Baked beef and lentil curry
Lamb and vegetable laksa
Veal and eggplant lasagne
Hearty and warming meals to satisfy everyone As the weather begins to cool, we start to crave hearty, warming meals that are also good for us – which is easily achieved with beef and lamb. To help keep the family satisfied, we’ve put together a collection of deliciously simple beef and lamb recipes, using a variety of cooking methods and our favourite flavours. Whether it’s a slow-cooked casserole, a quick and easy curry or a homestyle burger, there’s an inspiring meal idea to please everyone. 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
Char grilled African-style steaks with pineapple marinade and spiced beans
Ingredients
Prep 10 min Cook 15 min Serves 4
Steps
4 x 200g beef blade steaks, trimmed
1. Place the blade steaks on a tray while you make the marinade.
1 cup fresh pineapple, cored and roughly chopped
2. P lace the pineapple, garlic, peanuts, paprika and 1 tablespoon of oil into a blender or food processor, and blend to a smooth paste. Spoon half the marinade over the steaks and marinate for 30 minutes in the fridge. Reserve the remaining marinade for serving.
2 cloves garlic, peeled ¼ cup peanuts 1 tbsp smoked paprika 2 tbsp sunflower oil 1 broccoli head, cut into florets Spiced beans 1 tbsp extra virgin olive oil 1 clove garlic, sliced
3. B lanch broccoli in boiling water for 1 minute, then refresh in iced water. Drain and char grill for 1-2 minutes on each side. 4. F or spiced beans, heat the oil in a frying pan over low-medium heat and cook the garlic for around 1 minute, until fragrant but not brown. Add the capsicum and cook for 2-3 minutes, and then add the beans, lemon juice and paprika and toss to warm through. Season to taste and fold the parsley through before serving. 5. H eat 1 tablespoon of oil in a large frying pan and cook the steaks for 3 minutes each side for medium. The mixture will catch a little in the pan, but it makes a delicious crust on the beef.
1 red capsicum, sliced 1 x 400g can cannellini beans, drained and rinsed 1-2 tbsp lemon juice 1 tsp smoked paprika ¼ cup chopped flat-leaf parsley
Switch to make Char grilled beef skewers: Dice the beef and place on skewers. Marinate and char grill as per the recipe. Serve with lemon wedges and a touch of cayenne pepper.
Tips Watch how to make this recipe at beefandlamb.com.au/ africanstylesteaks
1. F or a more textural marinade, finely chop the ingredients or pound them in a mortar and pestle. 2. To save time, drain a tin of pineapple instead of using a fresh one.
Take the guesswork out of cooking steak with the free SteakMate app, available to download from the App Store and Google™ play
3. Try swapping the blade steaks for rump, sirloin or veal schnitzels.
MSA Meat Standards Australia is a grading system for Australian beef and lamb that provides you with a symbol of quality. Look for this symbol to identify cuts of beef and lamb that will always be tender, tasty and juicy.
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Baked beef, eggplant and lentil curry with steamed basmati rice
Ingredients 800g boneless beef shin or gravy beef, diced into 3-4cm cubes 1 tbsp sunflower oil 1 brown onion, finely sliced 3 cloves garlic, finely chopped 4cm ginger, finely grated 5 tbsp curry powder 3 ripe Roma tomatoes, diced 150g yellow lentils, soaked in cold water for 30 minutes 1 eggplant, diced into 2cm cubes
Prep 10 min Cook 1 hr 45 mins Serves 4-6
Steps 1. Preheat oven to 180°C. Place the beef in a bowl with the oil and toss until coated. 2. H eat a large casserole or deep frying pan over high heat and brown the beef in two batches. 3. A dd the onions and cook for 3 minutes, occasionally stirring until softened. Add the garlic, ginger and curry powder and stir for around 30 seconds until fragrant. Add the tomatoes, lentils and 2 cups of water and bring to the boil. Reduce the heat to low, then cover and bake for 1 hour. 4. L ightly sprinkle the diced eggplant with salt and set to drain in a colander. Add drained eggplant and cauliflower to the curry, stir into the sauce, then cover and cook for another 30 minutes or until beef is tender. Season with salt, pepper and lemon juice. 5. Serve the curry with steamed basmati rice, green beans and Greek yoghurt.
