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BEEF PRODUCTS
1. Beef Kleftiko
CUT USED:
FOREQUARTER BEEF SHANK
COOKING INSTRUCTIONS
1. Pre-heat oven to 140°C
2. Place parcel in deep oven dish
3. Cook parcel for 6 hours or until meat is tender and falling off the bone
Serve with spiced feta, watermelon salsa, fresh pita and fresh leaves.
Recipe & Method for side dish
Ingredients
1/2 tsp cumin seed
1/2 tsp coriander seed
400g block feta cheese
60ml olive oil
60g chopped flat leaf parsley
Small handful salad leaves
6 mint leaves
6 large pita bread
Salsa
350g watermelon chunks
Juice of 3 limes
2 red chilli, chopped
1 red onion finely chopped
1. Crush coriander and cumin seeds coat feta block
2. Mix salsa ingredients together
3. Mix salad leaves and fresh herbs together
4. Brush pita with olive oil and grill to heat through
5. Place all components onto a serving plate and enjoy with Beef Kleftiko
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2. Beef Matambre a la leche
CUT USED:
ROSE MEAT, MATAMBRE, BARK
COOKING INSTRUCTIONS
1. Place it in a baking dish or deep bowl with the milk and let it rest for at least 12 hours in the refrigerator.
2. Remove from milk, place directley on baking tray and cook in the oven at 120 degrees celcius for at least 50mins
3. Meanwhile cut 4 potatos in equal pieces, boil in salk water until potatos are very soft. Drain and return to pot and mash with 200ml of cream until light and fluffy.
4. Beat 2 eggs and add 200g of grated cheese and combine. Pour this mixture on top and wait for the egg to coagulate.
5. Add to serving plate on a bed of cream mashed potatos, season with salt and pepper to taste.
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3. Beef, Chilli and Mushroom Bento Box
CUT USED:
BEEF STRIPS
COOKING INSTRUCTIONS
1. Heat large wok with peanut oil
2. Fry off aromatics such as yellow onion and finely chopped garlic clove
3. Once golden brown add beef strips, cook until brown, tossing regularly
4. Remove meat and set aside
5. Allow oil to heat up add broccolini and oyster mushrooms and toss for 1 minute
6. Add enoki mushrooms and cook for a further 1 minute
7. Place egg noodles in a pot of boiling water and cook for f 3-4 minutes
8. Drain egg noodles
9. Serve beef stir fry on top of egg noodles, garnish with spring onion.
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4. Chinese Beef and Greens Bento Box
CUT USED:
BEEF STRIPS
COOKING INSTRUCTIONS
1. Heat large wok with peanut oil
2. Fry off aromatics such as yellow onion and finely chopped garlic clove
3. Once golden brown soy sauce, sesame oil and beef strips together in a separate bowl
4. Add beef to wok and cook until brown, tossing regularly
5. Remove meat and set aside
6. Allow oil to heat up add broccolini and toss for 1 minute
7. Bok Choy and Chinese cabbage and cook for a further 1 minute
8. Take off the heat, serve in a bowl with rice.
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5. Pastrami Beef Steaks
CUT USED:
SILVERSIDE
COOKING INSTRUCTIONS
Pastrami Beef Steak with Sautéed Cabbage
1. Preheat smoker or oven at 120°C
2. Place steak on wire rack and cook indirectly until an internal temp of 58°C has been reached, spritz with apple juice and water every 15-20 minutes.
3. While the steaks are cooking thinly slice 1/4 head of cabbage
4. Heat a large pan over medium-high heat. Add olive oil and butter.
5. Once the butter is melted, add the cabbage, salt, and pepper. Sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
6. Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper.
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6. Satay Beef Bento Box
CUT USED:
BEEF STRIPS
COOKING INSTRUCTIONS
1. Heat large wok with peanut oil
2. Fry off aromatics such as yellow onion and finely chopped garlic clove
3. Once golden brown add beef strips and cook until brown, tossing regularly
4. Add bok choy and toss for 1 minute
5. Add bean sprouts and carrot and cook for a further 1 minutes
6. Place egg noodles in a pot of boiling water and cook for 3-4 minutes
7. Drain egg noodles
8. Serve beef stir fry on top of egg noodles, garnish with crushed peanuts.
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7. Beef & Leek Parcels
CUT USED:
BEEF SCOTCH FILLET CAP
COOKING INSTRUCTIONS
1. Pre-heat oven to 180 Celsius
2. Place baking paper on a baking tray
2. Place baking paper on a baking tray
3. Bake in oven for 35 minutes
Serve with Dauphinoise Potatoes
1 tbsp unsalted butter
225g Gruyère cheese
1 kg Yukon Gold potatoes
3 cloves garlic (minced)
2 cups heavy cream
2 cups whole milk
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp ground nutmeg
2 dried bay leaves
1 tsp fresh thyme leaves
1. Pre heat oven to 180°C. Coat baking dish with 1 tbsp unsalted butter.
2. Grate 225g Gruyère cheese on the large holes of a box grater (about 2 cups).
3. Peel 1kg Yukon Gold potatoes, slice into 1/4-inch thick rounds, and place into a large pot. Add the minced garlic, 2 cups heavy cream, 2 cups whole milk, 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp nutmeg and 2 dried bay leaves. Bring to a simmer over medium heat. Simmer, stirring often, until the potatoes are fork tender but still slightly firm, 5 to 7 minutes. Remove and discard the bay leaves.
