Eschallot and red wine beef brisket with egg pasta

Eschallot and red wine beef
brisket with egg pasta

Serves: 4-6
Preparation: 10 minutes
Cooking: 2hrs 45 minutes

For more delicious recipes,
cooking tips and ideas visit:
www.beefandlamb.com.au

Ingredients

1kg beef brisket, 4-5cm pieces
1 tablespoon olive oil
6 cloves garlic, peeled
10 eschallots, halved and peeled
400ml red wine
500ml beef stock or water
4 sprigs thyme, plus extra to serve
200g egg pasta
½ cup chopped flat leaf parsley
Steamed green beans, to serve
Steamed baby carrots, to serve

Preparation

  1. Preheat oven to 170C.
  2. Brush beef with oil, heat a large cast iron casserole dish
    over high heat and brown beef on all sides. Set aside.
  3. Add eschalots and cook for 5 minutes until caramelised.
    Add garlic and cook for 2-3 minutes until golden.
  4. Add wine to the pan and cook for 2-3 mins. Add the
    beef, beef stock and thyme and bring to the boil. Cover
    beef with a piece of baking paper, pressed closely
    against the beef. Cover with lid and cook in oven for 2-2
    1/2 hrs or until beef is fork tender. Remove beef to a
    chopping board and shred by pulling apart with two
    forks. Return to the sauce.
  5. Cook pasta according to packet directions and toss with
    parsley and a little olive oil.
  6. Steam green beans and baby carrots and toss in a little
    olive oil and thyme to serve.
  7. Serve beef on top of pasta with beans and carrots.

Tips

  1. Try using beef cheeks instead and cook for 2 1/2- 3 hrs.
    Check the liquid at 2 hours and add a little water if
    needed.
  2. If you don’t want to use red wine, use the same amount
    of beef stock or water.
  3. If you don’t have eschallots you can use 3 red onions
    cut into wedges instead.

Indian spiced yoghurt-roasted beef blade 1

Indian spiced yoghurt-roasted beef blade

Serves: 6
Preparation: 20 minutes overnight marinating
Cooking: 1hr 45 minutes plus 20 minutes resting

For more delicious recipes,
cooking tips and ideas visit:
www.beefandlamb.com.au

Ingredients

1.2 kg beef blade roast
½ Spanish onion, thinly sliced
1 tbsp finely grated ginger
1 clove garlic, finely chopped
2 tsp coarsely crushed coriander seeds
2 ripe tomatoes, roughly chopped
½ bunch silverbeet, stalks trimmed, leaves coarsely chopped
2 tbsp vegetable oil
Lime wedges and coriander, to serve
Naan or basmati rice, to serve (optional)

Yoghurt marinade

60 g ginger, coarsely chopped
¼ Spanish onion, coarsely chopped
2 garlic cloves and 2 small red chillies
3 tsp each coriander seeds, ground tumeric and garam masala
300 g natural yoghurt
Juice of 1 lime

Preparation

  1. For yoghurt marinade, process ginger, onion, garlic, chilli, spices, lime juice and 1 tsp salt in a food processor until finely chopped, transfer to a bowl and stir in yoghurt. Refrigerate half the yoghurt mixture, then add beef to remaining yoghurt mixture, turn to coat and marinate overnight.
  2. Preheat oven to 160°C. Remove beef from marinade, wiping off most of the excess and place in a roasting pan on a lightly oiled rack. Drizzle with a little vegetable oil and roast, basting occasionally with pan juices until browned and cooked to your liking (55-60°C internal temperature or 1 hour 30 minutes for medium-rare, 60-65°C 1 hour 40 mins – 1 hour 45 mins for medium), remove from pan, cover loosely with foil and set aside to rest for at least 20 minutes.
  3. Meanwhile, heat vegetable oil in a large frying pan over medium-high heat, add onion, ginger and garlic and cook for about 5 minutes until fragrant and onion is tender, then stir in coriander seeds until fragrant. Add tomatoes and cook down slightly, then stir through silverbeet until wilted, season to taste with salt and a squeeze of lime and serve with thinly sliced beef and any resting juices with reserved spiced yoghurt mixture, lime wedges and coriander.

