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Beef Recipes

• Roast Rump of Black Angus with Slow Roasted Tomatoes & Garlic »

• Hong Sao Beef - Slow Cooked Red Beef Stew »

• Cottage Pie (Shephards Pie) with Cheddar Parsnip Mash »

• Grilled Rib-eye Steaks with Garlic Parsley Butter »

• Corned Beef on Rye - the toast of New York »

• Creamy Mustard Sauce for Corned Beef »

• Beef & Bok Choy Noodles »

• Super Steak Sandwiches »

• Cuts of the Beef Tenderloin »

• Baked Meatballs with Tomato and Oregano »

• King Island Scotch Fillet Steak with Garlic-Thyme Marinade »

• Toad-in-the-Hole »

• Roast Sirloin of Beef »

• Yorkshire Puddings »

• Seared Steak on Mediterranean Vegetables »

• Roast Standing Rib of Beef »

• Winter Pot Roast with root veg & red wine »

• Needles Game Lodge Oxtail with Red Wine - by Mike Cromhout »

• Cordoban Oxtail cooked in Sherry with Carrots & Black Pepper »

• Quick Beef Pie with Gnocchi Topping »

• Steaks - the Ultimate Guide »

• Beef Rendang »

• Mustard Encrusted Roast King Island Scotch Fillet of Beef

Roast Rump of Black Angus with Vine-Ripened Tomatoes & Garlic

Prep Time: 10m   Total Time: 1h20

Ingredients - Serves 4   1kg boneless Black Angus rump roast Maldon sea salt and pepper 24 vine-ripened cherry or grape tomatoes 1 head garlic, cloves peeled 8 sprigs fresh thyme 3 tablespoons olive oil Quick Tip: Heavy pans absorb heat best, allowing meat to cook evenly. Try to avoid overcrowding the pan or the heat won't distribute properly and the food will steam.

Directions   Heat oven to 180° C. Season the beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large roasting pan. In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare. Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.

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Hong Sao Beef - Slow Cooked Red Beef Stew

Ingredients 1 tbsp Szechuan peppercorns (or plain whole peppercorns) 12 star anise 4 large cinnamon sticks 4cm piece fresh ginger, sliced 200ml light soy sauce 4 tbsp dark soy sauce 3 whole large dried chillies 150g rock sugar or soft brown sugar 2kg stewing beef, cut into 6-8cm chunks 2 Lapsang Souchong tea bags 2 packs Chinese broccoli or broccolini

Method Bring 2 litres water to the boil in a pan. Add all the ingredients, except the tea bags and broccoli. Cook, covered, on a low heat for 2 hours, checking occasionally. About 20 minutes before the beef is ready, add the tea bags and continue to cook. About 8 minutes before serving, add the broccoli and cook until tender. Remove the tea bags from the broth. Spoon the meat and broccoli into bowls and pour over some of the sauce. Serve with roast sweet potatoes and carrots, and extra steamed  broccoli.

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Cottage Pie with Cheddar Parsnip Mash

Also called Shephards Pie, this heartwarming kid friendly, gluten free meal is a real winner. Serves 4 generously and is ready in 1.5 hours. Omit the Cheddar for a milder flavour with less fat!

Ingredients 2 tbsp vegetable oil 1 onion, finely chopped 1 large carrot, diced 500g lean beef mince 1 tbsp tomato purée 300ml beef stock, hot 11/2 tbsp Worcestershire sauce Few fresh thyme leaves For the Cheddar and parsnip mash 350g floury potatoes 350g parsnips 3 tbsp semi-skimmed milk 1/4 tsp freshly grated nutmeg 50g extra-mature Cheddar, roughly grated (optional)

Method 1. Heat the oil in a large pan over a medium heat. Add the onion and carrot and cook, stirring, for 5 minutes. Add the mince, turn up the heat and cook for 5 minutes, stirring until browned. Add the tomato purée, cook for 1 minute, then pour in the stock, Worcestershire sauce and thyme. Bring to the boil, then cover and reduce to a simmer for 20 minutes. Uncover and cook for 5-10 minutes, until most of the liquid is absorbed. Season, then spoon into a 2-2.5-litre ovenproof dish. 2. For the mash, cut the potatoes and parsnips into medium-size chunks and put into a large pan of cold salted water. Bring to the boil and simmer for 15 minutes, or until tender. Drain and return to the pan to heat for 30 seconds to drive off the excess moisture. Mash with the milk and nutmeg. Season and set aside. Preheat the oven to 180°C/fan160°C/gas 4. 3. Spoon the mash onto the mince. Rough up with a fork and sprinkle with the cheese. Bake for 25 minutes, until the mash is golden and crisp in places.

