Photo shows the Regular dish Beef Braised Rump Steak — Pureed IDDSI Level 4 · Pureed Draft — Requires Review
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7 Regular Level 7 Recipe book original 7EC Easy to Chew Level 7EC Draft — Requires Review 6 Soft & Bite-Sized Level 6 Draft — Requires Review 5 Minced & Moist Level 5 Draft — Requires Review 4 Pureed Level 4 Draft — Requires Review
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Serves approximately 50. Smooth braised beef purée with tomato, mushroom and herb gravy.
Ingredients Rump steaks 5250g, remove gristle, sinew and tough fat Worcestershire sauce 50g Onions 200g, peeled and sliced Tomato puree 800g Fresh thyme 60g, tied for infusion and removed Fresh flat leaf parsley 1 bunch, stalks removed; leaves cooked into gravy Garlic 30g, crushed Black pepper 20g, finely ground instead of cracked Mushrooms 500g, sliced Gravy brown 150g, original product Water 2000g Canola oil 30g Food thickener, as required, as per manufacturer's instructions Final texture Completely smooth, lump-free beef purée requiring no chewing; holds shape softly, releases from a spoon and has no separate liquid.
Sauce, gravy & liquid Use the original smooth gravy as the puréeing liquid; thicken as required. Any separately plated gravy must also pass Level 4 tests.
IDDSI Level 4 requirements Smooth with no lumps, no separate liquid. Holds its shape; falls off a tilted spoon in a single spoonful. Does not drip through fork prongs (fork drip test). Preparation 1 Remove gristle, sinew and tough fat; prepare vegetables and herbs. 2 Use finely ground pepper; omit raw parsley garnish and discard parsley stalks. 3 Retain the original sauce and gravy products and declared allergens; check added thickener for additional allergens. Cooking 1 Lightly seal steaks with part of the oil, avoiding hard crusts; transfer to deep combi trays. 2 Soften onions, garlic, mushrooms and tied thyme in remaining oil. Add 1500g water, tomato puree, Worcestershire sauce, parsley leaves and pepper; simmer. 3 Whisk gravy brown with remaining 500g water; add and cook until thickened. 4 Pour gravy over steaks, cover tightly and steam bake at 130°C with 100% steam until very tender; do not rely on 63°C for texture. 5 Follow validated site cooking and hot-holding requirements. Remove thyme bundle and lift meat from gravy. Texture modification 1 Puréе gravy and vegetables separately from the meat; pass through a fine sieve to remove herb and mushroom fibres. 2 Remove any remaining connective tissue or firm meat edges. Purée beef in small batches, gradually adding the smooth original gravy. 3 Pass beef purée through a fine sieve; reprocess or discard retained fibres rather than returning them unblended. 4 Incorporate remaining gravy gradually across the batch. Add thickener as required to achieve a smooth, shape-holding purée without liquid separation. 5 Allow thickener to hydrate fully; retest at serving temperature and after holding. Avoid a stiff or sticky paste. Serving & plating 1 Spoon soft mounds onto warm plates; avoid firm moulding or dried surfaces. 2 Omit raw parsley garnish and all solid decorations. 3 If serving vegetables or starch, purée and test each separately; keep components distinct on the plate. IDDSI testing to perform 1 Spread a sample thinly with a spoon and inspect for lumps, meat fibres, mushroom fragments or herb specks with texture. 2 Perform spoon tilt: purée must hold together and slide off in one cohesive lump with little residue, rather than stick to the spoon. 3 Perform fork drip: purée must mound on the fork without continuously dripping or flowing through the prongs. 4 Repeat tests at serving temperature after holding; confirm no liquid separation or dry surface skin. Chef’s notes from the recipe book
This dish can be served with 2 vegetables and a starch such as roast sweet potatoes or creamy mash potato. Garnish with finely chopped parsley.
IDDSI testing & verification Level 4 — Pureed. Saved on this device only until staff logins are added.
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Photo shows the Regular dish
