Steak wraps, rolls and sambos You can’t beat a steak sandwich – bread, sweet fried onions, sliced steak. Mmm! Try one of these ideas for something different:
✽ Spread toasted Turkish bread with garlic butter, add barbecued steak, barbecued onions and a salad of chopped cucumber, tomato and basil leaves. ✽ Split a long crusty baguette in half lengthways, spread with cream cheese or goat’s curd, top with sliced barbecued steak and rocket. ✽ Halve Italian bread rolls, toast and dollop with olive tapenade, add sliced barbecued steak, roasted cherry tomatoes and baby spinach leaves.
Issue 13 / Summer 2011
For more tasty beef barbecue ideas
Mouthwatering Beef for the summer barbecue
F REE
go to enticemagazine.com.au or enter our competition at facebook.com/nothingbeatsbeef *
Barbecued sirloin steak sandwich with barbecued onion, cucumber, tomato and basil leaves
Barbecued beef burger with three tomato relish (See page 7)
Nothing beats Beef *Entries close on the 16th of December 2011. For full terms and conditions go to http://www.themainmeal.com.au/termsandconditions
BEE0516_BBQ_2011_297x210.indd 1-2
Enjoy the fabulous flavour and succulence of barbecued beef. Choose from tender steaks, tasty beef burgers and sausages, delicious ribs and juicy barbecued beef roasts.
8/26/11 12:48 PM
Nothing beats beef on the barbecue This issue of Entice gives you the know-how to bring out the fabulous flavour, texture and juiciness of barbecued beef. You’ll find quick, easy barbecue ideas that are perfect for weeknights, as well as for entertaining. Take your pick, from succulent steaks teamed with delicious summer side salads, beef burgers with tasty relishes, juicy barbecued beef roasts, perfect for feeding a crowd of family and friends. Or why not impress with luscious beef ribs?
Meat Standards Australia making your beef barbecue choices easy If you’re unsure about what beef cuts are best for your next barbecue ask your meat retailer about Meat Standards Australia (MSA®); the world’s leading eating quality program for red meat. All beef carrying the Meat Standards Australia symbol has been graded for tenderness, juiciness and flavour when prepared by the recommended cooking method; so look for beef carrying the MSA symbol for your next summer barbecue. To find out where you can find beef that has been graded by Meat Standards Australia go to www.enticemagazine.com.au/msa
Secrets to success... barbecuing beef These handy tips will help make your barbecue a triumph. No matter if you’re barbecuing steaks, beef burgers, beef ribs, beef sausages or beef roasts, they all apply.
✽ Start out with a clean barbecue, the best idea is to scrape it at the end of each cooking session. ✽ Take the beef from the fridge a few minutes before barbecuing. If the beef is cold when it hits the barbecue it won’t cook evenly. The outside will cook more quickly than the inside, and you’ll find it difficult to judge if it’s done to your liking. ✽ Heat the barbecue up before you cook. Beef should
always be placed on a hot (or moderately-hot) plate or grill, or in a preheated covered barbecue. The beef should sizzle as it hits the barbecue.
✽ Rather than drizzle oil onto the barbecue, brush the
beef lightly with a little oil before barbecuing. This stops the beef sticking to the plate or grill. It also helps the beef to colour well, and that in turn adds to the flavour.
✽ Always rest the beef after it comes off the barbecue to
make it juicier and tastier. Rest the beef on a clean plate (not the one it came from the kitchen on) in a warm place. Loosely cover the plate with foil (wrapping too tightly will cause it to continue to cook and lose its juiciness).
2 BEE0516_BBQ_2011_297x210.indd 2-3
Barbecued Steaks, T-bone sirloin steaks, and garlic and herb beef sausages
Beef snags...always a hit on the hot plate Butchers and supermarkets are creating fabulous flavour combos for their beef sausage ranges. So, why not give them a go and try something a little different for your next barbecue? Sweet honey and mustard, garlic and fresh herbs, or tomato and onion flavoured beef sausages are just some of the options.
