This is a great way to cook roast beef as the meat stays juicy from the steam cooking. It is excellent served with mashed potatoes, and green beans.
(Source: UK Thermomix)
700g to 1kg beef roasting joint
Good quality sea salt
2 or 3 sprigs of rosemary
3 garlic cloves, peeled and quartered
1 glass red wine
- The day before, rub the beef with the salt and spread the garlic and rosemary on the meat. Wrap in a piece of foil and leave to marinate overnight.
- On the day, take out the garlic and rosemary and set them aside.
Step 1 - Marinade the beef overnight
- Brown the meat on all sides in a frying pan with a little bit of olive oil.
- Line the Varoma with a big piece of foil. Place the meat in the center and arrange the garlic and rosemary from the marinade around.
Step 4 - Place the beef with the marinade and wine at the center of the foil
- Pour the wine on the meat.
- Wrap the beef and seal well but leave some room around it
- Put 700g of water in the bowl, close the lid and place the Varoma on top.
- For a 700g beef, cook for 35 minutes, Varoma temperature, speed 1 for a medium cooking. For a 1kg beef, cook it for 45 minutes. Add 10 minutes to these cooking times for well done, remove 10 minutes for medium rare.
- If cooking vegetables, add them about 15 minutes before the end of the cooking time for greens (brocoli, green beans, asparagus…), cook at the same time as the beef for other vegs (carrots, potatoes…). Just place them in the Varoma around the beef parcel.
- Once cooked, leave the beef to rest for about 10 minutes in its parcel but away from the source of heat.
- I like to make a sauce with the cooking juices. Just re-use the frying pan you browned the beef in and carefully pour in the juices and cook on high heat until the sauce has reduced by half.
- Pour over the beef and vegetables and enjoy!
300g cooked beef cut into 3 cm chunks
2 slices of ham
2 slices stale bread, crust off
2 garlic cloves, peeled
1 handful of parsley
salt and pepper
- Preheat the oven 190C
- In a bowl, pour 100ml of milk and soak the 2 slices of bread in it and leave to the side
- Cut the top off the tomatoes (reserve the tops) and using a spoon, scoop out the flesh. Reserve the flesh
- Put the emptied tomatoes in an oven dish and set aside
- Lock the Thermomix bowl lid and turn on at speed 8. Take off the measuring cup and drop the garlic and parsley on the running blades, then turn off the speed dial after a couple of seconds
- Open the lid and put the beef and ham in the bowl (leave the parsley mixture in).
- Lock the lid again and press the Turbo button 2 or 3 times, holding it for 1 sec each time until the beef and ham are minced finely. Tip out and reserve
- Peel and quarter the onion and put into the TM bowl. Chop 3 sec, speed 5
- Add 10g of oil and sauté 3 min 100C, speed 1
- Add the tomato flesh and juice to the onion and reduce Varoma temperature, 5 min, speed 1
- Add the minced beef/ham/parsley/garlic mixture, the egg and salt and pepper.
- Sponge off the excess milk from the slices of bread and add to the beef in the TM bowl
- Mix on Reverse blade, speed 3, for 10 sec until the mixture is well combined and looking moist
- Spoon the beef mixture inside each tomato, press down with the spoon to allow more mixture in and fill as much above the top of the tomato as possible
- Put the top of the tomatoes back on and cook in the oven for 30 to 40 minutes or until the beef has browned and the tomatoes are well cooked