Mollydooker Woodbridge Beef

Posted by Andrew Barrow, 2:12am 26/06/2007. Leave a comment

The fun chaps and chapesses down Mollydooker way have responded to my call for some food matching ideas ("Guys, what food with your blockbusters?") and have sent in a recipe for Woodbridge Beef (named after their award winning pub/restaurant in Tassie). One I am aiming to cook this coming weekend. Thanks for sharing it guys.

Woodbridge Beef

Take sufficient THICK CUT (MUST be thick cut, 1.5 – 2 inches or 40-50mm) Shin of beef to feed the mob,

Turn the meat in Olive oil (don’t be shy)

Make up a sauce of equal parts Tomato/Soy & Worcestershire sauces, with your level of hot English mustard.

Take your favourite “magic” black enamelled & lidded pan, and stand the meat in it so that the meat grain runs vertically. Slurp the sauce into the pan and turn the meat thoroughly(ending with the grain vertical again)

Put in oven on 300F (or 150C) (with the lid on)

Look at it after 1.5 hours, panic – it will be grey and hard and misshapen & ugly. Turn the meat again in the sauce, thoroughly.

Put back in for another 1.5 – 2 hrs.

Serve with mashed spuds (potatoes) and lengthwise cut carrots and parsnips, which have been oven cooked with orange juice, butter, S & P.

Glass or two of Boxer would go very well with the cooking of this dish.

Serve whatever Mollydooker you like with the meal!

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