Mustard ribeye, sweet and smokey mac and cheese, broccoli and mushroom


Mid-week dinner. Pretty yummy.

Ribeye roast (bone in), 1 kg (2 lb)

1 Tb yellow mustard seeds

1/4 cup apple cider vinegar

1 handful fresh parsley, roughly chopped

1 tsp ground cumin

2 tsp salt

1 tsp ground black pepper

Marinate the meat 6-24 h ahead of cooking. Brown off in a pan on all sides, then add the marinade and finish off in an oven at 180 C (350 F) for about 20-30 min. Remove from oven, cover and rest.

Mac and cheese (well, I used penne, but what the hell)

Pasta, 500 g (1/2 lb), cooked a bit under al dente

1/4 cup butter, unsalted

1 red and 1 yellow bell pepper (capsicum), minced

1 red onion, minced

4 cloves garlic, minced

1 Tb smoked ground paprika

1 tsp thyme

2 Tb flour

2 cups whole milk

1/4 cup chopped parmesan

Mixture of cheddar and mozzarella to finish

Saute the peppers, onions and garlic in the butter until softened. Add the spices and the flour, and cook a few minutes more until thickened. Add the milk, slowly while stirring, until the sauce is smooth, about 5 min. Add the parmesan and stir to combine. Mix well with the pasta and transfer into a baking dish. Top with cheese and bake at 180 C (350 F) for about 30 min, until browned and bubbly.


2 heads broccoli, roughly chopped in medium pieces.

250 g (1/2 lb) brown mushrooms, quartered

1 red onion

4 garlic cloves, minced

1/4 cup apple cider vinegar

salt and pepper to taste

Saute the veg in butter until browned and tender. Add the vinegar and cook a few more minutes. Salt and pepper to taste.

Serve the meat on top of the veg, mac and cheese on the side.

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