4. Transfer half of the potatoes into the prepared baking dish and arrange in an even layer. Top with half of the grated cheese. Arrange the remaining potatoes on top of cheese in an even layer. Pour about 2 cups of the cream mixture over the potatoes, stopping just below the top layer, top with the remaining cheese.
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8. Beef Baron
CUT USED:
TBONE / SHORTLOIN
COOKING INSTRUCTIONS
1. Pre-heat oven and roast at 150°C for 50 mins
Using the trimmings from the preparation, make a beef jus to serve alongside the roasted beef.
Beef Jus Ingredients & Method
Beef trim
100ml olive oil
1 onion quartered
4 cloves of garlic crushed
Beef trim
100ml olive oil
1 onion quartered
4 cloves of garlic crushed
1 carrot diced
1 x bouquet garni
200ml marsala wine
100g butter diced
Salt and pepper to taste
1. Heat a large heavy base pot over a medium to high heat, add the beef trim and cook for about 8 minutes or until well caramelised, remove the beef and set aside.
2. Add the oil, onion, carrot and garlic stirring frequently, cook for 6-8 minutes, or until the veg start to soften, add the marsalas and cook until the liquid has reduced by 1/2.
2. Add the oil, onion, carrot and garlic stirring frequently, cook for 6-8 minutes, or until the veg start to soften, add the marsalas and cook until the liquid has reduced by 1/2.
3. Return the beef to the pot and add the bouquet garni, fill with water until the beef is just covered.
4. Reduce the heat to a medium simmer, cook for about 1 hour or until the liquid has reduced by 1/2.
5. Strain the liquid into another medium size pot and discard the solids
6. Return the pot of liquid to a medium simmer, cook for another 30 minutes or until it has reduced by 1/2 again.
7. Turn the heat down to low, whisk in the butter and season with salt and pepper.
Serve warm alongside the beef.
Serve warm alongside the beef.
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9. Beef Bavette Barbacoa
CUT USED:
BAVETTE
COOKING INSTRUCTIONS
1. Pre heat the oven to 140°C
2. Cover the dish with a lid or aluminium foil, Cook for 3.5 to 4 hours
3. Set aside to rest for 30 minutes, uncover and shred the meat into its cooking liquid
Serve with fresh tortillas and a tomato and onion salsa
200g punnet grape tomatoes, quartered
1/2 red onion, finely chopped
1/3 cup chopped fresh coriander
Fresh lime juice
1. Combine the tomato, onion, coriander, lime juice in a bowl
2. Cover with plastic wrap and set aside for 1 hour to develop the flavours
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10. Beef Brisket Barrel
CUT USED:
NAVEL END BRISKET
COOKING INSTRUCTIONS
1.Preheat oven to 160°C (140°C fan-forced)
2. Add onions, carrots and fennel to a dish and cook for 5 minutes or until slightly softened. Stir in the thyme and bay leaf and cook for 1 minute
3. Add the beef to the dish, on top of the vegetables, pour tomatoes and stock around the beef and bring to a simmer. Cover with a lid and place in the oven and cook for 2 ½ hours, turning beef halfway through cooking,
4. Add potatoes after 1.5 hours cooking
5. Remove lid after 2.5 hours and cook for a further 30 minutes uncovered.
6. Remove meat from dish, set aside and rest for 20 minutes before thinly slicing. Add olives and beans to vegetables, replace lid and set aside while meat rests.
Serve sliced brisket with vegetables, sauce and silverbeet, garnish with chives.
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11. Beef Cap Twists
CUT USED:
BEEF TOPSIDE CAP
COOKING INSTRUCTIONS
1. Pre-heat oven to 140°C
2. Place baking paper on a baking tray
3. Bake in oven for 55 minutes
Serve with Bright Spring Salad
1 bunch asparagus, chopped into 1-inch pieces
½ cup frozen peas, thawed
A few handfuls salad greens
2 radishes, thinly sliced
½ cup crumbled feta cheese
½ avocado, diced
¼ cup chopped toasted pistachios
½ cup roasted chickpeas
Fresh basil and chive, for garnish
Sea salt and freshly ground pepper
Dressing
¼ cup fresh basil leaves, or a mix of basil and mint leaves
1 small garlic clove
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil, plus more as desired
¼ teaspoon sea salt
1. Blanch asparagus for 1 minute, transfer to the ice water for 1 minute, then drain. Place in bowl and add the peas.
2. Make the dressing: In a food processor, pulse together the basil, garlic, lemon juice and zest, vinegar, olive oil, and salt. Season to taste.
3. Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
4. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas and herbs on top. Drizzle with the remaining dressing.
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13. Beef Empanadas
CUT USED:
BEEF MINCE
COOKING INSTRUCTIONS
1. Pre heat oven at 200°C
2. Whisk 2 eggs and a pinch of salt and brush evenly over pastry
3. Bake for 20 minutes or until pastry is golden brown
Serve with house made chimichurri
1 cup parsley leaves
1 tbsp oregano leaves
4 garlic cloves, minced
2 tsp red pepper flakes
65 ml red wine vinegar
1/2 tsp salt
Black pepper
125 ml extra virgin olive oil
1. Place all ingredients except oil in a food processor. Blend until parsley is finely chopped
2. Transfer into a small bowl. Add oil, gently stir. Set aside for a minimum 1 hour before use.
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14. Beef Flank Tart
CUT USED:
FLANK
COOKING INSTRUCTIONS
1. Bake in the oven at 200°C for 40 min
Serve with Broccoli Salad and Dijon Mustard
500g broccoli florets thinly sliced and then roughly chopped
125g sunflower seeds
200g finely chopped red onion
200g grated sharp cheddar cheese
100g cup dried cranberries, chopped
⅓ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium clove garlic, pressed
10g fine sea salt
1. Pour the sunflower seeds into a skillet over medium heat for 5 minutes, stirring frequently, until the seeds turn golden. Transfer into a large serving bowl.
2. Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
3. Combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
4. Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. Let the salad marinate for at least 20 minutes.
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15. Beef Heal Tagine
CUT USED:
HEEL MUSCLE / GRAVY BEEF
COOKING INSTRUCTIONS
1. Pre heat the oven to 140°C
2. Place the rolled heal into a large tagine or Dutch oven, arrange potato, onions, fennel and some crushed garlic heads around the roast. Dress with olive oil and roughly 1L of chicken stock.
3. Cook for 4 hours
Serve with pearl couscous and harissa
400g couscous
bunch of spring onions finely sliced
3 tbsp roughly chopped mint
250g halved cherry tomato
400ml hot vegetable stock
1 tsp harissa paste
3 tbsp olive oil
Juice of one lemon
1. Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
2. Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
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16. Beef Parmos
CUT USED:
SILVERSIDE EYE
COOKING INSTRUCTIONS
1. Preheat your oven: Set your oven to 180°C (350°F).
2. Bake: Place the tray in the oven and bake for 15–20 minutes, or until the cheese is melted and bubbly, and the beef is cooked through.
3. Finish with a broil (Optional): For a golden, crispy cheese top, switch the oven to broil (grill) for the last 2–3 minutes. Keep an eye on it to prevent burning.
4. Serve: Let rest for a few minutes before serving.
Serve with Garlic and Herb Roasted Baby Potatoes
500g baby potatoes (halved)
3 tbsp olive oil
2 garlic cloves (minced)
1 tbsp fresh rosemary or thyme (chopped)
salt and pepper to taste
1. Preheat the oven to 200°C
2. Toss the baby potatoes in olive oil, minced garlic, herbs, salt, and pepper.
3. Spread them evenly on a baking tray and roast for 25–30 minutes, or until golden and crispy on the outside.
4. Serve hot alongside your Parmos
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17. Beef Rump Cap Explosion
CUT USED:
RUMP CAP
COOKING INSTRUCTIONS
1. Pre-heat oven to 170°C
2. Place baking paper on a baking tray
3. Bake in oven for 60 minutes
Serve with mac and cheese bake
375g macaroni
60g butter
50g plain flour
2 tsp Dijon mustard
625g milk
120g coarsely grated cheddar
35g panko breadcrumbs
40g finely grated parmesan
1. Preheat oven to 180°C.
2. Cook the macaroni in a large saucepan of boiling water following packet directions. Drain well.
2. Melt the butter in a large saucepan over medium heat, add flour and mustard. Cook & stir for 2 mins or until the mixture bubbles. Reduce heat to low.
3. Slowly add milk, stirring constantly. Cook & stir for 5 mins or until the sauce boils and thickens. Remove from heat, add cheddar and stir.
4. Stir the macaroni into the sauce. Spoon into a ovenproof dish. Sprinkle bread crumbs and parmesan evenly over the macaroni mixture in the dish. Spray with olive oil spray.
5. Bake for 15 mins or until golden.
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18. Beef Scotch and Nori Roast
CUT USED:
RUMP SCOTCH FILLET
COOKING INSTRUCTIONS
1. Pre-heat oven to 140°C
2. Place baking paper on a baking tray
3. Bake in oven for 60 minutes
Serve with garlic roasted vegetables with whipped feta
1/2 large head cauliflower, cut into florets
1 small crown broccoli, cut into florets
3 small potatoes, sliced into thin half moons
1 red bell pepper, sliced into chunks
2 carrots, sliced into medium pieces
1/3 cup olive oil
5 cloves garlic, minced
1 tsp each onion powder, paprika, Italian herb blend
salt and pepper to taste
250g feta cheese
3 tbs Greek yogurt (or mayo)
2 tbs cream cheese, room temp
1 tbs honey
1. Preheat your oven to 180°C
2. Line a large rimmed baking tray with parchment paper, gather all of your prepped chopped veggies onto the baking tray.