Tips

  1. Add a splash of beef stock to the roasting pan if you’d like a delicious light sauce to spoon over the finished beef. The flavours of the marinade will drip down into stock and mingle to form a beautiful sauce.
  2. These Indian-inspired flavours would work well with other cuts of beef too – a rump roast would be a good option or try a whole beef fillet for a special occasion meal.

Balsamic corned beef with Italian fennel and radish salad 1

Balsamic corned beef with Italian fennel and radish salad

Serves: 4
Preparation: 20 minutes
Cooking time: 1 ¾ – 2 hours

For more delicious recipes,
cooking tips and ideas visit:
www.beefandlamb.com.au

Ingredients

1kg piece corned silverside (corned beef)
1 onion, peeled, halved
2 stalks celery, chopped
10 black peppercorns
2 bay leaves
60ml (¼ cup) balsamic vinegar
2 tbsp brown sugar

Fennel radish salad

2 bulbs baby fennel, trimmed, thinly sliced
1 green apple, cored, cut into thin matchsticks
6 radishes, thinly sliced
1 tablespoon currants
¼ cup chopped flat-leaf parsley
2 tbsp finely grated Parmesan, plus extra to garnish
2 tsp lemon juice
2 tsp extra virgin olive oil

Preparation

  1. Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
  2. Place over a low heat and bring to just a simmer. Skim any scum that rises to the surface. Once all scum is removed, add onion, celery, peppercorns, bay leaves, balsamic and sugar.
  3. Partially cover and keep the heat at simmering point, small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time. Cook until the silverside is tender, about 1 ½ – 2 hours. A fork should easily penetrate the centre of the meat.
  4. Meanwhile, combine fennel, apple, radishes, currants, parsley and Parmesan. Whisk together the lemon juice and olive oil. Add to the salad and gently toss to combine.
  5. Slice silverside against the grain. Serve wit the fennel salad, garnished with a little extra Parmesan.

Tips

  1. Squeeze a little lemon juice over the fennel and apple to prevent it from discolouring.
  2. Thinly sliced celery is also a delicious addition to the salad.
  3. When fennel is out of season, try shredded red or white cabbage instead.

Classic corned beef

Classic corned beef

Serves: 6
Preparation: 5 minutes
Cooking time: 1 ¾ – 2 hours

For more delicious recipes,
cooking tips and ideas visit:
www.beefandlamb.com.au

Ingredients

1.2kg piece corned silverside (corned beef)
1 onion, peeled, studded with 6 cloves
3 bay leaves
2 tbsp brown sugar
60ml (¼ cup) malt vinegar

Preparation

  1. Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
  2. Place over a low heat and bring to just a simmer. Skim any scum that rises to the surface. Once all scum is removed, add onion with cloves, bay leaves, sugar and vinegar.
  3. Partially cover and keep the heat at simmering point, small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time.
  4. Cook until the silverside is tender, about 1 ½ – 2 hours. A fork should easily penetrate the centre of the meat.

Tips

  1. It is important to keep the liquid at just a simmer, do not let it boil, to ensure the meat is tender.
  2. You can substitute the malt vinegar with apple cider vinegar.
  3. Slice meat against the grain, you may need to change direction as you cut the meat.

Corned beef with horseradish and parsley white sauce 1

Corned beef with horseradish & parsley white sauce

Serves: 6
Preparation: 20 minutes
Cooking time: 1 ¾ – 2 hours

For more delicious recipes,
cooking tips and ideas visit:
www.beefandlamb.com.au

Ingredients

1.2kg piece corned silverside (corned beef)
1 onion, peeled, studded with 6 cloves
2 bay leaves
2 tbsp brown sugar
60ml (¼ cup) malt vinegar
12 small new potatoes
Steamed greens, to serve

Horseradish & parsley white sauce
30g unsalted butter
1 ½ tbsp plain flour
430ml (1 ¾ cups) milk
1 tbsp horseradish cream
2 tbsp finely chopped fresh parsley