Keep these tips in mind when you barbecue sausages:
✽ Cook sausages over moderate heat, if you cook them at too high a temperature their skins will burst. ✽ Turn them regularly to ensure that they cook evenly (and don’t burn). ✽ Like burgers, sausages must always be cooked right through to the centre. 3 8/26/11 12:48 PM
Nothing beats beef on the barbecue This issue of Entice gives you the know-how to bring out the fabulous flavour, texture and juiciness of barbecued beef. You’ll find quick, easy barbecue ideas that are perfect for weeknights, as well as for entertaining. Take your pick, from succulent steaks teamed with delicious summer side salads, beef burgers with tasty relishes, juicy barbecued beef roasts, perfect for feeding a crowd of family and friends. Or why not impress with luscious beef ribs?
Meat Standards Australia making your beef barbecue choices easy If you’re unsure about what beef cuts are best for your next barbecue ask your meat retailer about Meat Standards Australia (MSA®); the world’s leading eating quality program for red meat. All beef carrying the Meat Standards Australia symbol has been graded for tenderness, juiciness and flavour when prepared by the recommended cooking method; so look for beef carrying the MSA symbol for your next summer barbecue. To find out where you can find beef that has been graded by Meat Standards Australia go to www.enticemagazine.com.au/msa
Secrets to success... barbecuing beef These handy tips will help make your barbecue a triumph. No matter if you’re barbecuing steaks, beef burgers, beef ribs, beef sausages or beef roasts, they all apply.
✽ Start out with a clean barbecue, the best idea is to scrape it at the end of each cooking session. ✽ Take the beef from the fridge a few minutes before barbecuing. If the beef is cold when it hits the barbecue it won’t cook evenly. The outside will cook more quickly than the inside, and you’ll find it difficult to judge if it’s done to your liking. ✽ Heat the barbecue up before you cook. Beef should
always be placed on a hot (or moderately-hot) plate or grill, or in a preheated covered barbecue. The beef should sizzle as it hits the barbecue.
✽ Rather than drizzle oil onto the barbecue, brush the
beef lightly with a little oil before barbecuing. This stops the beef sticking to the plate or grill. It also helps the beef to colour well, and that in turn adds to the flavour.
✽ Always rest the beef after it comes off the barbecue to
make it juicier and tastier. Rest the beef on a clean plate (not the one it came from the kitchen on) in a warm place. Loosely cover the plate with foil (wrapping too tightly will cause it to continue to cook and lose its juiciness).
2 BEE0516_BBQ_2011_297x210.indd 2-3
Barbecued Steaks, T-bone sirloin steaks, and garlic and herb beef sausages
Beef snags...always a hit on the hot plate Butchers and supermarkets are creating fabulous flavour combos for their beef sausage ranges. So, why not give them a go and try something a little different for your next barbecue? Sweet honey and mustard, garlic and fresh herbs, or tomato and onion flavoured beef sausages are just some of the options.
Keep these tips in mind when you barbecue sausages:
✽ Cook sausages over moderate heat, if you cook them at too high a temperature their skins will burst. ✽ Turn them regularly to ensure that they cook evenly (and don’t burn). ✽ Like burgers, sausages must always be cooked right through to the centre. 3 8/26/11 12:48 PM
Salivate over succulent steaks
Download the new ‘Beef essentials’ iPhone app for FREE! It will help you cook the perfect steak!
Not much is better than a delicious barbecued steak. There are many cuts to choose from, each with different characteristics. Sirloin, also known as porterhouse or New York steak, is rich in flavour. Scotch fillet steak, also known as boneless rib eye or rib fillet, is juicy, tender and flavoursome. Fillet steak is also known as eye fillet or tenderloin. It’s mild, subtle in flavour and very tender. T-bone steaks are the quintessential Aussie barbecue steak. They’re tender, rich and flavoursome. They have a little of the fillet on the smaller side of the bone and sirloin on the other, so you get to enjoy two delicious steaks in one! Rump steak is a great all rounder, they’re good value, lean and full-flavoured. Oyster blade steaks are lean, tender and flavoursome. They’re great value too. Score the sinew that runs through the steaks to prevent them curling up as they cook.
Top barbecue steak tips ✽ Season both sides of the steak, a little freshly ground black pepper and sea salt flakes give the steaks a lovely crust.
Perfectly simple summer sides
✽ Don’t crowd the steaks on the barbecue. This reduces the heat on plate or grill. The steaks will then release juices and begin to stew.
Barbecued T-bone with seeded mustard
✽ Turn the steaks once only. Let the steak cook on one side until moisture appears, and then turn it. ✽ To test if the steaks are ready
to your liking, press the centre of the steak with tongs. Rare is soft when pressed, medium firm and well done is very firm.
