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ALL THINGS BEEF THIS WINTER

No. 14

Greek PastitSio, winter comfort

Sizzle with Asian Beef dishes

The warm glow of slow cooked Beef

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More delicious Beef ideas and recipes VISIT themainmeal.com.au


Your guide to cooking the perfect beef roast

1. Preheat the oven. See our guide below. 2. Brush your beef roast lightly with oil and season. 3. Check if it’s ready just before the estimated cooking time is up (so it doesn’t overcook). Use tongs to test the roast’s doneness. Gently prod or squeeze it, rare is soft when pressed, medium is springy and well done is very firm.

The new-look Entice – helping warm you up this winter There’s no better way to warm up your winter, and keep the cold weather at bay, than with some hearty, wholesome beef dishes. With that in mind, we’d like to welcome you to the latest copy of Entice complete with a fresh, new look. Within these pages, you’ll find ways to answer those cravings for classic comfort food that warms the cockles of your heart: the simmering Beef stews, the hearty Beef curries, the toasty Beef stir fries and more. So for tasty ideas and Beef recipes, simply read on. After all, nothing warms like Beef in winter. From the team at themainmeal.com.au

4. Allow your roast to rest before serving (this is as important as the cooking itself). Cover it loosely with foil and stand it in a warm place for 15 minutes before carving.

Beef roast cuts

per 500g

Rib eye/scotch fillet rump sirloin fillet/tenderloin standing rib roast rolled rib beef roast

Silverside (uncorned) bolar blade round topside eye round oyster blade

TEMP:

200 ºC

TEMP:

160 ºC

RARE: MEDIUM: WELL DONE:

20 min 25 min 30 min

RARE: MEDIUM: WELL DONE:

25 min 30 min 35 min

TIPS If you’re using a meat thermometer to see if your beef roast is done, rare is 60ºC, medium-rare 65ºC, medium 70ºC, and well done 75ºC. Remove the Roast from the fridge 20 minutes before cooking to allow it to reach room temperature.

themainmeal.com.au


Your guide to cooking the perfect beef roast

1. Preheat the oven. See our guide below. 2. Brush your beef roast lightly with oil and season. 3. Check if it’s ready just before the estimated cooking time is up (so it doesn’t overcook). Use tongs to test the roast’s doneness. Gently prod or squeeze it, rare is soft when pressed, medium is springy and well done is very firm.

The new-look Entice – helping warm you up this winter There’s no better way to warm up your winter, and keep the cold weather at bay, than with some hearty, wholesome beef dishes. With that in mind, we’d like to welcome you to the latest copy of Entice complete with a fresh, new look. Within these pages, you’ll find ways to answer those cravings for classic comfort food that warms the cockles of your heart: the simmering Beef stews, the hearty Beef curries, the toasty Beef stir fries and more. So for tasty ideas and Beef recipes, simply read on. After all, nothing warms like Beef in winter. From the team at themainmeal.com.au

4. Allow your roast to rest before serving (this is as important as the cooking itself). Cover it loosely with foil and stand it in a warm place for 15 minutes before carving.

Beef roast cuts

per 500g

Rib eye/scotch fillet rump sirloin fillet/tenderloin standing rib roast rolled rib beef roast

Silverside (uncorned) bolar blade round topside eye round oyster blade

TEMP:

200 ºC

TEMP:

160 ºC

RARE: MEDIUM: WELL DONE:

20 min 25 min 30 min

RARE: MEDIUM: WELL DONE:

25 min 30 min 35 min

TIPS If you’re using a meat thermometer to see if your beef roast is done, rare is 60ºC, medium-rare 65ºC, medium 70ºC, and well done 75ºC. Remove the Roast from the fridge 20 minutes before cooking to allow it to reach room temperature.

themainmeal.com.au


Mouth-watering slow cooked Beef dishes

A chilli Beef & bean stew

SWITCH TO MAKE

Nothing’s more welcoming in a home than the beautiful aroma of a simmering Beef casserole simmering on the stove. For a meal that delivers a rich fullness of flavor, read on.

