Photo shows the Regular dish Beef Braised Rump Steak — Soft & Bite-Sized IDDSI Level 6 · Soft & Bite-Sized 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. Soft bite-sized braised rump in smooth tomato-mushroom 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, if required, as per manufacturer's instructions Final texture Tender, moist steak pieces no larger than 1.5cm × 1.5cm, easily squashed and surrounded by cohesive gravy without separate thin liquid.
Sauce, gravy & liquid Smooth gravy thick enough to cling to the steak, with no thin liquid separating; use thickener only as required.
IDDSI Level 6 requirements Pieces no larger than 1.5cm × 1.5cm for adults. Squashes and changes shape under fork pressure and does not return to shape. Moist throughout; no thin liquid separating. Preparation 1 Trim all visible sinew, gristle and tough fat from steaks. 2 Prepare vegetables and herbs; use finely ground pepper instead of cracked pepper. 3 Retain original sauce and gravy products and their declared allergens; check the thickener label if used. Cooking 1 Lightly seal steaks using part of the oil; avoid hard crusts and 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 into remaining 500g water; add and cook until thickened. 4 Remove thyme. Blend and sieve gravy until free of mushroom pieces, onion strands and herb fibres. 5 Cover steaks with gravy and seal trays. Steam bake at 130°C with 100% steam until fork-tender, not merely until the original 63°C endpoint. 6 Follow the site's validated cooking and hot-holding food-safety requirements. Texture modification 1 Remove firm edges and residual connective tissue; cut cooked steak across the grain into pieces no larger than 1.5cm × 1.5cm. 2 Coat all pieces generously with smooth gravy; add thickener if necessary to prevent thin liquid separating. 3 Continue braising any firm pieces and retest; exclude meat that remains chewy or stringy. Serving & plating 1 Serve evenly sized steak pieces coated with smooth gravy; prevent drying during holding. 2 Omit raw parsley garnish and any crisp accompaniments. 3 Prepare optional vegetables and starch separately to Level 6 requirements. IDDSI testing to perform 1 Measure representative cooked steak pieces; ensure none exceed the adult 1.5cm × 1.5cm limit. 2 Press steak with a fork until the thumbnail blanches; pieces must squash completely and not spring back. 3 Test several tray locations at serving temperature; check for stringy fibres and thin liquid separation after holding. 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 6 — Soft & Bite-Sized. Saved on this device only until staff logins are added.
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Photo shows the Regular dish
