Ultra-Easy "Roast" Beef Made with Aussie Beef

Ultra-Easy "Roast" Beef Made with Aussie Beef

Make super-easy "roast" beef using a pot and a pan!

Ingredients: 4 to 10 servings

A block of Australian beef (round)
400 to 500 g x 2 blocks = 800 g to 1 kg total
Celery, green onions etc. leftover vegetables
to taste
2 liters
Salt (natural)
3 tablespoons


1. 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!
2. 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.
3. 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.
4. Brown the meat in a pan. Be sure to use high heat.
5. 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!
6. 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 120°F/50°C, it will absorb the flavors of the vegetables and become even more delicious!
7. 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.
8. 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.
9. 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.

Story Behind this Recipe

Roast beef made in an oven is often either undercooked or overcooked... and beef that's raw on the inside is tataki, not roast beef.
This recipe is for boiled beef rather than roast beef maybe? Nevertheless, I came to this method as a way of ensuring that the beef is cooked to the right degree of doneness.