When I first started cooking with Thermomix, I didn’t dive straight into cooking beef, or meat at all. In fact, it took me a while to work out the best ways to do it. Once I did, I’ve fallen in love – over and over again – with my Thermomix’s ability to braise, steam, poach and saute and also its lovely ways with meat-friendly condiments and marinades. Here’s a selection of favourites, as well as a little ‘Beef Banter‘ with master butcher Gary McBean to talk you through some popular beef cuts.
There are so many things to love about this recipe. It’s an all-in-one dinner that feeds a crowd. It’s tasty and adaptable. It’s surprising – overcoming a phobia of steamed meat in one fell, delicious swoop.
Vitello Tonnato, a venerable Italian meat platter, made by layering poached veal with a tuna sauce. It’s so easy to poach the meat in the Thermomix and then use the flavoursome poaching liquid as a base for the sauce.
Ribs are one of my favourite winter meals and this is an easy, flavoursome way to cook and eat them. Thai spices and aromatic lime give the rich meat a lift, and a peanutty coleslaw adds texture and tone.
Beef is marinated in red wine, caramelised in a pan with mushrooms, then braised in the Thermomix until it’s melting tender and full of flavour. Just before serving, polenta is cooked with butter and cheese to irresistibility.
This rolled beef dish is easy enough to serve for a mid-week meal and pretty enough to present at a dinner party. Steak is rolled with pesto and steamed in the Varoma over stock, which is then the base for a mustard sauce.
This quick, easy oh-so-tasty meal was inspired by a rock band interview I read in the orthodontist’s waiting room – you never know when the lightbulb is going to flash!
This cauliflower hummus is a favourite for its big flavours and creamy texture. Add inexpensive spiced beef, cooked for longer than you’d think, and you’ve got a dish that’s fancy enough to make it onto the menu at Maha, Shane Delia’s glam and gorgeous Melbourne restaurant.
I love dishes that are more than the sum of their parts: really delicious but so easy to make that you feel like you’re cheating. This Cervelle de Canut definitely fits into that category. It’s a flexible friend, great with crackers and also good to dollop over roast potatoes or steak, or to dot on oysters.