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ALL THINGS BEEF THIS summer

No. 15

PREPARE TO THRILL WITH SENSATIONAL BEEF SUMMER SALADS

CROWD-PLEASING BEEF ROASTS FOR CHRISTMAS

Finger-licking beef ribs for the outdoor entertainer

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DISCOVER BEEF IDEAS AND MOUTH-WATERING RECIPES AT THEMAINMEAL.COM.AU


SUMMER BEEF SALAD Serves: 4

BEEF IDEAS TO MAKE YOUR SUMMER SIZZLE

Preparation time: 20 mins

600g Beef STRIPLOIN STEAK 1 tsp freshly ground black pepper 200g baby mixed leaf lettuce 4 ripe tomatoes, cut into chunks ½ red onion, finely sliced

We love this time of year! Warm outside and filled with entertainment, summer days are truly fantastic. Now is the perfect time to crack open your BBQ and let the mouth-watering AROMA of thE king of meat waft enticingly into every corner of your backyard. In this summer edition of Entice, we’ll help you select the best cuts and beef up your BBQ skills. We’re going to help make your Christmas feast delightfully easy with our ultimate BBQ beef roast recipes, AND give you simple twists on the classic beef burger. WE’LL ALSO raise the steaks with delicious marinades and rubs. And, before we go we’ll show you how easy it is TO MAKE ribs THAT go down a treat. FROM THE TEAM AT THEMAINMEAL.COM.AU

SENSATIONAL SUMMER SALADS Simple to make and absolutely refreshing in these warmer months, succulent barbecued Beef makes the perfect ingredient for summer salads.

1 telegraph cucumber, peeled and cut into chunks ¼ cup small basil leaves 1/3

cup pesto sauce

1. Trim the Beef of all fat and sinew. Rub the pepper all over the surface of the meat. 2. Heat a frying pan or chargrill pan over a high heat. When the pan is hot, add the Beef and sear for 4 minutes on each side. Transfer to a plate, season with sea salt and cover loosely with foil. Allow to rest for 10 minutes. 3. Arrange the salad leaves over a serving platter and top with the tomato, onion, cucumber and basil leaves. 4. Finely slice the Beef and place it on top of the salad. Spoon the pesto sauce over, along with any of the meat juices.

Switch to make Thai BEEF SALAD For a Thai twist, serve the Beef with a salad of julienned red capsicum, snow peas, diced cucumber, bean sprouts, Thai basil and mint. For the dressing, combine 4 tbsp lime juice, 2 tbsp fish sauce, 2 tbsp brown sugar and 2 small red chillies (seeded and finely chopped).

MIDDLE EASTERN BEEF SALAD For a Middle Eastern take on the Beef salad, rub 2 tbsp sumac over the Beef before grilling. Serve with a salad of tinned chickpeas, diced tomato, roughly chopped flat leaf parsley and mint leaves, thinly sliced red onion, toasted sesame seeds, and lemon vinaigrette.

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THE CHRISTMAS DAY CROWD PLEASER If you’re catering for a crowd this Christmas, why not add a delicious barbecued Beef roast to the menu? Requiring little preparation, it looks after itself, leaving you with more time to look after your guests! Try these mouth-watering recipes, guaranteed to please everyone and the leftovers are great for picnic salads and sandwiches!

PORT AND SPICE MARINATED RIB ROAST 1. In a bowl, combine 4 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1 tsp allspice, 2 tsp finely grated orange rind and 2/3 cup tawny port. Drizzle the spiced port over a standing rib roast and marinate overnight, turning the roast once or twice to ensure it is well coated in the marinade. 2. Before barbecuing, place several whole star anise under the string. 3. Cook the Beef roast at 200ÂşC, following our guide below: RARE: MEDIUM: WELL DONE:

20 minutes, per 500g 30 minutes, per 500g 35 minutes, per 500g

4. Remove the Beef roast from the BBQ, loosely cover with foil and rest for 20 minutes before slicing. 5. Serve with a simple salad of sliced yellow and red cherry tomatoes, goats cheese and rocket, as well as a side dish of blanched green beans with bread croutons. You may also like to try a side of mustard, horseradish cream and onion marmalade.

