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S P R I N G
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J O U R N A L
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K EEPING IT RE A L : Auditing The System W hich Guarantees You Tender Beef p g.0 4 • ON THE INTERNATIONA L STAGE p g.0 6 V ISIONS OF GREENER PASTURES p g.12 • SPRING L A MB p g.14 ON THE MENU : Bar Menus p g.16 • ONE CUT WONDERS p g. 24 BITE SIZED p g.30 • MOMENTA Ry – 3:15PM With Naomi Stephenson p g.33 • THE MSA CH A IN RE ACTION p g.34
M E A T
&
L I V E S T O C K
A U S T R A L I A
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C R E D I T S
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ADDRESS Level 1, 165 Walker Street, North Sydney, NS W 2059 PHONE 02 9463 9308 • EMAIL chefspecial@mla.com.au WEBSITE www.mla.com.au • EDITOR Connaugh Sheehan (csheehan@mla.com.au) SUBSCRIBE 1800 550 018 (chefspecial@mla.com.au) • DESIGN M ASH (www.mashdesign.com.au) PRINTING Nationwide Advertising (www.npadvert.com.au) • PAPER STOCK Nordset by Raleigh Paper FOOD STYLIST Simon Bajada • FOOD PHOTOGRAPHER John Laurie ILLUSTRATION Minka Sicklinger • MLA FOODSERVICE CONTACTS : FOODSERVICE & RETAIL MARKETING MANAGER Roger Bond (rbond@mla.com.au) NSW/ACT Doug Piper (dpiper @mla.com.au) • QLD/NT Glen Burke (gburke@mla.com.au) SA Bill Lindsay (blindsay@mla.com.au) • VIC/TAS Gerard Doherty (gdoherty@mla.com.au) WA Rafael Ramirez (rramirez @mla.com.au) T h e p a p e r s t o c k i s e n v i ro n m e nt a l l y re s p o n s i b l e p a p e r s p ro d u c e d f ro m F S C (m i x e d s o u rc e s) c e r t i f i e d p u l p f ro m w e l l m a n a g e d f o re s t s a re E l e m e nt a l C h l o r i n e F re e (E C F ). THIS PUBLICATION IS PUBLISHED BY MEAT & LIVESTOCK AUSTR ALIA LIMITED ABN 39 081 678 364 (ML A). CARE IS TAKEN TO ENSURE THE ACCUR ACY OF INFORMATION IN THE PUBLICATION; HOWEVER, ML A CANNOT ACCEPT RESPONSIBILIT Y FOR THE ACCUR ACY OR COMPLETENESS OF THE INFORMATION OR OPINIONS CONTAINED IN THE PUBLICATION. READERS SHOULD RELY ON THEIR OWN ENQUIRIES IN MAKING DECISIONS CONCERNING THEIR INTERESTS . REPRODUCTION IN WHOLE OR IN PART OF THIS PUBLICATION IS PROHIBITED WITHOUT THE PRIOR WRITTEN CONSENT OF ML A . © 2010.