✽ Rest your steaks after
cooking, they will be juicier and tastier if you do. Stand them on a clean plate in a warm place. Loosely cover with foil and rest them for 2 to 4 mins.
4 BEE0516_BBQ_2011_297x210.indd 4-5
Feature one or two beautiful summer ingredients as a yummy side salad to barbecued beef. It can be as simple as thickly sliced ripe summer tomatoes, topped with basil and extra virgin olive oil. Or try one of the following ideas:
✽ A slaw of shaved fennel and radish and a little chopped fresh dill.
Barbecued sirloin steak with a slaw of shaved fennel and radish
✽ Chopped watermelon, thinly sliced red onion and mint leaves. ✽ Rocket and radicchio leaves and a mustard, oil and vinegar dressing. ✽ Chargrilled zucchini strips with crumbled feta and parsley leaves. ✽ Roasted red capsicum, tomato wedges and torn toasted garlic bread.
Hungry for more? Visit enticemagazine.com.au for easy recipe ideas for steak rubs, quick sauces, salsas and more delicious side salads.
5
8/26/11 12:48 PM
Salivate over succulent steaks
Download the new ‘Beef essentials’ iPhone app for FREE! It will help you cook the perfect steak!
Not much is better than a delicious barbecued steak. There are many cuts to choose from, each with different characteristics. Sirloin, also known as porterhouse or New York steak, is rich in flavour. Scotch fillet steak, also known as boneless rib eye or rib fillet, is juicy, tender and flavoursome. Fillet steak is also known as eye fillet or tenderloin. It’s mild, subtle in flavour and very tender. T-bone steaks are the quintessential Aussie barbecue steak. They’re tender, rich and flavoursome. They have a little of the fillet on the smaller side of the bone and sirloin on the other, so you get to enjoy two delicious steaks in one! Rump steak is a great all rounder, they’re good value, lean and full-flavoured. Oyster blade steaks are lean, tender and flavoursome. They’re great value too. Score the sinew that runs through the steaks to prevent them curling up as they cook.
Top barbecue steak tips ✽ Season both sides of the steak, a little freshly ground black pepper and sea salt flakes give the steaks a lovely crust.
Perfectly simple summer sides
✽ Don’t crowd the steaks on the barbecue. This reduces the heat on plate or grill. The steaks will then release juices and begin to stew.
Barbecued T-bone with seeded mustard
✽ Turn the steaks once only. Let the steak cook on one side until moisture appears, and then turn it. ✽ To test if the steaks are ready
to your liking, press the centre of the steak with tongs. Rare is soft when pressed, medium firm and well done is very firm.
✽ Rest your steaks after
cooking, they will be juicier and tastier if you do. Stand them on a clean plate in a warm place. Loosely cover with foil and rest them for 2 to 4 mins.
4 BEE0516_BBQ_2011_297x210.indd 4-5
Feature one or two beautiful summer ingredients as a yummy side salad to barbecued beef. It can be as simple as thickly sliced ripe summer tomatoes, topped with basil and extra virgin olive oil. Or try one of the following ideas:
✽ A slaw of shaved fennel and radish and a little chopped fresh dill.
Barbecued sirloin steak with a slaw of shaved fennel and radish
✽ Chopped watermelon, thinly sliced red onion and mint leaves. ✽ Rocket and radicchio leaves and a mustard, oil and vinegar dressing. ✽ Chargrilled zucchini strips with crumbled feta and parsley leaves. ✽ Roasted red capsicum, tomato wedges and torn toasted garlic bread.
Hungry for more? Visit enticemagazine.com.au for easy recipe ideas for steak rubs, quick sauces, salsas and more delicious side salads.
5
8/26/11 12:48 PM
Mouthwatering mince ideas Put a deliciously different spin on your next barbecue with beef mince. Dress up beef burgers with a delicious relish, melt a little cheese over beef rissoles and wrap barbecued beef meatballs in lettuce cups. These clever ideas are sure to impress (they’re easy to make too).
A little burger know -how...
✽ 500g of beef mince will make 4 good-sized burgers, 6 if you like them a little smaller (more like rissoles). Adding 2-3 tbsp of water to the beef mince mix makes your burgers lighter in texture. Flavour them with fresh chopped herbs, garlic, onion and tasty sauces like tomato or barbecue.
