Author: Andy

Low & Slow Sticky Beef Spare Ribs

Low & Slow Sticky Beef Spare Ribs

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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Servings: 6
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 2 –3kg beef spare ribs whole rack or cut into portions
  • 2 tbsp olive oil
  • 2 tbsp sea salt
  • 1 tbsp cracked black pepper
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 cup BBQ sauce
  • 1/2 cup beef stock
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp honey

Method
 

  1. Remove ribs from fridge 30–45 minutes before cooking to bring to room temperature
  2. Preheat oven or BBQ (indirect heat) to 140°C
  3. Pat ribs dry and rub with olive oil
  4. Mix salt, pepper, smoked paprika, garlic powder, onion powder and cumin then coat ribs evenly
  5. Place ribs on a tray or in a roasting dish and cover tightly with foil
  6. Cook low and slow for 3.5–4 hours until meat is tender and pulling back from the bone
  7. While ribs are cooking, combine BBQ sauce, beef stock, brown sugar, apple cider vinegar, Worcestershire sauce and honey in a saucepan and simmer for 10–15 minutes until slightly thickened
  8. Remove ribs from oven and increase heat to 200°C or prepare BBQ for high heat
  9. Brush ribs generously with sauce and return uncovered for 15–20 minutes, basting again halfway, until sticky and caramelised
  10. Rest for 10 minutes before slicing and serving

Notes

Low and slow is key — don’t rush them or they’ll be tough
Great finished on the BBQ for extra char and flavour
Serve with slaw, corn or roasted potatoes
Leftovers reheat well and are even better the next day
Author Posted on Categories beef

Slow Cooked Red Wine Lamb Shoulder w. Potatoes & Cabbage Salad

Slow Cooked Red Wine Lamb Shoulder w. Potatoes & Cabbage Salad

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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 1.6 kg lamb shoulder bone-in, trimmed of excess fat
  • 1 brown onion halved, thinly sliced
  • 3 cloves garlic thinly sliced
  • 1/4 cup olive oil
  • 2 tbsp rosemary leaves finely chopped
  • 2 tbsp thyme leaves finely chopped
  • 1/2 cup red wine
  • 375 ml salt-reduced beef stock
  • 500 g kipfler potatoes scrubbed, halved
  • 1/4 savoy cabbage finely shredded
  • 2 tbsp currants
  • 1/2 cup frozen peas blanched
  • ¼ cup pecorino or parmesan cheese, finely grated
  • 1 tbsp white balsamic vinegar
  • 1/2 cup mint leaves

Method
 

  1. Preheat the oven to 180°C (160° fan-forced).
  2. Arrange the onion over the base of a large roasting pan and place lamb on top of onions. Using a small, sharp knife make incisions over lamb and press garlic into holes.
  3. In a small bowl combine 1 tablespoon oil, rosemary and thyme. Drizzle marinade over lamb, season and pour wine and stock around the base. Cook lamb, uncovered, for 30 minutes.
  4. Cover with foil and cook for a further 3-3 ½ hours or until meat is tender and falling off the bone, adding a little more stock during the cooking time, if necessary. Remove from oven and rest for 20 minutes.
  5. Spread potatoes onto a baking tray, drizzle with 1 tablespoon oil, season and toss to coat. Add to oven when lamb has 45 minutes cook time remaining and cook for 40-45 minutes, or until golden and tender, turning halfway.
  6. In a large bowl combine cabbage, currants, peas, pecorino, remaining oil, balsamic and mint. Season and toss to coat.
  7. Serve lamb with onions, cabbage salad and potatoes. Drizzle with pan juices.

Notes

Add brussels sprouts, carrots or parsnips to the potatoes for extra vegetables that can be used in a lamb salad the next day.
Leftover lamb is delicious gently warmed to serve with your favourite pasta and sauce, in nachos, tacos (serve with lettuce, tomato, grated cheese and taco sauce) or shredded into a minestrone soup.
Author Posted on Categories Lamb

BBQ Rump Steak with Garlic Butter & Grilled Corn

BBQ Rump Steak with Garlic Butter & Grilled Corn

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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 rump steaks about 250–300g each
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
Garlic butter
  • 80 g butter softened
  • 2 cloves garlic finely minced
  • 1 tablespoon parsley finely chopped
  • 1 teaspoon lemon juice
  • Pinch salt
To serve
  • 4 corn cobs husks removed
  • 1 tablespoon olive oil
  • Salt and pepper
  • Rocket or mixed salad leaves
  • Lemon wedges

Method
 

  1. Remove the rump steaks from the fridge about 20 minutes before cooking to bring them to room temperature.
  2. Preheat a BBQ or grill plate to high heat.
  3. Brush the steaks lightly with olive oil and season both sides with sea salt and cracked black pepper.
  4. Place the steaks on the hot BBQ and cook for about 3–4 minutes each side for medium rare, depending on thickness.
  5. Transfer the steaks to a board, loosely cover with foil and rest for 5 minutes.
  6. While the steaks cook, brush the corn with olive oil and place on the BBQ. Turn occasionally until lightly charred and cooked through.
  7. To make the garlic butter, combine the softened butter, garlic, parsley, lemon juice and a pinch of salt in a small bowl and mix well.
  8. Serve the rested rump steaks topped with garlic butter alongside the grilled corn and a simple salad.