PUBLISHED JULY 2010 ISSN 1444 – 223X
CONTENTS
K EEPING IT R E A L : Auditing The System W hich Guarantees You Tender Beef
pg.04
ON THE INTER N ATION A L STAGE
pg.06
V ISIONS OF GR EENER PA STUR E S
p g .12
SPR ING L A MB
p g .14
ON THE MENU : Bar Menus
p g .16
ONE CUT WONDERS
p g . 24
BITE SIZED
pg.30
MOMENTA Ry 3:15PM with Naomi Stephenson
pg.33
THE MSA CHAIN REACTION
pg.34
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E D I T O R ' S
N O T E
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Dear Chef’s Special reader, Our red meat revolution has begun and if you haven’t joined the gathering throngs then get a move on! Beef masterpieces is the remedy for your red meat creativity block providing you solutions from underrated and underused beef cuts. These cuts offer versatility in both cooking method and cuisine application while delivering the added benefit of lower plate costs. Check out the one cut wonder pages as well as our on the menu section. We’ve focused on one of the masterpieces – the point end brisket, deckle off in many forms and menu applications (canapé, casual-style, main and duo dishes) so you can see how versatile this cut is and just how creative you can be with beef if you just think outside the steak! If you haven’t heard of beef masterpieces contact your red meat wholesaler or your MLA state manager to join in on the red meat menu reformation. Viva La Revolution! Read on my Fleischmeister in the making, Connaugh
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KEEPING IT REAL AUDIT ING T HE S YS T EM WHICH GUAR ANT EES YOU T ENDER BEEF
Matt Cooper has been in the meat industry his whole life. Raised on a farming property near Goulburn NSW and working as a retail butcher for 12 years it could be said his career has been made by meat. Matt started with AUS-MEAT in 2008 after working on MLA’s Meat Standards Australia program for 10 years. His role within AUS-MEAT is to manage the audit program which maintains the integrity of the red meat supply chain.
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WHAT IS AUS-MEAT? ▪ AUS-MEAT Limited is an industry owned company operating as a joint venture between Meat and Livestock Australia the Australian Meat Processor Corporation. The main objectives of AUS-MEAT are to manage industry standards for red meat descriptions through the AUS-MEAT Language and to maintain the AUS-MEAT National Accreditation Standards for AUS-MEAT accredited establishments.
THE AUS-MEAT LANGUAGE – DOES THAT HAVE ANYTHING TO DO WITH H.A.M NUMBERS? ▪ It has everything to do with the H.A.M numbers. The AUS-MEAT Language is a common language that describes meat products and ensures that you get consistency in the products you order every time. The AUS-MEAT Language descriptions are used by producers, abattoirs, boning rooms, wholesalers and chefs. The Language is the industry standard for the description of red meat and has been adopted throughout the Australian red meat industry providing customers with an accurate way of ordering meat products. This same language is used by the international export markets that purchase Australian red meat products. Essentially H.A.M numbers are a distinct four-digit number assigned to every primal cut and offal off beef, veal, sheep and goat.
F E A T U R E
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The auditor looks for documentation — do they have the standards document, are records kept for the minimum ▪ AUS-MEAT Limited is a time requirement; Product leading provider of quality integrity — is there clear auditing and training identification of MSA and services to the Australian non-MSA product, are they Agricultural, Horticultural, Processing and Manufacturing aging the meat to the Industries. AUS-MEAT conducts required number of days, have the staff been trained? accreditation audits for meat processors, meat boning In the boning room we check to see if graded product rooms, Woolworth’s quality is segregated, does it have assurance, McDonalds, Aldi, the appropriate cut by cook Burger King, MSA, etc. method descriptions. There AUS-MEAT is contracted by is also an opportunity for MSA to undertake annual users of MSA to provide compliance audits of the feedback about the audit MSA Trademark use and the or the MSA program. integrity of MSA traded product. Every MSA licensed All foodservice participants wholesaler, Retailer and in the MSA program depend Foodservice outlet is upon the integrity of the subject to an audit against entire system to exceed MSA Standards. customer expectations for tenderness, juiciness and CA N YOU TA LK ME flavour. MSA auditing delivers THROUGH THE PROCESS foodservice operators the confidence that when they OF A N MSA AUDIT ? order a specific product they will get the quality ▪ Every licensed MSA that they are paying for establishment is audited and can pass that tenderness to the MSA standard. What onto their customer. í auditors look for during an audit is evidence that satisfies each point of the MSA standard which upholds the integrity of the MSA trademark. The auditor will run through an audit checklist which contains a list of questions and evidence is obtained for each answer. The level of compliance during the audit will determine the audit frequency of that particular establishment. Compliance is measured from level 1, being satisfactory right through to level 5, being critical For more information on MSA, non-conformance.
WHAT K IND OF AUDITS DOES AUS-ME AT DO?
see The MSA chain reaction, page 34.
