THINGS BEEF THIS WINTER No. 14
Transcription
THINGS BEEF THIS WINTER No. 14
FREE ALL THINGS BEEF THIS WINTER No. 14 EXPERIENCE THE FLAVOUR OF GREEK COMFORT FOOD PREPARE TO Sizzle with Asian Beef dishes FEEL The warm glow of slow cooked Beef PAGE 6 PAGE 8 PAGE 10 More delicious Beef ideas and recipes VISIT themainmeal.com.au Your guide to cooking the perfect beef roast 1. Preheat the oven, following our guide below. 2. Brush your Beef roast lightly with oil and season. Place the roast on a rack in the roasting dish. 3. Check if it’s ready just before the estimated cooking time is up (so it doesn’t overcook). Use tongs to test the roast’s doneness. Gently prod or squeeze it, rare is soft when pressed, medium is springy and well done is very firm. The new-look Entice – helping warm you up this winter There’s no better way to warm up your winter, and keep the cold weather at bay, than with some hearty, wholesome beef dishes. With that in mind, we’d like to welcome you to the latest copy of Entice – complete with a fresh, new look. Within these pages, WE HAVE THE answer TO those cravings for classic comfort food: the simmering Beef stews, the hearty Beef curries, the toasty Beef stir-fries and more. for tasty ideas and Beef recipes, simply read on. After all, nothing warms like Beef in winter. From the team at themainmeal.com.au 4. Allow your roast to rest before serving (this is as important as the cooking itself). Cover it loosely with foil and stand it in a warm place for 15 minutes before carving. Beef roast cuts per 500g Rib eye/scotch fillet rump sirloin fillet/tenderloin standing rib roast rolled rib beef roast bolar blade round eye round oyster blade TEMP: 200ºC TEMP: 160ºC RARE: MEDIUM: WELL DONE: 20 mins 25 mins 30 mins RARE: MEDIUM: WELL DONE: 25 mins 30 mins 35 mins QUALITY ASSURED When you buy Beef with the MSA symbol on it, you can rest assured it’s been graded for tenderness, juiciness and flavour. themainmeal.com.au 3 Your guide to cooking the perfect beef roast 1. Preheat the oven, following our guide below. 2. Brush your Beef roast lightly with oil and season. Place the roast on a rack in the roasting dish. 3. Check if it’s ready just before the estimated cooking time is up (so it doesn’t overcook). Use tongs to test the roast’s doneness. Gently prod or squeeze it, rare is soft when pressed, medium is springy and well done is very firm. The new-look Entice – helping warm you up this winter There’s no better way to warm up your winter, and keep the cold weather at bay, than with some hearty, wholesome beef dishes. With that in mind, we’d like to welcome you to the latest copy of Entice – complete with a fresh, new look. Within these pages, WE HAVE THE answer TO those cravings for classic comfort food: the simmering Beef stews, the hearty Beef curries, the toasty Beef stir-fries and more. for tasty ideas and Beef recipes, simply read on. After all, nothing warms like Beef in winter. From the team at themainmeal.com.au 4. Allow your roast to rest before serving (this is as important as the cooking itself). Cover it loosely with foil and stand it in a warm place for 15 minutes before carving. Beef roast cuts per 500g Rib eye/scotch fillet rump sirloin fillet/tenderloin standing rib roast rolled rib beef roast bolar blade round eye round oyster blade TEMP: 200ºC TEMP: 160ºC RARE: MEDIUM: WELL DONE: 20 mins 25 mins 30 mins RARE: MEDIUM: WELL DONE: 25 mins 30 mins 35 mins QUALITY ASSURED When you buy Beef with the MSA symbol on it, you can rest assured it’s been graded for tenderness, juiciness and flavour. themainmeal.com.au 3 Mouth-watering slow cooked Beef dishes Nothing’s more welcoming than the beautiful aroma of a delicious Beef casserole simmering in the oven. tuscan beef stew Serves:4 to 6 A chilli Beef & bean stew SWITCH TO MAKE Omit the