✽ 4 beef burgers (made from 500g beef mince) will take about 6-7 mins on each side to cook. Smaller rissole size burgers will take about 4-5 mins each side.
✽ Shape the mixture into loosely formed balls. Then
✽ Gently ease a spatula under each beef burger to lift it from the heat and then carefully turn the burger with tongs. Turn them once only.
✽ Preheat the barbecue to moderately-high. Start the cooking over the moderately-high heat and after 1-2 mins lower the heat to moderate.
✽ Burgers should always be thoroughly cooked. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
gently flatten each top and bottom, keeping them slightly rounded (they’ll be juicier this way).
Barbecued beef rissole melts
✽ Let the first side cook before turning. Don’t be tempted to turn them too early or they’ll stick to the barbecue and fall apart.
Barbecued beef burgers (flavoured with red onion and chopped basil) topped with sticky man go and chilli relish
✽ Flavour 500g of beef mince with ½ cup each chopped basil and olives and the grated rind and juice from 1 lemon. ✽ Shape into small rissoles. Barbecue until cooked through, adding a thin slice of bocconcini or a little grated mozzarella on top of each rissole, about 2 mins before they’re done. ✽ Spoon a little basil pesto on top of each, close the hood of the barbecue and let the cheese gently melt.
Barbecued Vietnamese style beef meatballs ✽ Flavour 500g beef mince with 4 finely chopped spring onions and 1 tbsp each chopped lemongrass and soy sauce. ✽ Shape into small meatballs, flatten slightly. Brush with oil and sprinkle with sesame seeds. Barbecue until cooked through. ✽ Serve wrapped in butter leaf lettuce with mint leaves and sweet chilli sauce. 6 BEE0516_BBQ_2011_297x210.indd 6-7
Take the flavour up a notch with these sensational relishes Sticky mango and chilli relish. Dice 2 small fresh mangoes, place in a small a pan with 1/2 a small, finely sliced red onion, 2/3 cup wine vinegar, 1/2 cup brown sugar and 1 finely chopped chilli. Cook over a low heat until mangoes are tender, and relish is syrupy.
Three tomato relish. Finely dice 2 small tomatoes, 6 yellow tear drop tomatoes, 6 sun-dried tomatoes, and a chopped jalapeno chilli (optional), toss with 1/2 tsp ground cumin and the juice from 1 lime.
7 8/26/11 12:48 PM
Mouthwatering mince ideas Put a deliciously different spin on your next barbecue with beef mince. Dress up beef burgers with a delicious relish, melt a little cheese over beef rissoles and wrap barbecued beef meatballs in lettuce cups. These clever ideas are sure to impress (they’re easy to make too).
A little burger know -how...
✽ 500g of beef mince will make 4 good-sized burgers, 6 if you like them a little smaller (more like rissoles). Adding 2-3 tbsp of water to the beef mince mix makes your burgers lighter in texture. Flavour them with fresh chopped herbs, garlic, onion and tasty sauces like tomato or barbecue.
✽ 4 beef burgers (made from 500g beef mince) will take about 6-7 mins on each side to cook. Smaller rissole size burgers will take about 4-5 mins each side.
✽ Shape the mixture into loosely formed balls. Then
✽ Gently ease a spatula under each beef burger to lift it from the heat and then carefully turn the burger with tongs. Turn them once only.
✽ Preheat the barbecue to moderately-high. Start the cooking over the moderately-high heat and after 1-2 mins lower the heat to moderate.
✽ Burgers should always be thoroughly cooked. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
gently flatten each top and bottom, keeping them slightly rounded (they’ll be juicier this way).
Barbecued beef rissole melts
✽ Let the first side cook before turning. Don’t be tempted to turn them too early or they’ll stick to the barbecue and fall apart.
Barbecued beef burgers (flavoured with red onion and chopped basil) topped with sticky man go and chilli relish
✽ Flavour 500g of beef mince with ½ cup each chopped basil and olives and the grated rind and juice from 1 lemon. ✽ Shape into small rissoles. Barbecue until cooked through, adding a thin slice of bocconcini or a little grated mozzarella on top of each rissole, about 2 mins before they’re done. ✽ Spoon a little basil pesto on top of each, close the hood of the barbecue and let the cheese gently melt.