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O N T H E I N T E R N A T I O N A L S T A G E
American consumers are addicted to burgers; over half of all beef consumed in the US is mince. Gourmet burgers are making a huge impact on US menus from fine dining to family restaurants, they add a degree of sophistication to traditional comfort food while delivering solid returns to the bottom line. Lamb is increasingly the ingredient of choice for gourmet burgers and US foodservice operators are embracing its unique flavour – so much so that some food industry commentators are calling 2010 the year of the lamb. Chefs Anthony Jacquet and Kristina Vanni are the winners of a recent Australian Lamb burger recipe contest in the USA. As part of their prize they will both visit Australia in September for the Aussie Vs America Burger Smack Down.
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S T A G E
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– ANTHONY JACQUET –
The Whisper Restaurant & Lounge California, USA “Australian lamb takes on bold flavours really well without being masked. Its flavour is nicely balanced by the sweetness from the cranberry compote, and counterbalanced with the heat from the Jalapeno. You get a more of a dynamic flavour profile with the lamb burger than you do with a traditional beef burger”.
G rille d Australian Lamb B urg e r with B ri e Ch e ese , Cranb e r r y C omp ote and Roaste d Jalap e no Aioli
S T A G E
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S T A G E
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– KRISTINA VANNI –
Terraces Winery California, USA “Australian lamb takes a hamburger and makes it more exciting because it’s so flavourful. The burger is something people already know and love so it’s just a matter of expanding their palate a little with lamb. You just want to have that perfect finesse to show off the great flavour”.
Tunisian lamb b urg e rs with Harissa may o nnaise and o rang e- oliv e- date r elish
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O N
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I N T E R N A T I O N A L
A NTHON Y JACQUET’s
GRILLED AUSTR ALIAN L AMB BURGER with BRIE CHEESE, CR ANBERRY COMPOTE and ROASTED JAL APENO AIOLI
BURGERS 1 2 1 1 1 1 1
kg lamb mince shallots, minced jalapeno chilli, minced tsp rosemary, chopped tsp thyme, chopped tbsp kosher salt tsp ground black pepper
CR ANBERRY COMPOTE 1 bag fresh cranberries 1/2 cup dried cranberries 1/2 cup pinot noir 1/2 cup red wine vinegar 1/2 cup riesling wine 1 cup sugar 1 zest of orange 5 sprigs of thyme 2 tsp pink peppercorns 1 chili de arbol 1 fresh bay leaf 1 vanilla bean, split lengthwise
pinch of salt
1.
Heat your grill.
2. First make patties. Mix lamb mince with shallots, jalapeno, herbs, salt, and pepper. Mix well and form 4 lamb patties. Set aside. 3.
To make the compote, heat a medium sauce pot over medium heat. And all ingredients and bring to a boil. Let simmer for 30 minutes until cranberries have burst open and mixture thickens to a jam like consistency. Set aside.
4. To make the aioli, place egg product in food processor. Add garlic, jalapeno, lemon juice, and coriander and start machine. As the blade is twirling slowly incorporate the olive oil and canola oil, until the emulsification occurs. Season with salt and white pepper. The mixture should be of a mayonnaise consistency. If it is too thick thin with a little water a teaspoon at a time. Set aside. 5. To prepare burgers, place patties on hot grill. Add brie cheese and cover with a stainless steel mixing bowl for another minute. Pull burgers off of grill and let rest. 6 . Meanwhile, place buns on grill to toast for a minute. Place aioli on both sides of bun. Add rocket to bottoms of the bun, followed by the burger patties and brie cheese, top with cranberry compote and top with other side of bun. Serve immediately.