wine vinegar, wine, olives and rosemary. A mildly spiced Beef curry Add 2 tsp each of sweet paprika and ground cumin and 1 tbsp dried oregano to the garlic as it cooks. Add 1 tbsp chopped jalapeño chilli as well, if you like it spicy. Omit the wine vinegar, wine, olives and rosemary. Increase the beef stock to 2½ cups. Add 2 tsp each of ground cumin, garam masla, turmeric and cinnamon to the garlic as it cooks. Add a 400g can of drained and rinsed red kidney beans with the tomatoes. Increase the beef stock to 2½ cups. Serve with herb flecked rice or warm tortillas, shredded lettuce and sour cream. Serve with rice, Indian pickles and warm tandoor bread. Preparation time: 20 mins Cooking time:1–1½ hours or 2–2 ½ hours* 1kg casserole Beef* 2-3 tbsp olive oil 1 large onion, diced 3 cloves garlic, thinly sliced 2 tbsp red wine vinegar 1 tbsp plain flour 1 tbsp tomato paste 1 cup red wine 1½ cups Beef stock 2-3 medium sized sprigs of fresh rosemary 2/3 cup black OR GREEN olives 2 SMALL ZUCCHINI, CUT INTO 1.5CM THICK SLICES 400g can diced tomatoes Creamy polenta & braised baby carrots, to serve 1. Preheat oven to 180°C. Cut Beef into 3cm cubes. Season with salt and pepper, add 2 tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the Beef in 2 or 3 batches. Remove each batch and place in a casserole dish. 2. Reduce heat, add a little oil and the onion to the frypan. Cook for 1–2 minutes, stirring occasionally. Add the garlic and stir for 1 more minute. Add the vinegar, stir to scrape up any browned bits from the base of the pan. 3. Add the flour and tomato paste, stir until the onion is coated. Gradually pour in the wine and stock, stirring until the mixture boils. Pour over the Beef in the casserole dish and add the rosemary. Stir to combine. 4. Cover the casserole dish, place in oven, and cook until the Beef is just tender. Add the tomatoes, olives and zucchini, cook 20 minutes more. Stir casserole every 40 minutes or so, adding water if needed to keep the ingredients just covered. Which cuts? TIPS Chuck, boneless shin/gravy Beef 2-2½ hours Topside, round or blade 1-1½ hours Brown the meat Veggies next Nice & slow Browning is crucial. Don’t rush the initial stage of browning the Beef. It’s important to brown in small batches to maximise colour and taste. The better the meat browns, the better the flavour. Sauté the vegetables after the Beef has been browned. Adding the veggies to the pan after the meat makes good use of all the rich, meaty flavours. Scrape up the browned bits from the bottom of the frypan to ensure they blend with the stock, wine or tomatoes. Let the dish cook slowly. Slow cooking draws out the flavour and produces the most succulent, tender meat. The dish is simmering gently when small clusters of tiny bubbles ripple across the surface as it cooks. *See Beef cuts opposite themainmeal.com.au 5 Mouth-watering slow cooked Beef dishes Nothing’s more welcoming than the beautiful aroma of a delicious Beef casserole simmering in the oven. tuscan beef stew Serves:4 to 6 A chilli Beef & bean stew SWITCH TO MAKE Omit the wine vinegar, wine, olives and rosemary. A mildly spiced Beef curry Add 2 tsp each of sweet paprika and ground cumin and 1 tbsp dried oregano to the garlic as it cooks. Add 1 tbsp chopped jalapeño chilli as well, if you like it spicy. Omit the wine vinegar, wine, olives and rosemary. Increase the beef stock to 2½ cups. Add 2 tsp each of ground cumin, garam masla, turmeric and cinnamon to the garlic as it cooks. Add a 400g can of drained and rinsed red kidney beans with the tomatoes. Increase the beef stock to 2½ cups. Serve with herb flecked rice or warm tortillas, shredded lettuce and sour cream. Serve with rice, Indian pickles and warm tandoor bread. Preparation time: 20 mins Cooking time:1–1½ hours or 2–2 ½ hours* 1kg casserole Beef* 