½ head cauliflower, cut into florets Juice of 1 lemon, optional To serve Steamed basmati rice 200g green beans, steamed
Switch to make
Greek yoghurt
Beef mulligatawny soup: Add an extra cup of water to the curry. Chop the green beans into bite-sized pieces and add them for the final 10 minutes of cooking.
Tips Watch how to make this recipe at beefandlamb.com.au/ bakedbeefcurry
1. W hen cooking with legumes or pulses such as lentils and chickpeas, add salt at the end of the cooking time, so they don’t toughen up. 2. Y ou can cook this recipe on the stovetop over low heat for similar results. Stir occasionally to make sure it doesn’t stick to the pan. 3. Try using diced chuck or brisket instead of the boneless beef shin.
Why some cuts need time Not all cuts suit cooking on the grill or in a pan. In fact, there are quite a few beef and lamb cuts that need heat, moisture and time to reach their full potential. Cuts such as beef chuck, lamb shanks, beef short ribs and lamb neck chops all benefit from slow cooking to tenderise the meat and deliver a mouth-watering result.
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Lamb and vegetable laksa with Hokkien noodles Ingredients 250g diced lamb 1 tbsp sunflower oil
Prep 10 min Cook 10 min Serves 2
Steps 1. Place the lamb in a small bowl with the oil and toss to coat. Heat a wok over high heat until smoking, then brown the lamb on all sides.
500ml salt-reduced beef stock
2. Add the laksa paste and stir for 30 seconds or until fragrant, then add the stock and bring to the boil. Add the carrot and cook for 1 minute, then add the zucchini and noodles and cook for 30 seconds, or until just tender.
1 carrot, cut into thin batons
3. Add coconut milk just before serving.
2 small zucchini, thinly sliced
4. Serve with the shredded snow peas on top and lime wedges on the side.
160g laksa paste
2 cups Hokkien noodles, soaked in cold water to loosen, then drained ½ cup light coconut milk To serve 120g shredded snow peas Lime wedges
Switch to make Lamb green curry: Swap the laksa paste for green curry paste. Reduce the stock by half, leave out the carrot and add 250g diced pumpkin with the lamb after it has browned. Cook the pumpkin until tender before adding chunky sliced zucchini for a few minutes and halved snow peas just before serving. Serve with lime wedges and rice or noodles.
Tips 1. Slicing your diced lamb in half will speed up the cooking time. 2. Try using rice noodles or vermicelli, or a combination of both. 3. The smaller and thinner you slice your vegetables, the quicker the cooking time. Watch how to make this recipe at beefandlamb.com.au/ lamblaksa
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Lamb racks with caraway, maple glaze and sweet potato colcannon Ingredients 2 x 8-point lamb racks, French trimmed 1 tbsp extra virgin olive oil 2 tsp caraway seeds 1 tbsp balsamic vinegar 1 tbsp maple syrup Sweet potato colcannon 1 tbsp extra virgin olive oil 2 leeks, thinly sliced 500g sweet potatoes, peeled and diced into 3cm cubes 20g butter ¼ cup milk To serve 2 bunches broccolini
Prep 10 min Cook 25 min Serves 4
Steps 1. Brush the lamb with the oil and sprinkle with caraway seeds. Combine the balsamic vinegar and maple syrup in a small bowl with salt and pepper, and pour over the lamb. 2. Preheat a fan-forced oven to 200°C and cook the lamb for 20 minutes for medium. Baste lamb with the glaze once or twice during cooking. Rest for 10 minutes, then slice into four portions. 3. Meanwhile, heat the oil in a medium frying pan and cook the leeks, covered, for 10-12 minutes until very soft. 4. Steam the sweet potato for 20-30 minutes, or until very tender. Mash with butter and milk and gently fold through the leeks. Season to taste. 5. Steam the broccolini for 3-4 minutes until cooked to your liking and serve with the lamb and colcannon.
