Page 1

Dreaming of more beef meals?...then visit enticemagazine.com.au and enjoy all it has to offer ■  Discover lots of other delicious beef recipe ideas ■  Find handy cooking tips and tricks

Issue 12 / Winter 2011

■  View how-to-cook video guides

F REE

■  Read about Meat Standards Australia, a meat grading system that

helps you choose the best beef cuts for your desired cooking method

BEEF MAKES THE BEST WINTER MEALS

■ You’ll find past copies of Entice magazine ■ Plus, you can also subscribe to our e-newsletter and give us your

feedback, we’d love to hear from you!

One-pot beef casserole with baby onions and green olives – see page 5

Nothing beats Beef enticemagazine.com.au

feel−good winter food... Simply delicious one-pot beef casseroles, tasty beef curries, scrumptious beef pies and juicy beef roasts


Simply delicious... beef casseroles, beef curries, beef pies and beef roasts Create delectable beef meals this winter with this issue of Entice magazine. Choose from wonderfully good one-pot beef casseroles, tasty beef curries, scrumptious beef pies and juicy beef roasts. The delicious recipes, handy tips and practical information on the following pages will see you serving up these mouth-watering beef dishes all winter long.

One-pot beef casserole with red onion and mushrooms – see page 5

beef casserole basics Beef casseroles need very little in the way of preparation time, a couple of simple steps – and then all it needs is slow, gentle simmering. You’ll be rewarded with a flavoursome melt-in-the-mouth beef meal the whole family will love!

1

Beef casserole cuts and approximate cooking times ■ Chuck or boneless shin/gravy beef – 2 to 2½ hours ■ Topside, round, blade – 1 to 1½ hours Cut the beef into even sized pieces Keeping the beef consistent in size (2.5-3cm cubes), will give consistency in texture and flavour.

3

Brown the beef well… don’t rush it Browning the beef makes your dish rich in both colour and taste. Pat the beef dry and drizzle it with a little oil before browning in a large frypan. Brown it in small batches over a medium-high heat.

2

4

Build up the flavours Using sturdy, flavoursome vegies, like onions, garlic and carrot. Rich beef stock, wine, tomato, and of course herbs give depth of flavour too.

5

Then it’s into the oven (or on to the cooktop if you prefer) Use a casserole pot that’s heavy-based and deep-sided. Look for one that you can use on the cooktop, as well as in the oven.

6

Simmer it gently (never boil it) How to tell if your dish is simmering gently enough? You’ll see small clusters of tiny bubbles rise to the surface as it cooks. Stir it occasionally and adjust the heat up or down, if needed.

7

Taste it to see if it’s ready When it’s done the beef should be tender enough to flake or fall apart easily with a fork.

Home m Se e pa g a d e be e f p i es es 6 & 7

>

2

TURN OVER FOR BEEF CASSEROLE IDEAS

3


Simply delicious... beef casseroles, beef curries, beef pies and beef roasts Create delectable beef meals this winter with this issue of Entice magazine. Choose from wonderfully good one-pot beef casseroles, tasty beef curries, scrumptious beef pies and juicy beef roasts. The delicious recipes, handy tips and practical information on the following pages will see you serving up these mouth-watering beef dishes all winter long.

One-pot beef casserole with red onion and mushrooms – see page 5

beef casserole basics Beef casseroles need very little in the way of preparation time, a couple of simple steps – and then all it needs is slow, gentle simmering. You’ll be rewarded with a flavoursome melt-in-the-mouth beef meal the whole family will love!

1

Beef casserole cuts and approximate cooking times ■ Chuck or boneless shin/gravy beef – 2 to 2½ hours ■ Topside, round, blade – 1 to 1½ hours Cut the beef into even sized pieces Keeping the beef consistent in size (2.5-3cm cubes), will give consistency in texture and flavour.

3

Brown the beef well… don’t rush it Browning the beef makes your dish rich in both colour and taste. Pat the beef dry and drizzle it with a little oil before browning in a large frypan. Brown it in small batches over a medium-high heat.

2

4

Build up the flavours Using sturdy, flavoursome vegies, like onions, garlic and carrot. Rich beef stock, wine, tomato, and of course herbs give depth of flavour too.