rough chopped
salt and white pepper to taste
OTHER INGREDIENTS 4 brioche burger buns, cut 8 slices of brie cheese 2 cups rocket
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PREPAR ATION
ROASTED JALAPENO AIOLI 1 whole eg g 1 eg g yolk 1 tsp garlic , minced 2 jalapeno, roasted, peeled, 2 tbsp lemon juice 2 tbsp coriander, chopped 1/2 cup olive oil 1 cup canola oil
S T A G E
in half SERVES 4
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I N T E R N A T I O N A L
K RISTINA VA NNI’s
TUNISIAN L AMB BURGERS with HARISSA MAYONNAISE and OR ANGE-OLIVE-DATE RELISH
BURGERS 1 tsp whole cumin seed, lightly crushed 1 tsp whole coriander seed, lightly crushed 1/4 cup Shiraz 1 tbsp honey 1 tsp ground turmeric 1 tsp ground cinnamon 1 kg lamb mince 1/3 cup finely chopped red onion 2 tbsp minced garlic 1 tsp freshly ground black pepper
Sea salt , to taste (before cooking )
HARISSA MAYONNAISE 1/2 cup mayonnaise 4 tbsp harissa 4 tbsp chopped cilantro 1 tsp lemon juice
OR ANGE-OLIVE-DATE RELISH 1 cup chopped kalamata olives 1/2 cup chopped orange segments 1/3 cup chopped dates 1 tbsp chopped cilantro 2 tbsp olive oil
onion hamburger buns Serve with hot , crispy sweet potato fries 6
S T A G E
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PREPAR ATION 1. For burgers: in a small, dry pan, toast the cumin and coriander seeds over medium–low heat until they are toasted and fragrant, about 2 minutes. Stir in the Shiraz and honey. Bring to a boil over high heat and boil for 1 minute; stir in the turmeric and cinnamon. Set aside to cool slightly. Crumble the lamb into a large bowl. Add the red onion, garlic, black pepper, and spice-wine mixture. Knead together lightly, but thoroughly to distribute ingredients. Form into 6 patties, about 170gms each. Place on a baking pan, cover with plastic, and refrigerate at least 30 minutes, or as long as overnight. 2. Meanwhile, prepare the mayonnaise and relish. For mayonnaise, whisk together all mayonnaise ingredients in a small bowl. Cover and refrigerate until ready to use. For relish, combine all relish ingredients in a small bowl. Cover and refrigerate until ready to use. 3.
When ready to cook, heat a skillet or grill pan over medium-high heat until very hot, or build a medium-hot fire in a barbecue grill. Season burgers on both sides with sea salt. Brush a little olive oil on grill pan or outdoor grill. Cook the burgers in the skillet, turning once, for 7-10 minutes for medium-rare. While burgers are cooking, toast the buns in toaster oven or under the broiler until lightly toasted. When the burgers are done, remove to a warm platter and let rest for several minutes while dressing the buns.
4. To build the burgers, place a bottom onion bun on work surface. Spread with some of the harissa mayonnaise, top with red lettuce leaves, burger, some of the relish, then bun top, also spread with some of the mayonnaise. Repeat with remaining burgers.
SERVES 6
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F E A T U R E
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VISIONS OF GREENER PASTURES
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F E A T U R E
Gundagai sheep and cattle producer Sam Archer is a visionary in Australian agriculture who is lobbying for a national, voluntary scheme for farmers to help drive environmental gains for Australian agriculture and the general public.
In 20 years time, farmers all over Australia might well be looking across their landscape and attributing its striking, natural state to what one Gundagai farmer instigated on a chilly day in Canberra in late 2009. Sam believes that in the future innovative farmers will be producing food for the world from their sustainable land and setting aside their marginal land for environmental outcomes such as carbon credits, wildlife habitat or bushland protection. He believes that even in times of low food prices and drought, they can remain profitable. In today’s world, Sam says there are many innovative ecosystem service schemes already operating around the globe which could be adapted for Australian farming. And it is this idea that Sam proposed to Canberra scientists, environmentalists, government agencies, farmers and indigenous representatives in a landmark discussion in 2009. “Australia’s farmers manage 61% of the nation’s landmass so we have the greatest capacity to protect and enhance our ecosystems,” Sam says. “Australia should seize the opportunity to lead the world in sustainable ecosystem preservation and management.” When it comes to “walking the talk”, Sam Archer — who is also chairman of the influential Murrumbidgee Landcare Network — is a role model. On his own farm, Sam’s goal is to set aside the marginal land for environmental outcomes and focus on lifting stocking rates on the productive land.
