Australian Butchers' Guild Newsletter - June 2014

JUNE 2014

1

AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER JUNE 2014

AUSTRALIA

Stephen Pocock Trade Marketing Manager T. 03 9249 9510 M. 0411 680 506 E. spocock@mla.com.au

NSW/ACT

Matthew Carmody State Program Manager T. 02 9463 9236 M. 0411 680 507 E. mcarmody@mla.com.au For all your Australian Butchers’ Guild enquiries please contact W. australianbutchersguild.com.au

VIC/TAS

Michael Tan State Program Manager T. 03 9249 9593 M. 0408 385 873 E. mtan@mla.com.au

QLD/NT

Gary McPherson State Program Manager T. 07 3620 5211 M. 0411 680 515 E. gmcpherson@mla.com.au

SA

Brett Atkinson State Program Manager T. 08 8471 5800 M. 0411 680 519 E. batkinson@mla.com.au

NEWSLETTER INQUIRIES Elisha Moran T. 02 9463 9188 E. butchers@mla.com.au

Meat & Livestock Australia Limited (MLA) Level 1, 40 Mount Street North Sydney NSW 2060, Australia T. +61 2 9463 9333 F. +61 2 9463 9393 W. www.mla.com.au

WA

Rafael Ramirez State Program Manager T. 08 9209 2890 M. 0408 083 014 E. rramirez@mla.com.au

CONTENTS 4 STATE WRAP UP 6 WINTER BEEF 8 MASTER CLASS 14 TRI-NATIONS 16 FLAVOUR MAKERS PRODUCT SPOTLIGHT 20 CONSUMER RECIPE FEATURE 24 VALUE ADDING RECIPE

AUSTRALIAN BUTCHERS’ GUILD

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

NSW

Winter is well and truly here and if you’re stuck for ideas or want to offer something a little different this season go back through your Beefing Up and Racking Up Your Profits manuals for inspiration. Remember you can always refer to our ‘ABG Newsletter’ sent to your email every month or check out Australian Butcher the Guild’s Guide to beef, lamb & goat for further creative ideas.

If you haven’t been receiving either our email or the Australian Butcher journal give me a ring or send me an email on mcarmody@mla.com.au. Keep an eye out for an ABG invite next month.

We will be demonstrating some of these great recipes for your shop and much more.

It was great to see ABG members Adam and Pat from Tender Gourmet Butchery on channel 9's Today show last month. The boys demonstrated a simple yet great tasting recipe for slow cooked lamb Shanks all while proudly showcasing the ABG by wearing the butcher's apron and hat!

Lastly a big shout-out to our Flavour Makers Naturals, the 2014 Australian Tri-Nations Team as they embark on the true battle of the butchers campaign. Special mention to NSW’s own Adam Stratton and Matthew Papandrea, good luck and I’m sure you will do us proud.

QLD

The chill is in the air, even in Queensland. Time to dust off your Beefing Up Your Profits Vol. 3 & 4. There jammed packed with winter warming value added recipes including Red Curry Beef, Beef Masman, Beef Bourguignon and Beef Rogan Josh all created to keep your retail shop turning a profit this season.

In my recent travels around QLD I have seen more and more of our brothers and sisters of meat installing dry ageing rooms in their retail shops. Dry ageing opens up a point of differention for them and allows these guys to give their customers a true artisanal butcher experience when they visit the counter.

Another really simple way to keep your customers coming back is to get the grill or BBQ set up each day and let your customers sample the great products you are selling. Who can resist the smell of a nice piece of steak or a sausage cooking? Simple yet very effective!

JUNE 2014

05

SA

World Cup fever has taken over and is heading into the finals! Use this to your advantage and ramp up your value adding range by creating a delectable array of products either themed around the game itself or by cuisine of the countries playing. Create spicy and colourful Brazilian Meatballs, a Meatloaf Goal or a Cahill Casserole? The possibilities are endless. Remember the World Cup only happens every 4 years and die-hard fans put their lives on hold for the event… Perfect opportunity to provide easy meal solutions and don’t forget the late night finger food platters! Have a look at your demographics and change up your offering to match the countries playing.

