Verified Black Angus Beef on show at Beef Diana Wood, Marketing & Communications Manager
Verified Black Angus Beef Brands were again given the chance to shine at Beef Australia with crowds afforded the opportunity to dine on ‘Australia’s Beef’ at the Beef Symposium and during the Celebrity Chef Restaurant. In partnership with Verified Black Angus Beef brand, Macka’s, to sponsor the Beef Symposium, guests at the event were treated to Pastrami Quiche, Roast Beef Rolls, Thai Beef Salad and Spiced Beef with cous cous. Angus Australia’s Commercial Supply Chain Manager, Liz Pearson explained to attendees that, ‘Macka’s Australian Black Angus Beef, is a Verified Black Angus Beef brand, which validates the brands’ breed claims, meaning that if you think you are paying for Angus, then that is exactly what you are getting.’ Verified Black Angus Beef also featured as part of the Celebrity Chef Restaurant with Angus Reserve, a Verified Black Angus Beef brand from NH Foods featuring during a lunch time session. The celebrity chef restaurant was an opportunity to taste incredible food by some of Australia’s best chefs.
‘As far as I am concerned, every Australian deserves and should be trying Angus Reserve and getting it on to your table soon. It’s Verified Black Angus Beef and if you ask me, it’s the best that money can buy.’ Guests at this lunch were treated to a Terrine of Angus Reserve Oxtail.
The Angus Reserve dish was prepared by NH Foods Brand Ambassador, Fast Ed, Halmagyi, who takes great pride in his role and loves working with Angus beef and in particular Angus Reserve. ‘There aren’t many beautiful Australian cattle out there that will give you a result like this first time every time and it’s all about Angus beef,’ said Ed.
Would you try Fast Ed’s terrine recipe from the Beef Australia Celebrity Chef Restaurant?
Angus Reserve Oxtail Terrine Serves
20
Prep (Mins)
2 hours + 2 days chilling
Cook (Mins)
4 hours
· Angus Reserve oxtail, sliced* · 1 calf’s trotter, split · 125g ghee · 2 brown onions, chopped · 8 cloves garlic, chopped · 4 sprigs thyme · 2 bay leaves · 3L beef stock · 1L merlot · 1 tsp mountain pepperberry, crushed · Sea salt flakes 1. Fry the oxtail and calf’s trotter in ghee in a large saucepan over a high heat in batches until browned, then set aside. Add the onions, garlic, thyme, bay leaves and pepperberry and cook briefly. Transfer the meat and vegetables to a large saucepan with the wine and bring to simmer. Pour in the stock, then add water to cover. Simmer for 3 hours, until very tender. 2. Shred the meat off the bones, then discard the bones and remaining solids. Strain the liquid through a fine mesh sieve, then a paper filter. Boil rapidly until reduced by three-quarters. Add half the meat, then serve the remainder as jus. 3. Season the meat with salt, then press into a 7cm cylindrical mould. Seal the ends, then refrigerate for 2 days to firm completely. *This quantity can vary as the meat yield from oxtail is unpredictable. This is designed for a 40% meat yield, and 130g portions.
The Angus Bulletin - Winter 2021
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