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Grilled Rib-eye Steaks with Garlic Parsley Butter

This is the most simple way of serving a rib-eye doing the superb flavour and tenderness of this cut justice. Impress your guests at your next BBQ or dinnerparty. Serve these man-sized steaks whole on the bone of for the smaller appetite, slice off the bone once cooked and cut in half.

This recipe serves 6-8 

Parsley-Garlic Butter 1/2 cup butter, softened 1 tablespoon finely chopped fresh parsley 1 tablespoon chopped fresh chives 1 garlic clove, pressed 2 teaspoons Cognac   Salt and pepper 4 x 400-500g rib-eye steaks

For the garlic butter, mix all ingredients, except salt & pepper (and steaks) together in small bowl, then cover and chill. Prepare barbecue (medium-high heat). Rub steaks with generous amounts of salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak off the bone and then in half, top with spoonful of chilled butter, and serve.

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Corned Beef on Rye by Stephanie Alexander

Note from Pink Olive: If you prefer it hot with mashed potato & steamed greens, you may like to add this deliciously creamy mustard sauce. (See below this recipe)

Juicy corned beef, cut fairly thick on rye bread with mustard and dill pickles is a classic. I combine a generous portion of beef with a generous spread of mustard and pickles but it is insubstantial alongside similar sandwiches I have ordered from Manny's in Chicago and the Carnegie Deli in New York.

The term "corned" is an old one referring to the curing of beef with grains of salt, once called corns of salt. Corned beef is the English equivalent of the French pot-au-feu. The former has been salted, so be very careful about using the broth as it may be too salty. But the broth (or bouillon) in the latter is part of its glory and is sometimes served separately as a first course.

1.5kg corned girello 2 onions, unpeeled 6 cloves 1 carrot, roughly chopped 1 stick celery, roughly chopped 1 tsp black peppercorns 2 bay leaves Note: We like to add 100ml of malt vinegar but it's a matter of personal preference. *Girello is one of the muscles that make up silverside, so it's a lean piece of meat as opposed to using the whole silverside.

Select a deep, enamelled cast-iron casserole with room for all ingredients. Put meat into pot and cover with cold water.  Bring to the boil, then drain and rinse pot. Return meat to pot with onions - push three cloves into each - and add remaining ingredients. Barely cover with water and bring to the boil, then simmer steadily for about 21/2 hours with lid slightly ajar. You may need to add more liquid to keep it submerged. Cook until a skewer slips easily through the beef. Allow to cool a little in broth. Slice meat thickly and make sandwiches with buttered rye bread lightly spread with mustard. Have extra mustard and dill pickles to hand. Serves 6.

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Beef & Bok Choy Noodles »

Ready in 15 minutes and less than 375cals per serving, this quick and tasty stir fry by Debbie Major is a great midweek dinner. Serves 4

225g dried medium egg noodles 300g lean beef steak, such as sirloin or fillet, trimmed of all fat 1 tbsp light soy sauce 1 tbsp oyster sauce 2 tbsp Chinese rice wine 2 tsp rice wine vinegar 1 tsp sunflower oil 5cm piece fresh ginger, cut into fine matchsticks 2 x Stayfresh packs of bok choy, cut into wide strips Bunch spring onions, trimmed and cut on the diagonal into 1cm slices 100g beansprouts 1 tsp toasted sesame oil

1. Bring a large pan of lightly salted water to the boil. Add the noodles and cook for 4 minutes, until just tender. Drain and set aside. 2. Cut the steak into thin slices, about 2cm wide. Spread out on a plate and season. In a small bowl, mix together the soy sauce, oyster sauce, rice wine and vinegar. Set aside. 3. Heat the oil in a wok or large, non-stick deep frying pan over a high heat. Add the steak and stir-fry for 1 minute, until just cooked. Lift out with a slotted spoon and set aside. Add the ginger, bok choy, spring onions and beansprouts. Stir-fry for 1 minute. 4. Return the beef to the pan along with the noodles, soy and oyster sauce mixture and the toasted sesame oil. Briefly toss together, until heated through. Serve in warmed shallow bowls.

