Ultra-Easy Roast Beef Made with Aussie Beef - celery

Method

• When you buy the beef, don't put it in the refrigerator - leave it at room temperature.
• If the meat is too cold when you cook it, the inside will be raw.
• ("Rare" and "raw" are not the same thing.)
• Beef that's just before the best-by date is tastier than fresh beef.
• If you find some Aussie beef round as shown here that's on sale at half price, it's a must buy!
• Put aromatic vegetables like celery, onion, Japanese leek, carrot, parsley, Chinese cabbage, regular cabbage etc.
• (celery and leek are a must, if you have bamboo shoot skins that's great!)
• into a pot with the water, and bring to a boil.
• If the Aussie beef block you bought came with a spice packet, rub it into the meat.
• If it didn't come with anything rub with salt and pepper (not listed).
• Be generous with the pepper.
• Brown the meat in a pan.
• Be sure to use high heat.
• When the pot of vegetables from step 2 comes to a boil, put in the beef!
• Bring back to a boil, and cook over high heat for 1 minute!
• Turn off the heat, dissolve the salt in the water, leave for 12 to 15 minutes and then take out the beef only.
• The cooking time varies depending on the size of the meat blocks, 15 minutes is OK in most cases!
• If you're worried about whether the meat is cooked enough, try cutting off an edge.
• If it's light pink in the middle it's great!
• (If you touch the middle and it's cold, then it's raw.)
• It's delicious as-is, but if you put the meat back in the cooking liquid for an hour once the liquid has cooled down to about 120F/50C, it will absorb the flavors of the vegetables and become even more delicious!
• If there are any leftovers or if you're not going to eat the beef right away, keep the cooking liquid in storage bags or containers, where it will keep for 3 to 4 days in the refrigerator.
• Slice the beef as thinly as you can when serving.
• To be honest it's cheaper and healthier than ham, so use it in salads and sandwiches and eat a lot of it.
• Use storebought salad dressing, mustard, wasabi soy sauce, grated daikon radish and ponzu sauce, or whatever other sauces you like with the beef.
• Here's an easy sauce recipe: mix store-bought yakiniku sauce with ponzu soy sauce in equal amounts.