Orange tamarind roast beef rump
Lamb, pinenut and currant rissoles
Beef osso buco ragu
Cosy up this winter with comforting and inspiring meals the whole family will enjoy. Winter sets in, we return to classic beef and lamb recipes with a twist! This issue of Entice magazine focuses on traditional family recipes – ranging from quick midweek meals to slow-cooked roasts and pies to keep you and your family warm this winter. Enjoy! The Beef and Lamb Team
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High in iron For energy
High in protein For strength
High in zinc For brain power
Veggie / Salad Fresh and full of nutrients
Budget friendly Spend less and eat more
Time friendly Minimum fuss but still delicious
Planned-overs Tomorrow’s lunch never tasted so good
Beef harira soup
Ingredients 800g beef chuck, fat trimmed, 3cm diced 1 tbsp extra virgin olive oil 1 tbsp ras el hanout 1/2 bunch silverbeet, stems 1cm diced, leaves shredded 1 cup tomato puree 1 can chickpeas, drained and rinsed 1/2 cup red split lentils, rinsed ½ cup wholemeal spaghetti, broken into 3-4cm lengths
Prep 5 min Cook 1 hr 40 min Serves 6
Steps 1. P at beef dry and place in a large bowl, drizzle with oil, season with salt and pepper and toss to coat. Heat a large cast iron pan or wide saucepan over medium to high heat and add half the beef, allow to sit and brown for about 1 minute, then stir. Set aside on a plate and repeat with remaining beef. 2. Return beef to the pan, add ras el hanout and stir to coat. Add silverbeet stems and passata, 3 cups water (750ml), chickpeas, lentils and bring to the boil. Cover with a lid and simmer for 45 minutes until beef is almost tender. 3. Add broken spaghetti and cook for 15 minutes until spaghetti is cooked. Stir occasionally to prevent sticking. 4. When ready to serve, stir through silverbeet leaves, check seasoning and serve with coriander, yoghurt and lemon.
Coriander, yoghurt, lemon, to serve
Switch to make Watch how to make this recipe at beefandlamb.com.au/ harirasoup
Beef, basil and chickpea soup: Omit lentils and ras el hanout. Swap broken spaghetti for risoni and finish with fresh basil.
Tips 1. Try with beef shin, or with short ribs. 2. Ras el hanout is a common North African spice blend, try Moroccan spice as an alternative or make your own with cardamom, cumin, clove, cinnamon, nutmeg, turmeric and ginger. 3. Prepare soup ahead and reheat, adding silverbeet leaves at the last minute.
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Lamb and kidney bean pie
Ingredients 800g diced lamb 1 tbsp extra virgin olive oil 200g swiss brown mushrooms, halved 1 brown onion, sliced 1 tbsp dijon mustard 2 tbsp worcestershire sauce 1 cup vegetable stock 400g can kidney beans, drained and rinsed 600g small sweet potatoes, peeled, 2cm pieces 2 -3 sheets butter puff pastry, thawed 1 egg, lightly beaten 2 bunches baby carrots 4 sprigs thyme 1 tbsp honey 2 cups frozen peas Fresh mint leaves, to serve
Watch how to make this recipe at beefandlamb.com.au/ lambpie
Prep 20 min Cook 1 hr Serves 6
Steps 1. Place lamb on a plate and pat dry with paper towel. Drizzle with half the oil, season with salt and pepper and toss to coat. Heat a large cast iron pan or deep frying pan over high heat and add half the lamb, allow to sit and brown for about 1 minute, then stir. Set aside on a plate and repeat with remaining lamb. 2. Add mushrooms, onion, mustard, worcestershire and stir. Add stock and scrape bottom of pan. Add kidney beans and stir. Place sweet potato on top, cover with a lid and reduce heat to low. Cook for 20 minutes or until sweet potato is almost tender. Remove lid and simmer for 5 minutes over medium heat until sauce has reduced to desired thickness. Allow to cool for 30 minutes if time allows. 3. Transfer lamb mixture to a shallow pie dish (1.5L-2L capacity) or individual pie dishes. Top with pastry, trimming to fit and seal edges with a fork. Brush lightly with egg and make a small slit in the centre for steam to escape. 4. Bake in 200C fan forced oven for 25 to 30 minutes or until pastry is crisp and golden. On a separate tray at the bottom of the oven place baby carrots drizzled with remaining olive oil and thyme sprigs. Roast for 30 minutes until tender then drizzle with honey for final 5-10 minutes. Cook peas in boiling water for 2-3 minutes, drain and toss through mint leaves.
Switch to make Chunky lamb and bean shepherds pie: Once filling is cooked, remove sweet potato and mash in a bowl with a little milk, stir through finely sliced spring onions or herbs. Add 2-3 cups broccoli or cauliflower florets to lamb filling and toss to coat. Transfer filling to shallow pie dish or casserole and top with mashed sweet potato and a little finely grated parmesan cheese if desired.