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Sunday Night Super Steak Sandwiches

TIP Balsamic onions add a tasty tang to the traditional steak sandwich. Peel and slice two red onions, then slowly fry them in a little olive oil over a low heat, stirring occasionally, for about 30 minutes until softened and starting to turn golden. Add a couple of tablespoons of brown sugar and a tablespoon of balsamic vinegar, then cook for another 10 minutes until the mixture caramelises and thickens.  But if you're short on time, quickly fry brown onions with chopped garlic and chilli for an alternative onion filling. And remember, fried egg, beetroot and thinly sliced aged cheddar also make great steak sandwich additions.

4 x 100g eye of rump medallions or 4 x 100g eye fillet medallions, lightly beaten with a meat mallet or tenderiser (putting the steaks between 2 sheets of clingfilm and rolling with a rolling pin is just as effective!) 1 teaspoon finely chopped fresh rosemary extra virgin olive oil for chargrilling 8 slices ciabatta bread (or any good-quality crusty bread) 2 tablespoons aioli or good-quality mayonnaise 1 bunch rocket, tough stems removed, washed and dried 2 tablespoons tomato chutney or dijon mustard 4 tablespoons balsamic onions

Season steak with sea salt, ground black pepper, rosemary and a splash of olive oil. Place on a hot barbecue grill or in a frypan over a high heat for 1–2 minutes until seared and sealed on one side. Turn over and cook other side, then rest steak on a warmed plate for 1–2 minutes to let meat juices settle. Lightly brush olive oil onto both sides of bread and place on a clean part of the barbecue grill for 30 seconds until toasted and golden.  Spread aioli on uncooked sides of 4 slices of toast and add rocket, tomato chutney(or dijon mayo), steak and balsamic onions to each slice.  To serve, top sandwiches with the remaining toast (chargrilled side facing up), wrap in baking paper and cut in half. Serves 4.

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Cuts of the Tenderloin

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Baked Meatballs with Tomato & Oregano 

Serves 5-6

750g premium beef mince 1/2 cup breadcrumbs (or gluten free equivalent) 2 brown onions, grated and squeezed of juice 2 large garlic cloves, chopped 4 tablespoons chopped oregano, plus extra leaves to serve salt & pepper to taste 1 x 700g bottle Freschissima tomato passata  1 cup grated tasty cheese

1. Heat oven to 180degC. 2. Place beef mince, breadcrumbs, grated onion, oregano and garlic in a large bowl and season to taste. Mix well to combine. Roll mixture into 18-20 balls. 3. Using 1 tbsp olive oil in a non-stick frying pan heat pan on medium-high. Cook meatballs for 5-10 minutes, until browned and partially cooked through. 4. Meanwhile, heat passata in a saucepan for 5 minutes, until warm.  Transfer meatballs to a greased baking dish. Pour over passata and scatter with cheese. 5. Place in oven for 20mins or until cheese melts. Top with extra oregano and serve with your choice of pasta, rice, mash and salad.

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King Island Scotch Fillet Steak with Garlic-Thyme Marinade

A very quick and easy dinner - serve with green beans and tomatoes for a low carb alternative to potatoes...

Ingredients Serves 4 2 tablespoons olive oil, plus more for grates 6 cloves garlic, smashed and coarsely chopped 2 tablespoons (about 15 sprigs) fresh thyme leaves 2 scotch fillet steaks, each about 1 1/2 inches thick Coarse salt and pepper

Directions In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight. Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.

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Toad-in-the-Hole for 2008!  

Re-inventing a fabulous old favourite! Wagyu sausages, red onion and thyme combine to lift this retro classic to the New Millenium. Takes just 20 mins to prepare and 25 minutes to cook.

