The Butcher’s Cabinet Episode 4 – Cube Roll (Scotch Fillet, Rib Eye, Cattleman Cutlets, Tomahawk Steaks)

The Butcher’s Cabinet Episode 5 – Beef Belly (Brisket, Ribs, Skirt Steak, Flank Steak, Hanging Steak)
February 3, 2019

As we continue our journey down a body of beef, join host butcher Holly Soall as she examines the best of the best: the cube roll.

Located between the beast’s shoulder blades, against the spine, the scotch fillet is delicious no matter what you serve it with. Great for an Australian barbeque!

 

Rib eye roast, 3 ribs, trimmed and strung up.

Scotch fillet, front view.

 

Scotch Fillet, Cattleman Cutlet and Tomahawk Steak: 

  • 1 steak per person, as thick as desired

To grill, fry, or barbeque:

  1. Place meat on cooking surface (use oil if not non-stick).
  2. When blood rises, flip the steak.
  3. When liquid rises clear from the meat, remove from heat.
  4. Rest 2 mins, serve with chips, salad, steamed veg or creamy pasta.

Rib-eye roast:

  • 400g rib-eye roast per person.
  • Enough cooking oil to depth of 1 cm in oven pan.
  • Enough carrots, pumpkin, butternut pumpkin, onion, sweet potato to fill the rest of the pan.
  1. Pre-heat oven and oil to 180degC.
  2. When oil hot (sizzles to drop of water [beware spitting!]), add beef roast. Cook for 1 hr every 1kg of meat (1.35kg = 1.35 hours = 1 hr 20 min). Cook for an extra 10 for well-done. Flip every 30 mins
  3. DURING THE LAST HOUR OF COOKING: Add your vegetables at the hour mark. Flip at the half-hour mark.
  4. Remove from oven and allow meat and vegetables to rest on a cooking tray.
  5. Drain all but the drippings from the roasting pan. Add 2 tablespoons plain flour, 1 tablespoon Gravox or similar.
  6. Mix until paste. Add a little water and smooth out the paste. Repeat until a little runny. Turn the heat on under the pan and cook the flower, until gravy reaches desired consistency.
  7. Slice, plate, gravify and serve!

Chef’s tip: If you siphon the extra oil to a saucepan to cool, you can put it back into a plastic container to later reuse it for chips and/or roasts. The oil hits over 180 degrees when roasting/225 degrees when frying. No bacteria can live in it, you can literally keep using and topping it up for years! (The “Danger Zone” [bacterial growth/survival] is between 5 and 60degC.) This prevents oils entering our sewer systems and also saves you money (not to mention the flavours!).

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