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“If we tread more softly on our environmentally −sensitive land, then it frees us up to concentrate on generating greater returns from the productive land,” he says. To make their land more sustainable and deliver environmental, social and financial benefits, Sam and his wife, Sabrina have implemented a raft of management activities on their 1,500 hectare farm. The Archers have mitigated erosion on hilly areas by fencing these areas off to allow native perennial grasses to regenerate through repeated flowering and seed setting. With their productive land, they rotate livestock from paddock to paddock to allow land to rest and native perennial grasses to regenerate — this practice also maximises the health of livestock so there are productivity gains as well. Revegetation of gullies and waterways is also important in enabling them to provide shelter for livestock and encourage biodiversity. Complementing Sam’s own sustainable farming and involvement in environmental research projects is his ability to focus on the bigger picture — his 2030 vision. It’s this vision – a national, voluntary ecosystem service scheme based on good science, good policy and goodwill for Australian farmers – which Sam has proposed to the nation’s decision-makers. Under his proposal, farmers would trade a range of environmental goods and services in the form of environmental works which improve soil health, air and water quality. Changes in farming practices would increase the absorption of carbon in the soil, manage salinity and increase biodiversity.í
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F E A T U R E
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SPRING L AMB Spring lamb refers to the seasonal peak in lamb supply following the traditional breeding cycle — born in winter and sold in spring. Spring lamb is generally milk fed and is thought to be particularly sweet because the lambs graze on fresh spring shoots of green grass. Spring lamb is usually 3-5 months old if born in early/late winter and has no permanent incisor teeth or eruption of permanent upper molar teeth. The younger the lamb is, the smaller it will be; however, the meat will be more tender. If you ser ve seasonal dishes on you menu then spring is the perfect time for lamb to feature. With the weather becoming gentler you can start moving into lighter dishes, pairing with flavors that suit the subtle taste of this young meat.
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Spring Lamb steak with Fries SERV ES 1
250g leg steak (at least 20mm thick) 1/4 tbsp of oregano 2 cloves of garlic, finely chopped Olive oil Juice of 1/2 lemon Juice of 1/2 lime Salt and pepper to taste
F E A T U R E
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METHOD
1 2 3
Combine all ingredients, the salt and pepper, in a bowl. Toss to coat lamb steak well. Marinate overnight to increase tenderness. Season steak and cook steak to order.
TO SE RVE : Serve with fries and Greek salad.
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O N
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MINI L AMB BURGERS MAKES 30 MINI BURGERS
The meat in this burger canapé is pulled lamb s h o u l d e r. B e c a u s e it is slow cooked the meat will be fall off the bone tender and i n c r e d i b l y j u i c y.
6 garlic cloves, chopped 1 tbsp grated lemon rind 1 tbsp black peppercorns 2.2kg lamb shoulder 200ml olive oil, plus a little
extra for drizzling 2 medium brown onions, chopped Salt Freshly ground white pepper 2 bay leaves 2 red capsicums, chopped 80g brown sugar 80ml red wine vinegar Rocket Hummus 30 mini bread rolls
1
Preheat oven to 180C. Crush four garlic cloves, lemon rind and peppercorns in a mortar and pestle and spread on lamb. Season. 2 Roast lamb for 30 minutes; reduce heat to 150°C and roast for 2 hours or until meat falls from the bone. Using 2 forks, coarsely shred meat into a large bowl. 3 For the relish, heat olive oil, add onion and remaining garlic and season. Cook until onion in translucent and soft. Add bay leaves and capsicum and cook for a further five minutes. Add sugar and vinegar and simmer for 30 minutes to reduce liquid. —
TO SER VE : Fill bread rolls with rocket, hummus. Squeeze a small handful (60gms) of lamb together to help it hold together. Top with a large spoon of relish. The burgers should stay together but for sturdiness insert a toothpick through the top of the bun.