5

Then it’s into the oven (or on to the cooktop if you prefer) Use a casserole pot that’s heavy-based and deep-sided. Look for one that you can use on the cooktop, as well as in the oven.

6

Simmer it gently (never boil it) How to tell if your dish is simmering gently enough? You’ll see small clusters of tiny bubbles rise to the surface as it cooks. Stir it occasionally and adjust the heat up or down, if needed.

7

Taste it to see if it’s ready When it’s done the beef should be tender enough to flake or fall apart easily with a fork.

Home m Se e pa g a d e be e f p i es es 6 & 7

>

2

TURN OVER FOR BEEF CASSEROLE IDEAS

3


A meltingly tender one−pot beef casserole

T his beef casserole recipe is not only easy to prepare, it’s easy to mix and match flavours 1kg casserole beef (see page 2 for cuts and cooking times) 1 medium onion, diced 2 small celery stalks, sliced

Simple variations

This recipe can be easily adapted. All you need to keep in mind is that for each kilogram of beef you’ll need 3 to 3½ cups of liquid in total (like stock, canned tomatoes, etC).

ONE-POT BEEF CASSEROLE WITH ROASTED EGGPLANT, TOMATO AND CAPSICUM

ONE-POT BEEF CASSEROLE WITH BABY ONIONS AND

Swap 1 cup of stock with wine, slice the onion and leave out the other vegies.  In the last 30 minutes of cooking time,   roast some eggplant slices, cherry tomatoes and thickly sliced red capsicum. Gently stir them into the cooked casserole to serve.

GREEN OLIVES

Leave out the tomato paste and add a little more beef stock. Use peeled baby onions in place of diced, omit the potatoes and add a handful of green olives.

ONE-POT BEEF CASSEROLE WITH RED ONION AND MUSHROOMS

Use a red onion and  cut it into wedges. Leave out the celery and   carrots and use button mushrooms instead.

2 small carrots, finely diced 1 tbsp plain flour 3 cups beef stock ¼ cup tomato paste 3 large potatoes, peeled, cut into large cubes 1-2 bay leaves (fresh or dried) 4 sprigs fresh thyme or small sprigs of rosemary or parsley

1

One-pot beef casserole with roasted eggplant, tomato and capsicum

Preheat oven to 180°C. Cut beef into 2.5-3cm cubes. Season with salt and pepper, add 2 tbsp 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 onion, celery and carrots, cook for 1-2 minutes stirring occasionally.

3

Sprinkle in the flour and stir until the vegetables are coated. Gradually pour in stock and add the tomato paste, stirring well. Add the potato and herbs, stir 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, add water if needed to keep the ingredients just covered.

Modern pressure cookers fast   track cooking times and intensify   the flavours. They make it possible   to cook a tasty, tender casserole  within 30 minutes. Whereas the  latest slow cookers, with their low,   gentle heat allow the cook to be   out of the kitchen (or even the   house) from anywhere between   4 and 10 hours. You simply  brown the beef, combine it  with the other ingredients in  the slow cooker, flip the switch...  and then come home to dinner!

>

2

Making a comeback... the pressure cooker and slow cooker revival

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; add water or stock if needed during the cooking time to keep ingredients well covered.

4

Visit enticemagazine.com.au, to find out:

■  More

about pressure cookers and slow cookers ■  How to adapt regular beef casserole recipes for cooking in a pressure cooker or slow cooker

5


A meltingly tender one−pot beef casserole

T his beef casserole recipe is not only easy to prepare, it’s easy to mix and match flavours 1kg casserole beef (see page 2 for cuts and cooking times) 1 medium onion, diced 2 small celery stalks, sliced

Simple variations

This recipe can be easily adapted. All you need to keep in mind is that for each kilogram of beef you’ll need 3 to 3½ cups of liquid in total (like stock, canned tomatoes, etC).

ONE-POT BEEF CASSEROLE WITH ROASTED EGGPLANT, TOMATO AND CAPSICUM

ONE-POT BEEF CASSEROLE WITH BABY ONIONS AND

Swap 1 cup of stock with wine, slice the onion and leave out the other vegies.  In the last 30 minutes of cooking time,   roast some eggplant slices, cherry tomatoes and thickly sliced red capsicum. Gently stir them into the cooked casserole to serve.

