Recipes

We are often asked about cooking techniques and recipes for our beef, so hopefully in this section you may find some useful tips. 

Recipe

Reverse searing a steak

Traditionally, a restaurant method of cooking steak involved searing over incredibly high heat, then transferring to an oven to finish on a more gentle heat until done. The reverse sear method pretty much just flips the order. It involves first cooking the meat on a very low heat before searing the outside on a super hot surface. It’s an easy method to learn and you can all rock steakhouse quality cooking at home.

  • One thick steak. It works for any thick-cut steak - Rib-Eye, Porterhouse, Tomahawk, T-Bone and Eye Fillet.

  • It’s going to need to be at least 1” thick, if not more. The thicker, the better.

  • Salt and pepper to taste.

Directions

  1. Place well seasoned steaks on a rack over a baking tray (cover the tray with foil to save yourself a clean up)

  2. Put in oven and cook till an internal temp on thermometer of 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well; cooking time can vary dramatically depending on many factors, so check often.

  3. Remove when at temp and rest for 10-15 minutes under foil. Investing in a meat probe will take the guess work out of the equation. 

  4. Preheat a skillet, heavy based pan or Bbq to smoking hot temperatures with Canola oil (Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.)

  5. Sear steaks on the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away. (You do not have to rest reverse seared steaks at the end.)

  6. Serve immediately


Recipe

Osso Buco

  • 4 pieces beef osso buco

  • 1/2 cup minced carrots

  • 1/2 cup minced red onion

  • 2 large cloves garlic

  • 1/2 cup minced celery

  • 2 large sprigs parsley

  • 4 strips of lemon peel

  • 3/4 cup dry white wine

  • 3/4 cup chicken broth

  • 1 sprig thyme

  • 1 strip rosemary

  • 2 Tlb tomato paste

  • salt & pepper to taste

Directions

  1. Dredge beef in seasoned flour and brown in baking pot like a cast iron Chasseur

  2. Mix carrots, onion, garlic and celery in a food processor and season

  3. Remove beef from pan, add processed vegetables and sauté until lightly browned

  4. Add wine, broth and tomato paste

  5. Add all other ingredients including meat and its juices

  6. Cover pot under lid with foil

  7. Cook in moderate to low oven for 1 1/2 to 2 hours

  8. More flavour develops when left overnight, heated and served on rice or potato mash.

  9. Garnish with gremolata to serve

 

Recipe

Bresaola

Bresaola is air-dried, salted beef, originating from Italy, that has been aged for up to three months until it becomes hard and almost pancetta like....

  • 1 kg topside beef, excess fat trimmed

  • 7 juniper berries

  • 2 bay leaves

  • 1 tsp fresh thyme

  • 1 tsp fresh rosemary

  • 2 Tlb olive oil

  • 3 litres red wine

  • 4 Tlb sea salt flakes

Directions

  1. Cut the beef into long strips of about 10cm to form a long rectangular shape

  2. In a metal bowl combine juniper berries, bay leaves, garlic, thyme, rosemary and olive oil

  3. Place the beef into the bowl and rub mixture all over

  4. Cover with red wine and place a plate over the top to submerge the beef completely

  5. Refrigerate for two weeks

  6. Take the beef out and rub the sea salt all over it

  7. Wrap the beef in a generous amount of muslin and tie with string

  8. Hang the beef in a cool, well ventilated area for about two weeks

  9. Unwrap the bresaola and thinly slice. Serve with good quality olive oil

RECIPE

SPICY BEEF WITH CORIANDER RELISH

  • 1/3 cup shoaling rice wine

  • 1/4 cup oyster sauce

  • 1/4 cup light soy sauce

  • 2 Tlb caster sugar

  • 1 Tlb sesame oil

  • 4 x 200g sirloin steaks

  • To Serve: snow peas, steamed rice & coriander relish

Directions

  1. Place the rice wine, oyster sauce, soy sauce, sugar and sesame oil in large bowl and stir until sugar is dissolved

  2. Add the steaks and refrigerate for at least two hours, bringing to room temperature in the last 30 minutes

  3. Meanwhile, prepare the relish. Simply place all ingredients in a small bowl and mix

  • 1 cup chopped coriander including stems

  • 1/4 cup vegetable oil

  • 2 Tlb lime juice

  • 1 large red chilli, seeded and finely chopped

  • 1 Tlb fish sauce

  • 1 tsp caster sugar

  • freshly ground black pepper

  1. Preheat a frying pan or bbq and sear steaks for two minutes each side (longer if you like medium to well done)

  2. Allow steak to rest for five minutes before slicing into 1 cm slices

  3. Lightly blanch snow peas

  4. Plate up in layers with rice, snow peas, steak and top with coriander relish

Recipe

Bloody Mary Beef

A market client introduced me to this recipe by Jamie Oliver, and l think it's the perfect during winter to leave something simmering away while you get on with your day. These amazing aromas fill the kitchen, and are simply delicious to come home to, not to mention dinner ready to be served!

  • 1 kilo piece beef brisket

  • sea salt - freshly ground white pepper

  • olive oil

  • 1 celery head

  • 4 small red onions

  • a few sprigs fresh thyme and rosemary

  • 1.6 kilos potatoes

  • 1 large savoy cabbage or/ 400 grams curly kale

  • 1 knob unsalted butter

  • 3cm piece fresh horseradish

For the Bloody Mary Mix

  • 1 x 700 gram jar passata

  • 1 Tlb grated horseradish

  • 2 Tlb Worcestershire sauce

  • a few drops Tabasco sauce

  • 3 Tlb Vodka

  • 1 Tlb Port

  • Juice 1/2 Lemon

Directions

  1. Preheat oven to 130°C. Place a snug fitting casserole pan over medium heat to get hot. Season the brisket all over with salt and pepper, then add to the hot pan with a splash of olive oil and cook for about 10 minutes, or until browned all over. Meanwhile, trim and chop the celery into 5cm chunks, reserving the yellow leaves for later, then peel and quarter the onions. Add the chopped veg to the pan, reduce the heat to low and cook gently for 5 - 10 minutes, or until slightly softened.

  2. Combine all the Bloody Mary ingredients in a large jug, then pour into the pan with 250ml cold water and a good pinch of salt and pepper. Make a bouquet garni by tying the thyme, rosemary and bay together with string, then add to the pan and bring everything to the boil. Take the pan off the heat and cover with a cartouche - this is basically a scrunched up piece of greaseproof paper that you place directly on the surface of the food. Cover the pan with tin foil and cook in the oven for 5 to 6 hours, or until beef is tender and falling apart. (Do not allow liquid to dry out.)

  3. When there's about 30 minutes to go, peel and slice the potatoes into 2.5cm chunks. Add to a large pan of cold salted water, place over high heat and bring to the boil, then cook 10 - 15 minutes, or until tender. Meanwhile (if using,) remove and wash the outer green leaves of the cabbage, then roll them up like a cigar and finely slice. Add the sliced cabbage or curly kale to a pan of boiling water for 3 to 5 minutes, or until tender, then drain.

  4. Drain the potatoes in a colander and leave to steam dry, then return to the pan and mash well with the butter and horseradish. Season to taste, and add a little more horseradish if it needs it. Divide between plates and spoon over the greens, then pull the beef apart with two forks, pile on top and finely grate over a little fresh horseradish. Scatter over any reserved celery leaves, drizzle with extra virgin olive oil.

  5. Serve and enjoy!