Omit the wine vinegar, wine, olives and rosemary.

A mildly spiced Beef curry

tuscan

Add 2 tsp each of sweet paprika and ground cumin and 1 tbsp dried oregano to the garlic as it cooks. Add 1 tbsp chopped jalapeño as well, if you like.

Omit the wine vinegar, wine, olives and rosemary.

Increase the Beef stock to 2½ cups.

Add 2 tsp each of ground cumin, garam masla, turmeric and cinnamon to the garlic as it cooks.

Add a 400g can of drained and rinsed red kidney beans with the tomatoes.

Increase the Beef stock to 2½ cups.

Serve with herb flecked rice or warm tortillas, shredded lettuce and sour cream.

Serve with rice, Indian pickles and warm tandoor bread.

beef stew Serves: 4 to 6

Preparation time: 20 mins.

Cooking time: 1–1½ Hours or 2–2 ½ Hours

1kg casserole Beef (see Beef cuts below) 2-3 tbsp olive oil 1 large onion, diced 3 cloves garlic, thinly sliced 2 tbsp red wine vinegar 1 tbsp plain flour 1 tbsp tomato paste 1 cup red wine 1½ cups Beef stock 2/3 cup black olives 2-3 medium sized sprigs of fresh rosemary 400g can diced tomatoes Creamy polenta & braised baby carrots, to serve

1. Preheat oven to 180°C. Cut Beef into 2.5cm-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 a casserole dish.

THREE stepS to best flavor

2. Reduce heat, add a little oil and onion to the frypan. Cook for 1–2 minutes, stirring occasionally. Add the garlic and stir for 1 minute more. Add the vinegar, stir to scrape up residue from the base of the pan. 3. Add the flour and tomato paste, stir until the onion is coated. Gradually pour in the wine andstock, stirring until the mixture boils. Pour over the Beef in a casserole dish and add the olives and rosemary, stir to combine. 4. Cover the casserole dish, place in oven, and cook until the Beef is just tender, then add the tomatoes, cook 20 minutes more. Stir casserole every 40 minutes or so, add water if needed to keep the ingredients just covered.

Which cuts? Chuck, boneless shin or gravy Beef

2 to 2½ Hours

Topside, round or blade

1 to 1½ Hours

Brown the meat

Veggies next

Nice & slow

Browning is crucial. Don’t rush the initial stage of browning the Beef. It’s important to brown it in small batches to maximise colour and taste. The better it browns, the better the flavour.

Sauté the vegetables after the Beef has been browned. Adding the vegies to the pan after the meat has been browned makes good use of all the rich, meaty flavours. Scrape up the browned bits from the bottom of the frypan to ensure they blend with the stock, wine or tomatoes.

Let the dish cook slowly. Slow cooking draws out the flavour and produces the most succulent, tender meat. It’s simmering gently when small clusters of tiny bubbles ripple across the surface as the dish cooks.

themainmeal.com.au

5


Mouth-watering slow cooked Beef dishes

A chilli Beef & bean stew

SWITCH TO MAKE

Nothing’s more welcoming in a home than the beautiful aroma of a simmering Beef casserole simmering on the stove. For a meal that delivers a rich fullness of flavor, read on.

Omit the wine vinegar, wine, olives and rosemary.

A mildly spiced Beef curry

tuscan

Add 2 tsp each of sweet paprika and ground cumin and 1 tbsp dried oregano to the garlic as it cooks. Add 1 tbsp chopped jalapeño as well, if you like.

Omit the wine vinegar, wine, olives and rosemary.

Increase the Beef stock to 2½ cups.

Add 2 tsp each of ground cumin, garam masla, turmeric and cinnamon to the garlic as it cooks.

Add a 400g can of drained and rinsed red kidney beans with the tomatoes.

Increase the Beef stock to 2½ cups.

Serve with herb flecked rice or warm tortillas, shredded lettuce and sour cream.