Barbecued Vietnamese style beef meatballs ✽ Flavour 500g beef mince with 4 finely chopped spring onions and 1 tbsp each chopped lemongrass and soy sauce. ✽ Shape into small meatballs, flatten slightly. Brush with oil and sprinkle with sesame seeds. Barbecue until cooked through. ✽ Serve wrapped in butter leaf lettuce with mint leaves and sweet chilli sauce. 6 BEE0516_BBQ_2011_297x210.indd 6-7
Take the flavour up a notch with these sensational relishes Sticky mango and chilli relish. Dice 2 small fresh mangoes, place in a small a pan with 1/2 a small, finely sliced red onion, 2/3 cup wine vinegar, 1/2 cup brown sugar and 1 finely chopped chilli. Cook over a low heat until mangoes are tender, and relish is syrupy.
Three tomato relish. Finely dice 2 small tomatoes, 6 yellow tear drop tomatoes, 6 sun-dried tomatoes, and a chopped jalapeno chilli (optional), toss with 1/2 tsp ground cumin and the juice from 1 lime.
7 8/26/11 12:48 PM
Lip-smacking barbecued beef ribs You’re no doubt familiar with steak, burgers and beef sausages, but have you tried beef ribs? Beef short ribs are a good choice to barbecue as they’re rich in flavour and very meaty. It is a two-part cooking process to barbecue them, but the actual hands-on preparation is minimal. You’ll be rewarded with succulent, tasty ribs...that are lip-smackingly good!
New to beef ribs...try these tips ✽ Ask your butcher or meat manager at the supermarket about beef ribs. As a guide serve 2-3 beef ribs per person. ✽ Simmer ribs the day before, drain, marinate and refrigerate overnight. It’s then easy to simply barbecue them the next day. Because the ribs are thick and are only cooked for a short time, bring them to room temperature before barbecuing. ✽ They can be cooked on the barbecue, by either indirect or direct heat. Using indirect heat in a covered barbecue will take about 12 mins, turn them once or twice. ✽ If using direct heat over an open barbecue have a cooler zone on the barbecue so they can be pushed to the side if flare-ups occur. They will take about 8-10 mins, turn them often.
Sweet chilli, soy and sesame beef ribs 10-12 beef short ribs ½ cup sweet chilli sauce 1/ 4 cup tomato sauce 1/ 4 cup soy sauce 3 cloves garlic, crushed 1 tbsp grated fresh ginger 2 tbsp sesame seeds, toasted
Sweet chilli, soy and sesame beef ribs
Place the beef ribs in a large sauceapan, cover ribs with water. Bring slowly to simmering point, over a low heat, simmer gently, partially covered for 1 hr. Remove ribs from water, mix with combined chilli, tomato and soy sauces, garlic and ginger. Stand for 30 mins or marinate overnight. Barbecue ribs over a moderate heat for 10-12 mins (see tips right), turning often and basting with any marinade until ribs are golden brown. Serve sprinkled with toasted sesame seeds.
8 BEE0516_BBQ_2011_297x210.indd 8-9
For more lip-smacking beef ribs recipes like dry spiced Memphis beef ribs and Texas beef ribs, visit enticemagazine.com.au 9 8/26/11 12:48 PM
Lip-smacking barbecued beef ribs You’re no doubt familiar with steak, burgers and beef sausages, but have you tried beef ribs? Beef short ribs are a good choice to barbecue as they’re rich in flavour and very meaty. It is a two-part cooking process to barbecue them, but the actual hands-on preparation is minimal. You’ll be rewarded with succulent, tasty ribs...that are lip-smackingly good!
New to beef ribs...try these tips ✽ Ask your butcher or meat manager at the supermarket about beef ribs. As a guide serve 2-3 beef ribs per person. ✽ Simmer ribs the day before, drain, marinate and refrigerate overnight. It’s then easy to simply barbecue them the next day. Because the ribs are thick and are only cooked for a short time, bring them to room temperature before barbecuing. ✽ They can be cooked on the barbecue, by either indirect or direct heat. Using indirect heat in a covered barbecue will take about 12 mins, turn them once or twice. ✽ If using direct heat over an open barbecue have a cooler zone on the barbecue so they can be pushed to the side if flare-ups occur. They will take about 8-10 mins, turn them often.
