THE BUTCHER’S BLOCK - Peter Augustus€¦ · miles from the intersection of Hwy 82 and Interstate...
Transcript of THE BUTCHER’S BLOCK - Peter Augustus€¦ · miles from the intersection of Hwy 82 and Interstate...
BUTCHER’S BLOCK
R I B E Y EThe best way to prepare it
W W W. P E T E R A U G U S T U S . C O M . A U
B Y Winter 2018
R ECI P ESlow-roasted herb-crusted
Ribeye Roast
ROA STI N GHow to cook any size
roast for perfection
T H E
Introducing
Dreamland’s Dipping Sauce
The Rib Eye / Rib Fillet (or Cube Roll if you want to
be technical) is both a flavourful and tender cut that
is also very versatile. It comes from the rib section of
the beef, which spans from ribs six through twelve.
Pending how it is cut, it can be a rib steak, scotch fillet
steak, tomahawk steak or a rib roast.
We find the best ways to cook this cut is through
pan frying, grilling or barbecuing. If you have a
Tomahawk Steak we recommend reverse searing
as it’s a thicker cut.
Another option is to slice it thinly and use in a stir
fry or steak sandwich.
At Peter Augustus, we find the most efficient and
economical way to buy rib eye or rib fillet is through
a half or full primal form.
Thanks to the set-up of our shop, we are able to carve
up half or full primal forms (the animal) at portions
requested by the customer on the spot.
This means you can have exactly what you are after
and it also provides a more sustainable option as
nothing is wasted. For example, a rib eye could be
portioned into 20 steaks and the rest used in mince.
We find there are many benefits to buying in bulk
from the primal cut in the shop:
• It’s the most cost effective way to purchase
• You know it’s fresh
• You can get advice from our butchers about what is
the best cut for you and how to best to prepare it
• You can have it portioned as per your request
• You can have left over cuts minced, diced and
trimmed as requested (so no paying for wastage)
For convenience, we also sell pre-packaged steaks.
Welcome to the first edition of The Butcher’s Block – Peter Augustus’ guide to cuts of meat and the best ways to cook them. We’ll be covering off different cuts of meat, cooking methods, recipes, and sharing some of the stories of the condiments we have in store. Take a copy home with you to try out the recipes, and if you ever have any questions, feel free to ask our friendly staff in store for guidance.
Step up your Sunday roast game with this
slow-roasted Beef Cube Roll and some of your
favourite side dishes. For sides I recommend parmesan
truffle oil roasted potato wedges or lemon herb grilled
potatoes, and some steamed vegetables. This could
also be served with a side of béarnaise sauce.
I N G R E D I E N T S
1 whole Beef Cube Roll
Salt and freshly crushed black pepper to taste
1 tsp each paprika and cumin powder
50 grams Dijon Mustard
Winter is roasting season and the perfect time to try
out different cuts and varieties in your kitchen. These
roasting times can be applied to any cut of red meat,
as they are applicable to the size of the roast rather
than the type. Use this guide to cook any beef, veal or
lamb roast to perfection this winter.
STEP 1. Preheat oven to 200°C and weigh meat to
estimate cooking time. Use this guide to plan your
cooking time appropriately.
• To cook rare allow 15-20 minutes per 500g of meat
• To cook medium allow 20-25 minutes per 500g of
meat
• To cook well done allow 25-30 minutes per 500g of
meat
STEP 2. Place roast on a rack in a roasting pan. Pour a
little water into the pan to stop juices burning in pan
during cooking.
STEP 3. If you have a meat thermometer, insert it into
the thickest part of the roast.
STEP 4. Cook for estimated time, basting with pan
juices throughout cooking. As the water evaporates,
add more to the pan.
STEP 5. Test to see if the roast is cooked to your
liking by squeezing it with tongs: rare feels soft;
medium has a little resistance; well done feels quite
firm. It’s best not to insert a skewer when testing to
see if meat is done as it allows the juices, which keep
the meat tender and tasty, to escape.
Alternatively, check the internal temperature of the
roast of the meat thermometer. The roast is cooked to:
• Rare when the temperature reaches 45-50°C
• Medium when the temperature reaches 60-65°C
• Well-done at 70-75°C.
STEP 6. Remove roast from pan and cover loosely
with foil. Allow to rest for about 15-20 minutes before
carving. This allows the juices to settle. Well-rested
meat won’t lose any juices on to the plate.
STEP 7. For the most tender slices of meat, carve the
roast across the grain. Holding the roast with tongs
rather than a fork will prevent the juices escaping.
RECIPE • RECIPE
• R
EC
IPE
• R
EC I P E • RECI P
E •
S LOW- ROA STE D H E R B - CR U STE D R I B E Y E ROA ST
ROA STI N G – H OW TO COO K AN Y S IZE ROA ST FO R P E R FEC TI O N
FO LLOW YO U R PR I MAL I N ST I N C T
3 tbsp finely chopped fresh thyme
3 tbsp finely chopped fresh rosemary
1 tbsp finely chopped parsley
1 cup beef broth
1⁄2 cup red wine
50 grams butter
M E T H O D
For the method, head to www.steakschool.com
and search ‘roast’.
By Simon Sperling – Executive Chef at The Kunlun Jing An, Shanghai
D R E A M L A N D ’ S D I P P I N G S A U C E
The only thing in our craft butcher store not
produced locally is the condiment range. Made in
the Deep South of Alabama in the US, Dreamland
products include meat rubs, fresh butters and truffles,
and are the perfect match for some cuts of meat.
The original Dreamland Cafe is located about two
miles from the intersection of Hwy 82 and Interstate
59, just south of Tuscaloosa, in an area known as
Jerusalem Heights.
Owner ‘Big Daddy’ and his wife, Miss Lilly, served
many things from sandwiches to postage stamps.
The customers always kept coming back for the
warmth they felt every time they passed through
the door and Big Daddy’s ribs and secret recipe
bar-b-que sauce.
This month we want to showcase Dreamland’s
delicious, world famous, low carb 12 oz. Dipping
Sauce.
The ingredients in the dipping sauce are a strongly
guarded secret and while many have tried to
replicate its unique flavours with a couple of fake
recipes doing the rounds on the internet, nothing
beats the original.
Dreamland sauces are made using traditional
Southern American ingredients and techniques
allowing for a complex yet subtle flavour profile
designed to enhance and complement the food you
are eating, rather than detracting from it.
While at Peter Augustus we believe the Dreamland
Dipping Sauce goes best with beef, pork or chicken,
we concede it also tastes great on grilled fish and
even as a dipping sauce for vegies and salad –
preferably accompanying meat.
The sauces are generally less sugary than many
sauces sold in Australia.
And we can attest that their tagline – “Ain’t nothing
like ‘em nowhere” – is a fair dinkum statement.
Peter Augustus is the only place you can get
Dreamland’s sauce outside of America and Canada.
Follow Peter Augustus on Facebook
to find out about in-store events.
P E T E R A U G U S T U S A U
W W W . P E T E R A U G U S T U S . C O M . A U