Yet again the latest Entice has been flying off the counters. Need more? Call 1800 226 777 to restock!

Don’t forgot to keep warm this winter with AGB apparel, the jackets and vests are the most comfortable you will find.

Visit australianbutchersguild.com.au/order-online to place your order.

VIC

Rainbow Meats’ new store in Highpoint Shopping Centre, Maribyrnong not only looks fantastic but is a great example of how technology and innovative marketing tools can work for the independent retailer. In addition to the value added offering, Rainbow Meats has introduced a successful loyalty program by way of a Footy Tipping competition. Customers place their footy tips weekly, via their Loyalty Card and a touch screen. The Footy Tipping competition offers fabulous prizes, including BBQs, bicycles and other great items. On-counter touch screens allow customers to select and print off free recipes, as well as nutritional information about the products on sale.

WA

As Artisanal butchers we are always looking to be the very best at what we do and stand out from the crowd. Recently AMIC, with the ABG as a major sponsor, held the Beef and Lamb competition at Master Butchers (MBL) in their show rooms in Canning Vale. Butchers from all over WA were able to showcase their most converted pie and burger recipes and the winners won bragging rights for the next 12 months.

Congratulations goes to Peter’s Butchery with a their take on an authentic Irish Beef Guinness Pie winning WA's best pie competition and Luigi’s Quality Meats with their delicious Lamb, fetta & lemon burger.

Also hot off the press is confirmation from the Royal Agricultural Society that the Prime Lamb Auction will be held again this year at the Perth Royal Show. The Auction is where WA's lamb producers will present their very best new seasons lamb and give butchers the opportunity to get their hands on great product to promote in-store alongside the spring lamb campaign. To register your interest, please contact Rafael Ramirez rramirez@mla.com.au.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

WINTER BEEF C A M PA I G N U P D AT E Winter Beef Campaign delivered by a standing rib-roast Fronted by ‘The Beef Oracle’, a personified standing beef rib-roast with expert beef knowledge, MLA’s winter beef marketing campaign builds consumer knowledge of beef cuts and cooking methods to empower Australians to cook more beef meals. The Beef Oracle is an expert on all things beef, designed to showcase beef’s versatility in winter, offer tips and tricks and help consumers match cuts with suitable cooking methods.

More than 30% of consumers consider themselves lowconfidence cooks who would cook beef more often if they had greater confidence that they were buying the right cut and knew how to cook it. Knowing this, MLA are promoting a full range of beef cuts and meals.

The campaign has featured significant outdoor advertising, including billboards, bus stop posters and interactive displays in selected shopping centres.

Consumers were given the opportunity to speak to the Beef Oracle on live radio, with radio ads also promoting the campaign. POS included posters, stickers and recipe cards.

The campaign runs until August, visit askthebeeforacle.com or the ‘Nothing Beats Beef’ Facebook page for more information.

JUNE 2014

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

MASTER CLASS Offals

Definition: Offals is an industry term referring to the entrails and internal organs of a butchered animal. The word does not refer to a particular list of organs but includes most internal organs and does not include muscles or bones.

With the cooler weather setting in, offals are becoming more popular.

Your customers, when dining out, may find themselves feasting on creamy lamb’s brains, tender sweetbreads and decedent lamb’s tongues and with some, these newly discovered ingredients may see some of your more confident customers heading to your counters and purchasing these cuts. Many of your fellow ABG members have also found that when offals are used on shows like MasterChef and MKR customers come in the day after asking about them.

Offals are an alternative for you and your customers, an opportunity for you to offer something new and different... so don’t forget the old favourites like Lamb Fry, Steak and Kidney Pie and Honeycomb Tripe.

These cuts are timeless and should never be overlooked.

As these cuts generally require a little TLC before cooking you may need to steer you customers in the right direction so they can enjoy these ‘more unusual’ cuts and feel confident in cooking them again and again. See over the page for the preparation methods of some of the more commonly known offals.

