Probably beef schnitzels with mushroom gravy and veg.
I bought the schnitzels today adn DH always insists we eat them first
BellyBelly Member
Probably beef schnitzels with mushroom gravy and veg.
I bought the schnitzels today adn DH always insists we eat them first
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roast rib eye beef on the bone, with garlic and onion seasoning, all the veg we can find, and home made gravy. mmmmmmmmm droool! have been craving this for weeks!
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Oh yummo has your DH been shopping at Tasman!!!!
How do you cook this anyway?
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DH and I are having steak with veggies and mushroom gravy - I need an iron boost.
DD is having lamb cutlets and veggies with "dipping sauce" AKA gravy
Dessert will be left over Birthday Lemon Tart
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roast pork, tatters pumpkin peas gravy crackling dinner rolls...then home made chocolate pudding & icecream
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nope - he just went into the local butcher this morning, told him what we wanted - and he went and cut it fresh from the beast hanging in the cool room! gotta love that he knows us and does stuff like this for us!
how to cook? we just make the meat a little damp, rub it fairly generously with the onion and garlic spice blend (it's one we got at Christmas in a hamper thing, but we often do just garlic granules and onion flakes on beef) - put the roast on a tray thing in the pan (so it's not sitting in the pan direct), add a glass of water (ish) to the pan - then whack it in the oven on low for a few hours.
the outer becomes nice and crispy from the coating we put on, the inner nice and moist... given this one is bigger than we normally get, we'll probably split it along the bones when it's almost done just to make sure it cooks up properly in the middle (i can't do undercooked meat!).
as the roast cooks, excess spices drop into the tray with the drippings and make the gravy delish! we make sure whenever we turn it we make sure there is atleast half to a cm of water in the tray as it helps keep everything moist and delish!
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ohh yum yum!!!!!!!!!!!!!!!!!!
How much does it weight and how long to cook for? Yum i want to cook 1 next week!
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we usually get one about 1-1.5kg and cook it on very low for about 2 -3 hours. DH and I both like well cooked meat (no pink in site!) but still moist so we really do work on guess work! we've put todays on about 10 minutes ago, and will check in about an hour, flip, then about an hour after that - at that point, we'll check for red/pink liquid at the thickest piece of meat.
if you're concerned about getting it cooked right in a shorter time, you can split the roast between the bones of the ribs - and seperate a bit as there is then more surface area to cook (hope that makes sense!) - todays is bigger than normal (more meaty than normally get at Tasman - the butcher loves us lol) so we'll cook it longer than normal. i just asked DH how much it weighed and got "i dunno - i just told webby i wanted a rib eye roast!" - good on ya hunny! from what i could see it would be between 1.5 and 2kg...
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This is exactly what we had here for dinner last night! It was fantasticProbably beef schnitzels with mushroom gravy and veg.
I bought the schnitzels today adn DH always insists we eat them first
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