NEWSLETTER COORDINATOR Welcome to the December 2021 issue of WA Angus News.
Firstly, a big thank you to Shezanne Gibbs Hooper for her dedication to editing the newsletter, a fantastic effort over the last ten years! My name is Trish Kupsch and I farm at Nabawa with my husband, Robert. We run a poll merino commercial flock and cropping. I grew up on the family farm, Willemenup, at Gnowangerup surrounded by stud Poll Merinos so I have a reasonable grasp of genetics, diseases, and all things sheep. My family did run a herd of cows as a sideline and had a small cattle feedlot for a few years. Being a daughter in the 80’s meant the option of farming wasn’t a consideration, so I spent 30 years in various office roles. It is fantastic to see more women now calling themselves farmers and am proud to see my niece Shelby farming alongside my brother Collyn. Yes, the Angus breed is a little unfamiliar to me, and I cannot profess to a great amount of knowledge in this field. A lot to learn and I am happy to stand corrected if I get things wrong. I will be sticking my head over the neighbour’s fence and asking silly questions of them……and to admire the bulls, especially when they come to visit! Happy reading and best wishes over the festive season. Trish Kupsch | 0427 193 066 | waangusnews@yahoo.com.au
Osso Buco with Peas recipe from Belinda Eastough published in the Yuna CWA Treasured Recipes from Our Community Coolbook
8 osso buco pieces Plain flour for dusting 150g butter/olive oil 2 onions finely chopped 2 carrots finely chopped
350ml dry white wine 800g canned tomatoes 1kg fresh or frozen peas shelled 300ml water Salt, pepper
Lightly dust the beef in flour. Heat butter/oil in pan, add the onion, carrot and beef and cook over a high heat, stirring and turning frequently, until meat is browned all over. Pour in wine and cook until it has evaporated. If using a slow cooker transfer ingredients to the bowl at this stage. Process tomatoes in a food processor or mash with a fork and add to pan or slow cooker with the peas and 300ml water. Season with sale and pepper and if using a pan cover and simmer for 1-2 hours or until meat is tender. If using a slow cooker, cook for 4 hours on high or 6 hours on low. WA ANGUS NEWS December 2021
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