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:
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