Switch to make Puttanesca lamb rack: Finely chop ¼ cup parsley leaves, 1 tablespoon olives, 2 cloves garlic, 2 anchovy fillets and 1 tablespoon capers, then add 1 tablespoon olive oil. Spread ingredients over the lamb and cook as per the recipe. Cook cherry tomatoes on the vine in the same pan as the lamb and serve together with lemon wedges.
Tips Share a photo of your creation with us via Instagram @beefandlambteam
1. D on’t worry if the glaze slides off the lamb at first. It will thicken on the tray as it cooks, making it easier to baste. 2. Try using a mini roast or butterflied lamb leg instead of the lamb racks.
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Slow cooked lamb burgers with pear and sage marinade, slaw and roasted parsnips
Ingredients
Prep 10 min Cook 2 hr Serves 6
Steps
1 lamb shoulder, on the bone (approx 1.1kg)
1. Trim the lamb shoulder of excess fat and place in a roasting tray.
1 Packham pear, grated
2. P lace the grated pear, sage leaves, oil, salt and pepper in a small bowl and toss to combine. Spread the marinade over the lamb shoulder and leave to marinate for 30 minutes at room temperature, or in the fridge overnight.
12 sage leaves, chopped 1 tbsp extra virgin olive oil 4 parsnips, peeled and cut into 5cm batons Slaw
3. P reheat the oven to 200°C, add ½ cup of water to the base of the roasting dish and cover tightly with foil. Cook the lamb for 2 hours or until tender enough to shred with two forks. Shred the lamb and season to taste.
1 pear, thinly sliced
4. M eanwhile, toss the parsnips with a little oil, salt and pepper and roast for 40 minutes until golden brown and crisp around the edges.
1 bunch mint leaves
5. Combine all ingredients for the slaw and toss gently.
1 carrot, peeled and cut into thin batons
6. F ill the buns with slaw, top with shredded lamb, then serve with roasted parsnips on the side.
½ bunch kale, stems removed, leaves finely shredded ¼ red cabbage, finely shredded 1 tbsp extra virgin olive oil 4 tbsp apple cider vinegar To serve 6 soft brioche buns
Switch to make Lamb and rosemary ragu: Swap the sage for rosemary and once you’ve shredded the lamb, reheat it in a pan with a can of diced tomatoes and some garlic, shredded spinach and silverbeet or Tuscan kale. Serve the ragu over thick pappardelle pasta with shaved parmesan on top.
Tips 1. S hredding your lamb in the pan is easier if you remove the water from the tray. Alternatively, place the lamb on a chopping board for a more stable surface. Think your photo looks tastier than ours? Pin it at pinterest. com/beefandlambteam
2. T he lamb can be cooked and shredded in advance and reheated when you’re ready to serve. 3. I n order to shred the lamb, you need to cook it for a minimum of two hours. If you have the time, leave it in the oven for an extra 30 minutes to 1 hour. It gets tastier and falls apart easily.
Slow cooking lamb Slow cooking is one of the easiest methods of cooking lamb and delivers a melt-in-themouth tenderness that shreds perfectly with the touch of a fork. For the best result, follow these key tips: Firstly, take the lamb out of the fridge at least 20 minutes before cooking. Use a roasting dish similar to the size of your roast and rest the lamb on a rack or a bed of onions. Cover the roast to lock in the moisture and steam as it cooks. Remember, the longer you leave it, the more meltingly tender and falling apart it will be.