GREEN OLIVES

Leave out the tomato paste and add a little more beef stock. Use peeled baby onions in place of diced, omit the potatoes and add a handful of green olives.

ONE-POT BEEF CASSEROLE WITH RED ONION AND MUSHROOMS

Use a red onion and  cut it into wedges. Leave out the celery and   carrots and use button mushrooms instead.

2 small carrots, finely diced 1 tbsp plain flour 3 cups beef stock ¼ cup tomato paste 3 large potatoes, peeled, cut into large cubes 1-2 bay leaves (fresh or dried) 4 sprigs fresh thyme or small sprigs of rosemary or parsley

1

One-pot beef casserole with roasted eggplant, tomato and capsicum

Preheat oven to 180°C. Cut beef into 2.5-3cm cubes. Season with salt and pepper, add 2 tbsp 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 onion, celery and carrots, cook for 1-2 minutes stirring occasionally.

3

Sprinkle in the flour and stir until the vegetables are coated. Gradually pour in stock and add the tomato paste, stirring well. Add the potato and herbs, stir 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, add water if needed to keep the ingredients just covered.

Modern pressure cookers fast   track cooking times and intensify   the flavours. They make it possible   to cook a tasty, tender casserole  within 30 minutes. Whereas the  latest slow cookers, with their low,   gentle heat allow the cook to be   out of the kitchen (or even the   house) from anywhere between   4 and 10 hours. You simply  brown the beef, combine it  with the other ingredients in  the slow cooker, flip the switch...  and then come home to dinner!

>

2

Making a comeback... the pressure cooker and slow cooker revival

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; add water or stock if needed during the cooking time to keep ingredients well covered.

4

Visit enticemagazine.com.au, to find out:

■  More

about pressure cookers and slow cookers ■  How to adapt regular beef casserole recipes for cooking in a pressure cooker or slow cooker

5


Easier still ...

Scrumptious beef pies... easier than you might think The thought of making a pie can make some people nervous, whether it’s preparing the pastry or assembling a pie from scratch there’s really nothing to worry about. The techniques needed are quite straightforward, the following tips will ease you into it.

Beef and mushroom pie

MAKE INDIVIDUAL BEEF POT PIES USING STORE-BOUGHT PASTRY. Simply divide the beef casserole into ovenproof dishes and toP each with your preferred pastry.

■  Puff pastry is a good choice. Look for one that lists butter as the top ingredient, it will give you the flakiest and tastiest result. Cook your pies at 220°C, the high temperature ensures the puff pastry rises and forms lots of delicate flaky layers. ■  Filo pastry will also give your pies a crunchy top. Brush the sheets of filo with melted butter, scrunch each filo sheet individually and use to top the pies.

A comforting and delicious beef pie The beef filling A delicious beef pie can be made by first making a simple beef casserole, see pages 4 and 5 for some options (one quantity of these will make one beef pie to serve 4-6). Why not plan ahead and make a double batch when you next make a beef casserole? Serve up half that night, and freeze the other half to make a beef pie at another time. You’ll be able to enjoy a warming beef pie even on a busy weeknight! Visit enticemagazine.com.au for more beef pie recipes. The pastry top Crisp and flaky pastry can be made in the food processor. The following quantity makes a buttery shortcrust pastry, enough to cover a 24cm pie dish. ■  Place 1½ cups (225g) plain flour, a pinch of salt and

125g chopped cold butter in a food processor, process until the mixture is fine and crumbly. ■  With the motor running, slowly add ¼ cup (60ml) of cold

water, and process. The mixture should begin to come together and then form a ball. Add a little more water if needed. ■  Turn the pastry onto a lightly floured board, and gently

knead for 30 seconds. Flatten it out to a small round, cover with plastic wrap and refrigerate for 30 minutes.

6

Make a scrumptious beef pie in minutes with a pie maker

Assembling and baking your beef pie ■  Preheat the oven to 200°C. Take your pastry from the fridge so it warms up a little, making it easier to roll. ■  Place

the beef mixture into the pie dish. Beat an egg and a little milk together to make an egg wash.

■  Roll pastry out to the same shape as your pie dish but just

a little larger so it will sit comfortably over the top. ■  Cut

a ribbon of pastry from the edge of the rolled out pastry and press it around the rim of the pie dish.