Serve with rice, Indian pickles and warm tandoor bread.

beef stew Serves: 4 to 6

Preparation time: 20 mins.

Cooking time: 1–1½ Hours or 2–2 ½ Hours

1kg casserole Beef (see Beef cuts below) 2-3 tbsp olive oil 1 large onion, diced 3 cloves garlic, thinly sliced 2 tbsp red wine vinegar 1 tbsp plain flour 1 tbsp tomato paste 1 cup red wine 1½ cups Beef stock 2/3 cup black olives 2-3 medium sized sprigs of fresh rosemary 400g can diced tomatoes Creamy polenta & braised baby carrots, to serve

1. Preheat oven to 180°C. Cut Beef into 2.5cm-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 a casserole dish.

THREE stepS to best flavor

2. Reduce heat, add a little oil and onion to the frypan. Cook for 1–2 minutes, stirring occasionally. Add the garlic and stir for 1 minute more. Add the vinegar, stir to scrape up residue from the base of the pan. 3. Add the flour and tomato paste, stir until the onion is coated. Gradually pour in the wine andstock, stirring until the mixture boils. Pour over the Beef in a casserole dish and add the olives and rosemary, stir to combine. 4. Cover the casserole dish, place in oven, and cook until the Beef is just tender, then add the tomatoes, cook 20 minutes more. Stir casserole every 40 minutes or so, add water if needed to keep the ingredients just covered.

Which cuts? Chuck, boneless shin or gravy Beef

2 to 2½ Hours

Topside, round or blade

1 to 1½ Hours

Brown the meat

Veggies next

Nice & slow

Browning is crucial. Don’t rush the initial stage of browning the Beef. It’s important to brown it in small batches to maximise colour and taste. The better it browns, the better the flavour.

Sauté the vegetables after the Beef has been browned. Adding the vegies to the pan after the meat has been browned makes good use of all the rich, meaty flavours. Scrape up the browned bits from the bottom of the frypan to ensure they blend with the stock, wine or tomatoes.

Let the dish cook slowly. Slow cooking draws out the flavour and produces the most succulent, tender meat. It’s simmering gently when small clusters of tiny bubbles ripple across the surface as the dish cooks.

themainmeal.com.au

5


TIPS

it’s Greek for comfort food One of the easiest crowd-pleasing dishes you can prepare for your next family gathering is Pastitsio. Similar to lasagne, but made with bucatini or other tubular pasta instead of pasta sheets, this is Greek comfort food at its best.

PASTITSIO Serves: 6 to 8

When serving don’t cut the Pastitsio too soon after baking or you’ll get messy servings. It’s better to let it stand for 10-15 minutes before cutting. For a great Beef mince sauce try not to hurry the process. Reducing the sauce gives it more flavor. The mixture should simmer uncovered between 30 to 45 minutes. If you speed up the process and the sauce reduces too much, add 1/2 to 1 cup of water. The completed sauce shouldn’t be too runny.

Prep time: 1 Hour, 45 Mins.

BAKING time: 50 Minutes.

Beef sauce 700g Beef mince 1 tbsp olive oil 1 onion, finely chopped 2 sticks celery, finely chopped ½ cup red wine 700g bottle tomato passata 1 cup Beef stock 2 tsp ground cinnamon 1 tbsp dried oregano leaves 1 fresh bay leaf Cheese sauce 60g butter 1/3 cup plain flour 2 cups milk ½ tsp ground nutmeg ½ cup grated kefalotyri cheese (or pecorino) 1 egg yolk, lightly beaten To assemble 500g long tubular macaroni, cooked ½ cup grated kefalotyri cheese (or pecorino) 1 egg white, lightly beaten 1 cup fresh breadcrumbs 30g butter, chopped

