Tag: australian beef

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Foodie Friday: smokey brisket tacos

Smokey brisket tacos with Pico de Gallo & red pepper crema

This recipe was created by Sum Yung Guys chef and owner, Matt Sinclair, for Australian Beef.

Serves: 6 | Prep time: 25 minutes | Cooking time: 5 hours for the slow cooked brisket

Ingredients

  • Approx. 1kg beef brisket 2 tbsp olive oil
  • 2 tbsp smoked paprika 2 tbsp ground cumin
  • 2 tbsp black pepper
  • 2 tbsp fennel seeds
  • 2 tbsp brown sugar
  • 1 tbsp salt
  • 24 x 6-inch white corn tortillas

Slaw

  • 10 brussel sprouts shaved
  • 1 carrot, grated
  • 1 cup coriander, roughly chopped
  • 1/2 cup spring onion, sliced (green part) Olive oil
  • Pinch salt

Pico de Gallo (salsa)

  • 2 cloves garlic, finely grated
  • 2 limes juiced
  • 1/3 cup spring onion, finely sliced (white part) 1/3 cup coriander, finely chopped
  • 2 large green chillies, finely diced
  • 2 tbsp olive oil
  • Large pinch salt

Crema

  • 1/3 cup roasted capsicums
  • 1/2 cup creme fraiche
  • 1 tbsp lime juice
  • Pinch salt

Method

  1. Brisket preparation: Combine all spices, salt, sugar and oil. Rub brisket with marinade and tightly wrap in 2 layers of aluminium foil and place into a tightly fitting baking tray.
  2. Place in the oven at 120°C for approx. 5 hours or until wobbly to touch.
  3. Once cooked, unwrap brisket (keep all the juices) and place back in oven at 200°C for 10-15 minutes to caramelise.
  4. Shred brisket and serve hot, pour over the reserved juices.
  5. Slaw: Place all salad ingredients into a medium bowl. Only drizzle with olive oil and a pinch of salt when ready to serve. Prepare and store in the fridge until ready to do so.
  6. Salsa: Simply combine all salsa ingredients into a small bowl, stir through and check seasoning. Should be hot, sour and well-seasoned. Adjust with lime, chilli or salt if required.
  7. Crema: Blitz capsicums in food processor to form a chunky paste.
  8. Season creme fraiche with lime and salt.
  9. Gently fold capsicum paste through creme fraiche before serving.
  10. When ready to serve, grill or pan fry the corn tortillas. Add hot shredded brisket and top with slaw, salsa and crema.

Tips

  • Brisket needs a long, slow cook to ensure it’s tender and shreds well. Cooking can also be done on a stovetop, a grill or a slow cooker.
  • Discard the fat from the top of the brisket before you start shredding but retain any liquid to mix back through the meat or drizzle on top.
  • Leftover brisket can be heated through for next day stews and stir-fry’s.
  • Spinach wraps are a delicious alternative to white corn tortillas.

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Foodie Friday: Beef Bourguignon

Beef Bourguignon

Foodie Friday

A hearty French classic ideal for sharing, this slow-cooked wonder is brought to us today by Australian Beef. With red wine a key ingredient you can put half a bottle in the pot and savour the rest with dinner. Voila!

Beef Bourguignon

Preparation: 15 minutes | Cooking: 120 minutes | Serves: 6

Ingredients

  • 1.5kg chuck or boneless shin/gravy beef
  • 4 sprigs flat-leaf parsley
  • 4-5 sprigs of thyme
  • 1 fresh bay leaf
  • 2 cups red wine
  • 1 cup beef stock
  • 1 tbsp plain flour
  • 1 tbsp olive oil
  • 30g butter
  • 12 (about 280g) small pickling onions or shallots, peeled
  • 200g button mushrooms, stalks trimmed
  • 1 cup water

Method

1. Cut the beef into 2.5-3cm cubes and place in a large bowl. Add the herbs and wine. Refrigerate for 2 hours or overnight.

2. Preheat the oven to 180°C. Drain the beef and put aside the marinade and herbs. Pat the beef dry with paper towels. Heat a large frypan over a medium-high heat. Brown the beef in three batches. Remove each batch and place in a casserole dish. Pour over the reserved marinade and herbs. Add the stock and flour. Stir to mix.