JUNE 2014

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

HONEYCOMB TRIPE

1

(HAM #6152) Honeycomb is derived from tripe with the membrane removed by scalding with hot water. This is usually done at the point of purchase.

1.

Choose a thick cut of tripe. The muscular stomach tissue should be white in colour.

2.

Wash the tripe multiple times to rid it of particles of food or other pieces of matter. It may take three to four vigorous washings before the tripe is ready for your meat cabinet.

3.

Simmer the tripe for at least four to five hours in a pot of water. Tripe is a notoriously tough offal, the longer you simmer it, the more tender it becomes.

2

3

VEAL SWEETBREADS (HAM #6110/V6560)

1 3

2

Sweetbreads consist of the two thymus glands on both sides of the throat. The sweetbread is derived from a young animal and is of pale appearance.

Sweetbreads are trimmed of surrounding fat and connective tissue.

1.

Soak sweetbreads in cold water until they become white. Change the water two or three times until it remains clear (this process may take up to five hours).

2.

Bring them to the boil in cold, salted water and at the first sign of boiling, drain and refresh under cold water.

3.

Remove the skin and fibres.

JUNE 2014

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LAMB'S TONGUE

1

(HAM #7010) The tongue is prepared from the long cut tongue by the removal of the larynx and the tongue root.

1.

Soak the tongue in cold water for 12 hours, renewing the water two or three times.

2.

Trim it by removing the fat and dip in boiling water.

3.

Skin the tongue by making an incision in the skin at the base and on the top and pull the skin towards the tip.

4.

Wash and wipe the skinned tongue.

2

3

1

LAMB'S BRAIN (HAM #7070) The brain is removed from the skull and the outer-skin but is left in its membrane. A brain consists of the two large cerebral hemispheres.

2

1.

Before cooking brains, soak them in a bowl of salted water for an hour. This will remove excess blood and whiten the brains. If several brains are being prepared at once, it may be necessary to change the soaking water a couple of times during the hour.

2.

Drain the brains then carefully remove as much of the skin and membrane coating the brains as is possible.

3.

Simmer the brains in salted water for 15 minutes.

Handle the brains carefully throughout the cooking process, as the tissue is delicate and will break up.

Brains are best left to cool and set a little before any further cooking is done.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

C ON S UMER R E C IP E S :

BEEF CALAMARI

S E R V E S: 4

Served in a Minestrone Style Broth w/ Pastry Sail

INGREDIENTS 2

Brown onions

50 g

Celery

70 g

Carrots

1.2 kg

Beef Tripe

3g

Pepper corn black

1 tsp

Marjoram

1 tsp

Salt

1 tsp

Paprika

1/3 cup

Plain flour

1

Spring parsley

300 g

Pastry

1.5 lt

Chicken Stock

3

Eggs

METHOD 1.

Wash tripe.

2.

In a large saucepan immerse tripe in cold water.

3.

Cover and bring to boil.

4.

Once boiled pour off the water and cover tripe in ½ the chicken stock.

5.

Cook again for 3-4 hours until tender.

6.

Take tripe out and cut into strips, then throw them back into the tripe stock.

7.

At the same time in another pot cook the vegetables with remaining chicken stock.

8.

Keep stirring and check till tender.

9.

Add marjoram and cook all together in tripe soup for about an hour.

10.

Combine tripe and vegetables, add remaining spices and cook for another 5 minutes.

11.

Roll out puff pastry then brush with egg season with salt.

12.

Cut into sails and place in the oven on a flat oven tray at 1800C for 5-8 minutes.

13.

Place tripe soup in a prepared bowl and serve with pastry sail.

JUNE 2014

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C ON S UMER R E C IP E S :

A SWEETBREAD SALAD

S E R V E S: 4

METHOD

INGREDIENTS 500 g

Veal sweetbreads

200 ml

Milk

1

Stick of celery chopped

1

Carrot peeled and chopped

1

Onion peeled and chopped

1.