3. Whisk together the olive oil, garlic, onion powder, paprika, herb blend and salt and pepper to taste. Pour this over the veggies and toss to coat all.
4. Roast for 20 minutes, turn vegetable & roast for another 20 minutes.
Whipped feta:
1. Add all ingredients to a mini food processor and pulse until smooth. Add honey as needed
2. To Serve: Spread a layer of whipped feta on a platter and top with the veggies. Serve with lemon wedges and an extra drizzle of olive oil.
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19. Beef Shin Royal
CUT USED:
BONELESS HIND SHIN
COOKING INSTRUCTIONS
1. Heat a heavy base pot over a medium to high heat, add 2 x tablespoons of olive oil and brown the trussed shin off for about 8 minutes, or until well caramelised.
2. Add 1L veal stock, 2 tablespoons of tomato paste and 2 tablespoons of sherry vinegar.
3. Turn the heat to low and cook for 5 hours.
Serve with Creamy Polenta
Ingredients
1 cup stone-ground polenta
4.5 cups water, divided
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
1. In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.
2. In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.
3. Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.
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20. Beef Short Rib Smashes
CUT USED:
BEEF SHORT RIB
COOKING INSTRUCTIONS
1. Pre-heat oven to 140°C
2. Place baking paper on a baking tray
3. Bake in oven for 3 hours
Serve with Creamy Polenta
Ingredients
1 cup stone-ground polenta
4.5 cups water, divided
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
1. In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.
2. In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.
3. Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.
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23. Enoki Beef Rolls
CUT USED:
RUMP
COOKING INSTRUCTIONS
1. Heat vegetable oil in a pan over medium-high heat.
2. Place the beef rolls seam-side down and sear for 30-45 seconds per side, turning until evenly browned.
3. Mix equal parts soy sauce, mirin, sake, sesame oil, ginger, and garlic in a bowl.
3. Pour in the sauce and let it reduce for 1-2 minutes, coating the rolls.
Serve with Miso Soup
For the Dashi (Soup Base):
3 cups water
1 piece kombu
1 teaspoon instant dashi powder
For the Miso Broth:
2-3 tablespoons miso paste
½ cup silken tofu, cubed
¼ cup wakame, rehydrated
2 green onions, finely sliced
1. Make the Dashi: In a small pot, add water and kombu.
2. Heat over medium-low for 5 minutes without boiling.
3. Remove kombu, then add dashi powder (if using).
4. Add Miso Paste: In a small bowl, mix a ladle of warm dashi with miso paste until smooth.
5. Stir the mixture back into the pot and reduce heat to low.
6. Add Tofu & Wakame: Gently stir in the tofu and rehydrated wakame.
7. Simmer for 2 minutes until warmed through and serve.
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24. Hoisin Beef Bento Box
CUT USED:
BEEF STRIPS
COOKING INSTRUCTIONS
1. Heat large wok with peanut oil
2. Fry off aromatics such as yellow onion and finely chopped garlic clove
3. Once golden brown add beef strips and cook until brown, tossing regularly
5. Add carrot and snow peas, cook for a further 1 minutes
6. Place hokkien noodles in a pot of boiling water and cook for 3-4 minutes
7. Drain hokkien noodles
8. Serve beef stir fry on top of hokkien noodles, garnish with crushed peanuts
2. Fry off aromatics such as yellow onion and finely chopped garlic clove
3. Once golden brown add beef strips and cook until brown, tossing regularly
5. Add carrot and snow peas, cook for a further 1 minutes
6. Place hokkien noodles in a pot of boiling water and cook for 3-4 minutes
7. Drain hokkien noodles
8. Serve beef stir fry on top of hokkien noodles, garnish with crushed peanuts
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25. Japanese Soy & Ginger Diced Beef
CUT USED:
CHUCK & BLADE
COOKING INSTRUCTIONS
1. Using the sauté function on your slow cooker (or using a pan over a medium-high heat), brown the beef in batches for about 10 minutes
2. Layer beef, potatoes and ginger in slow cooker. Cook on high for 6 hours
3. Once cooked, add spinach to slow cooker and stir through gently, reheat until spinach is just wilted.
4. Heat sesame oil in a wok or pan and stir-fry vegetables until tender. Plate and serve with beef and broth.
Serve with Beni Otome Sake. The blend of wheat, rice and toasted sesame enhances the flavours produced in the slow cooking process.
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26. Mexican Beef Mole
CUT USED:
BONE IN CHUCK STEAK
COOKING INSTRUCTIONS
1. In a mixing bowl, add 1 jar of tomato paste and 1 litre of beef broth to a bowl, mix well to ensure the paste breaks down.
