Beef recipes

Beef recipes

About Ray-Monde Deux Salers Beef
1

1

Cuts in our beef packs represent the percentage of cuts over the animal. Most people will not realise 30-40% of meat ends up as mince, approximately 10-15% will be our favourite steak cuts (prime cuts) of porterhouse, ribeye, eye fillet, rump and the remaining 45-60% are secondary cuts that require a little more thought and TLC but offer fantastic flavour.
Flavour in meat comes from the diet of the animal, fat, its age and how the meat is processed such as dry aging. Free range pasture fed animals get to eat a veritable salad bar of grasses, the flavour in the meat is quite literally "you are what you eat". Pasture fed animals have a range of omega acids/fats in their flesh which has a healthier spectrum as compared to grain fed animals.
Cattle lay down fat from the head to the tail, secondary cuts like chuck (neck) and brisket (chest/meat over the ribs) have fat layered in the meat, whereas cuts such as rump and silverside (back end of the animal) are generally leaner although they can have a generous fat cap which is the fat which sits just under the hide and covers the meat.
The age of the animal also affects flavour, the older the animal such as an Prime Steer (3yrs and older) will have more flavour as compared to a weaner or yearling which will be more tender.
Dry aging is a process of hanging meat for several weeks before it is butchered into its cuts for packaging and consumption. The moisture evaporates from the meat, concentrating the flavour. Enzymes in the meat breakdown the connective tissue resulting in more tender beef.
Our beef is 3yr old Prime Steer, free range pasture fed, the meat has been dry aged for 1-5weeks before being packaged
You will soon find although the steak is very good there are many flavoursome cuts other than the prime cuts!
These are recipes we used on our beef. We love the results and wish to share with Ray-Monde Deux beef consumers!

Ingredients

Directions

1

Cuts in our beef packs represent the percentage of cuts over the animal. Most people will not realise 30-40% of meat ends up as mince, approximately 10-15% will be our favourite steak cuts (prime cuts) of porterhouse, ribeye, eye fillet, rump and the remaining 45-60% are secondary cuts that require a little more thought and TLC but offer fantastic flavour.
Flavour in meat comes from the diet of the animal, fat, its age and how the meat is processed such as dry aging. Free range pasture fed animals get to eat a veritable salad bar of grasses, the flavour in the meat is quite literally "you are what you eat". Pasture fed animals have a range of omega acids/fats in their flesh which has a healthier spectrum as compared to grain fed animals.
Cattle lay down fat from the head to the tail, secondary cuts like chuck (neck) and brisket (chest/meat over the ribs) have fat layered in the meat, whereas cuts such as rump and silverside (back end of the animal) are generally leaner although they can have a generous fat cap which is the fat which sits just under the hide and covers the meat.
The age of the animal also affects flavour, the older the animal such as an Prime Steer (3yrs and older) will have more flavour as compared to a weaner or yearling which will be more tender.
Dry aging is a process of hanging meat for several weeks before it is butchered into its cuts for packaging and consumption. The moisture evaporates from the meat, concentrating the flavour. Enzymes in the meat breakdown the connective tissue resulting in more tender beef.
Our beef is 3yr old Prime Steer, free range pasture fed, the meat has been dry aged for 1-5weeks before being packaged
You will soon find although the steak is very good there are many flavoursome cuts other than the prime cuts!
These are recipes we used on our beef. We love the results and wish to share with Ray-Monde Deux beef consumers!

About Ray-Monde Deux Salers Beef

What is a primary and secondary cut
2

Beef cuts known as "primary" or "prime cuts" are the most tender cuts on a beef carcass, the meat becomes more tender as distance from hoof and horn increases. These are the cuts/muscle groups that do the least work in the mid-section of the animal. The cuts include porterhouse, ribeye, scotch, sirloin, fillet steak/tenderloin, t-bone and rump.

"Secondary cuts" are those that contain the most connective tissue. Connective tissue makes the cut tougher, the most connective tissues is in the cuts of the shoulder and leg because of the work these muscles do. Cooked right, secondary cuts offer a lot of flavour and reward! The cuts include Chuck (Neck), Shin (Shank, Osso Bucco or Gravy beef), Brisket (ribs, short ribs), Flank, Knuckle, Cheek, Ox tail, Silverside, and Topside.