■  Carefully

roll the pastry around the rolling pin, then unroll it over the top of the pie dish.

■  Trim any overhang, seal the edge by crimping

the pastry together. Make a small slash over the top of pastry (for steam to escape). ■  Brush

it with the egg wash. Decorate the top with the pastry trimmings if you like. Or you could give it a light dusting of fine polenta.

Pie making has never been easier with pie makers, they’ll help you turn a little leftover beef casserole into a tasty pie in minutes. Keep sheets of shortcrust and puff pastry in the freezer and you’re ready to go.

■  Cook

for 40-45 minutes, or until pastry is golden brown and beef mixture is bubbling.

7


Easier still ...

Scrumptious beef pies... easier than you might think The thought of making a pie can make some people nervous, whether it’s preparing the pastry or assembling a pie from scratch there’s really nothing to worry about. The techniques needed are quite straightforward, the following tips will ease you into it.

Beef and mushroom pie

MAKE INDIVIDUAL BEEF POT PIES USING STORE-BOUGHT PASTRY. Simply divide the beef casserole into ovenproof dishes and toP each with your preferred pastry.

■  Puff pastry is a good choice. Look for one that lists butter as the top ingredient, it will give you the flakiest and tastiest result. Cook your pies at 220°C, the high temperature ensures the puff pastry rises and forms lots of delicate flaky layers. ■  Filo pastry will also give your pies a crunchy top. Brush the sheets of filo with melted butter, scrunch each filo sheet individually and use to top the pies.

A comforting and delicious beef pie The beef filling A delicious beef pie can be made by first making a simple beef casserole, see pages 4 and 5 for some options (one quantity of these will make one beef pie to serve 4-6). Why not plan ahead and make a double batch when you next make a beef casserole? Serve up half that night, and freeze the other half to make a beef pie at another time. You’ll be able to enjoy a warming beef pie even on a busy weeknight! Visit enticemagazine.com.au for more beef pie recipes. The pastry top Crisp and flaky pastry can be made in the food processor. The following quantity makes a buttery shortcrust pastry, enough to cover a 24cm pie dish. ■  Place 1½ cups (225g) plain flour, a pinch of salt and

125g chopped cold butter in a food processor, process until the mixture is fine and crumbly. ■  With the motor running, slowly add ¼ cup (60ml) of cold

water, and process. The mixture should begin to come together and then form a ball. Add a little more water if needed. ■  Turn the pastry onto a lightly floured board, and gently

knead for 30 seconds. Flatten it out to a small round, cover with plastic wrap and refrigerate for 30 minutes.

6

Make a scrumptious beef pie in minutes with a pie maker

Assembling and baking your beef pie ■  Preheat the oven to 200°C. Take your pastry from the fridge so it warms up a little, making it easier to roll. ■  Place

the beef mixture into the pie dish. Beat an egg and a little milk together to make an egg wash.

■  Roll pastry out to the same shape as your pie dish but just

a little larger so it will sit comfortably over the top. ■  Cut

a ribbon of pastry from the edge of the rolled out pastry and press it around the rim of the pie dish.

■  Carefully

roll the pastry around the rolling pin, then unroll it over the top of the pie dish.

■  Trim any overhang, seal the edge by crimping

the pastry together. Make a small slash over the top of pastry (for steam to escape). ■  Brush

it with the egg wash. Decorate the top with the pastry trimmings if you like. Or you could give it a light dusting of fine polenta.

Pie making has never been easier with pie makers, they’ll help you turn a little leftover beef casserole into a tasty pie in minutes. Keep sheets of shortcrust and puff pastry in the freezer and you’re ready to go.

■  Cook

for 40-45 minutes, or until pastry is golden brown and beef mixture is bubbling.

7


Winter’s the time for warm, Comforting food... a beef curry fits the bill perfectly! For feel-good winter food, a beef curry is hard to beat, packed with flavour it’s both rich and satisfying.

Make a flavoursome thai beef curry

Make a spicy beef madras curry

Use red (or green) curry paste and coconut milk. Add 1 cup diced sweet potato in the last 30 minutes of cooking time. Stir chopped basil into curry to serve.