Serve with steamed greens and a dollop of wholegrain mustard. Recipe by Angela Boggiano.

250g plain flour, plus extra 1 tbsp ½ tsp salt 4 eggs, lightly beaten 300ml milk 4 tbsp sunflower or light olive oil 8 (about 500g) sausages 3 red onions, each cut into 8 wedges 2 tbsp fresh thyme leaves 100ml red wine 450ml chicken stock, hot

1. Preheat the oven to 220°C/fan200°C /gas 7. Sift the flour and salt into a bowl. Make a well in the centre, add the eggs and milk, and whisk to a smooth batter. 2. Heat 1 tablespoon oil in a large frying pan over a medium heat and add the sausages. Brown for 5 minutes, turning regularly, then set aside. Add the onions to the pan and cook for a further 8 minutes, adding the thyme halfway through. Set aside. 3. Pour the remaining oil into a medium ovenproof dish and heat in the oven for 5 minutes. Arrange the sausages and onions in the dish, then pour over the batter. Bake for 20-25 minutes, until puffed up and golden. 4. Meanwhile, put the frying pan back over a medium-high heat, sprinkle in the extra flour and stir for 30 seconds. Gradually whisk in the red wine, then the chicken stock. Bubble for about 5 minutes to reduce the gravy by half. Keep warm over a very low heat. 5. Serve the toad-in-the-hole with the hot gravy, a dollop of wholegrain mustard and some steamed greens, if you like.

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Roast Sirloin of Beef by Gary Rhodes

Prep 10 mins - Roast 1 - 2hours + resting  - Serves 6

2 tbsp vegetable oil or beef fat 1.5kg sirloin (porterhouse) of beef joint 1 glass red wine 400g can beef consommé Serves 6

Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large flameproof roasting tin in the oven for 5-10 mins. Season the beef all over. Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins. Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately. Thicker gravy - If you prefer a thicker gravy, loosen 1-2 tsp cornflour with a little cold water and whisk slowly into the simmering stock, until it reaches the consistency you like. Follow the Yorkshire Pudding recipe below while roast is resting.

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Yorkshire Puddings

This recipe makes 12 large muffin-sized Yorkshires. Serve them hot right from the oven with lots of beef gravy.Recipe can be halved.

Ingredients 4 eggs at room temperature 2 cups milk (500ml) at room temperature 2 cups (500ml)plain flour 1 tsp. salt 5 mL

Have ingredients measured and ready to use while you remove the roast from the oven. Increase oven temperature to 205 C.  In a large muffin pan, place one teaspoon of hot beef drippings from the roasting pan, into each muffin cup. I often use a turkey baster to squirt a small amount into each cup. In a glass measuring cup (I use the 8 cup size) or bowl, beat eggs with an electric hand mixer about 30 seconds until frothy.  Add milk and beat again for another 15 or 20 seconds. Add flour and salt, beating for at least two minutes until batter is creamy and smooth. Quickly place muffin pan in the oven for about 1 minute to heat and melt drippings already added. Remove muffin pan, pour batter into each cup, almost filling them to the top. Place in oven, with baking sheet underneath to catch the drips and bake undisturbed for about 20-30 minutes. Watch how high the puddings get through the glass oven door, but don’t open the oven door until ready to remove puddings. When done, they will be high, puffy, golden brown and yet still moist in the centres.  Serve immediately with gravy, beef and vegetables.

Seared Steak on Mediterranean Vegetables

Ready in 35 minutes

Leaves from 2 fresh thyme sprigs 2 tbsp olive oil 1 small garlic clove, crushed 3 tbsp virtually fat-free yoghurt 1 large red capsicum, halved lengthways, deseeded and cut into 8 thick slices 1 medium red onion, cut into thin wedges 2 medium zucchini, cut lengthways into 4-5mm-thick slices 2 x 200g fillet steak