2. Once mixed, add the onion, garlic, minced chipotle, cinnamon stick and salt and pepper to taste.
3. Add the bone in chuck steak to the bowl, be sure to coat the steak evenly with the braise. Set into a container and allow to marinate for 24 hours
4. On cooking day, preheat pellet grill to 400f
5. Once grill is hot, add a splash of oil and sear the bone in chuck in the cast iron on both sides
6. After searing, add all the liquid into the pot, chunks of garlic and the onion. Make sure the bone in chuck steak is at least 3/4 covered.
7. Place a tight fitting lid on the cast iron pot and reduce the grills temperature to 300f
8. Cook for 2.5-3 hours, remove lid and add a block of dark chocolate. Cook for a further 2 hours.
9. Shred Bone in Chuck, Serve on a bed of rice with a side of beans and sweet corn.
2. Once mixed, add the onion, garlic, minced chipotle, cinnamon stick and salt and pepper to taste.
3. Add the bone in chuck steak to the bowl, be sure to coat the steak evenly with the braise. Set into a container and allow to marinate for 24 hours
4. On cooking day, preheat pellet grill to 400f
5. Once grill is hot, add a splash of oil and sear the bone in chuck in the cast iron on both sides
6. After searing, add all the liquid into the pot, chunks of garlic and the onion. Make sure the bone in chuck steak is at least 3/4 covered.
7. Place a tight fitting lid on the cast iron pot and reduce the grills temperature to 300f
8. Cook for 2.5-3 hours, remove lid and add a block of dark chocolate. Cook for a further 2 hours.
9. Shred Bone in Chuck, Serve on a bed of rice with a side of beans and sweet corn.
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27. Mushroom, Beef & Pancetta Terrine
CUT USED:
BEEF MINCE
COOKING INSTRUCTIONS
1. Preheat the oven to 150°C
2. Line a loaf tin with a thin layer of butter
3.Cover the terrine with a piece of double-thickness foil and pleat the corners to allow the steam to escape.
4. Cook to an internal temperature of 66°C
5. Weigh down the terrine over night and allow to cool
6. Slice and serve
Serve as part of a grazing plater complete with
– Dijon Mustard
– Capsicum Chutney
– Cornichons
– Fresh crusty bread
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28. Pistachio, Beef & Cranberry Terrine
CUT USED:
BEEF MINCE
COOKING INSTRUCTIONS
1. Preheat the oven to 150°C
2. Line a loaf tin with a thin layer of butter
3.Cover the terrine with a piece of double-thickness foil and pleat the corners to allow the steam to escape.
4. Cook to an internal temperature of 66°C
5. Weigh down the terrine over night and allow to cool
6. Slice and serve
Serve as part of a grazing plater complete with
– Dijon Mustard
– Capsicum Chutney
– Cornichons
– Fresh crusty bread.
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29. Shortcrust Beef Terrine
CUT USED:
BEEF MINCE
COOKING INSTRUCTIONS
1. Place in a fan forced oven preheated to 215°C and cook for 20 minutes. Reduce the temperature down to 170°C and continue cooking for 1 hour and 15 minutes or until internal temperture of 66C
2. When cooked, remove the mould from the oven and leave to cool at room temperature.
3 Tip the warm pâté over a bowl to get rid of the cooking juice.
4. To make jelly: Bring the water and gelatine powder to a boil while mixing with a whisk.
Add the Madeira wine and let cool. Pour the jelly (cold but not jellied) into mould. Reserve in the fridge to set.
6. Using a small knife and cut the terrine into slices, carefully removing each slice from the mould as needed
Serve as part of a grazing plater complete with
– Dijon Mustard
– Capsicum Chutney
– Cornichons
– Fresh crusty bread.
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30. Walnut & Beef Terrine
CUT USED:
BEEF MINCE
COOKING INSTRUCTIONS
1. Preheat the oven to 150°C
2. Line a loaf tin with a thin layer of butter
3.Cover the terrine with a piece of double-thickness foil and let the corners to allow the steam to escape.
4. Cook to an internal temperature of 66°C
5. Weigh down the terrine over night and allow to cool
6. Slice and serve
Serve as part of a grazing plater complete with
– Dijon Mustard
– Capsicum Chutney
– Cornichons
– Fresh crusty bread.
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31. Port Wine and Garlic Diced Beef
CUT USED:
BRISKET
COOKING INSTRUCTIONS
1. Heat a large frypan over medium-high heat. Brown beef in 2 batches. Remove and place in a heavy-based pot.
2. Reduce heat in frypan, add oil, onion and spices, cook for 2 mins. Add passata and water, stir until it boils. Pour over the beef, add tomatoes and sweet potato.
3. Partially cover pot and cook over a low heat on the stove top. Simmer until meat is very tender, about 2 hours. Stir occasionally, add a little water if needed as it cooks. Add chickpeas to warm through in the last 10 mins.
