Hey again guys, this week I'm doing a roast rump of beef with potatoes and some veg, with a madeira jus. The beef shall have a horseradish, sage and tahini crust, and shall be cooked to mid-rare. Unconventional? Maybe. But who knows, maybe it'll turn out to be really nice!
Spuds and celeriac are peeled, going on the boil.
Shallots and leeks have been flash-fried, barely 1 minute in a hot pan. Me bacon is all crispy n watnot, good so far.
Shit-tier whisky; the perfect accompaniment for any chef.
Got these thingumabobs cooling down now, will post some more in a bit.
I do like a good chunk of cowbutt.
Welp, it's browned, but the pan got kinda messed up. Nothing some steel wool can't fix.
At least you're not shopping at Morrisons now
well done OP
I'm making tartiflette with celeriac for the starch, btw.
Roasting off the veggies
One mushroom, one shallot, 3 garlic for muh sauce
Madeira has reduced about enough, gonna add the stock next. Not homemade I'm afraid, I don't got 9-odd hours to make beef stock.
Added the stock and rosemary, next is to simmer.
Everything is shiny... Tartiflette is gonna be in for 15 mins, then layer the cheese on, then another 15.
>>7356689
What did people do before tinfoil? To make a dish like this.
Horseradish and tahini coating with breadcrumbs. I wanted panko crumbs, but the stupid 'super' market didn't have any but shitty ones.
>>7356699
I assume burnt the shit out of everything. Either that or they just had mad timing skills
>>7356714
Or maybe dutch oven, I guess?
Are you alive OP?
>>7356760
Yup. Put the cheese on the tartiflette, smelling real fine.
Finished off the jus with a drop of cream. It's coating the back of a spoon, so it's at about the right consistency.
>>7356688
Checked' n yummy af
Tartiflette came out nicely
Meat was maybe a little more well-done than I'd have liked, but still perfectly acceptable
IT IS DONE! I went to fucking town on this. The celeriac in the 'flette adds a nice tangy contrast to all that richness. Would definitely make again. Oh, and I'm turning the leftovers into wraps for my lunch at work.
Why do you put tahini on your roast?
I hate british roast because it's always overcooked or a dry tough cut. Congrats, you have done both.
Actually, very nicely done op.thanks for sharing.
>>7356953
Used tahini because wanted to try something different, and figured horseradish and sesame seeds would go well with beef. It turned out pretty darn good actually, though I had trouble with keeping the coating on. Should I have done an eggwash on the meat first or something?
I also have no idea which part, if any, of your post was sincere. So, thanks, I think?
As an afterthought, would any of you guys consider buying this meal in a low-ish tier country pub? I'm thinking of pitching the idea to my boss. We're a 'drag and drop' pub, but we do some notable steaks and burgers, in as much as we get a lot of compliments on them. Thoughts?
>>7357002
Both parts were sincere. I love your cooking but British customs cause me pain.
As for a crust... try patting the meat dry first, and then smearing with olive oil, too much crushed garlic, salt pepper and rosemary. Smear in place on the baking pan, and don't touch no matter how hard you want to smooth it out :)
For perfect meat, try one of these? http://www.amazon.co.uk/gp/product/B012DS2ZY0 And keep a record of your favourite meat temperatures.
>>7357102
Thanks for the advice, 'preciate it homes. But my true question was; how can I make a liquidey-type crust, like horseradish and tahini for instance, stick better to the meat? It was dry when I crusted it, and yet it fell off during cooking. Is it a purely textural thing? Does it need to have porridge consistency to stick? Any tricks I can do to help it stay on?
Thanks for any answers broski.
>>7357127
Oh, I see. I think the point is the crust needs to be oily and sticky. Garlic gets sticky when it cooks. Tahini, I think it would flake off as it dries out and becomes nut powder.
If you wanted horseradish.. you could grate a fresh one, mix with olive oil and mat it on there. Should stay put I think, but horseradish has more flavor when it is not dry and cooked.
>>7357144
Ooooh, I see. Thanks man, I'll try that next time.
Post cat op
>>7357166
'Fraid I don't have one. Wouldn't mind getting a Fennec Fox though, those little guys are the cutest.