Tips 1. Instead of diced lamb buy a leg of lamb and dice it yourself. 2. Allowing lamb filling to cool before adding the pastry will help the pastry keep its shape. 3. Cook the filling the day before and chill in the fridge overnight. Allow to sit out for 30 minutes then bake with pastry.
beefandlamb.com.au
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Beef osso buco ragu Ingredients 1kg osso buco (veal shin) 2 tsp extra virgin olive oil ½ cup red wine 500ml salt reduced beef stock 1 cup passata 1 head garlic, halved 2 carrots, peeled, 1cm diced 2 swedes, peeled, 1.5cm diced 4 sprigs thyme 500g store bought potato gnocchi 300g green and white beans ½ cup Sicilian olives Parmesan cheese, chopped flat leaf parsley, to serve
Watch how to make this recipe at beefandlamb.com.au/ ossobuco
Prep 15 min Cook 1 hr 45 min Serves 4
Steps 1. Place osso buco on a plate and pat dry with paper towel. Sprinkle with cracked black pepper and drizzle with oil. Heat a large cast iron casserole over medium heat and when hot, add the osso buco in a single layer, you should hear a sizzle. Turn when golden brown. Add wine and allow to bubble up. Add stock and passata and bring to a simmer. Add garlic, carrots, swedes and thyme. Press a piece of baking paper onto the surface and cover with lid. Stir every half hour, adding more stock if necessary. Bake at 180C fan forced for 1 hour 20 minutes to 1 hour 30 minutes or until tender. 2. Remove meat to a chopping board and chop or shred meat. Mash marrow and return meat and marrow to the sauce. Mash garlic into the sauce and discard skins. 3. Heat a pot of boiling water and cook gnocchi until they float to the surface. Remove gnocchi with a slotted spoon and drain. Return water to the boil and cook beans in the same pot for 2 to 3 minutes or until tender. 4. Toss drained gnocchi through sauce and stir in olives and parsley if using. Check seasoning and serve with parmesan.
Switch to make Osso buco and spinach lasagne: Finely chop one bunch washed silverbeet and fold through ragu sauce. Layer lasagne in a baking dish starting with sauce, then pasta sheets, then ricotta and finely grated parmesan. Repeat, finishing with a layer of ricotta and parmesan. Bake at 180C for 40 minutes until golden.
Tips 1. Try with beef blade steaks on the bone or oxtail. 2. If you don’t want to use red wine, substitute 1 tablespoon red wine vinegar or lemon juice and ½ cup water. 3. Add one long red chilli or one dried red chilli for a warm chilli note.
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Mustard and peppercorn lamb roast Ingredients 1 x 360g trim lamb mini roast 1 tbsp hot english mustard 1 tsp freshly cracked black peppercorns 300g butternut pumpkin, skin on, 4cm chunks 2 portabello or flat mushrooms, stalk removed 1 clove garlic, finely chopped 1 tsp thyme leaves 2 tbsp extra virgin olive oil
Prep 10 min Cook 30 min Serves 2
Steps 1. Preheat oven to 200C fan forced. Place lamb in a roasting dish and cover with mustard and then pepper. Place pumpkin and mushrooms around lamb. 2. Place garlic, thyme leaves, olive oil and a pinch of salt and pepper in a small bowl and sprinkle the garlic mixture over mushrooms and pumpkin. Top the mushrooms with goats cheese. 3. Spray lamb lightly with olive oil spray and cook for 20 to 25 minutes for medium or until cooked to your liking. Remove lamb and mushrooms to a plate covered loosely with foil and return pan to oven until pumpkin is golden and tender. Rest lamb for 10 minutes before slicing. 4. Serve lamb with pumpkin, mushrooms and watercress, serve lemon wedges on the side.
40g goats cheese 2 cups washed watercress and lemon wedges, to serve
Switch to make
Watch how to make this recipe at beefandlamb.com.au/ lambminiroast
Quince and rosemary lamb: Place 100g quince paste, 1 teaspoon chopped rosemary leaves, 2 tablespoons port (or red wine vinegar) in a small saucepan and cook over medium heat until mixture combines and reduces slightly. Brush over lamb for final 20-30 minutes of cooking.
Tips 1. Try with rump roast or lamb rack. 2. Take lamb out of the fridge for 20 minutes before cooking so it cooks more evenly. 3. To feed a larger group cook a half leg or easy carve lamb leg. Make extra vegetables and place on a separate tray and remove from oven when done. Cook leg for 25-30 minutes per 500g at 180C.