Notes

A simple BBQ recipe perfect for the long weekend. Juicy rump steaks are grilled over high heat and finished with a rich garlic butter, then served with charred corn and a fresh salad. Rump steak is full of flavour and perfect for cooking quickly on the BBQ when feeding a group.
Rump steak is best cooked over high heat and rested before serving. Resting the meat helps keep it juicy and tender.
For extra flavour, finish the steaks with a squeeze of fresh lemon and an extra sprinkle of sea salt before serving.
Author Posted on Categories beef

Whole Roast Beef Eye Fillet with Garlic, Thyme & Red Wine Jus

 

Whole Roast Beef Eye Fillet with Garlic, Thyme & Red Wine Jus

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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 whole beef eye fillet 1.5–2kg, trimmed
  • 2 tablespoons olive oil
  • 4 cloves garlic crushed
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried
  • 2 teaspoons sea salt
  • 1 teaspoon cracked black pepper
For the Red Wine Jus (optional)
  • 1 cup beef stock
  • 1 cup red wine
  • 1 tablespoon butter
  • 1 teaspoon brown sugar

Method
 

  1. Remove the beef eye fillet from the fridge 45–60 minutes before cooking to bring to room temperature.
  2. Preheat oven to 220°C (200°C fan forced).
  3. Pat the beef dry with paper towel. Rub all over with olive oil, garlic, thyme, salt and pepper.
  4. Heat a large ovenproof pan over high heat. Sear the fillet on all sides until well browned.
  5. Transfer to the oven and roast:
  6. Rare: 20–25 minutes
  7. Medium Rare: 25–30 minutes
  8. Medium: 30–35 minutes
  9. Remove from oven and rest loosely covered with foil for at least 15–20 minutes before slicing.
To make the jus, place the pan back on the stove over medium heat. Add red wine and scrape up the pan juices. Add stock and brown sugar, simmer until reduced by half. Finish with butter and stir until glossy.
  1. Slice thick for a roast centrepiece or thin for steak sandwiches.
  2. Serve with crispy roast potatoes, honey carrots and steamed greens..
  3. Leftovers are perfect for wraps, salads or next-day steak sandwiches.

Notes

Make the most of Quality Whole Beef Eye Fillet with this simple, impressive roast. Perfect for entertaining, weekend BBQs or slicing into steaks — tender, juicy and full of flavour.
Author Posted on Categories beef

T-Bone steak with Chilli, Celery Salt & Charred Corn

T-Bone steak with Chilli, Celery Salt & Charred Corn

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 4 T-bone steaks
  • 2 tbsp sea salt flakes
  • 1 stalk celery coarsely grated
  • 1 small fresh red chilli finely chopped
  • 2 tsp fennel seeds
  • 4 whole corn in husks
  • 50 g butter at room temperature
  • 2 tbsp chopped chives

Method
 

  1. Remove the steaks from the fridge about 15-20 minutes before cooking.
  2. Preheat oven to 180C. Line a baking tray with non-stick baking paper. Place the salt, celery, chilli and fennel seeds on the prepared tray. Bake for 12-15 minutes or until the salt mixture is light golden and celery dry. Cool on tray. Transfer to a bowl.
  3. Meanwhile, preheat a char-grill to hot. Pull back the husks on corn, but do not remove. Brush corn cobbs with the butter, then sprinkle with chives. Season. Cover the cobbs with their husks again and twist at the ends. Char-grill or barbecue for 8-10 minutes, turning occasionally. Transfer to a heatproof plate.
  4. Season the steaks with a little of the chilli and celery salt mixture. Cook steaks on same char-grill for 3-4 minutes each side for medium or cook until your liking. Transfer to serving plates and cover loosely with foil. Allow to rest for 5 minutes.
  5. Serve the steak and corn with extra chilli and celery salt to season.

