...to be continued
Seemingly unpopular cuts of meats used in grandma's kitchen take a makeover in this segment, starting with the rolled beef rib roast.
Grandma's cuts are unpopular because of:
- high fat content needing a lot of effort to de-fat prior or during cooking
- toughness requiring long cooking times, and used primarily in stews
Having stew everyday and in hot weather will not appease the discerning diner or the cook for that matter. How does one makes grandma's food appealing? Enter 2-minute Noodle Cook, and with the help of
"The Food I Love" by
Neil Perry of
RockPool, there is a "quick" shortcut, using the slow cook, low temperature method. Such a method is used in Rockpool's signature dish "Slow Roasted Aged beef" which is "roasted in one piece for 4 hours at low temperature and served rare". Although, the signature dish uses quality tender rib with professional aging, and not a tough stewing cut or potroast. Regardless, it is this low temperature cooking which tenderizes and minimizes shrinkage of tough meat.
Is 4 hours quick? Yes, considering it takes 10-12 hr for 1 kg rolled rib roast at 75 deg C during winter! The trick here is that there is absolutely no preparation, other than perhaps a sprinkle of herbs, spices and seasoning. Oiling is not necessary as the temperature is too low to produce extra flavour. The oil however does help to seal the surface and to allow the heat to transfer better, thus shortening the cooking time.
Just pop the roast into the oven and forget. For rare beef test the meat reaches 55 deg C. For well done, there is no need to worry about burning or overcooking. At the end of cooking time, there is a choice of temporarily increasing the oven temperature or searing in a hot frying pan. The roast can also be barbequed instantly using Noodle Cook's 2 minute tip.
The outside of the roast browns naturally while the inside remains pink and juicy. As there is little shrinkage, a 1-kg roast which normally feeds 4 when pot roasted, now feeds 8 at a dinner party.
To serve, try Noodle Cook's
"Paper Chef #7" creation, of slow cooked rolled beef rib with parsley-garlic buttermilk spatzle, wilted greens, semidried tomato, baked honey glazed apples, poached red date, apple salsa, and soya sauce, balsamic and red wine vinegar reduction.
To make full use of the oven while slow cooking at 75 deg C, the following are suggestions:
Semidried tomatoes (2-3 hrs)
Confit tomatoes (1-2 hrs)
Confit onions, celery or vegetables of choice (4-5 hrs)
Slow cooked corned beef 1 kg (5-6 hr)
Slow cooked corned beef 1 kg in oil (4-5 hr)
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