4. Serve with zucchini tossed through couscous and coriander leaves.
2. Reduce heat in frypan, add oil, onion and spices, cook for 2 mins. Add passata and water, stir until it boils. Pour over the beef, add tomatoes and sweet potato.
3. Partially cover pot and cook over a low heat on the stove top. Simmer until meat is very tender, about 2 hours. Stir occasionally, add a little water if needed as it cooks. Add chickpeas to warm through in the last 10 mins.
4. Serve with zucchini tossed through couscous and coriander leaves.
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32. Provolone Beef Roasts
CUT USED:
BEEF TOPSIDE
COOKING INSTRUCTIONS
1. Pre-heat oven to 160°C
2. Place baking paper on a baking tray
3. Bake in oven for 60 minutes
Serve with Steamed Chinese Greens
1 bunch Chinese greens about 300g – baby bok choy, choy sum, Chinese broccoli, regular broccoli, spinach or snap peas (trimmed and any tough stalks removed)
2 Tbsp peanut oil or vegetable oil
3 cloves garlic chopped or thinly sliced
1 Tbsp oyster sauce or light soy sauce
1. Prepare a steamer pot with an inch of water in the bottom and set on the stove to heat. Have a steamer basket ready also have a large bowl cold water ready to plunge the vegetables into when they’re cooked.
2. Put the vegetables in the steamer until just cooked through and bright green. Between 2 – 4 minutes depending on the green
3. Drop them into cold water to stop cooking. Drain and gently squeezing out as much water as you can, then place on paper towels and pat dry.
4. Transfer the vegetables to a warmed plate for serving.
5. Heat the oil in a small saucepan medium-high heat. Add the garlic and stir constantly until golden brown. Remove from heat and pour the hot garlic oil over the plated vegetables.
6. Drizzle oyster or soy sauce on top of the vegetables and serve immediately.
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33. Pumpkin & Beef Stackers
CUT USED:
BEEF TOPSIDE
COOKING INSTRUCTIONS
1. Pre-heat oven to 170°C
2. Place baking paper on a baking tray
3. Bake in oven for 30 minutes
Serve with crispy sweet potato fries
400g sweet potato, peeled cut into 1cm chips
2 tsp corn flour
Pinch mild paprika
Spray oil
Natural yoghurt, to serve
1. Soak chips in water for 1 hour to remove starch. Drain and pat-dry on paper towel
2. Preheat oven to 220°C and line 2 trays with baking paper.
3. Place chips in zip-lock bag with corn flour and paprika, shake well until evenly coated.
4. Place chips in a single layer on trays. Spray with oil and bake for 25-30 minutes, turning once. Season to taste. Serve with yoghurt.
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34. Rump Steak Encased in Red Wine Jus
CUT USED:
RUMP
COOKING INSTRUCTIONS
Rump Steak in Red Wine Jus Gelatine
1. Prepare the Steak: Take the steak encased in red wine jus gelatine out of the fridge and let it sit at room temperature for 10-15 minutes before cooking.
2. Preheat the Pan: Heat a heavy-bottomed skillet or frying pan over medium-high heat. Add a small amount of olive oil to the pan.
3. Cook the Steak: Once the pan is hot, place the steak with the gelatine side down into the pan. Sear for 2-3 minutes until the outside begins to crisp up.
4. Break Down the Gelatine: As the steak cooks, the gelatine will begin to melt down and form a rich jus in the pan.
5. Finish Cooking: Flip the steak over and cook for an additional 2-3 minutes or to your desired level of doneness. The jus should have reduced and thickened slightly, creating a rich, aromatic sauce.
6. Rest and Serve: Let the steak rest for 5 minutes before serving. Spoon the jus over the steak and garnish with the herbs and mushrooms from the jus.
Serve with roasted Garlic and Herb Mash Potatoes
6 medium potatoes (peeled and chopped)
4 garlic cloves (crushed)
2 tbsp butter
1/4 cup cream or milk
Fresh rosemary or thyme (chopped)
Salt and pepper to taste
1. Boil the potatoes in salted water for about 15–20 minutes, until tender.
2. In the last 5 minutes, add the crushed garlic to the boiling water with the potatoes.
3. Drain the potatoes and garlic, then mash them together with butter and cream until smooth and creamy.
4. Stir in the fresh herbs, and season with salt and pepper to taste.
5. Serve alongside your steak and jus.
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35. Steak Gift Boxes
CUT USED:
PORTERHOUSE
COOKING INSTRUCTIONS
1. Preheat the sous vide wand to 54°C
2. Submerge the steak in the sealed bag into the pot and cook at 54° for 2 hours.
3 .Remove the bag from the water and then remove the steak from the bag.
4. Pat it dry on all sides with a paper towel.
5. Add the olive oil to a pan and heat over high heat until the oil smokes lightly.
6. For a medium rare internal steak, place the steak in the pan, turn the heat down to medium, and let the steak cook for 1 minute.