Notes

Use different spices in the sea salt mixture before baking such as coriander seeds, cumin seed or yellow mustard seeds.
Author Posted on Categories beef

BEEF SCOTCH FILLET STEAKS WITH FRESH CHIMICHURRI SAUCE

 

BEEF SCOTCH FILLET STEAKS WITH FRESH CHIMICHURRI SAUCE

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Servings: 4
Course: Main Dish, Platter
Cuisine: Modern Australian, Sth American
Ingredients Method

Ingredients
  

Steaks
  • 4 Scotch Fillet/Rib-eye steaks 1.5 – 2″ thick
  • Kosher or other flaky salt
  • Fresh cracked black pepper
Chimichurri Sauce
  • 1/2 cup extra virgin olive oil
  • 1 large lemon zest and juice
  • 3 cloves garlic minced
  • 1 large bunch flat-leaf parsley fine minced (or cilantro, if preferred)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon fresh cracked black pepper or to taste
  • 1/4 teaspoon ground cumin optional

Method
 

To make the sauce
  1. Zest the lemon and set aside with about 3 tablespoons of fresh lemon juice.
  2. In a mason jar, combine the olive oil, lemon juice, lemon zest, garlic, parsley, red wine vinegar, red chili flakes, salt, pepper, and cumin. Shake vigorously until all ingredients are combined.
  3. Taste the sauce and add additional salt and pepper to taste. Set aside until ready to serve.
For the steaks
  1. Bring the steaks to room temperature. Heat a BBQ grill or griddle pan to a medium high heat.
  2. Liberally season the steaks with salt and pepper. Place them on your grill, close and cook on high heat for 3 minutes. Flip the steaks, close the lid, and cook for another 3 minutes.
  3. The steak is done when it reaches an internal temperature of 130–135ºF for medium rare or 135–140º for medium. Grill for another minute or two per side if you prefer a well cooked steak.
  4. Remove the steaks and loosely cover with foil, allowing them to rest for about 5 minutes.
  5. Serve with the Chimichurri sauce.
Author Posted on Categories BBQ, beef

Malaysian style beef bolar blade roast

Malaysian style beef bolar blade roast

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Prep Time 10 minutes
Cook Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 1 kg beef bolar roast trimmed
  • 3 tbsp rendang curry paste
  • 2 tbsp coconut cream plus extra for drizzling
  • 2 leeks halved, washed and sliced
  • 500 g sweet potato peeled and cut into 2cm half rounds
  • 3 stalks curry leaves or 10 dried curry leaves
  • 2 cinnamon sticks
  • 1 head broccoli cut into florets
  • 1 cup red rice
  • Lime to serve

Method
 

  1. Preheat oven to 220°C (200°C fan-forced). Place beef on a plate, mix rendang paste and coconut cream and spread half of it over the beef to coat.
  2. Place leek, sweet potato, curry leaves and cinnamon sticks in a large roasting tray. Mix remaining curry paste/coconut mixture with 1 cup water and pour over the vegetables. Place beef on top of the vegetables and cook in the oven for 20 minutes or until the beef is starting to turn golden brown.
  3. Remove tray from oven and gently toss vegetables. Reduce oven to 180°C (160°C fan-forced) and cook for another 60 minutes for medium rare, covering with foil if overbrowning. Place beef on a plate, covered loosely with foil and rest for 10 minutes. Slice thinly.
  4. Steam broccoli, and cook rice according to packet directions. Serve beef with rice, vegetables and some of the curry sauce on top.

Notes

Allow beef to sit out of the fridge for 30 minutes for more even cooking.
Marinate the beef in the fridge overnight for extra flavour.
Use a meat thermometer to test in the centre of the beef, 60°C for medium rare.
Author Posted on Categories beef

Coriander lamb chop tray bake

Coriander lamb chop tray bake

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Prep Time 10 minutes
Cook Time 45 minutes
Course: Lunch, Main Course, Platter
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 8 lamb loin chops fat trimmed
  • 2 tbsp olive oil
  • 2 garlic cloves crushed
  • 1 tbsp ground coriander
  • ½ cauliflower head cut into florets
  • 1 broccoli head cut into florets
  • 1 large red capsicum cut into thick strips
  • 4 pre-cooked baby beetroots cut into wedges
  • 400 gm can cannellini beans rinsed, drained
  • 1/2 cup hummus
  • Zest and juice of 1 lemon +extra wedges to serve
  • Toasted almonds chopped, coriander sprigs, to serve

Method
 

  1. Preheat oven to 180°C (160°fan-forced). Line a large baking tray with baking paper.
  2. In a small bowl combine oil, garlic and coriander. Season well. Place cauliflower, broccoli and capsicum onto prepared tray. Drizzle with half the oil mixture and toss to coat. Cook for 20 minutes.
  3. Meanwhile, place lamb chops and remaining oil mixture in a large snap lock bag and rub to coat. Heat a large frying pan over medium-high heat and cook chops for 2-3 minutes each side, in 2 batches, if necessary. Remove tray from oven, add beets and beans to tray and place lamb chops on top of vegetables. Cook for a further 5-6 minutes or until lamb is cooked to your liking and vegetables are tender
  4. In a small bowl combine hummus, lemon zest and juice. Season and stir well, adding a little water if desired.
  5. Sprinkle lamb tray bake with almonds and coriander sprigs. Serve with hummus sauce and lemon wedges.