Preparation

  1. Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
  2. Place over a low heat and bring to just a simmer. Skim any scum that rises to the surface. Once all scum is removed, add onion with cloves, bay leaves, sugar and vinegar.
  3. Partially cover and keep the heat at simmering point, small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time.
  4. Cook until the silverside is tender, about 1 ½ – 2 hours, adding potatoes for last 30 minutes of cooking time. A fork should easily penetrate the centre of the meat and potatoes should be tender.
  5. Meanwhile to make the sauce, heat butter in a medium saucepan over medium heat. Add flour and cook stirring, for 1 minute. Gradually start adding milk, stirring constantly until all the milk is combined and sauce is smooth. Cook stirring, until sauce comes to the boil and thickens, simmer for 2 minutes. Stir through horseradish and parsley, season to taste with salt and pepper.
  6. Slice silverside against the grain. Serve with the potatoes, steamed greens and drizzle with the horseradish sauce.

Tips

  1. Cooking the potatoes in the braising liquid adds flavour to the potatoes.
  2. Chopped fresh chives also work well in the horseradish sauce.
  3. You can substitute the butter with olive oil spread and milk with soy milk in the sauce for a dairy free version.

Corned beef with mandarin, seeded mustard and golden syrup 1

Corned beef with mandarin, seeded mustard & golden syrup

Serves: 6
Preparation: 20 minutes
Cooking time: 1 ¾ – 2 hours

For more delicious recipes,
cooking tips and ideas visit:
www.beefandlamb.com.au

Ingredients

1.2kg piece corned silverside (corned beef)
1 onion, peeled, halved
10 black peppercorns
60ml (¼ cup) golden syrup, plus 1 tbsp extra
1 tbsp whole grain mustard, plus 1 tbsp extra
3 mandarins
1kg cauliflower, trimmed, cut into florets
1 tbsp olive oil
25g (¼ cup) finely grated Parmesan
Steamed asparagus and beans, to serve

Preparation

  1. Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
  2. Place over a low heat and bring to just a simmer. Skim any scum that rises to the surface. Once all scum is removed, add onion, peppercorns, golden syrup and mustard. Tear mandarins into quarters, squeeze juice into cooking liquid, then add mandarin quarters.
  3. Keep the heat at simmering point, small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time. Cook until the silverside is tender. A fork should easily penetrate the centre of the meat.
  4. Meanwhile, cook cauliflower in a saucepan of boiling water for 8 minutes, or until tender. Drain. Place in a food processor with the olive oil and Parmesan and process until smooth. Season to taste with sea salt.
  5. Meanwhile, place 180ml (¾ cup) of the cooking liquid in a saucepan with the extra golden syrup and mustard. Simmer over a medium heat for 4 minutes or until reduced by half and syrupy.
  6. Slice silverside against the grain. Serve on the cauliflower mash with steamed greens, drizzled with the mustard sauce.

Tips

  1. For potato cauliflower mash – you can replace half the cauliflower with peeled and chopped potato (500g), but will need to cook for 10-12 minutes, or until tender.
  2. You can swap the olive oil and Parmesan in the mash with 2 tbsp sour cream.
  3. You can swap the golden syrup with maple syrup.

Soy and ginger roast beef blade with mushroom rice

Soy and ginger roast beef blade with mushroom rice

Serves: 4 to 6
Preparation: 25 minutes plus 30 minutes marinating
Cooking time: 1 hour 15 minutes plus 20 minutes resting

For more delicious recipes,
cooking tips and ideas visit:
www.beefandlamb.com.au

Ingredients

1.2 kg beef blade roast
1 tbsp finely grated ginger, plus 25gm extra, thickly sliced
3 garlic cloves
1 long red chilli, roughly chopped
¼ cup soy sauce
1 tbsp honey
1 tbsp mirin (for alternative, see note)
Steamed sugar snap peas, to serve

Mushroom rice

2 tbsp vegetable oil
1 tbsp finely grated ginger
1 clove garlic, finely chopped
4 spring onions, thinly sliced, white and green parts reserved separately
1 cup jasmine rice
2 cups vegetable stock
1 tbsp light soy sauce
100 g shiitake mushrooms, thickly sliced