3. Cover the casserole dish, place in oven. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered. Cook until the beef is almost tender (about 80 minutes).

4. Heat the oil and butter in a small frypan, add the onions and cook stirring for 10 minutes or until lightly golden (but not soft), remove and set aside. Cook the mushrooms in two batches, adding a little more butter if needed, remove and set aside.

5. Add the onions, mushrooms, and water to the beef, stir gently to combine. Cook for a further 20-30 minutes or until the beef is tender.

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Foodie Friday: Beetroot and horseradish steak sandwich

Foodie FridayDid you know there was such a thing as Steak Sandwich Day? Well there is, and it’s next week on 12 May! Texas-based beef lover, Jess Pryles, sticks to her Aussie roots with this classic steak sanga recipe. Thanks to Australian Beef.

Preparation: 10 minutes | Cooking: 15 minutes | Serves: 6

Ingredients

700g flat iron steaks
5 large beetroots
1 medium lemon, juiced
2 tbsp olive oil
2 tsp balsamic vinegar
2 tbsp chopped parsley leaf 3/4 cup mayonnaise
1 tbsp prepared horseradish
6 crusty white rolls, split into 2 1 cup celery leaves
Salt and pepper, to taste

Method

For the horseradish mayo
1. Combine the mayonnaise, 2 tsp lemon juice and horseradish, then season to taste with salt and pepper

For the beetroot slaw
1. Peel the beets and cut in half. Place in boiling salted water and cook for 7-10 minutes until just soft enough to pierce with a fork. Remove from water and allow to cool.
2. Grate the beets (they will still be quite firm). Drizzle remaining olive oil and lemon juice, and balsamic vinegar over the grated bets and toss to combine. Add parsley, salt and pepper to taste and toss once more.

For the steak
1. Brush steaks with half the oil and season. Cook in a char-grill pan or barbecue on high heat for 5 minutes each side or until cooked to your liking. Set aside on a plate and loosely cover with foil for 5 minutes.

Assembly
1. Spread the mayonnaise on the bottom bun. Slice steaks across the grain then layer with beetroot slaw and celery leaves. Top with bun to serve.

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Foodie Friday: Curtis Stone’s Aussie burger

Foodie Friday

While he now calls the US home, celebrated Aussie chef Curtis Stone was back on home soil recently meeting beef farmers all over Western Australia, on behalf of Australian Beef. “My trip back was nothing short of amazing. The people and the produce inspired me to create easy and delicious beef dishes that acknowledge and appreciate the unique Western Australian terrain, our quality Aussie produce and the celebration of summer in this beautiful country. I mean it doesn’t get much better than Aussie beef on a summer’s night does it?” says Curtis who shares his take on the classic Aussie burger with us.

Aussie burger

Serves: 4
Preparation: 15 minutes
Cooking: 8 minutes

Ingredients

4x 170g beef burger patties
1 medium red beetroot (about 200g), peeled
1 1/2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil, plus more for brushing
1 tbsp thinly sliced fresh chives
1 tbsp finely chopped fresh dill
1/2 tsp sugar
1/3 cup mayonnaise
3 tsp Sriracha
4 slices tasty cheese
4 hamburger buns
20g baby rocket
4 fried eggs

Method

  1. Using a box grater, coarsely grate beetroot into bowl. Stir in vinegar, oil, chives, dill and sugar. Season beetroot relish with salt and pepper.
  2. In a small bowl, mix mayonnaise and Sriracha. Season the chilli mayo with salt and pepper.
  3. Heat barbecue to high. Season burger patties with salt and pepper.
  4. Brush barbecue grates with oil and add patties. Barbecue patties for 2 minutes or until the bottoms are lightly charred. Flip patties and top with cheese. Barbecue for a further 2 minutes, or until the bottoms are lightly charred and the cheese has melted. Set patties aside on plate.
  5. Meanwhile, barbecue cut sides of buns for 1 minute, or until lightly toasted.
  6. Spread chilli mayo over the bottom halves of the buns. Top with rocket, burger patties, beetroot relish and eggs. Top with bun tops and serve.

Tips

  • Make the beetroot relish and chilli mayo ahead to save time. They can be made up to 3 days ahead, covered separately and refrigerated.
  • Drain any excess juices from relish before serving, if desired.

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