1. Put the thyme leaves into a mortar and bruise lightly with the pestle or the end of the rolling pin. Add 2 teaspoons of the oil, some seasoning and set aside. 2. Mix the crushed garlic with a little salt to a smooth paste in a bowl. Stir in the yoghurt and season to taste with salt and pepper. 3. Heat a non-stick griddle or frying pan over a high heat, until smoking. Reduce the heat to medium, brush with a thin layer of the olive oil now and then, and cook the vegetables in batches, turning once, until tender: the capsicums for 15 minutes, the onions for 6-8 minutes and the zucchini for 2-3 minutes. Transfer to a baking tray as each batch is cooked and keep warm in a low oven. 4. Heat the pan to high. Brush the fillet steak lightly with the remaining olive oil and season well. Sear for 3 minutes on each side for medium-rare, rest for 5 minutes, then slice. Arrange the vegetables on each plate and top with slices of steak. Drizzle with the thyme oil and top each with a spoonful of garlic yoghurt dressing.

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Standing Rib Roast of Beef

When you want to impress, go for this superb tasting, carve-at-the-table roast beef. Ours is frenched for spectacular presentation. Easy to roast, whole, or cut thick, large steaks by slicing between the bones.

Serves 6-8 ingredients 1/3 cup Dijon mustard 2 tablespoons minced garlic 1 tablespoon chopped thyme leaves 2 teaspoons coarsely ground pepper salt 3 tablespoons extra-virgin olive oil One 5-rib 2-2.5kg prime rib roast, chine bone removed

directions Preheat the oven to 240degC. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of salt. Whisk in the olive oil. Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes. Remove the meat from the oven and reduce the temperature to 180decC Brush the mustard coating all over the top and sides of the meat and roast for about 40 mins to 1 hour longer, rotating the roasting pan 2 or 3 times for even browning. The meat is done when an instant-read thermometer inserted in the centre of the roast at the thickest part registers 65degC(for medium rare). Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 minutes. Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Pour any carving juices over the meat and serve at once. For bone-gnawing carnivores, cut down between the rib bones and pass them on a plate.

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Winter Pot Roast with root veg & red wine

Everybody loves a good pot roast - this Italian style winter warmer is sure to become a favourite. It's an economical casual dinner party dish too. And very easy! 

 You'll need a big oven dish for this with a lid - or a pot you can put in the oven or a large Dutch (ceramic) Oven. If you don't have a lid, you could make one with two slices of tin foil with a fold in the middle for the steam.

Makes 8 to 10 servings. 1 Girello round roast 1 pkt Moredough beef stock 1/2 cup Merlot wine (good enough to drink) 3 tablespoons tomato paste 1 bottle Freschissima Organic Tomato passata 1 teaspoon minced garlic 1 tablespoon dried basil leaves 1 tablespoon dried oregano leaves 2 bay leaves 300g carrots, peeled and cut into 1-inch pieces 300g parsnips, peeled and cut into 1-inch pieces 3 onions, quartered 500g fresh mushrooms, halved 3 tablespoons all-purpose flour

Preheat the oven to 350ºF. Place the roast in a large pot or Dutch oven. Pour in the beef stock and wine. Add the tomato paste, and stir. Add the tomato passata. Blend in the garlic, basil, oregano, and bay leaves. Cover, and cook in the oven for 11/2 hours. Turn the meat over, and add the carrots, turnips, onions, and mushrooms. Cover, and continue cooking for 1 to 11/2 hours, or until the meat is fork tender. Transfer the meat to a carving board. Remove a small amount of the sauce, and mix with the flour to form a paste. Place the remaining sauce over medium-high heat, and bring to a boil. Whisk in the paste to thicken the sauce. Slice the meat against the grain. Remove the bay leaves from the sauce, and discard. Serve the sliced meat with the vegetables and the sauce. Serve with crusty Italian bread and a salad or green beans.

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Needles Game Lodge Oxtail with Red Wine - serves 4-6

Ingredients 1.5kg prepared oxtail 60ml olive oil 2 onions, diced 2 sticks celery, diced 3 carrots, diced 1 bunch spring onions, sliced 3 cloves garlic, crushed 2 bay leaves 1 tsp dried oregano ½ tsp dried rosemary 1 tsp dried thyme 600g diced Italian tomatoes ( 1½ tins) 1 bottle dry red wine

Directions Gently fry the onions in half the olive oil until translucent, add garlic, carrots, celery, spring onions and cook for another 5 mins on gentle heat, then set aside. Lightly season & dust the oxtail in flour and then brown in batches in the rest of the olive oil. Add vegetables to oxtail along with 1 ½ tins of diced Italian tomatoes, 1 bottle red wine, oregano, thyme, rosemary and bay leaves. Season to taste with salt & freshly ground black pepper. Leave in the oven for three hours at 160 deg C. The whole trick is a very slow cook. Use a heavy cast iron pot with lid or casserole dish with lid. You will know when ready as the meat must be about to fall off the bone. Take out of the oven and skim off excess oil before serving.

