This is not for vegetarians MOOOOOO, it weighs a heap and is a huge piece of prime beef, what to do with it??????
I was thinking of roasting it, any suggestions to stuffing it with something, don't want to do too much to alter the flavour as it is high quality organic, free range beef and I imagine very tasty.
So suggestions would be greatly appreciated as to how to go about preparing and cooking this slab of beef. No bones in it just all meat.
|I bet my hubby could give you some great suggestions.....but he is sounds asleep right now.
I'll check with him in the morning.
|Look forward to that Elissa, will check in tomorrow and see if Billy can come up with something delicious. DROOL we are hoping to get this slab cooked for tomorrow night WOO HOO MOOOOOOOOO|
|How about a picture. I live in an area that trys not to think about how old long the cow has been dead before it gets to us. One reason I do not normaly eat beef. My sister is always telling me that Aussie have the best meat.|
|What is the cut of the meat, and what is the approximate weight?
Examples: round, rib eye , sirloin, skirt
Check out the charts on this page:
The Angus Beef Chart is a good one.
|It's about 3.5 Kg and it is sirloin cut.
Cooking it tomorrow night for a group of meat lovers coming over to share the beast.
So any ideas?
|If it is a sirloin, I would slice it into steaks and grill it on the barbeque or even pan fry it. I know you'd like to make it a presentation piece; how about working with the side dishes and making them "extra special" instead?|
|You could stuff it with sauteed mushrooms...those will add texture and interest, but not really change the flavor, since they'll take on the flavor of the meat.|
|Definitely slice into steaks and grill. Serve with baked potatoes and sauteed in butter mushrooms. And a salad.
What time is dinner? Sirloin is my absolute favorite cut of steak.
|Sorry Lisa... I totally space and forgot to come back and reply.
Billy also said Steaks on the Barbie!
He said you could season it with a bit of salt and pepper. Angus is so good you really don't need much else. He always makes sauteed mushrooms and onions with steak.
|for really good cuts of meat, all i do is let it sit at room temp for about an hour before grilling...season with salt and pepper...and grill away....
id serve it with twice baked potatoes and grilled zuccunni, tomatoes and mozz cheese melted over the top.......
|Steaks it is then on the BBQ with baked spuds (potatoes) and suateed Mushys and onions.
Darcy will do the zuccunni, tomatoes and mozzarealla cheese as a side dish, that sounds delicious too.
Thanks guys, cracking a bottle of Aussie red Merlot to go with the beast as well.
Yum meat lovers heaven tonight.
|im copying you....filet mignon here i come!!
heres a tip for the zuc...brush with olive oil....grill one side...flip over ..1/2 way thru add sliced tomato to the top...when almost done add slice of mozz cheese close lid for a few sec.....all gooy and yummy!!
|Thanks darcy, definately on the menu that one, thanks for the instructions on preparing it.
Wonder if you could do it with egg plant slices as well topped with the tomatoe and moz cheese?
Have both fresh in the fridge, just have to go and get the moz cheese later this afternoon.
|it is wonderful with eggplant....you could actually do a really cool veggie stack...
bottom layer...grilled eggplant
next layer ..grilled tomato with melted cheese
do the same with the zuc....then put the zuc melt on top of the eggplant melt....id do thinner slices, but that would be a cool presentation!!
dont forget to lightly salt the veggies before you grill!
|Wonderful night with the carnivours here
Darcy the vegie stack was a hit, cold cold night we actually had first snow falls on the Alps, so was dam cold in Melbourne, so as a side dish that went down real well, nice warm comfort food to accompany the beast. After the long hot summer, nice change from salad.
We just grilled it to medium/rare with a touch of sea salt and freshly ground black pepper, that is all it needed then had to interupt the secret mens business by the BBQ to make sure hubby did not turn the meat into charcoal. He tends to do that
Mushys/onions, baked spuds & a good red wine went down well too, any leftovers? NO. Did the sheepie girls get a taste? NO, I had a group of hungry carnivours statisfied by the beast and the rest of the food.
Great night and thanks all for your ideas there.
Now the diet starts, I think I am beefed out for awhile now. Chicken tonight I think.
|It sounds like you had a wonderful feast and best of all with friends. That meal will be a good memory. Enjoy your winter it is about 90F this week in Florida USA.|
|That sounds like a good meal (minus the beast part )!|
|Glad you liked it!!! I did a similar dinner, yours just sounded so good, I had to copy!!!!
Yes, enjoy your winter .... its been over 100 degrees here for about a month now..........
was that me who always complains that im cold???
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