Soak the sweetbreads in the 200mls of milk over night. Rinse the milk off and put white wine, celery, carrot, and onion into a small saucepan and bring to the boil. When it comes to the boil let it cook for a minute or two, then add the water.

2.

Put the sweetbreads into the pot while the liquid is cool and let the pot come to boil, when it has boiled turn the heat off and let the sweetbreads cool down in the liquid.

3.

When cold take the sweetbreads out of the liquid and place on paper towel to absorb the liquid. Once cold pat dry then peel the thin membrane off them.

4.

Mix the egg and milk together. Mix the almond meal, breadcrumbs, parmesan cheese and half of the finely sliced sage together.

5.

Flour, egg, and breadcrumb the sweetbreads.

6.

Boil the peas in just enough water to cover them. When cooked drain half the liquid and pour the rest of the liquid and peas into the vitamiser and puree until the mixture is still a little bit coarse. Check the seasoning at this stage and put puree aside to keep warm.

7.

In a frying pan put 20g of salted butter and a splash of olive oil and let it heat up.When the butter starts to sizzle add the asparagus and cook until it is aldente to touch. Take out of pan and keep warm, wipe out the pan and put half the left over butter and another splash of olive oil in.

Let it heat up until the butter starts to sizzle again then add some off the sweetbreads, fry on both side until golden brown, transfer to a holding dish, wipe out the pan and complete the process again until you have fried all the sweetbreads.

8.

Wipe the pan out again and add the last of the butter and the chopped sage together and cook until the butter starts to foam and turn golden.

9.

To serve put a dollop of pea puree onto the plate then add asparagus and sweetbreads, pour over the butter and eat up.

Sprig of italian parsley Bay leaf 100 ml

White wine

350 ml

Water

150 g

Almond meal

150 g

Breadcrumbs fresh

1/4

of a bunch of finely sliced sage

100g

Salted butter

1

Egg

150 ml

Milk

1/2 cup

Seasoned flour

1

Bunch white asparagus cut on an angle 3cm from the head

300g

Fresh shelled peas

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

TRI NATIONS Go Flavour Makers Naturals!

Michael James

Adam Stratton

Matthew Papandrea

Trevor Hill

Gary Hine

Tom Bouchier

As the Flavour Makers Naturals prepare to head off for the 2014 Tri-Nations Butchery Competition, everyone at Flavour Makers would like to wish the team the very best of luck.

JUNE 2014

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F L AV O U R M A K E R S A D R I A N C E S T E R S AY S :

“We’re confident in their abilities and believe they have the knowledge, skills and flair to get the job done.

The competition is a great event for the industry as it showcases all of the skill and culinary craftsmanship the local butcher has to offer.

There are some tremendous synergies between the spirit of this event and the Flavour Makers brand. Striving to achieve our best is part of our company culture; 'Create Amazing. Always' is both our mantra internally and our motto externally. We know the team share this same spirit both in their competition efforts and in the running of their own businesses.

Flavour Makers was born from innovation within the fresh meat sector. Value adding is in our DNA and we’ve been helping butchers do it well for more that 20 years.

Our creativity and culinary focus is something we’re proud to have brought to the value adding section of the meat cabinet have brought to adding, and the Tri-Nations competition is a true test of both of these qualities and more.

Creating natural products is something we’re equally proud of - and having 'Natural' in the Aussie team name at an international event like this sets a great image for Australia.

We appreciate all of the hard work and effort the guys have put in during the lead up to the competition and sincerely hope it all pays off for them.”

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

FLAVOUR MAKERS PRODUCT SPOTLIGHT P R O D U C T:

Argentinian BBQ (Chimichurri) Spice/Glaze

F L AV O U R M A K E R S PRODUCT CODE:

21151

JUNE 2014

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PRODUCT FEATURES 1.

All Natural

2.

Great with all kinds of meats

3.

Suitable for roasting, BBQ, or grilling

A nd so to Argentina! The land of Perons, ponchos and the Tango.