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Cordoban (Spanish) Oxtail cooked in sherry with carrots & black pepper - Frank Camorra of MoVida - as featured in Vogue

Ingredients Serves 4-6 60ml (¼ cup) olive oil 2 onions, finely chopped 4 cloves garlic, finely chopped 2 green capsicums, seeds removed, diced 1.5kg oxtail Flour seasoned with sea salt and freshly ground black pepper, to dust 5 large vine-ripened tomatoes, peeled, seeds removed, finely chopped 500ml (2 cups) fino sherry 1 tablespoon black peppercorns 2 cloves 3 fresh bay leaves ¼ teaspoon finely chopped thyme 3 large carrots, cut into 1cm thick slices 750ml (3 cups) beef stock, approximately Wilted spinach, to serve

Directions Preheat the oven to 170°C. Heat half the olive oil in a large flameproof casserole over low-medium heat. Add the onions and garlic, and cook for 8 minutes or until softened. Add the capsicums and cook for 45 minutes or until very soft. Remove the vegetables and set aside. Meanwhile, trim any excess fat from the oxtail and lightly dust with seasoned flour, shaking off any excess. Add the remaining oil to the casserole. Increase the heat to medium and lightly brown the oxtail, in batches, then set aside. Return the capsicum mixture to the casserole with the tomatoes and stir to scrape up any cooked-on bits. Reduce slightly and cook for 30 minutes or until the tomatoes have broken down and the mixture thickens. Add the sherry to the pan and stir to combine. Return the oxtail to the pan with the peppercorns, cloves, bay leaves, thyme, carrots and enough stock to cover the ingredients by about 1cm. Cover with a tight-fitting lid and place in the oven to cook for 3 hours or until the meat is very tender and starts to come away from the bone. Remove from the oven, skim off any oil and rest for 15 minutes before serving with wilted spinach.

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Quick Beef Pie with Gnocchi Topping

This clever recipe from Delicious (May 2007) takes the humble beef pie  and tops it with a layer of soft potato dumplings.

Make one large pie or 6 individual pies - Serves 6 

Ingredients 2 tbsp olive oil 2 onions, finely chopped 3 garlic cloves, crushed 1kg premium mince 4 celery stalks, cut into 1cm cubes 2 small carrots, cut into 1cm cubes 2 tbs tomato paste 700ml bottle passata with basil 1kg potato gnocchi 1 tbs fresh thyme leaves 1/2 cup (40g) coarsely grated parmesan

Method Heat oil in a large heavy-based pan over medium-low heat. Add onion and garlic and cook for 5 mins or until soft.  Add beef, celery, carrot, increase heat to high and cook, stirring, for 10 mins or until beef browns. Stir in tomato paste and cook for 1 minute. Add wine, bring to boil, then reduce heat to medium and simmer for 3-5mins until liquid has almost evaporated.  Add passata and 1/2 cup hot water. Simmer over medium -low heat for 15-20 minutes until sauce has thickened. Season to taste. Meanwhile preheat oven to 200°C.  Cook gnocchi according to packet instructions 5 mins before beef is ready. Drain.  If doing individual pies, divide among 6 oval pie dishes ( 435ml capacity) or use one large 2l pie dish.  Top with gnocchi in a single layer, scatter with thyme and parmesan, then bake for 12-15 minutes until golden.

