Beef

Home > Recipes > Beef
Author: Bernadette Eriksen
Keyword: pureed protein, Level 4 pureed dysphagia diet
Prep Time: 15 minutes
Cook Time: 10 minutes
Set Time: 2 hours
Servings: 750 g
Print Recipe

Ingredients

  • Cooking Spray

Served Hot

  • 750 g Red Meat, topside roast or steak, cooked, cut into rough 1cm cubes
  • 245 mL Beef Stock
  • 6 g Shape It Powder or use Shape It Scoop, see notes
  • 4 g thickplus Powder
  • Parisian Essence
  • Powdered Beef Stock

Equipment

Ingredients

  • Cooking Spray

Served Hot

  • 750 g Red Meat, topside roast or steak, cooked, cut into rough 1cm cubes
  • 245 mL Beef Stock
  • 6 g Shape It Powder or use Shape It Scoop, see notes
  • 4 g thickplus Powder
  • Parisian Essence
  • Powdered Beef Stock

Instructions

Cook & Puree Food

  • Roast or sauté the red meat over low heat until fully cooked.
  • Weigh ingredients.
  • Cut hot red meat into rough 1cm cubes and place in a blender or food processor. Puree on high until smooth, scraping down sides as required.
  • For extra flavour, add powdered beef stock and blend to combine.
  • If the pureed red meat appears pale, add Parisian Essence to achieve the desired colour and a more appetising shade.

Activate Shape It Powder

  • Whisk beef stock and Shape It Powder in a saucepan, bring to the boil over medium heat.
  • Reduce heat and simmer gently for 2 minutes, stirring occasionally.
  • Pour Shape It mixture over the hot pureed beef. Add thickplus Powder and puree until smooth and well combined, scraping down the sides as required.
  • Season to taste with salt and pepper.

Pour into Mould & Set

  • Lightly spray Shape It Red Meat Mould or line a container with baking paper.
  • Pour the mixture into the prepared Shape It Mould or container to desired thickness, spreading evenly with a spatula. Cover with Mould Lid or cling film and refrigerate until set. For a beef roast alternative, see notes.

Store or Serve

  • Store in fridge or freezer, or remove from mould and prepare to serve.
  • To reheat, refer to the Shape It Reheating Guide.
  • Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.

Notes

Chef’s Tip

  • To enhance colour: Incorporate or brush pureed moulded food with Parisian Essence.
  • For a Beef Roast: Roll the mixture in cling film, twist the ends tightly, and refrigerate until set. Once set, unwrap, slice as desired, and serve cold or heated.
Shape It Sunday Roast pureed for dysphagia diet.

Recipe Note

Shape It Conversion Chart

Shape It Scoop Weight
Scoop A 1g
Scoop B 10g

This recipe has been designed for people requiring a IDDSI Level 4 Pureed Diet. If you are unsure if these recipes are suitable for you, contact your Speech Pathologist for advice.

 All recipes were pureed with a Robot Blitzer, which creates a very smooth puree. Using other equipment can cause variations. It is important to confirm the final texture with your Speech Pathologist or by testing according to IDDSI Testing Methods. 

This information is intended for patients, and carers of patients, who have been prescribed Shape It Powder by a healthcare professional, as well as Food Service Kitchens that prepare food for individuals with dysphagia.

The information provided is accurate and reliable to the best of our knowledge and is offered in good faith for the benefit of the consumer. It is the user’s responsibility to determine the safe use of the product for their specific applications and to assess its suitability for their needs, as conditions of use, handling, storage and disposal are beyond Flavour Creations’ control. Flavour Creations does not guarantee against any risk of use, liability or patent infringement. Flavour Creations does not guarantee the final viscosity of the product or patient suitability.

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