To make the Beef sauce heat a large, deep-sided non-stick frypan, over a medium-high heat. Crumble in one third of the mince. Cook the mince, breaking up any lumps with a fork. Let the liquid evaporate and allow the mince to brown. Remove the first batch, reheat pan and cook remaining mince in two batches and set aside. Reduce heat to medium. Add oil to the frypan and heat, add onion and celery, cook until onion is just soft. Return the mince to the frypan, add the wine and cook, stirring occasionally until the mince has absorbed all of the wine. Add the tomato passata, stock, cinnamon, oregano and bay leaf, season with salt, pepper and small pinch of sugar. Bring to the boil, reduce heat to low, partly cover and simmer for 40-45 minutes. Add a little water to sauce if needed as it cooks. The completed sauce should be slightly runny. Remove the bay leaf. To make the white sauce heat butter in a saucepan over a medium heat, add flour and stir to combine, and cook for 30 seconds. Add the milk gradually, stir until smooth. Add nutmeg, and season with salt and pepper. Stir constantly until the mixture boils and thickens. Cool slightly, and then stir in the cheese and egg yolk.

6

themainmeal.com.au


TIPS

it’s Greek for comfort food One of the easiest crowd-pleasing dishes you can prepare for your next family gathering is Pastitsio. Similar to lasagne, but made with bucatini or other tubular pasta instead of pasta sheets, this is Greek comfort food at its best.

PASTITSIO Serves: 6 to 8

When serving don’t cut the Pastitsio too soon after baking or you’ll get messy servings. It’s better to let it stand for 10-15 minutes before cutting. For a great Beef mince sauce try not to hurry the process. Reducing the sauce gives it more flavor. The mixture should simmer uncovered between 30 to 45 minutes. If you speed up the process and the sauce reduces too much, add 1/2 to 1 cup of water. The completed sauce shouldn’t be too runny.

Prep time: 1 Hour, 45 Mins.

BAKING time: 50 Minutes.

Beef sauce 700g Beef mince 1 tbsp olive oil 1 onion, finely chopped 2 sticks celery, finely chopped ½ cup red wine 700g bottle tomato passata 1 cup Beef stock 2 tsp ground cinnamon 1 tbsp dried oregano leaves 1 fresh bay leaf Cheese sauce 60g butter 1/3 cup plain flour 2 cups milk ½ tsp ground nutmeg ½ cup grated kefalotyri cheese (or pecorino) 1 egg yolk, lightly beaten To assemble 500g long tubular macaroni, cooked ½ cup grated kefalotyri cheese (or pecorino) 1 egg white, lightly beaten 1 cup fresh breadcrumbs 30g butter, chopped

To make the Beef sauce heat a large, deep-sided non-stick frypan, over a medium-high heat. Crumble in one third of the mince. Cook the mince, breaking up any lumps with a fork. Let the liquid evaporate and allow the mince to brown. Remove the first batch, reheat pan and cook remaining mince in two batches and set aside. Reduce heat to medium. Add oil to the frypan and heat, add onion and celery, cook until onion is just soft. Return the mince to the frypan, add the wine and cook, stirring occasionally until the mince has absorbed all of the wine. Add the tomato passata, stock, cinnamon, oregano and bay leaf, season with salt, pepper and small pinch of sugar. Bring to the boil, reduce heat to low, partly cover and simmer for 40-45 minutes. Add a little water to sauce if needed as it cooks. The completed sauce should be slightly runny. Remove the bay leaf. To make the white sauce heat butter in a saucepan over a medium heat, add flour and stir to combine, and cook for 30 seconds. Add the milk gradually, stir until smooth. Add nutmeg, and season with salt and pepper. Stir constantly until the mixture boils and thickens. Cool slightly, and then stir in the cheese and egg yolk.

6

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beef & PUMPKIN

Get ready to sizzle

CURRY

Serves: 4

The secret to a great stir-fry is to prepare everything you need before you start cooking. Slice the Beef, cut the vegies and have sauces at the ready. If you’re serving rice or noodles, have them cooked as well.