Use madras curry paste and diced tomatoes. Madras curry paste is hot, so start out with   2 tbsp of paste if you prefer. Serve with Indian lime pickles, mango chutney and basmati rice.

Curries owe their deep flavour to curry paste, the combination of spices that define each particular type of curry, such as Thai red or green curries, or Indian madras curry. We’ve created a basic curry recipe that you can use your preferred curry paste and either canned diced tomato or coconut cream in, giving you endless beef curry options this winter.

Make a tasty beef rendang Use rendang curry paste and coconut milk. Serve curry with toasted shredded coconut, chopped cucumber and steamed rice.

Mix and match beef curry 1kg casserole beef (see page 2 for cuts and cooking time) 1 large onion, diced 2 cloves garlic, finely chopped 2-3 tbsp curry paste (see right) 1 tbsp plain flour 2 cups beef stock 1 tbsp brown sugar 410g can of diced tomatoes or 1 cup coconut milk (see right)

1

2

8

Preheat oven to 180°C. Cut beef into 2.5-3cm cubes. Season with salt and pepper, add 2 tbsp 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 pan and add a little oil, add the curry paste, onion and garlic, cook for 1 minute. Add the flour and stir to mix. Gradually pour in the stock, sugar and tomatoes or coconut milk, stirring well until the mixture boils. Pour over the beef in the casserole dish and stir to combine.

3

Cover the casserole dish, place in oven, and cook until 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 deep-sided pot. Partially cover, keep the heat low. Simmer until the beef is very tender. Stir occasionally; add water if needed during cooking to keep ingredients well covered.

Beef madras curry

>

Visit enticemagazine.com.au. for more beef curry ideas 9


Winter’s the time for warm, Comforting food... a beef curry fits the bill perfectly! For feel-good winter food, a beef curry is hard to beat, packed with flavour it’s both rich and satisfying.

Make a flavoursome thai beef curry

Make a spicy beef madras curry

Use red (or green) curry paste and coconut milk. Add 1 cup diced sweet potato in the last 30 minutes of cooking time. Stir chopped basil into curry to serve.

Use madras curry paste and diced tomatoes. Madras curry paste is hot, so start out with   2 tbsp of paste if you prefer. Serve with Indian lime pickles, mango chutney and basmati rice.

Curries owe their deep flavour to curry paste, the combination of spices that define each particular type of curry, such as Thai red or green curries, or Indian madras curry. We’ve created a basic curry recipe that you can use your preferred curry paste and either canned diced tomato or coconut cream in, giving you endless beef curry options this winter.

Make a tasty beef rendang Use rendang curry paste and coconut milk. Serve curry with toasted shredded coconut, chopped cucumber and steamed rice.

Mix and match beef curry 1kg casserole beef (see page 2 for cuts and cooking time) 1 large onion, diced 2 cloves garlic, finely chopped 2-3 tbsp curry paste (see right) 1 tbsp plain flour 2 cups beef stock 1 tbsp brown sugar 410g can of diced tomatoes or 1 cup coconut milk (see right)

1

2

8

Preheat oven to 180°C. Cut beef into 2.5-3cm cubes. Season with salt and pepper, add 2 tbsp 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 pan and add a little oil, add the curry paste, onion and garlic, cook for 1 minute. Add the flour and stir to mix. Gradually pour in the stock, sugar and tomatoes or coconut milk, stirring well until the mixture boils. Pour over the beef in the casserole dish and stir to combine.

3

Cover the casserole dish, place in oven, and cook until 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 deep-sided pot. Partially cover, keep the heat low. Simmer until the beef is very tender. Stir occasionally; add water if needed during cooking to keep ingredients well covered.

Beef madras curry

>

Visit enticemagazine.com.au. for more beef curry ideas 9


Fill your home with mouth−watering aromas... cook a juicy beef roast

Best beef roasting cuts

Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, bolar blade, topside, eye round/girello

The tantalising smell of a beef roast cooking sets the scene for a deliciously good meal, it gives a hint of what’s to come...tender, juicy, flavoursome roast beef.