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Veal and eggplant lasagne with roasted lemon kale
Ingredients 800g veal mince 1 tbsp extra virgin olive oil 1 brown onion, diced 2 carrots, diced 2 sticks celery, diced 3 cloves garlic, finely chopped 580g passata 1 tbsp dried oregano 2 large eggplants, thinly sliced lengthways about 3mm thick 1 x 220g tub bocconcini, drained, thinly sliced Roasted lemon kale 1 bunch kale, stems removed, leaves roughly torn
Prep 10 min Cook 1 hr 20 mins Serves 4-6
Steps 1. H eat a large, deep frying pan over medium to high heat, add the oil and swirl to coat. Brown the veal mince, then add the onion, carrot, celery and garlic and cook for 5 minutes until they start to soften. 2. A dd the passata and oregano, then add 1 cup of water to the emptied passata jar, shake and add to the pan. Partially cover with a lid and simmer for 30 minutes, or until the sauce has reduced, and the mince and vegetables are tender. Season with salt and pepper. 3. P reheat a char grill pan to very hot and cook the thinly sliced eggplant without any oil until grill marks appear, then turn over and repeat. 4. T o assemble the lasagne, spread ¼ of the sauce in the base of a 2 litre oven-proof dish. Cover with ⅓ of the eggplant. Top with ¼ sauce, then ⅓ eggplant. Repeat until sauce and eggplant are used up, finishing with a sauce layer. Top the lasagne with sliced bocconcini and sprinkle with a little oregano, salt and pepper. Bake at 180°C for 40 minutes or until the cheese is golden and melted. 5. M eanwhile, toss the kale with oil in a large bowl until coated, then sprinkle with salt and pepper. Spread the kale on 2 baking trays and roast for 15-20 minutes until it starts to crisp. Serve with lemon juice and zest, or lemon wedges.
1 tsp extra virgin olive oil 1 lemon, zest and juice, or lemon wedges
Switch to make Eggplant cannelloni: Spread the base of the dish and each piece of eggplant with a little sauce. Roll each eggplant up tightly into a log and arrange next to each other in a baking dish. Cover eggplant rolls with remaining sauce and top with bocconcini. Bake for 40 minutes or until bubbling and tender.
Tips 1. Slice the eggplant carefully to 3-4mm thickness using a mandolin slicer or sharp knife. 2. C ooking on a char grill pan without oil reduces smoke in the kitchen and adds a lovely barbecue flavour. 3. You can also add layers of instant lasagne sheets if feeding a bigger crowd.
Another meal for another day Find step-by-step videos at youtube.com/beefandlambcomau
Why not double up and make one more lasagne at the same time? Then you’ll have another meal ready to go when you need it most. This lasagne is also easy to freeze in portions, ready to reheat in no time.
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Know your cuts LAMB SHOULDER DICED LAMB Economical and versatile, diced lamb is mostly cut from the shoulder and leg. Best suited to longer cooking times to tenderise the meat and release the flavour, it is still tender enough to use in quick-cook curries and casseroles.
This flavoursome cut is especially tender when cooked low and slow. Leaving the bone in ensures maximum flavour and a nourishing, melt-in-the-mouth result.
BLADE STEAK With its classic beef flavour, this great value steak is perfect for year-round recipes. Supremely versatile, it’s delicious as a grilled steak, cut into strips for stir-fries, or diced for slow-cooking.
LAMB RACK Impressive to serve and with a beautiful flavour, lamb rack reaches its full potential when roasted. The rack is usually Frenched to remove excess meat and fat from around the bones.
BONELESS SHIN (OR GRAVY BEEF)
VEAL MINCE Light and delicate in flavour, veal mince is suitable for many recipes, using both fast and slow cooking methods. Best of all, it’s a crowd-pleasing favourite.
Bought whole or diced, boneless shin is the osso bucco cut without the bone. 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 Meat Cuts app is your comprehensive guide to beef and lamb cuts, available to download from the App Store and Google™ play