Argentinians lead the way when it comes to the consumption of red meat‌ any wonder when they team their BBQ meats with a delicious Chimichurri Sauce.

Red or Green variants have their fervent fans with the garlicky, vinegar sourness a tasty counterpoint to the richness of meat.

Flavour Makers proudly present our interpretation of this iconic condiment: heady spice, chilli heat and herb fragrance combine to add a deliciously different offering for your customers.

Your taste buds will reach Andean heights, so what are you waiting for Gaucho?

DIRECTIONS FOR GENERAL USE To use as a glaze (dry application)

Tumble 1 kilogram of beef or lamb with 150 grams of spice/glaze until portions are completely coated. Lightly shake off excess spice and leave for approximately 5 minutes until an attractive glaze has formed.

To use as a marinade (wet application)

To use as a wet marinade, add 100 grams of Natural Spanish Smoked Paprika Spice Glaze to 200ml of water. Mix thoroughly until a smooth consistency is achieved. Allow to stand and thicken for 15 mins for best results. This quantity is sufficient to marinate one kilogram of your chosen cut of beef or lamb.

Simply tumble, garnish and display.

HINTS & TIPS 1. When using the dry application method, a glaze is formed by drawing from the natural

moisture content of the meat. If your meat portions are lacking in moisture, lightly wet them with water before application.

2. You can give your marinade a made-from-scratch look by adding a little fresh chopped

oregano and some lemon zest.

3. A traditional offer for Chimichurri would be beef kebabs, but the flavours work well with

any kind of beef cut.

4. The dry spice blend can be incorporated into many recipes to provide a delicious

Argentinian twist. Try adding it into a rissole or burger mix, spring roll filling etc.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

RECIPE IDEA Argentinean BBQ Beef Standing RIB Roast

INGREDIENT

1

2

4

6

UNIT

UNITS

UNITS

UNITS

1.0 kg (approx)

2.0 kg (approx)

4.0 kg (approx)

6.0 kg (approx)

Flavour Makers Argentinean BBQ Spice/ Glaze

70 g

140 g

280 g

420 g

Canola or Vegetable Oil

40 ml

80 ml

160 ml

240 ml

Chilled Water

180 ml

360 ml

720 ml

18.8 L

4 Point Standing Beef Rib Roast

JUNE 2014

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R E T A I L P R E PA R A T I O N

CONSUMER INSTRUCTIONS

1. In a large mixing bowl, gradually

1. Pre-heat oven to 190˚c, check

combine Flavour Makers Argentinean BBQ spice glaze with water, then oil and the zest & juice of 1 lime, continue to stir until an even mixture is achieved.

Optional: Add a little chopped fresh oregano and lemon zest to the mixture for a made-from-scratch look.

2. Generously coat each portion with the marinade.

roast weight and cover bones with foil to protect.

2. Place Roast Bones up into a roasting tray and drizzle with a little oil.

3. Roast the Beef at 190˚c for the first 20 minutes, then reduce heat to 170˚c for the remainder of the cooking time 25 minutes per 500g. Add some Tomatoes to roast 15 minutes prior removing roast if desired.

4. Remove Roast from the oven, cover and allow to stand in a warm place 15 minutes.

5. Serve with Roasted tomatoes, char-grilled Corn and your favorite BBQ Sauce.

RETAIL PRESENTATION 1. Display marinated. Garnish with

a sprinkle of oregano and lemon zest with some wedges of lime on the side.

TIP

This standing Beef rib roast is also delicious served with Roasted Sweet potatoes topped with smoked paprika and sour cream in place of tomatoes.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

CONSUMER RECIPES FEATURE Winter Beef 2014

With the Beef Oracle sharing expert knowledge on all things beef across the nation, customers with be heading into your retail shops with Beef cooking confidence looking for new ideas to add to their meal repertoires. Why not inspire them with these delicious winter Beef recipes.

TIP

Why not put together a dinner recipe box?

