Holiday Pistachio & Mustard Crusted Beef with Quince Jus

Whenever you have friends invite over for the Christmas holiday, I always  try come with recipe that they can enjoy for Christmas. I don’t celebrate Christmas because I am Jewish. What I do is make something that my friends love and can enjoy when they do invite me over. I do in good spirit. I know this recipe is one that can’t be missed. This recipe is something is well known in Australia and it is very tasty. I don’t ever get offended. It is one recipe that I enjoy again and again.

It is holiday recipe that can spread the love and joy around. It is Aussie through and through. It is very holiday all the way. It says Yum at the end of it all.  The name of this little recipe is Pistachio and Mustard Crusted Beef with Quince Jus. It looks just as good as it came out of the oven and it smells even better. Let’s get started with the recipe. Here are the ingredients and directions.

Ingredients

1 1/2 cups pistachio kernels

1 cup firmly packed fresh continental parsley leaves, chopped

1 cup coarse sourdough breadcrumbs (made from day-old bread)

2 tbs Dijon mustard

2 eggs, lightly whisked

2 about 2.5kg each beef standing rib roasts 4 cutlets on each, French trimmed

3 cups chicken stock

2 x 100g ctns quince paste

Directions

Preheat oven to 400°F.

Mix pistachio, parsley and breadcrumbs in a food processor until it is finely and coarsely chopped.

Combine the mustard and egg and process until mixed well .

Season with salt and pepper.

Use a big string primarily one that is used for tying meat together and  tie the beef crossways, in 3 places, between the bones.

Place in a large roasting pan. Press the pistachio mixture firmly over the beef to coat.

Cover the crust loosely with foil.

Roast for about 10 minutes or so.

Reduce oven temperature to 360ºF.

Roast for a further 2 hours for medium or until cooked.

Transfer to a serving platter and cover with foil.

Put it aside for about 5 minutes roughly.

Next, heat the stock and quince paste right over in the roasting pan over medium heat, just stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base a little bit.

Reduce heat to medium-low.

Just let it Simmer for about 5-10 minutes roughly or until reduced by half. Season it with salt and pepper.

Strain sauce through a fine sieve into a pitcher.

Use a giant spoon or paper towel to get rid of any excess fat from the surface.

Serve the beef with the sauce.

Wow, it smells wonderful coming out of the oven. I am have a little bit of right now. Just don’t say anything to my neighbors because I wanted first crack it. I made another one and is in the oven right now. I took 2 little slide after carving it. It tastes wonderful and melts in your mouth. It is tender and juicy. This recipe has won people over many times over the years that I have known about it. Your friends will want you bring it over for those occasions. Here is the download link to the recipe.

Pistachio & Mustard Crusted Beef with Quince Jus

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