Prep time: 5 Minutes

Cooking time: 20 Minutes

500g beef rump, thinly sliced 2 tbsp oil

beef & LEMONGRASS STIR-FRY

Serves: 4

1-2 tbsp Thai red curry paste

Prep time: 10 Minutes

Cooking time: 10 Minutes

1 cup coconut cream ½ cup beef stock 2 tsp brown sugar

500g beef rump, thinly sliced

400g butternut pumpkin, peeled, cut into small cubes

2 tbsp oil

½ cup small fresh basil leaves

2 tsp grated ginger

1-2 tbsp Thai fried shallots (optional)

2 tsp finely chopped lemongrass (white part only)

steamed rice, to serve

3 spring onions cut into 3cm lengths 1 large red capsicum, thinly sliced

1. Add half the oil to the beef and mix well. Heat the wok, ensure it is hot. Stir-fry the beef in three batches, and set it aside. Reheat wok between each batch.

1 red chilli, finely chopped (optional) ¼ cup sherry or rice wine ¼ cup kecap manis or soy sauce

2. Reheat the wok, add remaining oil, add the curry paste, stir-fry for 30 seconds. Add the cream, stock, sugar and pumpkin. Stir to combine. Reduce the heat and simmer for 5-8 minutes or until pumpkin is tender.

1 tbsp fish sauce rice noodles or steamed rice, to serve

3. Return the beef to the wok and simmer for 1-2 minutes. Do not let the mixture boil. Sprinkle with basil leaves and fried shallots to serve. Accompany with rice.

1. Add half the oil to the beef and mix well. Heat the wok, ensure it is hot. Stir-fry the beef in three batches, and set it aside. Reheat wok between each batch.

SWITCH TO MAKE

2. Reheat the wok, add remaining oil, and add the ginger, lemongrass and spring onions. Stir-fry for 1 minute. Add the capsicum and chilli, stir-fry for 1-2 minutes.

Replace the pumpkin with sweet potato or potato.Add green beans towards the end of the cooking time.

3. Return the beef to the wok and add the sherry and sauces. Stir for 30 seconds to combine. Serve with rice noodles or steamed rice.

SWITCH TO MAKE

TIPS Cut Beef across the grain into thin strips, of even thickness. Coat the meat in oil instead of adding oil to the wok.

Ensure the wok is hot before you begin to cook meat or vegetables. It should be hot enough to evaporate a bead of water on contact.

Cook the Beef in small batches (about 250g). When you add it to the wok, work from the outer side to the centre, where it will be hottest.

For variation, add different vegies with the capsicum. Suggestions include shredded carrot, snow peas, chinese broccoli or baby bok choy. Or add baby spinach leaves to the stir-fry when you add the sauces. Stir-fry for 1 minute and serve.

themainmeal.com.au

9


beef & PUMPKIN

Get ready to sizzle

CURRY

Serves: 4

The secret to a great stir-fry is to prepare everything you need before you start cooking. Slice the Beef, cut the vegies and have sauces at the ready. If you’re serving rice or noodles, have them cooked as well.

Prep time: 5 Minutes

Cooking time: 20 Minutes

500g beef rump, thinly sliced 2 tbsp oil

beef & LEMONGRASS STIR-FRY

Serves: 4

1-2 tbsp Thai red curry paste

Prep time: 10 Minutes

Cooking time: 10 Minutes

1 cup coconut cream ½ cup beef stock 2 tsp brown sugar

500g beef rump, thinly sliced

400g butternut pumpkin, peeled, cut into small cubes

2 tbsp oil

½ cup small fresh basil leaves

2 tsp grated ginger

1-2 tbsp Thai fried shallots (optional)

2 tsp finely chopped lemongrass (white part only)

steamed rice, to serve

3 spring onions cut into 3cm lengths 1 large red capsicum, thinly sliced

1. Add half the oil to the beef and mix well. Heat the wok, ensure it is hot. Stir-fry the beef in three batches, and set it aside. Reheat wok between each batch.

1 red chilli, finely chopped (optional) ¼ cup sherry or rice wine ¼ cup kecap manis or soy sauce

2. Reheat the wok, add remaining oil, add the curry paste, stir-fry for 30 seconds. Add the cream, stock, sugar and pumpkin. Stir to combine. Reduce the heat and simmer for 5-8 minutes or until pumpkin is tender.

