Are you like us? Grass-fed beef in the freezer or should I know say Paleo approved food source sits ready waiting for one of us to cook. It is mainly me in the house that cooks and it’s so boring sometimes I have to stretch my brain to think what it is I
a) feel like eating
b) feel like cooking
3) have a taste sensation for.
To me planning is an effort, once I know what I want to cook and eat then I’m fine and perhaps in writing this it is all about the planning. getting up one day of the week and writing down the cuts of meat we have and the meals I am going to cook with them. I wonder if there is any statistics in the world that tells you doing this is not only great for the mind, it’s great to help stimulate the waist line to be smaller? I do wonder perhaps if I know what I’m cooking and getting it organised early this will stop the 4pm open the fridge and hoover in all of the foods you know you shouldn’t have. A piece of cheese here, some crisps in the pantry there and generally not focusing on what I’m doing other than eating unnecessarily.
Here I am using google to look for a recipe in the Paleo Offering for tonight and I have come across Salisbury Steaks, never have I heard of this cut so I naturally click it open. Imagine my surprise when it’s really minced meat dressed up with a fancy name and a fancy recipe. I can happily and quickly make up the onion gravy – but I’ll have to give thought to the mince burger / Salisbury steak.
Looks like I’ll pull out a roast and do that with onion gravy.
Roast Per 500 grams
Cuts: Rib Eye / Scotch Fillet, Rump, Sirloin, Fillet/tenderloin, Standing Rib Roast, Rolled Rib Beef Roast
Temp: 200 C
Rare 15 -20 mins
Medium: 20-25 mins
Well Done: 25-30 mins
Cuts: Silverside (uncorned), Blade, Round, Topside, Eye Round, Oyster blade
Temp: 160 C
Rare: 20-25 mins
Medium: 25-30 mins
Well Done: 30-35 mins