Recipes

iStock-514329716-scaled.jpg

BBQ Beef Short Ribs

Auto Draft

Ingredients

  • 2 x 1.5kg beef short ribs
  • 180ml tomato sauce
  • 150ml stout
  • 4 tbsp Worcestershire sauce
  • 1 heaped tsp English mustard
  • 4 tbsp malt vinegar
  • 4 tsp gold syrup
  • olive oil, salt and pepper

Instructions

  1. Preheat the oven to 100C. Places the ribs in a snug fitting roasting tray, season with salt and pepper and drizzle with olive oil, then rub all over.
  2. Cover tightly with a double layer of tin foil, then cook for 7-8 hours, or until cooked through and tender. Transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (great for roast potatoes)
  3. Place the roasting tray over a high heat and bring the juices to the boil. Simmer for 2 minutes, then add the BBQ sauce ingredients. Bring it back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened.
  4. Brush most of the sauce onto the ribs so they are nicely coated, the return the ribs to the oven for 20-40 minutes, or until sticky and caramelised.
  5. Transfer the ribs to a chopping board, then either carve them into sections, or remove all meat from the bones.
  6. Serve with remaining BBQ sauce, creamy mashed potato and a winter coleslaw.
https://www.grassrootsbeef.com.au/recipes/bbq-beef-short-ribs
View Recipe
Leanne WheatonBBQ Beef Short Ribs
17690126_10208857067003872_985862657_n-e1491103473766.jpg

Beef with Ginger and Soy

How to Cook the Perfect Thick Steak

Ingredients

  • 2 tbsp oil
  • 1.5kg gravy beef or chuck steak cut into 2cm cubes or slices
  • 6 large garlic cloves, thinly sliced
  • 2 thumb sized nuggets of fresh ginger, thinly sliced
  • 3 tbsp tart fruit jam such as redcurrant or plum
  • 150ml soy sauce
  • 350-500ml apple juice
  • 2 tablespoons cider vinegar
  • 2 medium fresh or dried chillies
  • salt and pepper

Instructions

  1. Heat the oil in a casserole dish. Season the meat with salt and pepper and brown in batches, so you don't overcrowd the pan, turning to colour all over. Remove each batch and set aside while you brown the rest. Once the beef is browned, remove it from the casserole and set aside.
  2. Reduce the heat to low, add the garlic and ginger and cook gently until softened but not coloured. Add the jam and soy sauce, mix well, then return the meat to the casserole in a single layer if possible.
  3. Pour in enough apple juice barely to cover the meat. Add the vinegar, whole chillies and a few grinds of black pepper, then cover and place in an oven preheated to 120C.
  4. Cook for 2 1/2-3 hours, until the meat is completely tender.
  5. Serve with noodles and steamed greens.
https://www.grassrootsbeef.com.au/chuck-steak/beef-with-ginger-and-soy
View Recipe
Leanne WheatonBeef with Ginger and Soy
iStock-697347424-1.jpg

Bone Broth

Bone Broth

Ingredients

  • 2kg grass fed beef bones (ideally mix of neck and marrow bones),
  • 6 springs thyme
  • 2 tbsp apple cider vinegar
  • 2 carrots quartered
  • 1 brown onion halved
  • 2 stalks celery chopped
  • 4 garlic cloves
  • 1 bay leaf

Instructions

  1. Preheat oven to 200C or 180C fan-forced. 
  2. Place bones on a roasting tray.  Roast for 30 minutes.  (Roasting is optional but it does give broth extra flavor and a deeper colour.
  3. Transfer bones and fat to large saucepan with remaining ingredients and enough water to cover bones.  Bring to a simmer.  Cook on lowest setting for at least 24-48 hours (the longer cooking time, the more nutrients you will extract from the bones).  Add extra water to make sure bones are always covered with liquid.
  4. Strain into a large bowl.  Cool quickly by placing the bowl in a sink filled with iced water.  Discard hard layer of fat if you like.  (Fat will help preserve the broth in the fridge and does contain a lot of nutrients, but its up to you)
  5. Broth will keep for 5 days in the fridge, or 6 months in the freezer
https://www.grassrootsbeef.com.au/marrow-bones/bone-broth
View Recipe
Leanne WheatonBone Broth
steak-tagliata-1.jpg

Steak Tagliata

Combine  the extra virgin olive oil, chilli flakes, dried oregano, salt and red wine vinegar in a small dish that can hold all the steak flat and snug (later on).  Heat a heavy based frying pan, adding oil if it’s non-stick.  Oil the steak lightly and cook it to your liking and then remove it to the dish of chilli marinade and sit the…

View Recipe
grassrootsSteak Tagliata
shredded.jpg

Slow Cooked Shredded Beef

Place the first 9 ingredients into the slow cooker bowl. Put in the beef and turn it until it is completely coated. It is important that your meat is at least 80% covered by the sauce. If your cooking container is big, you might need to increase the volume of the sauce. Cover and cook on low for 8-10 hours, or on…

View Recipe
grassrootsSlow Cooked Shredded Beef