You might remember a delicious cheese bread recipe I shared with you a few months ago, which was created by my very good friend Karen, who also happens to be a very talented chef! Karen has been on the road this year, travelling around Australia with her husband, Vince, and their cat, Goji, in their motorhome (you can checkout their adventures and some delicious recipes too on Instagram @chasingthecivellos). Well… Karen’s developed another incredible recipe - Slow Cooked Ribeye with Nordic Spice Rub - and I couldn’t wait to share it with you!

This time Karen has taken her love for cooking and embraced the art of living slow and steady to a whole new level. She’s spent the winter months relaxing and truly savouring each moment of her journey around Oz - from slow mornings with coffee, to days filled with writing, meditating, exercising, relaxing with a good book and, of course, creating delicious dishes and heart-warming meals over the camp oven. I think we could all take a leaf out of Karen’s book and ‘stop and smell the roses’ more often. We all live busy, hectic lives and with Christmas not too far away, there’s no better time to pause, be intentional and appreciate the present - cooking is a great way to do just that. Wouldn’t you agree?

Karen told me, in the spirit of slowing down, she wanted to create a recipe that was as much about enjoying the art of slow cooking, as it was about reaping the rewards and enjoying a good meal. And, when I say ‘a good meal’, Karen’s Slow Cooked Ribeye with Nordic Spice Rub is extraordinary! Yes, it takes four and a half hours to cook, but trust me, it’s worth every minute. While the ribeye simmers in the oven, the air fills with an earthy aroma from Mette is Baking’s Pikant Nordic Dip Mix. This blend of spices - sweet paprika, ground red chilli, cumin and hint of onion and garlic - was inspired by the flavours I grew up with in Denmark, which filled our farmhouse when my mum cooked her favourite dishes. Hungry yet? I am!

This Slow Cooked Ribeye with Nordic Spice Rub is delicious served with creamy mashed potatoes and sautéed broccolini. Asparagus, capsicum - or anything you have on hand would also be delicious! I hope you enjoy Karen’s newest creation as much as I do. Here’s to slowing down, eating well and being present and intentional in the moment. Enjoy!

Recipe - Slow Cooked Ribeye with Nordic Spice Rub

INGREDIENTS - Serves 2

2 x 23g Mette is Baking Pikant Dip Mix
2 x Ribeye steaks
2 x brown onions
2 x red capsicums
Garlic
Tomato Passata
Stock (Karen used chicken stock, but beef or vegetable stock would also work)
Potatoes
Broccolini

METHOD

1. Heat oil in a camp oven (or a frying pan for those of use not travelling Australia!) and fry off the onions, capsicum and garlic. Add 1 x packet of Mette is Baking’s Pikant Dip Mix to the camp oven or frying pan and stir well to combine, then add the tomato passata. If you’re not using a camp oven, place the sauce into a slow cooker.

2. Using the other packet of Mette is Baking’s Pikant Dip Mix, rub it over the ribeye steaks. Seal the steaks on the grill or in the frying pan and then add to the camp oven or to the slow cooker. Cover the ribeye and passata mix with stock.

3. Allow the ribeye to cook for 4.5 hours or until tender. Pour yourself a glass of wine and wait. Cheers.

4. Serve with creamy mashed potato and sautéed broccolini or any other greens you have on hand.

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