A perfect once stop shop at your retail counter

JUNE 2014

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RECIPE ONE Indian Meatball Curry S E R V E S: 4 P R E PA R AT ION : 15 minutes C OOK IN G: 50 minutes

METHOD 1.

Mix beef mince, garlic and ginger in a bowl until combined. Roll into 20 meatballs.

2.

Heat a large frying pan, add 1 tablespoon oil and cook meatballs until brown. Set aside.

Fry eggplant until golden, set aside.

3.

Chop onions in a food processor, or finely chop using a sharp knife. Add remaining oil to the pan and cook onions until golden brown, about 10 minutes. Add curry powder and stir for 30 seconds until fragrant.

Add tomatoes and 2 cups water and cook, stirring occasionally, for 20 minutes until sauce has thickened.

4.

Add meatballs and eggplant, cover and cook for 10 minutes until the meatballs are cooked. Turn off heat and add yoghurt and mint and stir through. Season to taste.

5.

Cook basmati rice according to packet directions and serve with meatballs on top.

Serve extra yoghurt and mint on the side.

INGREDIENTS 500 g

Lean beef mince

3

Cloves garlic, finely grated

1 tsp

Finely grated ginger

2 tbsp

Sunflower oil

2

Medium brown onions

2 tbsp

Madras curry powder

1

Medium eggplant, diced

4

Roma tomatoes, chopped

2

Cinnamon sticks

1/2 cup

Natural yoghurt, plus extra, to serve

1/2 cup

Chopped mint leaves, plus extra, to serve Basmati rice, to serve

TIPS 1.

Substitute Madras curry powder with your own favourite or make your own. Try a blend of coriander, cumin, black pepper, turmeric, cinnamon, chilli, cardamom and cloves.

Make a batch so you have it on hand and store in a clean glass jar.

2.

Substitute cinnamon sticks with 2 teaspoons garam masala.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

RECIPE TWO Osso Bucco with Basil Pesto S E R V E S: 4 P R E PA R AT ION : 10 minutes C OOK IN G: 1 hour 40 minutes

METHOD

INGREDIENTS 4

Pieces osso buco

1 tbsp

Olive oil

500 ml

Beef stock

1

Onion, diced

2

Carrots, diced

2x 400 g

Cans cannelini beans, drained and rinsed

1

Bouquet garni (see tip)

1 cup

Cup chopped green beans

1.

Preheat oven to 180C.

2.

Pat osso buco dry with paper towel, brush with oil and sprinkle with salt and pepper.

Heat a large cast iron pan with a lid over high heat and brown osso buco on both sides.

3.

Add stock, onion, carrot, butter beans and bouquet garni. Bring to the boil, cover meat with a piece of baking paper and then the lid and place in oven for 1 ½ hrs or until beef is very tender.

4.

Add the green beans for the last 10 minutes of cooking.

5.

Place basil, pine nuts and garlic in a small food processor and process until finely chopped. Add olive oil and process until smooth. Stir through parmesan and season with pepper and salt if needed. Add lemon juice if desired.

6.

Divide vegetables and sauce between 4 bowls and top each with a piece of osso buco and a dollop of pesto.

BASIL PESTO 2 cups

2 cups Basil leaves

1/4 cup

Pine nuts

1

Clove garlic, chopped

1/4 cup

Olive oil

40 g

Parmesan, finely grated Lemon wedges, to serve, optional

TIPS 1.

Bouquet garni is a small parcel of herbs, usually bay leaf, lemon peel, thyme, rosemary, but you can use whatever you have on hand.

2.

If you're short on time, substitute basil pesto with a store-bought jar version.

JUNE 2014

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RECIPE THREE Italian Casserole with Cannellini Beans S E R V E S: 4 - 6 P R E PA R AT ION : 20 minutes C OOK IN G: 2 hours

METHOD 1.

Preheat oven to 160˚c. Heat 1 ½ tbsp oil in a heavy based pan and brown beef evenly in 203 batched. Remove and place in a casserole dish.

2.

Reduce heat to medium-low and add the remaining oil. Sauté onion and garlic. Slowly add the flour and stir for 1 min.