2-3 tbsp olive oil 1 large onion, diced 3 cloves garlic, thinly sliced 2 tbsp red wine vinegar 1 tbsp plain flour 1 tbsp tomato paste 1 cup red wine 1½ cups Beef stock 2-3 medium sized sprigs of fresh rosemary 2/3 cup black OR GREEN olives 2 SMALL ZUCCHINI, CUT INTO 1.5CM THICK SLICES 400g can diced tomatoes Creamy polenta & braised baby carrots, to serve 1. Preheat oven to 180°C. Cut Beef into 3cm cubes. Season with salt and pepper, add 2 tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the Beef in 2 or 3 batches. Remove each batch and place in a casserole dish. 2. Reduce heat, add a little oil and the onion to the frypan. Cook for 1–2 minutes, stirring occasionally. Add the garlic and stir for 1 more minute. Add the vinegar, stir to scrape up any browned bits from the base of the pan. 3. Add the flour and tomato paste, stir until the onion is coated. Gradually pour in the wine and stock, stirring until the mixture boils. Pour over the Beef in the casserole dish and add the rosemary. Stir to combine. 4. Cover the casserole dish, place in oven, and cook until the Beef is just tender. Add the tomatoes, olives and zucchini, cook 20 minutes more. Stir casserole every 40 minutes or so, adding water if needed to keep the ingredients just covered. Which cuts? TIPS Chuck, boneless shin/gravy Beef 2-2½ hours Topside, round or blade 1-1½ hours Brown the meat Veggies next Nice & slow Browning is crucial. Don’t rush the initial stage of browning the Beef. It’s important to brown in small batches to maximise colour and taste. The better the meat browns, the better the flavour. Sauté the vegetables after the Beef has been browned. Adding the veggies to the pan after the meat makes good use of all the rich, meaty flavours. Scrape up the browned bits from the bottom of the frypan to ensure they blend with the stock, wine or tomatoes. Let the dish cook slowly. Slow cooking draws out the flavour and produces the most succulent, tender meat. The dish is simmering gently when small clusters of tiny bubbles ripple across the surface as it cooks. *See Beef cuts opposite themainmeal.com.au 5 PASTITSIO TIPS Serves: 6 to 8 Greek comfort food One of the easiest crowd-pleasing dishes you can prepare for your next family gathering is Pastitsio. Similar to lasagne, but made with bucatini or other tubular pasta instead of pasta sheets, this is Greek comfort food at its best. PrepARATION time: 1 hour, 45 mins BAKING time: 50 mins For a great Beef mince sauce try not to hurry the process. Reducing the sauce gives it more flavour. The mixture should simmer uncovered between 30 to 45 minutes. If you speed up the process and the sauce reduces too much, add ½ to 1 cup of water. The completed sauce shouldn’t be too runny. Beef sauce 700g Beef mince 1 tbsp olive oil 1 MEDIUM onion, finely chopped 2 sticks celery, finely chopped ½ cup red wine 700g bottle tomato passata 1 cup Beef stock 2 tsp ground cinnamon 1 tbsp dried oregano leaves 1 FRESH BAY LEAF PINCH OF SUGAR Cheese sauce 90g butter ½ cup plain flour 3 cups milk 1 tsp ground nutmeg 1 cup grated kefalotyri cheese (or pecorino) 2 egg yolks, lightly beaten To assemble 400g long tubular macaroni, cooked 2/3 cup grated kefalotyri cheese (or pecorino) 2 egg whites, lightly beaten 1 cup fresh breadcrumbs 30g butter, chopped 1. For the Beef sauce, heat a large, deep-sided non-stick frypan over medium-high heat. Crumble in 1/3 of the mince, cook until browned, letting liquid evaporate. Remove, reheat pan and repeat with remaining two batches, then set aside. 