This was the last lesson of Meat, the class next week is called revision, but it’s really a test of knowledge and skill regarding what we’ve learned over the past four weeks. I really enjoyed this class, and where as two of the meat cuts are a little unusual, they happen to be favourites of mine. In order of preparation we made; Braised Beef Cheek Bourguignon with Crushed Potato and Green Beans, Tea smoked Kangaroo with Root Vegetables & Grilled Marinated Rump Steak with Sesame Seeds and a dipping sauce. My favourites being the Beef Cheeks and the Kangaroo.
The Beef Cheeks, which take approximately 3 hours in the oven under a cartouche at 180C, needed to go in immediately. The cartouche controls the rate of evaporation which slows the reduction of moisture. Being a bourguignon sauce, bacon was used, so very little salt should be added at the beginning, seasoning can be adjusted to taste at the end of the cooking process. Well-cooked Beef Cheeks can practically be eaten with a spoon and I can’t describe just how tender and unctuous they are. When the Beef Cheeks were ready, I removed the meat, mushroom and pearl onions from the pan and drained the sauce, which was lip smacking delicious! The potato was simply boiled in its skin, seasoned & crushed into a ring cutter, bathed in softened butter and then baked in the oven for approximately 30 min at 180c until it was golden. I made the potato again when I got home as it looked so good and I didn’t have time to eat any in class. The plating of this dish came easier to me than some to date, it’s a dish I am familiar with and make several times over the Winter months at my son’s request. That is a crisp piece of bacon atop the beef.
People outside of Australia might find it interesting, strange and/or terrible that some Aussies enjoy a little bit of Skippy on our plate! There are of course many who don’t, but I am firmly in the ‘like’ category and really enjoy a well-cooked piece of farmed Kangaroo meat. It is a very lean meat which needs to be cooked quickly on high heat. As you can see, it’s quite dark in colour and perhaps as expected has a gamey flavour, which lends itself perfectly to pairing with a fruit glaze. The aim is to serve the meat medium rare, around 58C. In class, the meat was first smoked over a bed of tea, rice, sugar and maple syrup, before being finished off in a very hot pan and served with a robust, albeit a little too sweet for my taste, blueberry glaze.
The first task in preparing the rump was to make the marinade and the dipping sauce. After marinating for approximately 40 minutes, the rump was lightly seasoned & oiled and cooked on a hot French grill until the internal temperature reached 58–60 C (medium rare). I love, love, love my new meat probe thermometer, at just $9.99 AUD at IKEA it was a bargain and a fantastic way to ensure meat is cooked exactly how intended. I know there are meat gurus who can do this without any fancy probe, simply by touching or looking at the meat, sadly I am not one of them so thank goodness for the probe. As there were no small dishes for the dipping sauce, we simply added the sauce to the plate. A nice salad and some sweet potato fries to accompany perhaps?
As next week is the exam (or revision), I doubt that I will have time to snap photos, it’s challenging enough during class, but I’ll see how I go. The three recipes we have to recreate are; Goat Curry with Minted Yoghurt (Lesson Three), Seared Lambs Liver with Onion Rings and Garlic Mash (Lesson Three) and Grilled Marinated Rump Steak with Sesame Seeds and a dipping sauce (Lesson Four). In addition to class, I’ve also had three more service periods confirmed by chef; coming up is a small dinner, which will be table service and a wedding, which will count for two service periods…… that will make five….whittling them down slowly.
A tasty and tender grilled steak with asian flavours. Paired with some sweet potato fries and a salad or steamed greens, it’s a quick weekday option when you’re short of time.
- 200 gm Rump Steak
- 20 gm Peanut oil
- 20 gm Toasted sesame seeds
- 1 clove Garlic, minced
- 20 gm Fresh ginger, grated
- 60 ml Soy Sauce, light
- 15 ml Sake
- 15 gm Sugar, white
- 2 gm Shichimi Togarahsi, Japanese seven spice mix
- 20 mls Water
- 5 gm Miso paste, red
- 1 Green spring onion, cut finely on the diagonal.
Make the marinade: combine the garlic, half the ginger, half the soy sauce, sugar, sake and half the seven spice in a bowl. Taste and adjust to your taste
Add the steak to the marinade and leave for minimum of 30 minutes.
Cut the spring onion in fine diagonal slices and place in iced water.
Make the dipping sauce: Combine the remaining ginger, remaining seven spice & remaining soy sauce with the miso and water. Taste and adjust to taste – sugar can be added if desired.
Remove the steak from the marinade, pat dry and brush with oil. Pan fry or grill on French grill to medium rare (58c – 60c).
Roll the cooked steak in the toasted sesame seeds and rest.
Plate the steak, either cut into diagonal slice or cubes. Serve dipping sauce either in separate dish or over the meat and scatter the cut spring onion on top.