Ingredients 2kg Quality Mark beef cheeks 2 onions peeled and finely chopped 8 garlic cloves peeled and crushed 2 celery washed and finely chopped 2 carrots peeled and finely chopped 3 cups beef stock 1 tsp chicken stock powder 1 cup red wine 1 tsp fresh oregano leaves or can also use dried oregano 1 tsp fresh rosemary or can also use … Read more
Ingredients 4 Quality Mark beef cheeks 1.5 litres beef bone broth 1 celery stalk, sliced 1 carrot, finely sliced 1 onion, finely diced 2 bay leaves 1 tsp peppercorns 1 cinnamon stick 2 cups red wine Method Trim any remaining sinew and fat from around the beef. In a large heavy bottomed frying pan, brown … Read more
Ingredients 750g Quality Mark diced beef (blade steak, chuck steak or gravy beef are ideal). Diced into 2-3cm chunks. 1 diced eggplant 1 diced red capsicum 1 diced onion ¼ cup chopped black olives ¼ cup chopped sun-dried tomatoes 2-3 tsp garlic cloves 1 tbsp capers 1 tbsp oregano ¼ cup tomato paste 2 tbsp white flour 1½ cups beef stock ¼ cup red wine Method To slow-cook filling: … Read more
Lamb and pomegranate tagine is our current favourite lamb shank recipe. We cook it in our oven in an iron casserole dish and often use pumpkin as an alternative to the chickpeas, which is equally delicious. Add the pumpkin after about the first hour of cooking. Ingredients 2 tablespoons olive oil 2 teaspoons sesame oil … Read more
I love it when I find old recipes of my mum’s, written out by hand, and tucked away in a drawer. Check this one out for baking a ham from scratch, just like she use to do on the farm every Christmas. This is virtually unheard of these days as most people buy a ham … Read more
Beef brisket is an old-fashioned cut has become very trendy in recent times. One of our chef clients in 2018 ran a meat smoking class for the Wellington on a Plate festival using beef brisket. It’s a versatile, economical cut that if cooked quickly will be tough but when cooked slowly results in flavoursome, succulent … Read more
Beef short ribs is a cut that responds well to slow cooking, resulting in a rich and tasty dish. Winter is the perfect time of year to try them. Once destined for the “mincer”, beef short ribs now have a new lease of life as one of the “fashionable” meat cuts, and yet are still … Read more
Prep: 15 mins | Cook: 2½ hours | Serves 4 This Mediterranean-inspired dish is sweet sophistication, with the meltingly tender beef paired beautifully with the sweet flavours of the dry fruit and cinnamon. Serve with Israeli couscous and let the compliments roll in. Ingredients Beef 600g Quality Mark beef cross cut blade steak, cut into … Read more
Prep: 1 hour | Cook: 3½ hours | Serves 4-6 | Low fat | Excellent source of iron | Low sodium Beef cheeks, when cooked long and slow result in tender, juicy and flavoursome beef. When paired with silky smooth polenta, doused in a rich sauce spliced with a little orange for freshness, you have … Read more
Nothing beats walking into the house on a freezing winter’s night to the aroma of dinner well on the way. Herein lies the appeal of slow cooking. There are numerous options for slow-cooked meals. Choosing the right cut of meat is especially important. Because the process is long and slow, it’s well suited to the … Read more