2. Reduce heat to medium. Add oil, onion and celery, and cook until onion is soft. Return the mince, add wine and stir occasionally until mince has absorbed the wine. 3. Add tomato passata, stock, cinnamon, oregano and bay leaf. Season with salt and pepper and a pinch of sugar. Bring to the boil, reduce heat to low, partly cover and simmer for 40-45 minutes. Add a little water if needed. Completed sauce should be slightly runny. Remove bay leaf. 4. For the cheese sauce, heat butter in a saucepan – medium heat – add flour and stir to combine. Cook for 30 seconds. Add milk gradually, stir until smooth. Add nutmeg and season. Stir constantly until mixture boils and thickens. Cool slightly, then stir in cheese and egg yolk. 6 themainmeal.com.au 5. To assemble, preheat oven to 180°C. Grease a deep, rectangular ovenproof dish with a little melted butter. Mix cooked macaroni with egg white and grated cheese. Add half macaroni to baking dish and top with meat sauce. Repeat with macaroni, then cheese sauce. Cook covered for 20 minutes. Uncover and sprinkle breadcrumbs and butter. Cook for another 20-30 minutes, or until thoroughly hot and golden. Remove from oven and stand for 10 minutes before serving. PASTITSIO TIPS Serves: 6 to 8 Greek comfort food One of the easiest crowd-pleasing dishes you can prepare for your next family gathering is Pastitsio. Similar to lasagne, but made with bucatini or other tubular pasta instead of pasta sheets, this is Greek comfort food at its best. PrepARATION time: 1 hour, 45 mins BAKING time: 50 mins For a great Beef mince sauce try not to hurry the process. Reducing the sauce gives it more flavour. The mixture should simmer uncovered between 30 to 45 minutes. If you speed up the process and the sauce reduces too much, add ½ to 1 cup of water. The completed sauce shouldn’t be too runny. Beef sauce 700g Beef mince 1 tbsp olive oil 1 MEDIUM onion, finely chopped 2 sticks celery, finely chopped ½ cup red wine 700g bottle tomato passata 1 cup Beef stock 2 tsp ground cinnamon 1 tbsp dried oregano leaves 1 FRESH BAY LEAF PINCH OF SUGAR Cheese sauce 90g butter ½ cup plain flour 3 cups milk 1 tsp ground nutmeg 1 cup grated kefalotyri cheese (or pecorino) 2 egg yolks, lightly beaten To assemble 400g long tubular macaroni, cooked 2/3 cup grated kefalotyri cheese (or pecorino) 2 egg whites, lightly beaten 1 cup fresh breadcrumbs 30g butter, chopped 1. For the Beef sauce, heat a large, deep-sided non-stick frypan over medium-high heat. Crumble in 1/3 of the mince, cook until browned, letting liquid evaporate. Remove, reheat pan and repeat with remaining two batches, then set aside. 2. Reduce heat to medium. Add oil, onion and celery, and cook until onion is soft. Return the mince, add wine and stir occasionally until mince has absorbed the wine. 3. Add tomato passata, stock, cinnamon, oregano and bay leaf. Season with salt and pepper and a pinch of sugar. Bring to the boil, reduce heat to low, partly cover and simmer for 40-45 minutes. Add a little water if needed. Completed sauce should be slightly runny. Remove bay leaf. 4. For the cheese sauce, heat butter in a saucepan – medium heat – add flour and stir to combine. Cook for 30 seconds. Add milk gradually, stir until smooth. Add nutmeg and season. Stir constantly until mixture boils and thickens. Cool slightly, then stir in cheese and egg yolk. 6 themainmeal.com.au 5. To assemble, preheat oven to 180°C. Grease a deep, rectangular ovenproof dish with a little melted butter. Mix cooked macaroni with egg white and grated cheese. Add half macaroni to baking dish and top with meat sauce. Repeat with macaroni, then cheese sauce. Cook covered for 20 minutes. Uncover and sprinkle breadcrumbs and butter. Cook for another 20-30 minutes, or until thoroughly hot and golden. Remove from oven and stand for 10 minutes before serving. Get ready to sizzle… ASIAN INSPIRATIONS beef & PUMPKIN CURRY Serves: 4 PrepARATION time: 5 mins Cooking time:20 mins 500g beef rump, thinly sliced Here’s the perfect way to add some fire to your belly this winter – with a taste of Asia. The secret to