Notes

Lamb cutlets, chump chops or forequarter chops would also be perfect in this recipe.
Slice meat from any leftover lamb chops, discard bone and gently warm lamb. Toss with any leftover vegetables and salad leaves for a delicious lunch the next day.
Sweet potato, pumpkin, broccolini or zucchini would also be great in this recipe; pre-made Tzatziki can be swapped with hummus.
Author Posted on Categories Lamb

Slow cooked beef ragu with creamy polenta

 

Slow cooked beef ragu with creamy polenta

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Servings: 6 serves
Course: Main Dish
Cuisine: Italian, Modern Australian
Ingredients Method

Ingredients
  

  • 1.8 kg Gravy Beef
  • 5 slices – 6Pancetta chopped, or 4bacon
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 6-8 cloves garlic thin sliced
  • 2 cups dry red wine
  • 600 g tin whole tomatoes
  • 1 teaspoon dried Rosemary crushed (or 1 stalk fresh Rosemary)
  • teaspoon ½dried Oregano
  • 2 stalks fresh Thyme
  • 2 tablespoons chopped fresh Italian Parsley
  • 1 teaspoon black pepper
  • 1 teaspoon Sea salt
Creamy Parmesan Polenta
  • 1/2 cup quick cook polenta
  • 3 cups milk
  • 2 tablespoons fresh grated parmesan
  • Season with salt and pepper to taste

Method
 

  1. Season the meat with salt and pepper on all sides and preheat the oven to 180C.
  2. In an oven proof pot or casserole dish on medium high heat brown the steak on all sides with a little olive oil. Transfer to a plate and set aside.
  3. Turn the heat to medium and add the chopped pancetta. Brown the pancetta until crisp and then add the onion, celery and carrots. Cook the veggies until soft and translucent, and then add the garlic. Cook for another few miutes.
  4. Sprinkle the veggies with the teaspoon of pepper and then add the wine, scraping the browned bits off the bottom of the pot. Let the wine simmer for a minute or two and stir in the tomatoes.
  5. Add the dried and fresh herbs and combine with the veggie mixture. Let the mixture come to a slow boil and then place the beef back into the pot.
  6. Turn off the stove top, put the lid on the pot and place the pot in the preheated oven. Cook for about 4-5 hours in the oven until the beef falls apart. Check for seasoning, adding the teaspoon salt if needed.
  7. Serve over a Creamy Parmesan Polenta and enjoy!
To make the polenta
  1. In a medium pot heat the milk on medium. Stir every once and a while so the milk won’t burn on the bottom. When the milk comes to a slow boil, add the polenta and stir.
  2. Continue stirring the polenta until it thickens to a heavy creamy texture. Take it off the heat and add the parmesan cheese. Season with salt and pepper to taste.
Author Posted on Categories beef

THE ULTIMATE RUMP STEAK SANDWICH

THE ULTIMATE RUMP STEAK SANDWICH

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Servings: 4
Course: Lunch, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 500 g rump steak
  • 1 in large red onion cuthalf and sliced
  • 2 tbsp olive oil
  • 1/2 cup beetroot relish
  • Ciabatta loaf sliced through the middle and quartered
  • 80 g baby rocket leaves
  • 2 tomatoes sliced
  • 4 slices of tasty cheese
  • Salt and cracked black pepper to taste

Method
 

  1. Preheat a barbecue flat-plate or chargrill pan to hot. Brush steaks with 1 tbsp olive oil, season with salt and pepper and cook for 2 – 3 minutes per side or until cooked to your liking. Remove steaks from heat and cover loosely with foil for 5 minutes.
  2. While steaks are resting decrease heat to medium and cook onion with remaining olive oil on one side of the barbecue flat-plate, stirring, for 5 to 6 minutes or until softened and lightly golden. Toast ciabatta on the other side of the barbecue until toasted.
  3. Trim cooked steaks of any excess fat and slice steaks thinly against the grain.
  4. Spread relish across bread bases and top with rocket, tomato, cheese, sliced steak, onions and bread tops. Serve with a salad.

Notes

Photo & Recipe Credit - Australian Beef
Author Posted on Categories beef