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USE THE RIGHT CUT...GrillingPorterhouse, T bone steak, rib steak, fillet steak, rump steak, oyster blade.
RoastingRound, blade, rolled roast, topside, silverside (unpickled).
StewingChuck, shin beef.
OUR FAVOURITE RECIPES...Main DishesBeef Curry Beef Pot Roast Osso Bucco Organic Beef Meatloaf Thai Beef Salad Beef Stroganoff Beef & Tomato Casserole Delectable Beef and Bacon Casserole Flemish Beef Beef Stir Fry with Ginger Spicy Beef Rollups Farmhouse Beef and Vegetable Stew Beef Ghoulash
Sauces
Melt butter and oil in large saucepan, brown meat well and remove from pan. Add extra butter, onions, ginger and garlic to saucepan and cook gently for 1 minute. Add curry powder and ginger, cook for a further 2 minutes. Add tomatoes (including liquid), capsicum, tomato paste, water, crumbled stock cube and salt, and stir until combined. Add meat to saucepan, cover and bring to the boil. Reduce heat, simmer gently 1½ hours or until meat is tender. Serves 4-6 Serve with cooked rice. Recipe may be successfully frozen, thawed and re-heated gently when required.
Coat beef with seasoned flour. Melt butter in a large, flame-proof casserole or saucepan. When butter is foaming, brown meat on all sides, turning as required. When well browned, add the onion with cloves, bay leaf and thyme and pour in stock. Cover pan, reduce heat and cook on top of stove. Cook slowly for about 2 hours, adding more liquid, either stock or water as necessary. Test meat and when beginning to feel tender, remove bay leaf and cloves and add rest of vegetables. Cover and continue to cook until the meat is completely tender and vegetables are cooked through. Remove meat and place on serving platter. Surround with the vegetables. Serves 6-8 The remaining liquid in the pan can be used as a sauce over the carved meat. Thicken with flour if necessary.
Dust meat with flour. Heat butter and oil in large frypan and fry eat until browned on both sides. Remove to large flat casserole or baking dish. Add the vegetables to frypan and fry lightly. Add tomato paste, sugar, sherry, water, salt and pepper and bring to the boil. Pour over meat, cover with lid or foil. Cook in 160°C oven until tender, about 2½ hours. Sprinkle with parsley. Serves 6 This is a tasty economical dish. It can be served with either rice or noodles and green vegetables. It can also be cooked in a microwave oven. Prepare as above, then cover with lid or microwave wrap and cook on HIGH for 10 minutes. Reduce to LOW and cook for about 1 hour.
1 kg mince Mix together and shape into a long loaf in baking dish. Bake for 10 mins at 200°C then cover with sauce.
Sauce1 cup water1 cup tomato sauce 2 tblspns worcestershire sauce 6 tblspns chopped onions 1 tblspns sugar 1 clove crushed garlic 2 tblspns vinegar Pour sauce over after loaf has cooked for 10 mins bake at 200°C for approx an hour.
Roast beef rare to medium. Leave to rest and cool. Mix coriander leaves, garlic, soy sauce, lime juice, fish sauce and sugar in a food processor, blending to a smooth paste. Slice cooled beef as thin as possible. Toss in a marinade paste with half the mint leaves. Arrange lettuce leaves on a platter with slices of beef to one side. Garnish with shallots, chillis, cherry tomatoes and remaining mint leaves.
Cut meat into small cubes and roll in flour until well coated. Heat oil and brown beef on all sides. Add onion, garlic, cubed tomatoes, mushroom soup and blend in with water. Place in covered casserole dish on lower rack of moderate oven and simmer for 1½ hours. Add sour cream before serving. Serve with noodles or rice and garnish with parsley. Serves 4
1kg beef, cubed Coat meat pieces with seasoned flour and brown quickly in hot oil. Gradually add the stock until boiling. Cover casserole and cook in a moderate oven for approximately 40 minutes. Add the tomatoes, celery and onions and continue cooking until meat is tender. Before serving, thicken gravy if necessary by blending 1 teaspoon flour with a little of the liquid from the casserole and stirring the paste back into the casserole. Serves 4.