a great stir-fry is to prepare everything you need before you start cooking. Slice the Beef, cut the veggies and have sauces at the ready. If you’re serving with rice or noodles, you can cook them in advance as well. beef & LEMONGRASS STIR-FRY Serves:4 PrePARATION time: 10 mins Cooking time:10 mins 2 tbsp oil 1-2 tbsp Thai red curry paste 1 cup coconut cream 500g beef rump, thinly sliced ½ cup beef stock 2 tbsp oil 2 tsp brown sugar 2 tsp grated ginger 400g butternut pumpkin, peeled, cut into small cubes 2 tsp finely chopped lemongrass (white part only) ½ cup small fresh basil leaves 3 spring onions, cut into 3cm lengths 1-2 tbsp Thai fried shallots (optional) 1 large red capsicum, thinly sliced steamed rice, to serve 200g GREEN BEANS, DIAGONALLY SLICED 1. Add half the oil to the Beef and mix well. Heat the wok, ensure it is hot. Stir-fry the Beef in three batches, and set aside. Reheat wok between each batch. ¼ cup sherry or rice wine 2. Add remaining oil and the curry paste, stir-fry for 30 seconds. Add the cream, stock, sugar and pumpkin. Stir to combine. Reduce the heat and simmer for 5-8 minutes or until pumpkin is tender. rice noodles or steamed rice, to serve 1 SMALL red chilli, finely chopped (optional) ¼ cup kecap manis or soy sauce 1 tbsp fish sauce 1. Slice Beef into thin strips and drizzle with a little oil. Heat the wok and stir-fry the Beef in two batches. 3. Return the Beef to the wok and simmer for 1-2 minutes. Do not let the mixture boil. Sprinkle with basil leaves and fried shallots to serve. Accompany with rice. 2. Reheat wok, add 1 tbsp oil, 2 tsp each grated ginger and chopped lemongrass, and 3 spring onions cut into 3cm pieces, stir-fry for 1 minute. Add 1 thinly sliced red capsicum, and 1 chopped red chilli if you like, stir-fry for 1 minute more. SWITCH TO MAKE 3. Return Beef to wok, add ¼ cup each of sherry and kecap manis, and 1 tbsp fish sauce. Toss to warm through. Replace the pumpkin with sweet potato or potato. Add green beans towards the end of the cooking time. 4. Serve tossed with fresh rice noodles or steamed rice. SWITCH TO MAKE TIPS Cut Beef across the grain into thin strips of even thickness. Coat the meat in oil instead of adding oil to the wok. Ensure the wok is hot before you begin to cook meat or veggies. It should be hot enough to evaporate a bead of water on contact. Cook the Beef in small batches (about 250g). When you add it to the wok, work from the outer side to the centre, where it will be hottest. For variation, add different veggies with the capsicum. Suggestions include shredded carrot, snow peas, Chinese broccoli or baby bok choy. Or add baby spinach leaves to the stir-fry when you add the sauces. Stir-fry for 1 minute and serve. themainmeal.com.au 9 Get ready to sizzle… ASIAN INSPIRATIONS beef & PUMPKIN CURRY Serves: 4 PrepARATION time: 5 mins Cooking time:20 mins 500g beef rump, thinly sliced Here’s the perfect way to add some fire to your belly this winter – with a taste of Asia. The secret to a great stir-fry is to prepare everything you need before you start cooking. Slice the Beef, cut the veggies and have sauces at the ready. If you’re serving with rice or noodles, you can cook them in advance as well. beef & LEMONGRASS STIR-FRY Serves:4 PrePARATION time: 10 mins Cooking time:10 mins 2 tbsp oil 1-2 tbsp Thai red curry paste 1 cup coconut cream 500g beef rump, thinly sliced ½ cup beef stock 2 tbsp oil 2 tsp brown sugar 2 tsp grated ginger 400g butternut pumpkin, peeled, cut into small cubes 2 tsp finely chopped lemongrass (white part only) ½ cup small fresh basil leaves 3 spring onions, cut into 3cm lengths 1-2 tbsp Thai fried shallots (optional) 1 large red capsicum, thinly sliced steamed rice, to serve 200g GREEN BEANS, DIAGONALLY SLICED 1. Add half the oil to the Beef and mix well. Heat the wok, ensure it is hot. Stir-fry the Beef in three batches, and set aside. Reheat wok between each batch. ¼ cup sherry or rice wine 2. Add remaining oil and the curry paste, stir-fry for 30 seconds. Add the cream, stock, sugar and pumpkin. Stir to combine. Reduce the heat and simmer for 5-8 minutes or until pumpkin is tender. rice noodles or steamed rice, to serve 1 SMALL red chilli, finely chopped (optional) ¼ cup kecap manis or soy sauce 1 tbsp fish sauce 1. Slice Beef into thin strips and drizzle with a little oil. Heat the wok and stir-fry the Beef in two batches. 