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OLIVE ALL A M A RCHIGI A N A Makes 80 olives
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FILLING 2 tablespoons olive oil 1 small onion, chopped 350gms lamb mince 1/2 cup beef stock 2 eggs 3/4 cup grated Parmesan cheese 1/4 teaspoon grated nutmeg —
80 large green olives, pitted 1 cup f lour 2 eggs 1 cup dried bread crumbs
olive oil for deep frying
1
Heat 2 tablespoons oil in large sauté pan over medium heat. Add onion and sauté until tender. Add lamb and sauté, breaking with fork until it starts to color. Add the stock and cook until most is absorbed. Remove from heat and let cool slightly. Transfer to food processor and pulse until evenly ground. Add eggs, cheese, nutmeg and process until a smooth paste forms.
2
Spoon the filling into a pastry bag with a small plain tip and fill the pitted olives. At this stage, before crumbing, the olives will keep for 2 days refrigerate.
3 Spread flour in one bowl, beat eggs into another and bread crumbs into the last one. Dip olives first in flour, then in eggs and finally in bread crumbs. 4
Working in batches, carefully drop olives into oil heated to 350°C and fry for about 4 minutes, until golden. Using a slotted spoon remove and drain on paper towels. —
TO SER VE : Serve warm with an aioli.
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SPICY BEEF ON A CUCU M BER BLI N IS Makes about 150 pieces depending on the weight of the brisket
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For the beef
3kg point end Beef Brisket
deckle off, trimmed but with some fat left on top 3 tbsp chopped ginger 3 tbsp chopped spring onion 175ml rice wine 60ml dark soy sauce 125ml light soy sauce
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60g raw sugar 1/4 teaspoon star Anise 1/4 teaspoon liquorice
Cinnamon bark Bay leaves 3cm galangal 1 lemongrass stalk 2.4 litres water
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Mix together the ginger, spring onions, the wine and the marinade over the brisket. Set aside for 3 hours.
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Mix together the soy sauces, the galangal, lemongrass, and the water in a pan.
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Add the brisket, bring to the boil, and then lower the heat, cover and cook or 2 hours or until tender.
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Remove brisket from sauces and in a cool place for 2 hours. Keep sauce.
TO SER VE : 10 cucumber, peeled and sliced into blinis Just before serving, locate the line of fat running in between the two muscles and separate. Deep-fry the two whole pieces in oil until outside is crispy. 2. Remove all aromatics and reheat sauce. 3. Cut into 1.5cm x 1.5cm pieces and pour a little of the sauce over the pieces. 4. Serve on top of a cucumber slice. 1.
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H A M N o. 2 3 5 3
POINT END BRISKET – DECKLE OFF A brisket is generally divided into two parts, the navel end and the point end. For a point end brisket – deckle off, the deckle is removed from the point end along its natural seam. The deckle is simply extra fat and connective tissue from around the rib bones. Ideally the brisket should be untrimmed with a strip of fat running through the middle and a layer of fat on the top. The layer on top is called the fat cap. The fat cap is very important, as it will keep the brisket moist throughout the cooking process. The fat cap should be about 1 –3mm thick. If the fat cap is more than 1 –3mm thick you might want to trim it down. It's best to have a single even layer. For the best result purchase brisket with good marbling (intramuscular fat) dispersed evenly throughout the meat. A white fat cap and a deep red colour in the meat is also important. Although the fat cap will add moisture to the meat during smoking, the fat spread throughout the meat will be much more effective in maintaining moisture and delivering flavour. For this reason we recommend you cook the brisket fat side up so that the melting fat will run through the brisket keeping it moist while delivering unbelievable tenderness and taste.
