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!
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.
Welp, it's browned, but the pan got kinda messed up. Nothing some steel wool can't fix.
I'm making tartiflette with celeriac for the starch, btw.
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.
Everything is shiny... Tartiflette is gonna be in for 15 mins, then layer the cheese on, then another 15.
Horseradish and tahini coating with breadcrumbs. I wanted panko crumbs, but the stupid 'super' market didn't have any but shitty ones.
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.
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.
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?
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.
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.
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.