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Preparation Time: 20 minutes
Cooking Time: 2 hours
Serves: 6
Source: BeefandLamb
Ingredients
1 kg chuck or boneless shin/gravy beef
1 large onion, halved and sliced
2 medium carrots, thickly sliced
2 tbsp plain flour
3 cups beef stock
a good shake each Worcestershire sauce and soy sauce
5 sprigs fresh thyme
2 bay leaves (optional)
Cooking Instructions
- Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add about 2 tablespoons of oil and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
- Reduce heat in the pan, add a little oil, add the vegetables, cook for 1-2 minutes, stir occasionally.
- Sprinkle in flour and stir until the vegetables are coated. Gradually pour in stock or other liquid, stirring well. Add the remaining flavour base ingredients, stiring until the mixture boils. Add to the casserole dish, stir to combine.
- Cover the casserole dish, place in oven and cook until the beef is very tender. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered.
Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, adding water if needed to keep ingredients justcovered.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Source: BeefandLamb
Ingredients
4 beef sirloin steaks
Aioli
3 cloves of garlic, peeled
1 tsp sea salt flakes
2 egg yolks
1½ cups extra virgin olive oil
1 tbsp lemon juice
a little hot water
Radicchio salad
1 radicchio lettuce
1 small fennel bulb, thinly sliced
oil and vinegar
a few flakes of Parmesan
Cooking Instructions
- Brush each sirloin steak lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the meat.
- Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving.
- Serve the steaks with aioli and salad.
To make aioli: in a food processor process garlic, salt and egg yolks until smooth. Measure the 1½ cups olive oil in a jug. With the motor running begin to add the oil a few drops at a time. As the mixture starts to thicken you can add the oil in a thin stream. Add the lemon juice and a little hot water to make the aioli as thin as you like.
To make radicchio salad: wash the radicchio and separate the leaves, place in a salad bowl. Add the fennel, drizzle with a little oil and vinegar, add flaked Parmesan.
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Serves: 4
Source: BeefandLamb
Ingredients
600 g beef strips
3 small red chillies, seeded and sliced
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
1 bunch snake beans, cut into 3 cm lengths
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp lemon juice
1 tsp brown sugar
2 tsp cornflour
2 tsp oil
1 onion, cut into thin wedges
⅓ cup roasted cashews, chopped
steamed jasmine rice to serve
Cooking Instructions
- Combine the beef strips with the chilli, garlic, ginger and a little oil. Steam or microwave the snake beans until just tender. Combine the soy and oyster sauces, lemon juice, sugar and cornflour in a bowl.
- Heat the wok, ensure it is hot. Add the oil, add onion, and cook the onion until soft. Remove from the wok and reserve.
- Reheat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
- Return the onion and beef to the wok and add the combined sauce and cornflour mixture. Toss until just thickened, stir through the cooked snake beans. Scatter with the cashews to serve.
Serving suggestion: Serve with steamed jasmine rice.