How to make the juiciest beef roast Brush the beef lightly with oil Season with salt, pepper and any flavourings. Placing the beef on a rack in the roasting dish helps it brown evenly To keep it moist, add a little water to the roasting dish. Preheat the oven in line with the type of beef cut you are roasting ■  Preheat oven to 200ºC for rib eye/scotch fillet, rump,

sirloin, fillet/tenderloin and standing rib roasts. ■  Preheat

oven to 160ºC for bolar blade, topside and eye round/girello roasts. These beef cuts benefit from browning before roasting. Lightly oil the roast and sear it over a moderately-high heat for 2-3 minutes on all sides so it browns evenly.

As a guide beef roasts are cooked for 20 minutes per 500g for rare, 25 minutes per 500g for medium and 30 minutes per 500g for well done.

10

Roast rib eye/scotch fillet seasoned with ground pepper, fresh thyme and sage leaves You can use tongs to test if the roast is ready Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm. Using a meat thermometer to find out if your roast is ready The internal temperature of a roast should read: rare – 55-60ºC, medium – 65-70ºC and well done – 75ºC. Resting the beef for 10-20 minutes before carving gives a juicier, more tender roast Loosely cover it with foil and let it stand in a warm place as it rests.

Find out:

be ef roast cut s ■  More ab out the var ious

ef roast with fla voursome rubs ■  How to enhance your be sauces ■  How to make gra vy an d st ■  How to car ve a be ef roa

in a hooded barbe cue ■  H ow to cook a be ef roa st

{

om.a Visit enticemagazine.c

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Help the beef cook evenly Take it from the fridge about 20 minutes before cooking.

11


Fill your home with mouth−watering aromas... cook a juicy beef roast

Best beef roasting cuts

Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, bolar blade, topside, eye round/girello

The tantalising smell of a beef roast cooking sets the scene for a deliciously good meal, it gives a hint of what’s to come...tender, juicy, flavoursome roast beef.

How to make the juiciest beef roast Brush the beef lightly with oil Season with salt, pepper and any flavourings. Placing the beef on a rack in the roasting dish helps it brown evenly To keep it moist, add a little water to the roasting dish. Preheat the oven in line with the type of beef cut you are roasting ■  Preheat oven to 200ºC for rib eye/scotch fillet, rump,

sirloin, fillet/tenderloin and standing rib roasts. ■  Preheat

oven to 160ºC for bolar blade, topside and eye round/girello roasts. These beef cuts benefit from browning before roasting. Lightly oil the roast and sear it over a moderately-high heat for 2-3 minutes on all sides so it browns evenly.

As a guide beef roasts are cooked for 20 minutes per 500g for rare, 25 minutes per 500g for medium and 30 minutes per 500g for well done.

10

Roast rib eye/scotch fillet seasoned with ground pepper, fresh thyme and sage leaves You can use tongs to test if the roast is ready Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm. Using a meat thermometer to find out if your roast is ready The internal temperature of a roast should read: rare – 55-60ºC, medium – 65-70ºC and well done – 75ºC. Resting the beef for 10-20 minutes before carving gives a juicier, more tender roast Loosely cover it with foil and let it stand in a warm place as it rests.

Find out:

be ef roast cut s ■  More ab out the var ious

ef roast with fla voursome rubs ■  How to enhance your be sauces ■  How to make gra vy an d st ■  How to car ve a be ef roa

in a hooded barbe cue ■  H ow to cook a be ef roa st

{

om.a Visit enticemagazine.c

u

{

Help the beef cook evenly Take it from the fridge about 20 minutes before cooking.

11


Dreaming of more beef meals?...then visit enticemagazine.com.au and enjoy all it has to offer ■  Discover lots of other delicious beef recipe ideas ■  Find handy cooking tips and tricks

Issue 12 / Winter 2011

■  View how-to-cook video guides

F REE

■  Read about Meat Standards Australia, a meat grading system that

helps you choose the best beef cuts for your desired cooking method

BEEF MAKES THE BEST WINTER MEALS

■ You’ll find past copies of Entice magazine ■ Plus, you can also subscribe to our e-newsletter and give us your

feedback, we’d love to hear from you!

One-pot beef casserole with baby onions and green olives – see page 5

Nothing beats Beef enticemagazine.com.au

feel−good winter food... Simply delicious one-pot beef casseroles, tasty beef curries, scrumptious beef pies and juicy beef roasts

Entice Issue 12  

Beef makes the best winter meals

Entice Issue 12  

Beef makes the best winter meals

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