7. Use condiments to serve
Serve with Grilled Romaine Wedge
2 cloves garlic, peeled, divided
1/4 cup Parmesan, finely grated
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil, plus more for brushing
2 Tbsp fresh lemon juice
2 tsp Dijon mustard
2 tsp fish sauce
Salt
Freshly ground black pepper
4 (1/2″-thick) slices sourdough bread
2 hearts romaine, halved lengthwise
1. Grate 1 garlic clove into a medium bowl. Add grated Parmesan, mayonnaise, oil, lemon juice, mustard, and fish sauce and whisk to combine. Season with salt and pepper.
2. Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush oil on both sides of bread and cut sides of romaine. Season with salt and pepper.
3. Grill bread until charred on both sides, 1 to 2 minutes per side. Transfer to a plate.
4. Grill romaine cut side down until charred, 1 to 2 minutes. Rub one side of bread with remaining 1 garlic clove and tear into 1/2″ pieces.
4. Spread some dressing on a platter. Top with grilled romaine. Drizzle romaine with more dressing. Top with croutons and shaved Parmesan.
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38. Beef Tulips
CUT USED:
steaks, Beef Sausage mince
COOKING INSTRUCTIONS
1. Pre heat oven to 170°C
2. Place tulip onto backing tray
3. Bake in oven for 20 minutes
Serve with homemade Crisp Garden Slaw
4 cups shredded cabbage
1 cup shredded carrots
½ cup mayonnaise
1 tbsp apple cider vinegar
1 tbsp sugar
½ tsp salt
¼ tsp black pepper
1. In a large bowl, combine the shredded cabbage and carrots.
2. In a separate small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Let it sit for at least 15 minutes in the fridge to allow the flavours to meld.
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39. Bolar Blade Roasts
CUT USED:
BOLAR BLADE
COOKING INSTRUCTIONS
1. Preheat oven to 160°C
2. Place roast on an oven safe tray
3. Cook for 1hr 50mins or until desired doneness
Serve with Garlic Herb Roasted Potatoes
2 lbs baby potatoes (Yukon Gold or red potatoes work best)
3 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
1/2 tsp crushed red pepper flakes
Fresh parsley, chopped (for garnish)
1. Preheat your oven to (200°C).
If you’re using baby potatoes, you can leave them whole. Otherwise, cut larger potatoes into quarters or chunks (about 1-inch pieces).
2. In a large mixing bowl, combine the potatoes with the olive oil, minced garlic, rosemary, thyme, oregano, salt, pepper, and red pepper flakes. Toss everything together until the potatoes are well-coated.
3. Spread the potatoes out in a single layer on a baking sheet. Try not to crowd them so they can roast evenly and get crispy. Roast in the oven for about 30-40 minutes, tossing once halfway through, until they are golden brown and crispy on the outside, and fork-tender inside. If you like extra crispiness, you can turn the oven to broil for the last 2-3 minutes—just keep an eye on them!
4. Once roasted, remove the potatoes from the oven and sprinkle with fresh chopped parsley for a burst of colour and flavour.
5. Serve these potatoes alongside your beef roast. The garlic and herbs will add a fragrant, savoury element to balance out the richness of the beef.
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41. Ragu Beef Mignon
CUT USED:
EYE OF CHUCK
COOKING INSTRUCTIONS
1. Preheat oven to 140°C
2. Place mignon into a casserole dish and add 200mL of stock per mignon
3. Cover and place into oven for 3hrs or until meat is falling apart
4. Pull the meat and mix into a ragu.
Serve as Ragu Pasta
112g Papadelle per steak
Parmesan cheese to serve
1. Boil pasta in salted water until al dente
2. Drain pasta and mix into cooked ragu
3. Top with parmesan cheese
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42. Summertime Beef Patties
CUT USED:
BEEF MINCE
COOKING INSTRUCTIONS
1. Pre-heat oven to 170°C
2. Place baking paper on a baking tray
3. Bake in oven for 30 minutes
Serve with truffle fries
4 large Idaho russet potatoes
Vegetable oil, enough for deep-frying
1 tsp of sea salt
1 tsp of freeze-dried garlic
1 tsp freeze-dried parsley
Truffle oil
1 – 2 tablespoons Parmesan cheese, grated
1. Combine the salt, freeze-dried garlic and parsley. Set aside.
2. Peel and cut potatos lengthwise into 1/4 inch slices.
3. In a large bowl, fill with cold water and a handful of ice. Place the cut potatoes in the water and soak for about 20 – 30 minutes. Drain and pat dry.
4. Deep fry until golden brown
5. Toss cooked potatoes in truffle oil and parmesan cheese
1. Boil pasta in salted water until al dente
2. Drain pasta and mix into cooked ragu
3. Top with parmesan cheese
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43. Tex Mex Beef Brisket
CUT USED:
POINT END BRISKET
COOKING INSTRUCTIONS
1. Preheat your smoker to 225°F using indirect heat and your favourite hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165°F (usually takes around 8 hours).