1 tbsp fish sauce rice noodles or steamed rice, to serve

3. Return the beef to the wok and simmer for 1-2 minutes. Do not let the mixture boil. Sprinkle with basil leaves and fried shallots to serve. Accompany with rice.

1. Add half the oil to the beef and mix well. Heat the wok, ensure it is hot. Stir-fry the beef in three batches, and set it aside. Reheat wok between each batch.

SWITCH TO MAKE

2. Reheat the wok, add remaining oil, and add the ginger, lemongrass and spring onions. Stir-fry for 1 minute. Add the capsicum and chilli, stir-fry for 1-2 minutes.

Replace the pumpkin with sweet potato or potato.Add green beans towards the end of the cooking time.

3. Return the beef to the wok and add the sherry and sauces. Stir for 30 seconds to combine. Serve with rice noodles or steamed rice.

SWITCH TO MAKE

TIPS Cut Beef across the grain into thin strips, of even thickness. Coat the meat in oil instead of adding oil to the wok.

Ensure the wok is hot before you begin to cook meat or vegetables. It should be hot enough to evaporate a bead of water on contact.

Cook the Beef in small batches (about 250g). When you add it to the wok, work from the outer side to the centre, where it will be hottest.

For variation, add different vegies with the capsicum. Suggestions include shredded carrot, snow peas, chinese broccoli or baby bok choy. Or add baby spinach leaves to the stir-fry when you add the sauces. Stir-fry for 1 minute and serve.

themainmeal.com.au

9


Slow cooked Beef dishes for even more flavour Here’s three easy steps to a great dinner; The night before, brown the Beef, assemble the mix and refrigerate. Before work, place Beef in slow cooker, choose the timing and flip the switch. Come home to a delicious dinner.

TIPS

SLOW COOKED

SLOW COOKER

beef RAGU Serves: 4 to 6

No time to brown the meat or sauté the onion?

Preparation time: 20 mins.

Place the Beef directly into the slow cooker and give the onions a minute in the microwave to soften before placing in the slow cooker. Add a spoonful each of soy sauce and tomato paste with the stock to add depth of flavour and lift the colour.

Cooking time: 1–1½ Hours or 2–2 ½ Hours

1.2kg piece Beef chuck 2 tbsp olive oil

Slow cooker tips

1 medium onion diced 1 tbsp plain flour

Always brown the meat well – it adds colour and extra flavour.

1½ cups Beef stock

Sauté any onion and garlic so their flavour develops.

400g can cherry tomatoes

Ensure the ingredients only fill the slow cooker to half or three quarters full. Too full and the dish won’t cook sufficiently, not full enough and it may overcook.

4 cloves garlic, thinly sliced

3 sprigs fresh thyme 2 small char-grilled capsicums, thinly sliced (optional)

Little or no stirring is needed when using the low setting. Stir the Beef occasionally when using the high setting for good flavour distribution.

½ cup small fresh basil leaves Pasta and grated Parmesan, to serve

Keep the lid on during cooking to maintain the temperature.

1. Cut Beef into four or five large pieces. Season with salt and pepper, and drizzle with a little olive oil. Heat a large frypan over a medium-high heat. Brown the pieces of Beef well on all sides. Remove and place in slow cooker bowl.

If you have time, turn the slow cooker to high for the last hour to intensify the flavour and thicken the sauce a little.

2. Reduce heat, add a little oil to the frypan and onion and garlic. Cook for 1–2 minutes, stirring occasionally. Add the flour and stir to scrape up residue from the base of the pan and ensure the onion is coated with the flour. Gradually pour in the stock and stir until the mixture boils. Pour over the Beef in slow cooker dish. Add the tomatoes and thyme and a small pinch of sugar. 3. Cover the slow cooker with its lid, cook on low setting for 6-8 hours and then 1 hour on high setting (if you have time). Alternatively, cook on the high setting for 4-5 hours. To serve, shred the Beef with two forks. Stir in the roasted capsicum and basil leaves. Serve over pasta and sprinkle with Parmesan.