3. Return the Beef to the wok and simmer for 1-2 minutes. Do not let the mixture boil. Sprinkle with basil leaves and fried shallots to serve. Accompany with rice. 2. Reheat wok, add 1 tbsp oil, 2 tsp each grated ginger and chopped lemongrass, and 3 spring onions cut into 3cm pieces, stir-fry for 1 minute. Add 1 thinly sliced red capsicum, and 1 chopped red chilli if you like, stir-fry for 1 minute more. SWITCH TO MAKE 3. Return Beef to wok, add ¼ cup each of sherry and kecap manis, and 1 tbsp fish sauce. Toss to warm through. Replace the pumpkin with sweet potato or potato. Add green beans towards the end of the cooking time. 4. Serve tossed with fresh rice noodles or steamed rice. SWITCH TO MAKE TIPS Cut Beef across the grain into thin strips of even thickness. Coat the meat in oil instead of adding oil to the wok. Ensure the wok is hot before you begin to cook meat or veggies. It should be hot enough to evaporate a bead of water on contact. Cook the Beef in small batches (about 250g). When you add it to the wok, work from the outer side to the centre, where it will be hottest. For variation, add different veggies with the capsicum. Suggestions include shredded carrot, snow peas, Chinese broccoli or baby bok choy. Or add baby spinach leaves to the stir-fry when you add the sauces. Stir-fry for 1 minute and serve. themainmeal.com.au 9 Slow cooked Beef dishes for even more flavour Here’s three easy steps to a great dinner; 1 The night before, brown the Beef, assemble the mix and refrigerate. 2 Before work, place Beef in slow cooker, choose the timing and flick the switch. 3 Come home to a delicious dinner. SLOW COOKED beef RAGU Serves: 6 Preparation time: 15 mins SLOW COOKER TIPS Cooking time:4-5 hours or 6-8 hours 1.2kg piece Beef chuck OR BEEF BOLAR BLADE 2 tbsp olive oil 1 medium onion diced 4 CLOVES garlic, thinly sliced 1 tbsp plain flour 1½ cups Beef stock 400g PUNNET cherry tomatoes 3 SPRIGS fresh thyme 2 SMALL char-grilled capsicums, thinly sliced (optional) ½ cup small fresh basil leaves PINCH OF SUGAR Pasta and grated Parmesan, to serve 1. Cut Beef into four or five large pieces. Season with salt and pepper, and drizzle with a little olive oil. Heat a large frypan over a medium-high heat. Brown the pieces of Beef well on all sides. Remove and place in slow cooker bowl. 2. Reduce heat, add a little oil to the frypan and onion and garlic. Cook for 1–2 minutes, stirring occasionally. Add the flour and stir to scrape up residue from the base of the pan and ensure the onion is coated with the flour. Gradually pour in the stock and stir until the mixture boils. Pour over the Beef in slow cooker dish. Add the tomatoes and thyme and a small pinch of sugar. 