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Orange tamarind roast beef rump
Ingredients 1.2kg beef rump roast Âź cup tamarind puree 1 tbsp fish sauce 1 tsp palm sugar, finely chopped 2 oranges 300g brussels sprouts, finely shredded on microplane 2 carrots, peeled into ribbons Âź cup mint leaves 1 tbsp sliced natural almonds, toasted Ramen noodles, thai basil, to serve
Watch how to make this recipe at beefandlamb.com.au/ tamarindroast
Prep 20 min Cook 1hr Serves 6
Steps 1. Preheat oven to 200C fan forced. Truss beef with kitchen string and place in a large baking tray. Score fat in 1cm parallel lines. Place tamarind, fish sauce, palm sugar, zest and juice of half an orange in a bowl and mix until sugar dissolves. 2. Brush beef with the sauce, reserving Âź to baste beef during cooking. Roast beef in oven for 40 minutes until deeply golden brown, basting every 20 minutes with sauce, then reduce heat to 150C fan forced and cook for 15-20 minutes or until cooked to your liking. Rest for 15-20 minutes before slicing. 3. Shave brussels sprouts on a mandolin and assemble on a platter with carrot, mint and almonds. Drizzle with a little extra orange juice and olive oil to serve. Serve with ramen noodles, thai basil and orange rounds or wedges on the side.
Switch to make Marinated beef power bowl: Make extra sauce and dice leftover roast beef and toss in sauce. Serve with brown rice and vegetables and sprinkle with a few chopped nuts or seeds for a tasty power bowl lunch.
Tips 1. Try with a bolar blade roast instead. Cook for 20 minutes at 200C fan forced then 12-15 minutes for every 500g beef. 2. Try with shaved wombok or Savoy cabbage instead of brussels sprouts. 3. Place orange rounds under beef while roasting and serve alongside beef.
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Lamb, pinenut and currant rissoles
Ingredients 600g lamb mince 1 small brown onion, finely diced 1/2 cup pinenuts 1/2 cup currants 1 tsp ground allspice 1 small eggplant, 2cm diced 2 zucchini, cut into pieces on the diagonal 1 tbsp sumac 1 punnet cherry tomatoes 2 tbsp extra virgin olive oil
Prep 15 min Cook 30 min Serves 4
Steps 1. Preheat oven to 200C fan forced. Place mince, onion, half the pinenuts, half the currants, allspice, salt and pepper in a large bowl, mix until combined, then shape into 12 patties. Refrigerate until ready to cook. 2. Place eggplant and zucchini on a large tray and sprinkle with sumac, pepper and olive oil. Place in oven and roast for 20 minutes or until starting to turn golden. Add tomatoes and cook for another 10 minutes. 3. Cook lamb rissoles in a frying pan or bbq flat plate with 1 tablespoon oil over medium heat until browned and cooked through. 4. Place couscous in a small saucepan or bowl, drizzle with a little olive oil, salt and pepper, some currants and pinenuts and pour over 1 1/3 cups boiling water. Cover with a lid and leave to absorb for 5 minutes. Fluff couscous with a fork and toss through remaining pine nuts, currants and mint. Serve rissoles on top of couscous and vegetables with lemon wedges, yogurt and dukkah on the side.
1 cup wholemeal couscous Greek yoghurt, mint leaves, dukkah, lemon wedges, to serve
Switch to make
Watch how to make this recipe at beefandlamb.com.au/lambrissoles
Coriander Lamb kofta: Add Âź cup chopped coriander leaves and 1 teaspoon ground coriander to mixture and form rissoles into short thick sausage shapes (kofte) and insert a skewer lengthways. Cook on a chargrill pan or bbq. Serve with pita, salad and herb yoghurt.
Tips 1. Make a double batch and roll extra into meatballs or into extra rissoles/ patties for the freezer. 2. Extra meatballs or rissoles are also great for lamb burgers or sliders. 3. Try replacing water with stock for the couscous.
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Know your beef and lamb cuts BEEF RUMP ROAST Lean and economical, this cut is best for feeding a crowd. When roasted in the oven, slice thin against the grain to maximise tenderness.
DICED LAMB Diced lamb is mostly cut from the shoulder and leg and is a versatile ingredient for winter cooking. It’s the perfect choice for slower cooking which transforms this economical cut into a meltingly tender option. LAMB MINCE Tasty and versatile, lamb mince is a real crowd-pleaser and can make a meal in minutes. Loved by everyone, it is ideal for winter recipes.
LAMB MINI ROAST Lamb mini roasts are a speedy option for a midweek roast. Great for a family and a brilliant alternative for just one or two.
BEEF CHUCK With a high level of connective tissue, chuck is best suited to moist slow-cooking that results in a full flavour and fall apart texture. A classic casserole, braise and soup cut.
OSSO BUCO (VEAL SHIN) Full of flavour from the bone, this cut is best suited to slow, moist cooking methods over low heat to release a rich aromatic flavour and provide tender, fall-apart beef.
Want to learn more about other cuts of beef and lamb? The free Meat Cuts app is your comprehensive guide to beef and lamb cuts, available to download from the App Store and Google Play.