Directions

• IDDSI Level 7 Regular
• Remove packaging from beef blade roast. Place the beef on a clean cutting board and rub well with ½ of the olive oil and all of the thyme, salt and pepper.
• Searing: Place a frypan over medium heat, add the rest of the olive oil. Carefully place the beef roast fat side down into the frying pan and brown for 4-6 minutes.
• Slow cooker cooking: Remove the beef from the pan and place in the slow cooker then add the pan juices. Sprinkle the beef stock cubes over the beef and then add enough water to nearly cover. Set the slow cooker to a low setting for approx. 6 hours. Check the meat is tender. If not, continue cooking.
• Casserole oven cooking: Pre-heat the oven by turning it on 20 minutes before use. Casserole can also be made on top of the stove on a low heat in a heavy pan with a lid. Remove the beef from the pan and place
  in a casserole dish for the oven or stove top, then add the pan juices. Sprinkle the beef stock cubes over the beef and then add enough water to nearly cover. Put the casserole lid on and place in the oven or stove top. Set the oven to a moderately low setting for approx. 2-4 hours. Use a low heat if cooking on the stove top. Check the meat is tender. If not, continue cooking.
• Resting: Remove beef from the slow cooker or oven and let it rest (cover with foil) for 15 minutes.
• Serving: Slice the meat and serve with vegetables and gravy. Use the reserved liquid to make delicious
  gravy.
• IDDSI Level 7 Easy to Chew
• Follow steps 1-5 above from IDDSI Level 7 Regular.
• Resting: When the roast beef has rested, using a sharp serrated knife or sharp knife, slice the meat across
  the grain of the beef.
• Testing IDDSI Level 7: Test that the meat easily breaks apart with a fork and passes the fork pressure test, by pressing it with a fork and ensuring it stays squashed once removing the fork. If you eat meat, taste the meat and judge if the food is ‘easy’ to ‘bite’ and ‘soft’ to chew.
• Serving: Serve on a plate with a variety of vegetables and a jug of gravy on the side.
• IDDSI Level 6 Soft & Bite-Sized
• Follow steps 1-5 above from IDDSI Level 7 Regular.
• Testing IDDSI Level 6: When the roast beef has rested, test that the meat easily breaks apart with a fork and passes the fork pressure test, by pressing it with a fork and ensuring it stays squashed once removing the fork. If it can, then cut it into 1.5cm pieces. If it cannot, then it is more suitable for mincing for the Minced & Moist Diet recipe.
• Serve on a plate with correct sized (1.5cm X 1. 5cm) vegetables with gravy. Gravy consistency must be made to the correct IDDSI level for each person.
• IDDSI Level 5 Minced & Moist
• Follow steps 1-5 above from IDDSI Level 7 Regular.
• Mincing: Place hot cooked roast beef into a bowl with a hand-blender attachment, pulse several times
  till a minced texture is visible.
• Testing IDDSI Level 5: Check the minced meat using the spoon tilt method: the food should hold its shape on the spoon, then fall off the spoon easily when tilted. Adjust as required. The pieces should be no larger than 4mm and should pass through the tines of a fork.
• Serving: Add thickened gravy to hold the minced meat. Place minced meat in a small bowl on a dinner plate with vegetables served around the bowls. Serve with gravy on the meat and a jug of gravy on the
  side. Gravy consistency must be made to the correct IDDSI level for each person.
• IDDSI Level 4 Pureed
• Follow steps 1-5 above from IDDSI Level 7 Regular.
• Mincing: Place hot cooked roast beef into a blender (need a high wattage to puree), add a small amount
  of reserved beef liquid. Pulse till combined, add more liquid slowly and blend on medium speed until the puree consistency is achieved. If you add too much liquid, then thickener may be required.
• Testing IDDSI Level 4: Check the pureed meat using the spoon tilt method: the food should hold its shape on the spoon, then fall off the spoon easily when tilted, then the fork drip test, by picking up some puree with a fork and ensuring no liquid drips through the tines of the fork. Adjust as required. Serve on a plate.
• Serving: Use a piping bag or food moulds and serve in a smaller bowl on the plate. Place pureed meat in a small bowl on a dinner plate with vegetables served around the bowls. Serve with gravy on the meat and a jug of gravy on the side. Gravy consistency must be made to the correct IDDSI level for each person.