Photo of your dinner (vol 2)
Discussion
Thanks guys - I've smoked lots of beef/pork and spit roasted a few birds in my time - but never topside on the barbeque; it was an impulsive improvisation, and a risk without a thermometer to hand, but I trusted my instincts and it worked out perfect. I was pleased to hear that my very fussy-eating six year old daughter got back from school yesterday and exclaimed "I want beef for dinner, just beef".
Heaven in meat form... a rib of beef, approx 2.5kg, seasoned with black pepper and ready for the oven. Wlll roast it to 60c, i.e. medium rare to medium - I do like rare beef, but the rib cut definitely benefits from being cooked a bit more.
I will then need to be forcibly restrained from simply ripping it apart with my teeth...
EDIT: Now cooked and resting for 30 mins. Smells gorgeous!
I will then need to be forcibly restrained from simply ripping it apart with my teeth...
EDIT: Now cooked and resting for 30 mins. Smells gorgeous!
Edited by calibrax on Wednesday 4th November 16:26
craigjm said:
What meat thermometer do you use?
One of these... http://www.amazon.co.uk/gp/product/B005IPJPBMJust set the temp you want (in C or F) and an alarm sounds when it gets there. Simple and inexpensive.
smack said:
Recipe please Craig!
And Calibrax, that beef looks bloody lovely
This is the basic recipe... makes it medium increase the spices if you like. Ive messed around with it over the years but this is the base. I use lamb stock to give it a basic sauce. If you use frozen spinach (if you use fresh you need loads) then defrost it and squeeze out the water. This curry is supposed to be quite dryAnd Calibrax, that beef looks bloody lovely
http://www.northindiancooking.com/beef-keema-with-...
I make it with lamb as i find it the most authentic of the recipes I've tried. Replace the saag with peas for keema peas, potatoes for keema aloo or chick peas for keema chana
SVX's Jambalaya.
It was awesome. I used rabbit instead of chicken.
It was a bit salty for my wife. When I make up my next spice mix, I will leave out the salt. It can be added just before you put the rice in, and of course you can sample the taste at this point.
I would also caution people to be careful about the cayenne pepper. The first time that I did this dish is was more than a bit hot. We used Sainsbury's "Fiery Hot Cayenne Pepper". I assume that it is much hotter than normal Cayenne. The phrase "I only asked you to blow the bloody doors off" comes to mind.
It was awesome. I used rabbit instead of chicken.
It was a bit salty for my wife. When I make up my next spice mix, I will leave out the salt. It can be added just before you put the rice in, and of course you can sample the taste at this point.
I would also caution people to be careful about the cayenne pepper. The first time that I did this dish is was more than a bit hot. We used Sainsbury's "Fiery Hot Cayenne Pepper". I assume that it is much hotter than normal Cayenne. The phrase "I only asked you to blow the bloody doors off" comes to mind.
Edited by don4l on Friday 6th November 20:39
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