3.

Add red wine and simmer until reduced by ½.

Add tomatoes, bay leaves and oregano. Stir until combined and add to the casserole.

4.

Place in oven and cook for 2 hrs or until meat is tender. In the last 30 mins add mushrooms, parsley and beans. Adjust seasoning to taste.

INGREDIENTS 1 kg

Beef chuck,blade, gravy or brisket, 3cm diced

3 tbsp

Oil

2

Brown onions, chopped

4-6

Cloves garlic, crushed

2

Flour

1 cup

Red wine

750 g

Ripe tomatoes, diced

2

Bay leaves

1 1/2 cups

Oregano, chopped

500 g

Swiss mushrooms, sliced

1 1/2 cups

Parsley, chopped

2 x 400 g

Tin cannellini beans Steamed green beans and crusty bread, to serve.

TIPS To change to a Thai beef stew — 1.

omit the beans, flour and oregano.

2.

Saute 8 sprigs coriander root, 3 chillies, 2 tbsp fresh ginger and 3 kaffir lime leaves.

3.

Change the red wine for beef stock.

4.

In the last 30 mins add 1 cup coconut cream, 2 tbsp fish sauce, and 3 tbsp each of brown sugar and soy sauce.

5.

Serve with Thai basil leaves and lime wedges.

SWITCH TO MAKE To change to a Chilli and stout beef pies with mushy peas — leave out the Szechuan peppercorns, soy sauce, sesame paste and spring onions. Use stout instead of stock and serve with mushy peas.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

VALUE ADDING RECIPE High Country Beef Hot Pot Beefing up your Profits Vol 5

Simply put everything in the camp oven and let the glowing embers work their magic!

JUNE 2014

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INGREDIENT

DESCRIPTION

MSA Beef Chuck or Chuck Eye Log

1

2

4

10

20

UNIT

UNITS

UNITS

UNITS

UNITS

Cut into 50mm thick steaks

1.2 Kg

2.4 Kg

4.8 Kg

12 Kg

24 Kg

Baby Potatoes

Halved

500 g

1K g

2 Kg

5Kg

10 Kg

Carrots

Sliced 20mm thick

300 g

600 g

1.2 Kg

3 Kg

6 Kg

Celery

Sliced 15mm thick

200 g

400 g

800 g

2 Kg

4 Kg

Tomatoes

Canned diced

400 g

800 g

1.2 K g

4 Kg

8 Kg

Bay Leaves

Fresh or dried

2

4

8

20

40

Lemon Rind

Thinly peeled strip

Serves

2

4

8

20

40

6

12

24

60

80

P R E PA R A T I O N 1.

Combine all ingredients. Place into vacuum bags and seal, or display in deep bowl.

RETAIL PRESENTATION 1.

Display in deep bowls or in vacuum bags with bay leaves arranged on top of meat.

CONSUMER INSTRUCTIONS 1.

Light campfire and wait for the wood to burn down to glowing embers.

2.

Place hot pot mixture into a 9l camp oven.

Season well with salt and pepper to taste.

Add 500ml stock or red wine and 250ml water and 2 brown onions cut into wedges.

Cover with lid.

3.

Stand camp oven on glowing embers. Shovel some coals onto the lid.

4.

Cook for 2 ½ to 3 hours or until meat is very tender and sauce has thickened.

5.

Check hot pot each hour. Lift lid, stir and add liquid if needed. Replace lid and top with fresh hot coals.

SERVING SUGGESTION 1.

Serve sprinkled with a gremolata of freshly chopped parsley, cracked pepper and finely grated lemon rind.

PROMOTIONAL OPPORTUNITIES 1.

Vacuum sealed portions of this dish could be marketed to summer campers and travelers as a convenient no fuss meal.

RECIPE NOTES 1.

The cooking time is intended as a guide. The timing will vary depending on the heat of the coals, the weather and the size of the camp oven. The most important thing is to check the tenderness of the beef and the consistency of the liquid.