Roast Beef on Rye
Serves: 4
Ingredients
1 tablespoon olive oil
2 medium red onions, sliced thinly
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
8 slices rye bread
150g vintage cheese, grated
200g shaved roast beef
50g spinach leaves
Method
- Heat oil in a frying pan over low heat. Add onion. Cook, stirring, for 10 minutes or until tender. Add sugar and vinegar. Cook, stirring, for 3 minutes or until onion caramelises.
- Meanwhile, preheat grill on high. Grill bread for 2 minutes each side or until browned. Top toast with cheese. Grill for 2 to 3 minutes or until cheese is melted.
- Top with roast beef, spinach and caramelised onion. Serve.
Tips
Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result
We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.
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Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant
Restaurants & Retailers
Middle Park Hotel, 102 Canterbury Road, Middle Park VIC
Black Cow Bistro, 70 George St, Launceston TAS
The Aproneers - 145 East Derwent Hwy Lindisfarne
Grass Roots Urban Butchery
Rockpool, Crown Casino, 8 Whiteman St Southbank VIC
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour