though I feel for your jaw. 😅
I want it tender and soft to chew I guess. That’s all that matters to me. Whatever color that might be.
I vastly prefer a medium rare steak, but a beef roast stays juicy all the way to well done (and is kinda unpleasantly chewy at medium rare)
My husband always thought he did, but is slowly coming around. He will order “medium well” at restaurants but last time he did that, he got it and said it was overcooked, lol. Probably because at home I say “cooked on the outside not on the inside please, we spent a lot of money on this.”
Stew meat cooks forever and is better for it, but not steak, no.
Yes.
The rest of us like flavor and tenderness, not shoe leather.
This reminds me of Ron’s mom.
Everything reminds me of her
Unfortunately, this has flown over my head. :( But thank you? (Maybe?)
If I’m reading this right, he’s making a reference to vagina.
🤐
What is that a 50 dollar chunk of meat, 100 even?
What is the cut, and price per pound?
This is bolar blade, which is a pretty economical cut of beef. I paid about $18 for this 1.1kg, so it was $17/kg or something.
Man it is getting expensive, I haven’t bought beef in like a year. I buy cuts around up to 6/pound, just like roasts and those other cheaper cuts, at aldi or otherwise on sale at the regular grocers. 9/pound is just too much, especially as I eat so much.
I know. I have embraced my love for legumes so I’ve been eating more vegetarian nowadays. If you have an instant pot, cooking up legumes from dry is excellent on the wallet. My partner is more of a meat eater, so I will make some meaty things every week to keep him happy. I do make an exception for chicken, though.
Shopping around has been a habit since I was young, and I don’t like to buy from the big grocery chains (especially: Coles, Woolworths, Galen Weston, Walmart. 🖕) unless I have to… Like if Aldi (best of what’s around me) doesn’t have what I need.
I’m sad couponing isn’t a thing in Australia, or I’d be all over it.
Giant bag of rice is another great way to stretch the meal dollars and works great with an instant pot too!
100%. Make a real nice saucy chickpea curry with all the veg and you’re set!
I have been doing beans from scratch as well, I don’t know why I never did before, canned is ok but when you eat a lot it’s way more expensive than it has to be. They take forever to cook but I just put a pot on my woodstove and 12 hours later they are done.
Beans are great with like canned tomatoes, even tofu, and other veggies.
I need other better meat substitutes, tofu is so so, not all that cheap though, it’s like 1.50 a pound even at aldi, and it doesn’t go that far.
Other that that in the city there’s a place that often but not always has young turkeys on sale for .50 a pound, I stocked up but am running low, except I have a lot of turkey stock I need to use, freezer is full of remnants of carcasses and bit pots of some, heating some right now, maybe to throw carrots and celery in there for soup which is good but gets old quick eating it back to back for a week.
Other than that I’ve lots of vinegar from alcohol brews that got infected, so I buy vegetables and wash and cut and throw in the buckets of vinegar, which is great, and keeps the veggies forever. Cabbage, zuchini, cucumber, jalapeno, garlic, onion, even radishes, and the like.
I’ve been saving money, haven’t been to the grocery store, or to town, since the holidays, have to run soon before maple syrup season starts in earnest around march 1st. Unfortunately turkey place is not near though, lots of beans this time around and idk what else, I guess tofu if not meat on sale which is unlikely. Chicken maybe. Hopefully I can find a fresh deer on the side of the road instead.
That’s a long time to cook beans from dry, though I’ve never done it before except in an Instant Pot, which takes less than an hour to turn two cups of dried chickpeas in to about 5-6 cups of edible chickpeas.
I don’t want to assume anything, but have you tried different cuisines to change things up? I’m trying to up my beans and lentils and chickpeas intake, so I’ve done all sorts of things like hummus, Brazilian chickpea curry, Indian chickpea curry, bean chili, pasta e fagioli. I’m also one of those people who can’t eat the same thing for more than a week, so I’m always looking for different ways to change up flavours and textures.
That’s a killer price on turkey! Do you have a stick blender to use to make a blended vegetable soup? Potatoes, pumpkins, leeks, turkey stock, pretty much all of the vegetables. And then put in shredded turkey and noodles/pasta or something. Add the usual salt, pepper, cumin, etc. Serve with smoked paprika, or cream/Greek yogurt/coconut cream, and bread on the side.
One of the most important things for me is to have a full stock of different herbs and spices, and ice cube trays to freeze leftover anything small enough to freeze (I especially do this with ginger, garlic and other herbs destined to die in the back of the fridge).
It’s a struggle. I’ve been there, too. I’m happy to share recipes that I’ve made, and substitutes that I’ve done. Absolutely no shame or high-horsed-ness about any of this - Food is food, and we’re in this together. 👊
What is “Bolar Blade” exactly?
The bolar blade is cut from the shoulder clod portion of the Chuck. It does a lot of work during the steer’s lifetime, and is thus tough & has a lot of connective tissue, but also excellent flavor.