6

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No slow-cooker? No worries. Simply cook in a casserole dish in a moderate oven for 2½ - 3 hours. Stir from time to time and add a little Beef stock if needed to keep the Beef just covered.

Which cuts? Chuck, boneless shin or gravy Beef

2 to 2½ Hours

Topside, round or blade

1 to 1½ Hours


Slow cooked Beef dishes for even more flavour Here’s three easy steps to a great dinner; The night before, brown the Beef, assemble the mix and refrigerate. Before work, place Beef in slow cooker, choose the timing and flip the switch. Come home to a delicious dinner.

TIPS

SLOW COOKED

SLOW COOKER

beef RAGU Serves: 4 to 6

No time to brown the meat or sauté the onion?

Preparation time: 20 mins.

Place the Beef directly into the slow cooker and give the onions a minute in the microwave to soften before placing in the slow cooker. Add a spoonful each of soy sauce and tomato paste with the stock to add depth of flavour and lift the colour.

Cooking time: 1–1½ Hours or 2–2 ½ Hours

1.2kg piece Beef chuck 2 tbsp olive oil

Slow cooker tips

1 medium onion diced 1 tbsp plain flour

Always brown the meat well – it adds colour and extra flavour.

1½ cups Beef stock

Sauté any onion and garlic so their flavour develops.

400g can cherry tomatoes

Ensure the ingredients only fill the slow cooker to half or three quarters full. Too full and the dish won’t cook sufficiently, not full enough and it may overcook.

4 cloves garlic, thinly sliced

3 sprigs fresh thyme 2 small char-grilled capsicums, thinly sliced (optional)

Little or no stirring is needed when using the low setting. Stir the Beef occasionally when using the high setting for good flavour distribution.

½ cup small fresh basil leaves Pasta and grated Parmesan, to serve

Keep the lid on during cooking to maintain the temperature.

1. Cut Beef into four or five large pieces. Season with salt and pepper, and drizzle with a little olive oil. Heat a large frypan over a medium-high heat. Brown the pieces of Beef well on all sides. Remove and place in slow cooker bowl.

If you have time, turn the slow cooker to high for the last hour to intensify the flavour and thicken the sauce a little.

2. Reduce heat, add a little oil to the frypan and onion and garlic. Cook for 1–2 minutes, stirring occasionally. Add the flour and stir to scrape up residue from the base of the pan and ensure the onion is coated with the flour. Gradually pour in the stock and stir until the mixture boils. Pour over the Beef in slow cooker dish. Add the tomatoes and thyme and a small pinch of sugar. 3. Cover the slow cooker with its lid, cook on low setting for 6-8 hours and then 1 hour on high setting (if you have time). Alternatively, cook on the high setting for 4-5 hours. To serve, shred the Beef with two forks. Stir in the roasted capsicum and basil leaves. Serve over pasta and sprinkle with Parmesan.

6

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No slow-cooker? No worries. Simply cook in a casserole dish in a moderate oven for 2½ - 3 hours. Stir from time to time and add a little Beef stock if needed to keep the Beef just covered.

Which cuts? Chuck, boneless shin or gravy Beef

2 to 2½ Hours

Topside, round or blade

1 to 1½ Hours


FEATURE CUT

Bolar blade roast Bolar blade is one of the most tender, flavoursome and versatile cuts of beef. It can be slow roasted, pot roasted, cubed for casseroles and stews, as well as sliced into strips for stir-fries, quick curries and stroganoff. Bolar blade is a very economical cut. Sold as a whole roasting piece it weighs about 2.5-3kg. Ask your butcher to trim it for you if you’d like a smaller sized roast, or if you’d like it cubed. When slow cooked it is succulent and very tender, when stir-fried it also delivers on taste (it has wonderful beefy flavour) and texture.

BEST COOKED:

Entice winter 2012  

All things beef this Winter

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