Preparation

  1. Preheat oven to 200°C. Blitz grated ginger, garlic, chilli, soy sauce, honey and mirin, rub all over beef and marinate at room temperature for 30 minutes. Place beef in a roasting pan on top of sliced ginger, drizzle with a little vegetable oil and roast for 20 minutes, reduce oven to 180°C and roast, basting occasionally with pan juices until browned and cooked to your liking (55-60°C internal temperature or 50-55 minutes for medium-rare, 60-65°C or 55 minutes-1 hour for medium), remove from pan, cover loosely with foil and set aside to rest for at least 20 minutes.
  2. Meanwhile, for mushroom rice, heat oil in a large saucepan over medium-high heat, add ginger, garlic and the white part of the spring onions, and sauté for about 2 minutes until fragrant. Add rice, add stock and soy sauce and bring to the boil. Cover and cook until rice is tender, stirring mushrooms through in the last couple of minutes of cooking (10-12 minutes). Serve with sliced beef and any pan juices along with steamed sugar snaps, scattered with spring onion greens.

Note

Mirin is a lightly sweet rice wine condiment available in the Asian section of many supermarkets or at specialist Asian supermarkets. If you can’t get it, stir 3 tsp sherry with 1 tsp caster sugar and for every tablespoon required. If you prefer a non-alcoholic alternative, use water instead of sherry.

Tips

  1. To impart even more flavour into the beef, marinate it overnight, but bring it out of the fridge about half an hour before roasting.
  2. The easiest way to marinate the meat is in a large snap-lock bag. Combine all the marinade ingredients in the bag, add the beef, seal and massage the marinade into the beef.

Star anise and orange roasted beef blade with sweet potato, choy sum and broccolini

STAR ANISE & ORANGE ROASTED BEEF BLADE ROAST, SWEET POTATO, CHOY SUM, BROCOLINI

Serves: 6
Preparation: 30 minutes plus resting
Cooking time: 1 hour 15 minutes

For more delicious recipes,
cooking tips and ideas visit:
www.beefandlamb.com.au

Ingredients

5 whole star anise
2 oranges, zested, juiced, plus 1 extra thinly sliced orange
180ml (¾ cup) honey, warmed
1.5kg Blade roast, fat trimmed
2 tbs olive oil
5 small sweet potatoes, cut into rough wedges
2bn baby choy sum, trimmed
3bn brocolini, trimmed
60ml (¼ cup) oyster sauce
1 tbs toasted sesame seeds
2 stalks green onion, thinly sliced

Preparation

  1. Preheat oven to 180C and line the base of a large shallow rectangular roasting pan with baking paper. Whisk together star anise, honey, orange juice and zest until combined. Line the base of the roasting pan with the extra sliced orange and place your beef blade roast on top and brush with orange mixture; season to taste. Roast, basting frequently, for 1 hour 15 minutes or until cooked to your liking. Rest, covered loosely with foil, for 20 minutes before carving, to serve. Place remaining basting mixture in a small saucepan over medium heat. Bring to the boil and simmer for 5 minutes or until reduced to a syrupy consistency. Set aside and keep warm until ready to use.
  2. Meanwhile, place sweet potato in a separate large roasting pan with oil and toss well to combine; season to taste. Roast for 35 minutes or until golden and cooked.
  3. Blanch baby choy sum and brocolini in boiling water until tender. Place in a large bowl with warmed oyster sauce and toss well to combine; season to taste.
  4. Divide sweet potato, brocolini and baby choy sum among plates and scatter with sesame seeds and green onion. Carve beef a place on top, drizzle with orange and star anise glace.

Tips

  1. Using a small sharp knife, make shallow incisions in the beef and insert star anise and orange peel.
  2. How to carve a roast – the principle of carving is to obtain the greatest number of large, slices of meat from the roast. Whatever the size or shape of roast, some basic guidelines always apply. Firstly it is important that you rest the meat before using a sharp knife to carve on a board. When cutting your roast use a slicing rather than a sawing action with a small amount of pressure to prevent damaging the beef. Finally carve against the grain to shorten the meat fibres, which will aid tenderness.
  3. Take the beef roast out of the fridge 15 minutes before cooking to ensure it cooks evenly.
  4. Rest the beef before carving to allow the juices redistribute through the roast. A good rule of thumb is 1 minute per 100g.
  5. Other cuts of beef suitable for roasting include the rump roast, rump cap, sirloin roast, scotch fillet roast.