2. Wrap the brisket – On a large work surface, roll out a big piece of butcher paper (or foil) and centre your brisket on one end. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
3. Finish smoking – Close the lid on the smoker and, maintaining 225°F, continue cooking until the internal temperature of the brisket reaches 202°F in the thickest part of the meat (takes anywhere from 5-8 hours) or until your thermometer probe slides in and out like it is sliding into softened butter. Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing.
4. While your brisket rests, warm the tortillas by wrapping them tightly in foil and place them into your 225°F smoker for 30 minutes. Place your BBQ sauce, pickled onions, candied jalapenos, and other toppings into bowls so your guests can build their own tacos.
5. Slice both the point and the flat against the grain into 1/2 inch thick slices. Remove your warmed tortillas from the grill and unwrap. Make a taco by placing a slice of brisket in a warm tortilla and topping with BBQ sauce, jalapenos, pickled red onions, cotija cheese, cilantro and a squeeze of fresh lime.
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44. Y-Bone Beef Steaks
CUT USED:
BONE IN BLADE
COOKING INSTRUCTIONS
1. Place steaks in a single layer in a dish.
2. Place tomato, garlic, thyme, vinegar, capers, 1 tbs olive oil and some freshly cracked blackpepper in a blender and blend until smooth. Pour marinade over the steaks.
3. Bring 3 cups water to the boil in a medium saucepan, add couscous and turmeric and simmer for 8-10 minutes or until tender, drain and combine with remaining salad ingredients.
4. Preheat a BBQ to medium and cook steaks for 3 minutes per side. Serve with salad.
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45. Beef Negra Sausage
CUT USED:
BEEF MINCE
COOKING INSTRUCTIONS
1. Pan fry sausage, set aside, keep warm
2. Heat oil in saucepan, add onion, garlic, bacon cook for 3 minute, set aside
3. Heat saucepan over medium heat, add gravy mixture with water and simmer until thickened
4. Add tomato and sausage back into saucepan, stirring for a further 5 minutes
5. Serve with cheesy polenta and wild roquette.
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46. Traditional Beef Sausage
CUT USED:
BEEF MINCE
COOKING INSTRUCTIONS
Beef Sausage and Potato Bake
6 beef sausages
800g potatoes, thinly sliced
1 large onion, thinly sliced
2 garlic cloves, minced
1 cup shredded cheddar cheese
300ml cream
1 tablespoon Dijon mustard
1 teaspoon dried thyme
Salt and pepper to taste
Olive oil for drizzling
1. Preheat the oven to 200°C
2. Heat a pan over medium heat and cook the beef sausages until browned. Slice into thick pieces.
3. In a large bowl, mix the potatoes, onion, and garlic. Season with salt, pepper, and thyme.
4. In a jug, whisk the cream, mustard, salt, and pepper.
5. Layer half the potatoes in a greased baking dish. Top with half the sausage slices and cheese.
6. Repeat the layers and pour the cream mixture over the top.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until golden and bubbling.
8. Let it rest for 5 minutes before serving.
NUTRITIONAL PANEL
47. Beef, Spinach & Fetta Sausage
CUT USED:
BEEF MINCE
COOKING INSTRUCTIONS
Creamy Pumpkin Pasta with Sausage
300g pasta (penne or rigatoni)
2 Beef, Spinach & Feta Sausages (sliced)
1 tbsp olive oil
2 garlic cloves (minced)
1 cup pumpkin purée
1 cup cream
1/4 cup Parmesan
Salt, pepper, sage
Fresh parsley
1. Cook pasta; reserve 1/4 cup water.
2. Heat oil; cook sausage until browned. Remove.
3. Sauté garlic for 1 min.
4. Add pumpkin, cream, Parmesan, salt, pepper, sage. Simmer 4 min.
5. Return sausage, stir in pasta. Add water if needed.
6. Serve with Parmesan and parsley
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48. Beef Scallopini
CUT USED:
GIRELLO
COOKING INSTRUCTIONS
1. Season the thinly sliced beef girello with salt and pepper.
2. Heat olive oil in a hot pan and cook the beef for 1–2 minutes per side. Set aside.
3. In the same pan, melt 1 tbsp butter. Add 1 tbsp crushed peppercorns, 2 tbsp capers, and the zest of half a lemon. Stir for 1 minute.
4. Pour in 1/2 cup beef stock and 1/4 cup cream. Simmer for 2–3 minutes until slightly thickened.
5. Return the beef to the pan, spoon the sauce over it, and simmer for 2 more minutes.
Serve with Parmesan and Herb Polenta:
1 cup polenta
4 cups chicken or vegetable stock
1/2 cup grated Parmesan cheese
2 tbsp fresh herbs (parsley or thyme), chopped
2 tbsp butter
Salt and pepper to taste
1. Boil the stock in a saucepan. Gradually whisk in the polenta and reduce heat to low.
2. Stir for 5 minutes until thickened.
3. Mix in the butter, Parmesan, and herbs. Season with salt and pepper.
4. Serve alongside the beef scallopini.
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