Sweet chilli, soy and sesame beef ribs 10-12 beef short ribs ½ cup sweet chilli sauce 1/ 4 cup tomato sauce 1/ 4 cup soy sauce 3 cloves garlic, crushed 1 tbsp grated fresh ginger 2 tbsp sesame seeds, toasted
Sweet chilli, soy and sesame beef ribs
Place the beef ribs in a large sauceapan, cover ribs with water. Bring slowly to simmering point, over a low heat, simmer gently, partially covered for 1 hr. Remove ribs from water, mix with combined chilli, tomato and soy sauces, garlic and ginger. Stand for 30 mins or marinate overnight. Barbecue ribs over a moderate heat for 10-12 mins (see tips right), turning often and basting with any marinade until ribs are golden brown. Serve sprinkled with toasted sesame seeds.
8 BEE0516_BBQ_2011_297x210.indd 8-9
For more lip-smacking beef ribs recipes like dry spiced Memphis beef ribs and Texas beef ribs, visit enticemagazine.com.au 9 8/26/11 12:48 PM
Juicy barbecued beef roasts Take the heat out of the kitchen and move the feast outdoors. A barbecued beef roast is a fuss free way to entertain. Making use of a covered or kettle barbecue is the way to go. Your beef roast will be tender, juicy and full of flavour.
Beef cuts, temperatures and timing The guidelines for cooking a beef roast in a covered barbecue are the same as for a conventional oven.
✽ Best beef cuts for cooking in a covered barbecue are sirloin/porterhouse, rib eye/scotch fillet and whole rump
roasts. A standing rib roast works brilliantly too (and makes an impressive entrance). Cook these roasts at 200°C. Roast 20 mins per 500g for rare, 25 mins per 500g for medium and 30 mins per 500g for well done.
✽ Beef roast cuts like bolar blade, eye round and topside are an inexpensive, yet delicious way to feed a hungry mob as well. Cook these roasts at a lower temperature, 160°C. Roast 25 mins per 500g for rare, 30 mins per 500g for medium and 35 mins per 500g for well done. ✽ You will find using a meat thermometer is the easiest and most accurate way to tell if your roast is ready. When the roast is done, the internal temperature of the meat will be: 55-60ºC for rare, 65-70ºC for medium and 75ºC for well done. ✽ Remove the beef roast from the barbecue, loosely cover with foil and rest for 20 mins before slicing for a juicy result.
Roasting in a covered gas barbecue ✽ Preheat the barbecue with all burners on hot (220ºC) before the beef is added. ✽ Place beef in the centre of the barbecue and turn burners directly under it off. Leave remaining burners on to conduct and circulate the heat around the beef. ✽ Close the lid and roast for the recommended cooking time (see right). For ease and accuracy, use a meat thermometer.
Roasting in a kettle style barbecue ✽ As a general rule, heap about 25 heat beads in rails on each side of the barbecue. Light the beads and allow them to develop to a fine, white ash stage (this takes about 30 mins). ✽ Add the roast to the kettle barbecue and close the lid. Keep the heat in, don’t lift the lid too often as you lose about 10 to 15°C each time. At the start of roasting, the temperature inside the kettle barbecue will be about 220°C. Once you’ve placed the beef roast in the barbecue it will be about 200°C. ✽ Close the lid and roast for the recommended cooking time (see right). For ease and accuracy, use a meat thermometer. To boost the temperature during roasting, add 6 to 10 heat beads on each side at 1 hr intervals. 10 BEE0516_BBQ_2011_297x210.indd 10-11
Entertain in style...add bold flavour with herbs & peppercorns Barbecue roasted standin g beef rib roast, seasoned with fresh bay leaves and roasted halved garlic bulbs and shallots
Rub this mix over a beef roast cut like standing rib roasts, scotch fillet or whole rump roasts. Combine 2 tbsp Italian dried herb mix (or chopped dried rosemary) and 1 tbsp each of crushed green or black peppercorns and sea salt flakes. Serve with Three Tomato Relish (see page 7).
Just perfect for Christmas...a spicy aromatic beef rub Rub a beef roast like a standing rib roast with a mix of 3 tsp each of ground cardamom, five spice and grated orange rind. Tuck a few bay leaves under the string. Serve with Sticky Mango and Chilli Relish (see page 7).
11 8/26/11 12:48 PM
Juicy barbecued beef roasts Take the heat out of the kitchen and move the feast outdoors. A barbecued beef roast is a fuss free way to entertain. Making use of a covered or kettle barbecue is the way to go. Your beef roast will be tender, juicy and full of flavour.
