Tag: 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: Short Rib Ragu with Fresh Pappardelle

foodie friday logo

Rich and complexly flavoured, a ragu made from slow-cooked short ribs makes an impressive showing for your weekend supper or at an Italian-themed dinner party. Williams-Sonoma brings us a fresh twist on the classic spag bol for this week’s Foodie Friday.

Make the pasta from scratch if you like, or to save time, purchase fresh pappardelle or another wide noodle from your local Italian deli or gourmet grocer. This recipe calls for three hours of braising to get the meat soft and tender, so be sure to start early!

22 April 2016 - Short Rib Ragu with Fresh Pappardelle

Ingredients

  • 2kg bone-in beef short ribs
  • 3 tbsp olive oil
  • 60g prosciutto, cut into narrow strips
  • 1 large white onion, chopped
  • 1 carrot, peeled and chopped
  • 1 large garlic clove, minced
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • Kosher salt and freshly ground pepper
  • 3 tbsp tomato paste
  • ½ cup dry red wine
  • 3½ cups beef broth, or as needed
  • 500g fresh pappardelle
  • Grated Parmesan cheese for serving
  • Chopped fresh flat-leaf parsley for serving

Method

Trim the short ribs of excess fat. Thoroughly pat the meat dry with paper towels.

In a large Dutch oven, warm 1 tbsp of the olive oil over medium-high heat. Add the prosciutto and sauté until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer the prosciutto to a large platter.

Working in batches, add the short ribs to the pot and brown on all sides, about 12 minutes per batch. Transfer the beef and its juices to the platter.

Add the remaining 2 tbsp of olive oil to the pot and stir in the onion, carrot, garlic, bay leaves, cinnamon stick and cumin. Saute until the vegetables are softened, lightly coloured and aromatic, about 10 minutes. Return the short ribs and prosciutto to the pot, add 1 tsp salt and several grinds of pepper and stir well. Stir in the tomato paste, wine and enough broth to just cover the meat. Cover the pot partially with a lid, reduce the heat to low and braise, stirring occasionally, until the meat is tender, about 3 hours.

Bring another large pot two-thirds full of water to a boil over high heat.

Take the pot with the short ribs off the heat, and remove and discard the bay leaves and cinnamon stick. Carefully pour the contents of the pot through a fine-mesh sieve into a bowl. Transfer the short ribs to a cutting board. Using your fingers or 2 forks, shred the meat into bite-size pieces. Return the meat to the pot. Let the sauce stand for a few minutes. Using a large spoon, skim the fat off the surface. Taste the sauce and adjust the seasoning with salt and pepper. Pour the sauce over the meat in the pot and rewarm over medium-low heat.

Add the pasta to the boiling water and cook until al dente, 2 to 3 minutes. Drain the pasta and transfer to a large serving bowl. Using a slotted spoon, spoon the short rib mixture on top of the pasta. Using a spoon, add enough of the braising liquid to lightly coat the pasta and toss to combine. Sprinkle with the Parmesan and parsley and serve immediately. Serves 6.

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