Switch to make ASIAN RIB ROAST For an Asian twist on the big Christmas BBQ, replace the allspice in the marinade with 2 tsp of Chinese five spice and serve the roast Beef with a tangy noodle salad.

MARINATED RIB ROAST For a less spicy option, replace the allspice with ground black pepper and omit the grated orange rind. Serve with golden roast potatoes, horseradish cream and mustard.

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Ladyburger EPIC BURGERS Beef burgers are blockbusters when it comes to economical ways to entertain. Whether you’re cooking a classic or a thriller, follow these simple scripts and you’ll have them lining up for the sequel!

Serves: 4

Preparation time: 30 mins

Manburger Serves: 4

Preparation time: 40 mins

Kidsburger Serves: 4

Preparation time: 30 mins

400g Beef mince

SALSA

500g Beef mince

RELISH

400g Beef mince

TOMATO SAUCE

2 garlic cloves, crushed

1 cup sweet pineapple, finely diced

1 onion, finely diced

1 garlic clove, crushed

2 tbsp tomato paste

½ onion, finely chopped

1 cup fresh breadcrumbs

1 red onion, finely sliced

½ cup rolled oats

2 garlic cloves, crushed

½ cup carrot, grated

2 tbsp tomato sauce

1 egg, lightly beaten

3 tbsp honey

4 BRIOCHE BUNs

2 tbsp sweet chilli sauce

1 tsp ginger, finely grated

1 large red chilli, seeded and finely diced

1 egg, lightly beaten

1 tbsp red onion, finely diced

2 tbsp Worcestershire sauce

1 tbsp brown sugar

2 tbsp tomato paste

2 tbsp balsamic vinegar

1 tbsp soy sauce

1 tbsp fresh mint leaves, finely chopped

2 tbsp sweet chilli sauce

½ LIME, JUICED

1 tbsp lemongrass, finely chopped 3 spring onions, finely sliced

1 egg, lightly beaten 4 BRIOCHE BUNs 1. To make the salsa, combine the pineapple, chilli, red onion, lime juice and mint leaves in a small bowl. Lightly stir to combine then set to one side. 2. Combine the remaining ingredients.

3 red capsicumS, diced

4 BRIOCHE BUNs 1. To make the relish, combine all the ingredients in a small saucepan and cook over a low heat until soft and slightly caramelised. Allow to cool before serving. 2. Combine the remaining ingredients. 3. Shape into man-sized patties. Barbecue until cooked through. 4. Serve on a brioche bun with red capsicum relish, butter lettuce and sliced tomato.

200g tinned diced tomatoes 3 tbsp soy sauce 1 tbsp balsamic vinegar 1. To make the sauce, put the onion, garlic, tomato sauce, honey, sweet chilli sauce, tomatoes, soy sauce and balsamic vinegar into a small saucepan. Simmer for 15 minutes then set aside and allow to cool. 2. Combine the remaining ingredients.

3. Shape into small patties. Barbecue until cooked through.

3. Shape into small patties. Barbecue until cooked through.

4. Serve on a brioche bun with the pineapple salsa and snow pea sprouts.

4. Serve on a brioche bun with spicy tomato sauce and sliced cucumber.

TIPS Spray your burgers with oil before barbecuing. Preheat the BBQ and cook the burgers on a moderately high heat for the first few minutes. Then, lower the heat so they can cook through properly. Turn the burgers once during cooking. Burgers are ready to eat when the juices that ooze out are clear, not pinkish. A large burger will take about 6-7 minutes on each side to cook through. Smaller kid-sized portions will take about 4 minutes each side. Make sure the burgers are cooked thoroughly before serving.

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SELECT THE PERFECT STEAK FOR YOUR NEXT BBQ When it comes to selecting the right Beef cuts for your next BBQ – there’s a perfect steak for everyone, each with its own personality.

1

SCOTCH FILLET STEAK 1

(boneless rib eye | RIB fillet steak) Juicy and tender, this is a cut that loves to have some herbs and spices added before grilling. Try a pepper, rosemary and red wine marinade: Combine 1 crushed garlic clove with 1 tsp finely chopped rosemary leaves, 1 tbsp green peppercorns and 1 cup of red wine. Drizzle over the steaks and leave to marinate for at least 30 minutes.