Beef cuts, temperatures and timing The guidelines for cooking a beef roast in a covered barbecue are the same as for a conventional oven.
✽ Best beef cuts for cooking in a covered barbecue are sirloin/porterhouse, rib eye/scotch fillet and whole rump
roasts. A standing rib roast works brilliantly too (and makes an impressive entrance). Cook these roasts at 200°C. Roast 20 mins per 500g for rare, 25 mins per 500g for medium and 30 mins per 500g for well done.
✽ Beef roast cuts like bolar blade, eye round and topside are an inexpensive, yet delicious way to feed a hungry mob as well. Cook these roasts at a lower temperature, 160°C. Roast 25 mins per 500g for rare, 30 mins per 500g for medium and 35 mins per 500g for well done. ✽ You will find using a meat thermometer is the easiest and most accurate way to tell if your roast is ready. When the roast is done, the internal temperature of the meat will be: 55-60ºC for rare, 65-70ºC for medium and 75ºC for well done. ✽ Remove the beef roast from the barbecue, loosely cover with foil and rest for 20 mins before slicing for a juicy result.
Roasting in a covered gas barbecue ✽ Preheat the barbecue with all burners on hot (220ºC) before the beef is added. ✽ Place beef in the centre of the barbecue and turn burners directly under it off. Leave remaining burners on to conduct and circulate the heat around the beef. ✽ Close the lid and roast for the recommended cooking time (see right). For ease and accuracy, use a meat thermometer.
Roasting in a kettle style barbecue ✽ As a general rule, heap about 25 heat beads in rails on each side of the barbecue. Light the beads and allow them to develop to a fine, white ash stage (this takes about 30 mins). ✽ Add the roast to the kettle barbecue and close the lid. Keep the heat in, don’t lift the lid too often as you lose about 10 to 15°C each time. At the start of roasting, the temperature inside the kettle barbecue will be about 220°C. Once you’ve placed the beef roast in the barbecue it will be about 200°C. ✽ Close the lid and roast for the recommended cooking time (see right). For ease and accuracy, use a meat thermometer. To boost the temperature during roasting, add 6 to 10 heat beads on each side at 1 hr intervals. 10 BEE0516_BBQ_2011_297x210.indd 10-11
Entertain in style...add bold flavour with herbs & peppercorns Barbecue roasted standin g beef rib roast, seasoned with fresh bay leaves and roasted halved garlic bulbs and shallots
Rub this mix over a beef roast cut like standing rib roasts, scotch fillet or whole rump roasts. Combine 2 tbsp Italian dried herb mix (or chopped dried rosemary) and 1 tbsp each of crushed green or black peppercorns and sea salt flakes. Serve with Three Tomato Relish (see page 7).
Just perfect for Christmas...a spicy aromatic beef rub Rub a beef roast like a standing rib roast with a mix of 3 tsp each of ground cardamom, five spice and grated orange rind. Tuck a few bay leaves under the string. Serve with Sticky Mango and Chilli Relish (see page 7).
11 8/26/11 12:48 PM
Steak wraps, rolls and sambos You can’t beat a steak sandwich – bread, sweet fried onions, sliced steak. Mmm! Try one of these ideas for something different:
✽ Spread toasted Turkish bread with garlic butter, add barbecued steak, barbecued onions and a salad of chopped cucumber, tomato and basil leaves. ✽ Split a long crusty baguette in half lengthways, spread with cream cheese or goat’s curd, top with sliced barbecued steak and rocket. ✽ Halve Italian bread rolls, toast and dollop with olive tapenade, add sliced barbecued steak, roasted cherry tomatoes and baby spinach leaves.
Issue 13 / Summer 2011
For more tasty beef barbecue ideas
Mouthwatering Beef for the summer barbecue
F REE
go to enticemagazine.com.au or enter our competition at facebook.com/nothingbeatsbeef *
Barbecued sirloin steak sandwich with barbecued onion, cucumber, tomato and basil leaves
Barbecued beef burger with three tomato relish (See page 7)
Nothing beats Beef *Entries close on the 16th of December 2011. For full terms and conditions go to http://www.themainmeal.com.au/termsandconditions
BEE0516_BBQ_2011_297x210.indd 1-2
Enjoy the fabulous flavour and succulence of barbecued beef. Choose from tender steaks, tasty beef burgers and sausages, delicious ribs and juicy barbecued beef roasts.
8/26/11 12:48 PM