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Slow Cooked BBQ Brisket on a Crusty Roll with Slaw SERV ES
10
Craig Veigel, Executive Sous Chef ANZ Stadium, Sydney AUS //
10 Long crusty roll 2 kg Point end Brisket – Deckle off
This is best if started the day before and you can cheat a little and use any of your favourite BBQ sauce marinades.
1 Combine marinade ingredients in a small saucepan and bring to a gently simmer. Cook for a few minutes. Set aside to cool. 2 Use 2/3rd of the marinade on the brisket and leave for a long as possible, overnight is ideal. 3 Place beef and all the marinade into a baking tray and cover with foil, cook at 140°C for approx 2 1/2−3 hours, till tender, removing the cover for the last 20mins. 4 Remove the brisket from the tray to cool and reserve the cooking liquid. While warm you can ‘pull’ the brisket to shred it or allow to cool and finely slice, depending on your desired texture. We prefer to slice it thinly. 5 The cooking liquid can be used to enhance the remaining COLESLAW marinade to create the sauce for the brisket. Strain the liquid, 1/4 Green cabbage, small remove the fat and add to the marinade till the desired 1/2 Spanish onion, small consistency is achieved. You can skip this and just use the 1/4 bunch Chives retained marinade if you wish. 6 Coat the sliced or pulled 1/4 cup Mayonnaise, whole egg brisket with this sauce. Reheat when required and serve in 1/2 Carrot the crusty roll topped with the coleslaw. 7 To make the 1/2 stick Celery coleslaw combine the shredded cabbage, sliced celery and Salt & pepper onion with the grated carrot and mayonnaise. Season to taste and garnish with chopped chives. MARINADE 1 cup Tomato sauce 4 tbs Brown sugar 4 tbs Worcestershire sauce 1-2 dash Tabasco 1/2 tsp Mustard powder 1/2 tsp Salt 2 tbs Liquid smoke Hickory seasoning
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W O N D E R S
“This particular dish is working very well and is quite popular in our cafes. The inspiration was wanting to use more of the secondary cuts of beef and the American style pulled pork sandwich, gave the idea of the final dish we came up with. Last year on Bledisloe Cup we sold 640 portions out of almost 3000 customers it was offered to in our Members areas. This is a large event but on average this dish contributes to approx 25% of our sales mix consistently in our Members Café outlets.”
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Duo of Grilled Tenderloin of Beef and Braised Wagyu Beef Brisket with Roasted Onion, Tomato and Goat Cheese Tart SERV ES
Australian Chef Marc Miron, Executive Chef Cuisine & Passion, Orleans USA // 10 x 170gm Beef fillet (portioned) Sea salt and cracked black pepper to taste Red wine sauce 5kg Wagyu beef brisket 1 Onion (diced) 2 Carrots (peeled and diced) 2 Celery stalks (diced) Salt and pepper to taste 2 tablespoons Tomato paste 2 cups Red wine Veal jus to cover 1 tablespoon Thyme 1 tablespoon Rosemary METHOD Season tenderloin with sea salt and cracked black pepper on both sides and grill to desired doneness. Set aside and rest. Season beef brisket on both sides and sear in a braising pan. Remove from the pan and add mirepoix (carrots, onion and celery) and cook to caramelize. Add tomato paste and herbs. Deglaze with red wine and reduce by 1/ 2. Add veal jus to cover 1 inch above the beef brisket. Bring to simmer and season to taste. Cover and place in hot oven at 135°C for 2−3 hours until brisket is tender. Portion to about 115gm each and place them in chafing dish. Strain cooking liquid and cover the brisket. Reserve until needed.
Roasted Onion, Tomato and Goat Cheese Tart
10
1 medium Onion (sliced and roasted) 2 Tomatoes (sliced) 280gm Goat cheese (crumbled) 1 tablespoon Thyme (chopped) 1 Garlic clove (chopped) 1 bottom Short crust pastry Salt and pepper to taste METHOD In 1 teaspoon olive oil sauté onion on low heat until golden brown, add a touch of water and reduce heat. Adjust seasoning. Lay short crust in a mold and blind bake. Lay the roasted onions on the bottom of the tart. Add sliced tomato, crumbled cheese and top with herbs. Bake in pre-heated oven at 190°C for 10 minutes. Cut into pieces and reserve. ASSEMBLY Place a slice of the tart in the middle of the plate. Place the beef tenderloin on one side of tart and beef brisket on the other side. Drizzle with sauces.