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Steaks - the Ultimate Guide

Cuts of Steak: Scotch Fillet   Fillet: Also called tenderloin, fillet steaks are the most tender cuts available. Lean and trim. Best served medium rare.   Sirloin, also known as Porterhouse is a tender and slightly marbled cut and an outer layer of fat. Best served medium rare.   Rump, is a lightly marbled cut usually with an outer layer of fat, but in the case of our 6* rump medallions, the cut is the eye of the rump for maximum tenderness and flavour. Best served medium rare.   Scotch Fillet, also known as rib-eye (when it's on the bone) are from the fillet. While they are very tender, they are not as lean. When cooked to perfection the exquisite marbling of this cut melts and caramelises producing a delicious flavour and tenderness. Each steak will be at its peak when cooked to medium to allow the marbling to melt and caramelise.

Prep Time:   Spend a little time on the preparation for a deliciously juicy steak. Use a heavy based frypan or char-grill to cook your steak so that you get an even heat distribution. If using the BBQ, make sure it's clean. Take your steaks out of the fridge, cover and bring to room temp before cooking  (10-15 mins)- this is very important - if you like your steaks rare, you could end up with a cold centre! Brush the steak (not the pan) with oil. This prevents it from sticking and burning. Season the steak with salt & pepper to tenderize. The heat seals in the seasoning. Heat the pan up high before adding the steak. This is important as it seals in the juices Turn the steak once only to avoid drying out - then hands off until it's cooked to your liking. Whatever you do, don't cut it! Rest the steak for 5 mins before serving so the juices evenly distribute throughout the steak and it relaxes

Cooking Guide:   Based on a 220g, 2cm steak - for thicker cuts, use the touch test. Steak Timing Touch Test Rare 2 min each side Very soft Medium-rare 3 min each side Soft Medium 4 min each side Feels Springy Medium-well 4 ½ min each side Firm Well done 5 min each side Very firm

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Beef Rendang

Note: When you are stewing beef you will notice that after about 1/2 hour the meat contracts and becomes smaller and tougher. The meat will then start to relax and absorb the liquid - the longer you leave it the more tender the meat - we like to wait 2 to 3 hours for Rendang - cooked really slowly on a very low simmer. Please check though that you have sufficient liquid in the pan so it doesn't dry out and burn.

Serves 4-6 1 kg premium diced beef. 1/2 jar Ding's Rendang Paste 250ml coconut milk 250ml Moredough beef stock For a unique flavour and aroma, add some kaffir lime leaves. (Optional)

Brown meat in saucepan with a little of the curry paste.  Add the rest of curry paste and then coconut milk and beef stock. Liquid must cover meat. Add more coconut milk or beef stock if required. Bring to the boil and then take off stove, turn heat down to lowest setting and simmer gently, stirring occasionally until meat is tender and begins to pull apart and gravy thickens 2 - 3 hours for beef.  Serve hot with jasmine rice, roti bread, steamed asian vegetables or fresh cucumber slices.  For more heat, try our Dings Chilli Jam.

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mustard encrusted roast king island scotch fillet of beef

Serves 6 comfortably Roast Beef: 2kg scotch fillet  Dry mustard Yorkshire Pudding: 1 1/4 cups of milk 4 eggs  1/2 teaspoon of salt Freshly milled black pepper 1 1/2 cups self-raising flour, sifted 1 tablespoon of beef dripping or vegetable oil to taste

Roast Beef: Take the beef from the fridge 30 mins from cooking to bring it to room temp.  Massage dry mustard powder into the roast. For rare meat, cook the beef in a preheated oven at 220°C for 15 minutes then turn the oven down to 180°C and roast at 15 minutes per 450g.  A 2 kg roast will thus take 1 hour 6 mins, but I like to leave it in a further  10 minutes so that you get rare roast beef and some a bit more well done for those who are not keen on the blood! Now, most importantly the meat must rest while you make the Yorkshire puds - up to 30 mins of resting is fine! Just cover with foil - this will ensure you have a meltingly tender roast and the juices can be used for gravy. Yorkshire Pudding: The oven should be heated to 220° C.  Mix the milk, eggs and salt and add pepper, beating all well together.   Let these ingredients stand for 15 minutes and then whisk in the flour. Meanwhile, add the dripping to the pan  - (you can also use a muffin pan) and put it in the oven to heat for about 10 minutes. Into this intensely hot pan, you should put the batter and cook for 20 minutes or until well puffed and golden. If using a muffin pan - just 12 mins should see the puds rise beautifully!

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