Heat butter and oil, add bacon, onion and garlic and saute` until golden. Now add meat seasoned with herbs, cooking in batches to brown well on all sides. Return all meat to the saucepan aand add wine and tomatoe paste with enough water to comer meat. Cover and simmer slowly, about 2 hrs (or bake in a low oven) or until meat is tender and sauce is rich in colour. Half an hour before meat is done add button mushrooms and onions. A quarter cup of red wine just before serving adds extra bouquet. Serve from casserole.
1.75kg chuck steak, cubed Dust meat with flour, salt, paprika and pepper. Place onions, bacon and half the sliced mushrooms in casserole. Add beef and rest of mushrooms. Mix beer with sugar, vinegar, thyme and bay leaf and pour into casserole. Cover and bake in a preheated 150°C oven for about 2 hours or until tender. To thicken sauce mix 3 tbs flour with the cold water and stir into beef. Cook further 10 mins.
Gently heat oil with ginger and garlic. Remove and set aside. Turn up heat adding beef. Stir fry 2-3 mins to seal. Add vegetables, then sauce ingredients. Toss until greens are tender and sauce has thickened. Serve with rice noodles and sprinkle with sesame oil for a lovely nutty finish. Garnish with the chives.
Trim meat and pound flat. Combine rice and raisins and place in centre of each steak. Roll up and tuck in ends and secure with toothpicks. Brown in butter. Mix soup and water and bring to boil - add sugar and brown vinegar. Pour over meat and simmer gently until cooked.
Heat oil and brown and seal beef for a few minutes (this ensures that the flavour of the beef is sealed in). Add crumbled stock cubes, seasoning, crushed garlic and half of the liquid, bring to the boil and simmer with lid on for 20 minutes before adding the rest (the tastier cuts of beef always need a little extra cooking time to help tenderise). Add peeled onions and carrots (if small enough you can leave them whole), peeled and cube swedes and turnips and the neatly cut celery pieces. Gradually stir in the extra water, chopped tomatoes and bring to boil. Cover with a well fitting lid and allow to simmer for approx 2 - 2.5 hrs. To thicken liquid of stew - make a smooth paste with the flour and half a cup of water and gradually stir through. Before serving add the freshly chopped parsley. Serve with steamed broccili or cabbage. This dish should be enough for 6 servings. We as a family love to use a pressure cooker, this of course cuts the cooking time down to about 40 minutes for this recipe and really keeps the flavour in.
Toss the beef and sliced onions in the hot oil. Blend the stock and paprika , add to the pan with the tomatoes and seasoning. Simmer gently for 1 3/4 hours then add the potatoes and continue cooking for a further ½ to ¾ hour. To serve - Spoon carefully into a dish, top with yoghourt or sour cream if desired and garnish with chopped parsley. Serves 4 -5 To vary - You can omit the potatoes and serve with noodles or rice if wished. You can also add diced red capsicum with the tomatoes.
Rinse and drain the peppercorns and set them aside. Pan-fry or grill steak, remove from pan, cover with foil and keep warm. Add the stock to the meat juices in the pan. Stir over low heat until boiling, then add the cream and peppercorns. Boil for 2 minutes, stirring contantly. Add the brandy and boil for 1 minute more. Remove from the heat and serve. Serves 4-6
30g butter Pan-fry beef steaks, remove from pan, cover with foil and keep warm. Melt the butter with the pan juices, add the mushrooms and stir over medium heat for 5 minutes or until soft and golden. Add the wine, stock, cream and garlic and bring to the boil. Cook, uncovered, for 2 minutes, stirring constantly, until the sauce thickens slightly. Stir in the chives and serve immediately. Serves 4
1 cup roasted unsalted peanuts Place the peanuts in a food processor and process until they are finely chopped. Heat the oil in a medium pan. Add the onion and cooc over medium heat for 5 minutes or until softened. Add the garlic, ginger, chilli, curry and cumin and cook, stirring, for 2 minutes. Add the coconut milk, brown sugar and processed peanuts. Reduce the heat and cook for 5 minutes or until the sauce is thickened. Add the lemon juice, season and serve. (For a smoother sauce, process in a food processor for 30 seconds.)
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