“I used this combination to offer different and interesting f lavour and texture that can be relatively easy to execute for a banquet function. I think the simplicity of the dish will create a wow factor for your customer.”
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B I T E
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BITE SIZED
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B I T E
S I Z E D
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What is a H.A.M number? —
H.A.M numbers are unique product codes assigned by AUS-MEAT to every primal cut specification and offal product derived from beef, veal, sheep and goat.
H.A.M #1000
Fine Foods Australia 2010 —
If you work in the retail, foodservice or hospitality industry, then you simply cannot afford to miss Fine Food Australia. It only takes one visit to discover hundreds of new ideas that could change the way you do business. Meat & Livestock Australia will have an interactive stand discussing the latest trends in foodservice and sampling trendy recipes from our recently launched Masterpieces program, drop around to receive a free copy of our beef resource containing 16 must have recipe ideas to inspire you menu.
Fine Food & Hotel Australia runs from Monday 13 September until Thursday 16 September 2010 at the Melbourne Convention & Exhibition Centre. This world class venue is only minutes from the city centre. ++ Entry is free by registering online from 19th April to 30th August 2010. – 31 –
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B I T E
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The Perfect Steak —
Rare :
Cook for a few minutes per side (depending on thickness) Turn once only and cook until steak feels ‘very soft’ with the back of tongs.
Medium :
Cook on one side until moisture is pooling on top surface. Turn once only and cook until moisture is visible and the steak feels springy with the back of your tongs.
Well Done :
Cook on one side until moisture is pooling on the top surface. Turn only once and cook until moisture is pooling on top.
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MOMENTARY NAOMI { chef } STEPHENSON 3:15pm // 5th May 2010 Walford Anglican School for Girls Hyde Park, Adelaide Naomi “Mama” Stephenson has over 70 daughters ranging from 4 ½ to 18 years of age. She has worked as the chef at Walford Anglican School for Girls boarding house for 3 years, slowly building a solid foundation for each girl one meal at a time. “I see these girls more than their families and that’s something I don’t take lightly.” Throughout her career Chef Naomi has worked with some of the most fragile souls in Australia — runaways, drug and alcohol addicts, street kids and the disabled, so she is well-versed in the contribution that a balanced healthy diet has on developing strong foundations for a normal life. Naomi is aware that teenage girls are at high risk of nutrient deficiencies because they are more likely to partake in dietary restraints, particularly red meat avoidance which can lead to iron deficiencies, so she watches each of her daughters closely, making sure they get the nutrients required for growing bodies and studious minds.
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THE MSA CH A IN R E AC T ION Meat Standards Australia (MSA) is a quality system that star ts at the farm and continues all the way through the supply chain. This quality system is the process that delivers you consistently tender produc t . Each area of the supply chain is audited to ensure that each member complies with the MSA system
ON FARM
An important element contributing to eating quality is the on-farm management of cattle. Key factors include the breed, the feed & growth, handling and transport of cattle to the processor. The producer must be registered.
IN A BAT TOIR
Cattle go to MSA licensed processors to ensure that all systems comply with MSA program requirements. Some key factors include pre-slaughter delivery (such as condition of transport), processing treatment, aging, hanging method, marbling and hump height.
ME AT W HOLESA LER
If a wholesaler is MSA licensed they must be able to prove the MSA meat they’re selling is in fact MSA graded. MSA graded meat can be easily seen by the mandatory MSA insert in the bag.
FOOD SERV ICE
To promote MSA on your menu you do need to be licensed and it’s free to be trained and licensed to use MSA product. When storing MSA meat in your cool room you need to keep it separate from non-MSA product.
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