Category: beef

Remove ribs from fridge 30–45 minutes before cooking to bring to room temperature

Preheat oven or BBQ (indirect heat) to 140°C

Pat ribs dry and rub with olive oil

Mix salt, pepper, smoked paprika, garlic powder, onion powder and cumin then coat ribs evenly

Place ribs on a tray or in a roasting dish and cover tightly with foil

Cook low and slow for 3.5–4 hours until meat is tender and pulling back from the bone

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

Remove ribs from oven and increase heat to 200°C or prepare BBQ for high heat

Brush ribs generously with sauce and return uncovered for 15–20 minutes, basting again halfway, until sticky and caramelised

Rest for 10 minutes before slicing and serving

Remove the rump steaks from the fridge about 20 minutes before cooking to bring them to room temperature.

Preheat a BBQ or grill plate to high heat.

Brush the steaks lightly with olive oil and season both sides with sea salt and cracked black pepper.

Place the steaks on the hot BBQ and cook for about 3–4 minutes each side for medium rare, depending on thickness.

Transfer the steaks to a board, loosely cover with foil and rest for 5 minutes.

While the steaks cook, brush the corn with olive oil and place on the BBQ. Turn occasionally until lightly charred and cooked through.

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.

Serve the rested rump steaks topped with garlic butter alongside the grilled corn and a simple salad.

Remove the beef eye fillet from the fridge 45–60 minutes before cooking to bring to room temperature.

Preheat oven to 220°C (200°C fan forced).

Pat the beef dry with paper towel. Rub all over with olive oil, garlic, thyme, salt and pepper.

Heat a large ovenproof pan over high heat. Sear the fillet on all sides until well browned.

Transfer to the oven and roast:

Rare: 20–25 minutes

Medium Rare: 25–30 minutes

Medium: 30–35 minutes

Remove from oven and rest loosely covered with foil for at least 15–20 minutes before slicing.

Slice thick for a roast centrepiece or thin for steak sandwiches.

Serve with crispy roast potatoes, honey carrots and steamed greens..

Leftovers are perfect for wraps, salads or next-day steak sandwiches.

Remove the steaks from the fridge about 15-20 minutes before cooking.

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.

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.

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.

Serve the steak and corn with extra chilli and celery salt to season.

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.

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.

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.

Steam broccoli, and cook rice according to packet directions. Serve beef with rice, vegetables and some of the curry sauce on top.

Season the meat with salt and pepper on all sides and preheat the oven to 180C.

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.

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.

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.

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.

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.

Serve over a Creamy Parmesan Polenta and enjoy!

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.

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.

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.

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.

Trim cooked steaks of any excess fat and slice steaks thinly against the grain.

Spread relish across bread bases and top with rocket, tomato, cheese, sliced steak, onions and bread tops. Serve with a salad.

Place steaks on a plate. Combine basting sauce ingredients with 1 tbsp olive oil in a small bowl and brush onto both sides of the steak.

Preheat a BBQ to hot and cook steak for 3 minutes each side, rest and slice.

Place green beans in a medium bowl and pour over boiling water, allow to sit for 3-4 minutes until cooked but still a little crisp, then drain and refresh in iced water.

Place eggs in a small saucepan and cover with cold water, bring to the boil then lower heat and simmer for 6-8 minutes. Drain and cover with cold water. Peel and quarter.

Combine vinaigrette. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.

Preheat oven 200°C (180°fan-forced). Line a baking tray with baking paper. Add carrots and onion, drizzle with 1 tablespoon oil, season and toss to coat. Roast in oven for 25-30 minutes or until tender. Halve carrots.

Meanwhile, rub steaks with 1 tablespoon oil and season generously with freshly ground black pepper. Heat a char-grill pan or barbecue over medium-high heat. Cook steaks for 4-5 minutes each side or until cooked to your liking. Season with sea salt and set aside on a plate loosely covered in foil to rest for 5 minutes.

Prepare grains according to packet instructions. Set aside for 5 minutes to cool slightly. Place grains in a large bowl with carrots and onion and add pepitas, herbs and goats cheese. Drizzle with remaining oil, season and gently toss to combine. Serve with steaks.