3. Cover the slow cooker with its lid, cook on low setting for 6-8 hours and then 1 hour on high setting (if you have time). Alternatively, cook on the high setting for 4-5 hours. To serve, shred the Beef with two forks. Stir in the roasted capsicum and basil leaves. Serve over pasta and sprinkle with parmesan. USING A SLOW COOKER Always brown the meat well – it adds colour and extra flavour. • • Sauté any onion and garlic so their flavour develops. Ensure the ingredients only fill the slow cooker to half or three quarters full to ensure even cooking. • Little or no stirring is needed when using the low setting. Stir the Beef occasionally when using the high setting for good flavour distribution. • Keep the lid on during cooking to maintain the cooking temperature. • If you have time, turn the slow cooker to high for the last hour to intensify the flavour and thicken the sauce a little. • No slow cooker? No worries. Simply cook in a casserole dish in a moderate oven for 2½-3 hours. Stir from time to time and add a little beef stock if needed to keep the Beef just covered. Which cuts? Chuck, boneless shin or gravy Beef Topside, round or blade 10 themainmeal.com.au Slow cooked Beef dishes for even more flavour Here’s three easy steps to a great dinner; 1 The night before, brown the Beef, assemble the mix and refrigerate. 2 Before work, place Beef in slow cooker, choose the timing and flick the switch. 3 Come home to a delicious dinner. SLOW COOKED beef RAGU Serves: 6 Preparation time: 15 mins SLOW COOKER TIPS Cooking time:4-5 hours or 6-8 hours 1.2kg piece Beef chuck OR BEEF BOLAR BLADE 2 tbsp olive oil 1 medium onion diced 4 CLOVES garlic, thinly sliced 1 tbsp plain flour 1½ cups Beef stock 400g PUNNET cherry tomatoes 3 SPRIGS fresh thyme 2 SMALL char-grilled capsicums, thinly sliced (optional) ½ cup small fresh basil leaves PINCH OF SUGAR Pasta and grated Parmesan, to serve 1. Cut Beef into four or five large pieces. Season with salt and pepper, and drizzle with a little olive oil. Heat a large frypan over a medium-high heat. Brown the pieces of Beef well on all sides. Remove and place in slow cooker bowl. 2. Reduce heat, add a little oil to the frypan and onion and garlic. Cook for 1–2 minutes, stirring occasionally. Add the flour and stir to scrape up residue from the base of the pan and ensure the onion is coated with the flour. Gradually pour in the stock and stir until the mixture boils. Pour over the Beef in slow cooker dish. Add the tomatoes and thyme and a small pinch of sugar. 3. Cover the slow cooker with its lid, cook on low setting for 6-8 hours and then 1 hour on high setting (if you have time). Alternatively, cook on the high setting for 4-5 hours. To serve, shred the Beef with two forks. Stir in the roasted capsicum and basil leaves. Serve over pasta and sprinkle with parmesan. USING A SLOW COOKER Always brown the meat well – it adds colour and extra flavour. • • Sauté any onion and garlic so their flavour develops. Ensure the ingredients only fill the slow cooker to half or three quarters full to ensure even cooking. • Little or no stirring is needed when using the low setting. Stir the Beef occasionally when using the high setting for good flavour distribution. • Keep the lid on during cooking to maintain the cooking temperature. • If you have time, turn the slow cooker to high for the last hour to intensify the flavour and thicken the sauce a little. • No slow cooker? No worries. Simply cook in a casserole dish in a moderate oven for 2½-3 hours. Stir from time to time and add a little beef stock if needed to keep the Beef just covered. Which cuts? Chuck, boneless shin or gravy Beef Topside, round or blade 10 themainmeal.com.au Bolar blade roast Bolar blade is one of the most tender, flavoursome and versatile cuts of beef. It can be slow roasted, pot roasted, cubed for casseroles and stews, as well as sliced into strips for stir-fries, quick curries and stroganoff. Bolar blade is a very economical cut. Sold as a whole roasting piece it weighs about 2.5-3kg. Ask your butcher to trim it for you if you’d like a smaller sized roast, or if you’d like it cubed. When slow cooked it is succulent and very tender, when stir-fried it also delivers on taste (it has wonderful beefy flavour) and texture. BEST COOKED: DOWNLOAD THE FREE BEEF ESSENTIALS iphone App Available on the App Store