2

2

4

THIS STEAK HAS A fillet on the smaller side of the bone and a striploin on the other.

FILLET STEAK

(eye fillet | tenderloin) A guaranteed party pleaser, fillet steak goes great with a herb marinade. Just make a paste from a handful each of parsley, mint and coriander leaves, combined with 1 tbsp sea salt, 1 tsp chilli flakes, ¼ cup red wine and ¼ cup olive oil. Rub over the steaks and leave to marinate for at least 30 minutes.

3

T-BONE STEAK

3

StripLOIN STEAK

As the quintessential, down-to-earth Aussie BBQ attendee, the T-Bone is tender, rich and flavoursome. For the perfect spoonful of summertime zesty flavours, pair with an avocado and lime salsa: Combine the diced flesh of 1 avocado with ½ cup finely chopped semi-dried tomatoes, ½ a finely diced small red onion, 2 large red chillies (seeded and diced), 2 tbsp finely sliced basil leaves, 2 tbsp lime juice and 4 tbsp of olive oil. Season with salt and pepper and stir gently to combine. Serve in a bowl on the side of the grilled steaks.

QUALITY GUARANTEE

(porterhouse | New York steak | SIRLOIN)

Next time you’re buying Beef, look for the MSA quality symbol.

Invited to most BBQs because of its enduring appeal, striploin has a fine yet firm personality and loves to mingle with the condiment crowd. Try seasoning it with this flavoursome rub: Combine 1 tbsp sea salt with 1 tbsp sumac, 1 tsp finely chopped rosemary and ½ tsp ground white pepper. Then rub over the steaks before grilling.

86,000 Aussies tasted over 600,000 Beef samples to set the quality standards for tenderness, juiciness and flavour so you can rest assured you’re buying consistently tender Beef every time!

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FINGER-LICKING RIBS Is there anything more satisfying than digging in to juicy, tender barbecued Beef ribs? They’re perfect for casual outdoor meals and a total hit with the kids!

STICKY BEEF RIBS WITH HERBED POTATO SALAD Serves: 4-6

Preparation time: 2 hours

10-12 Beef short ribs 3 garlic cloves, crushed 1 tsp salt 1 tbsp English mustard 2 tbsp soft brown sugar 2 tbsp tomato sauce 2 tbsp lemon juice 1. Put the Beef ribs in a large saucepan. Cover ribs with water, and bring slowly to simmering point over a low heat. Gently simmer, partially covered for 1 hour. 2. Remove ribs from water and drain on paper towel. Combine the garlic, salt, English mustard, brown sugar, tomato sauce and lemon juice in a bowl and stir to combine. Brush marinade over ribs. Stand for 30 minutes or overnight. 3. Barbecue ribs over a moderate heat for 10-12 minutes, turning often and basting with marinade until ribs are golden brown. Garnish with baby coriander leaves. 4. Serve with herbed potato salad and spicy tomato sauce.

HERBED POTATO SALAD

TIPS Simmer the ribs the day before you barbecue them. Then drain, add the marinade and refrigerate them overnight. Bring them to room temperature before putting them on the BBQ.

If you’re cooking the ribs directly over an open BBQ, move them to a cooler zone to avoid flare-ups. They’ll take about 8-10 minutes to cook and you’ll need to turn them often.

You can also cook the ribs over an indirect heat. Place ribs on a baking tray in a covered BBQ or oven. They will take about 12 minutes, just turn them once or twice.

Cook 1kg new potatoes and allow to sit covered for 30 minutes, then gently drain. Combine 1 tbsp lemon juice, 3 tbsp extra virgin olive oil, ½ cup roughly chopped parsley, ½ cup roughly chopped dill, ¼ cup roughly chopped mint and 3 finely sliced green onions. Add the warm potatoes, season with sea salt and freshly ground black pepper and gently fold the potatoes through the herbs.

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RUMP Lean and full of flavour, rump is an all-round good value and versatile cut. It’s delicious pan-fried, grilled or barbecued. Positioned between the striploin and the topside, it’s a boneless piece of Beef with a delicious texture and tenderness. When sliced thinly into strips, it’s great for stir-fries, delivering a superb Beefy flavour and texture. It’s the perfect cut for a succulent roast on the BBQ.

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Entice Summer Issue