Texas chopped brisket burger

Texas Chopped brisket burger

Braised brisket , chopped up and served with barbecue sauce , pickles, finely sliced purple onion on a warm sesame seed bun served with crispy sweet potato chips.

Serves: 4
Preparation: 2 hours
Cooking time: 3 hours

For more delicious recipes,
cooking tips and ideas visit:
www.beefandlamb.com.au

Ingredients

1.2 kg beef brisket
2 large brown onions, peeled and quartered 3 cloves garlic, peeled and bruised
1 tsp olive oil, plus 1 tsp olive oil 500ml salt-­‐reduced beef stock

Dry rub:

3 tbsp. brown sugar
1 tbsp. smokey paprika
½ tsp freshly ground pepper
½ tsp coarse sea salt 1 tsp garlic powder 1 tsp onion powder

Sweet potato chips:

350g small sweet potato, finely sliced into rounds
1 tbsp. extra-­‐virgin olive oil
¼ tsp. sea salt

To serve:

4 sesame seed burger buns
2 dill pickles, sliced thinly
1 purple onion, finely sliced
barbecue sauce

Preparation

  1. Rub Brisket all over with dry rub. Place in a glass dish and cover with clingfilm. Marinate for at least 2 hours preferably overnight. Bring to room temperature when ready to cook.
  2. Preheat oven to 170°C. Place roasting pan over a cooktop, and bring
    to a medium-­‐high heat. Add 1 tablespoon oil and then the brisket. Brown all over and then add the rest of the oil onions and garlic to the pan. Allow the vegetables to soften, about 8 minutes. Add stock, scraping bottom of pan. Cover tightly with foil and place in oven. Cook for 2 hours and 45 minutes.
  3. Turn the oven to grill at 200 degrees and uncover brisket. Cook for 15 minutes turning once halfway through. Remove once crisp, set aside.
  4. While meat is resting, turn oven onto 200degrees, place potato slices on a baking sheet lined with baking paper, toss in sea salt and remaining oil and roast for 10-­‐12 minutes until crisp.
  5. Serve meat shredded and chopped in warm buns with pickles, onion and crisp sweet potato chips.

Tips

  1. You can serve with storebought sweet potato chips.
  2. You can marinate beef for up to 48 hours to get a much richer flavour.
  3. You can pickle the onions quickly by squeezing lemon juice over them before serving if the flavour of raw onion is too strong for you.

Vietnamese beef brisket casserole

Vietnamese beef brisket casserole

A tender casserole of beef brisket with carrot, coriander root and stems, lemongrass and fish sauce. Serve with stir fried Asian greens and coriander leaves

Beef brisket, carrot, coriander, fish sauce, lemongrass, gai laan

Serves: 4
Preparation: 15 minutes
Cooking time: 2 hours and 30 minutes

For more delicious recipes,
cooking tips and ideas visit:
www.beefandlamb.com.au

Ingredients

1kg beef brisket, cut into 4cm pieces, trimmed of fat
1 tablespoon sunflower oil
1 bunch coriander, washed
2 carrots, peeled and sliced on a rotating angle (3cm pieces)
2 stalks lemongrass, cut into 8-10cm lengths
750ml water
2 teaspoons fish sauce
1 bunch gai laan, washed and cut into 12cm lengths

Preparation

  1. Preheat oven to 170C or 150C fan forced.
  2. Place brisket in a bowl with oil and toss to coat. Place a wide heavy based casserole over high heat and brown brisket in 2-3 batches on all sides. This will take about 20 minutes.
  3. Add finely chopped coriander roots and stems, carrots, lemongrass and water. Season with lots of pepper and a little salt. Cover meat with a piece of baking paper to keep the meat moist during cooking. Place in oven for 2-2 1/2 hours until beef is tender. Season with fish sauce to taste.
  4. Blanch gai laan separately or add to the broth to cook for 5 minutes until tender but with some bite.

Tips

  1. Add a tablespoon of brown sugar to the broth if you like a little sweetness and the juice of a lime if like a little tang.
  2. For some authentic seasonings place fish sauce, fresh red chillies, hoisin sauce and fresh herbs on the table for people to customise their own broth.
  3. Try with beef chuck steak instead