Quick cooking recipes
3

This section refers to the prime cuts, steaks! It is quicker cooking than secondary cuts but that is not to say steaks do not require preparation.
If you have frozen your meat, thaw it in refrigerator rather than using the microwave. Microwaves can turn the most tender cuts into rubber! Whether you are pan frying, barbecuing, oven cooking or using a skillet always get your mode of cooking up to temperature before cooking. Use good olive oil and lightly season the meat with salt, pepper or even Spanish paprika. The maximum I cook any of the cuts is to medium. Once done, allow your dish to rest/cool, the meat keeps on cooking after the heat has been removed.

I also include in the quick or quicker cooking section, mince.
Mince is totally under estimated, good quality mince gives and soaks up flavour! It should never exude water which often happens with supermarket purchased mince which shrinks to tiny grains of meat......Good mince should have a robust flavour contributing ample flavour to tomato sauce resulting in "a to die for" bolognese sauce.

So many dishes can be made with great mince - pizza's, beef burgers, meat balls, meatloaf just to name a few!

4

Sales Beef Meatloaf
 4 Fennel bulbs or Red Capsicums
 Olive oil to drizzle over the fennel or capsicum for oven roasting
 2 Carrots
 2 Onions
 15 g Bunch of fresh sage
 15 g Bunch of fresh rosemary
 125 g Grated mozzarella cheese
 200 g Sourdough breadcrumbs
 2 kg Ray-Monde Deux Salers beef mince
 2 tbsp Wholegrain mustard
 2 Large eggs

1

Meat loaf is fantastic so long as good ingredients are  used in it. I think often is a dumping ground for lesser grade items and as a result it is pretty average. I use a variation on Jamie Oliver's recipe.

Preheat the oven to 180ºC/350ºF/gas 4.

Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes. You can substitute fennel for roasted capsicum, when cooked dice finely.

Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.

Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.
Leave the veg to cool completely and to the following mixture of grated mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf. Cover with foil and put in the oven to cook.
Roast for 30 minutes, remove foil, cook for a little longer to a golden brown, then remove from the oven.

I like to serve it sliced covered with home made tomato sauce and topped with grated cheese - like a parmigiana - and serve with cooked greens.

It also freezes well.

Category

 

Ingredients

Sales Beef Meatloaf
 4 Fennel bulbs or Red Capsicums
 Olive oil to drizzle over the fennel or capsicum for oven roasting
 2 Carrots
 2 Onions
 15 g Bunch of fresh sage
 15 g Bunch of fresh rosemary
 125 g Grated mozzarella cheese
 200 g Sourdough breadcrumbs
 2 kg Ray-Monde Deux Salers beef mince
 2 tbsp Wholegrain mustard
 2 Large eggs

Directions

1

Meat loaf is fantastic so long as good ingredients are  used in it. I think often is a dumping ground for lesser grade items and as a result it is pretty average. I use a variation on Jamie Oliver's recipe.

Preheat the oven to 180ºC/350ºF/gas 4.

Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes. You can substitute fennel for roasted capsicum, when cooked dice finely.

Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.

Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.
Leave the veg to cool completely and to the following mixture of grated mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf. Cover with foil and put in the oven to cook.
Roast for 30 minutes, remove foil, cook for a little longer to a golden brown, then remove from the oven.

I like to serve it sliced covered with home made tomato sauce and topped with grated cheese - like a parmigiana - and serve with cooked greens.

It also freezes well.

Salers Beef Meatloaf

5

Minced Beef pizza made with yoghurt bread dough
 310 g Plain flour
 0.50 tsp Salt
 0.75 tsp Sugar
 1 tbsp Dry yeast
 50 ml Warm water
 150 g Natural yoghurt

1

This a Greg Malouf recipe, well sort of. It is used with lamb mince but it works well for good beef mince.

Preheat your oven to the highest heat to bake these pizzas!!

Dough: Sift 310grams of all purpose flour and add 1/2 tsp of salt. Dissolve 3/4 tsp of sugar and 1Tbsp of dry yeast in 50mls of warm water. In another bowl mix 150grams of plain yoghurt with 3 Tsp of extra virgin olive oil. When the yeast is bubbling, pour into the flour and then incorporate with the yoghurt mix. Knead until silky, coat the dough ball with olive oil, cover and leave to rise in a warm location for 2hrs where it will double in size.

Mince topping: 250grams of mince, 1 tomato seeded and diced finely, 1 red onion finely diced, 1/3 cup of finely shredded parsley leaves, 1tsp of ground allspice, fresh chilli to taste finely diced, 1tsp of pomegranate syrup and salt/pepper to taste. Mix and pour out on a chopping board and give it all another chop so it is a fine paste.

Roll out the dough to about 10cm, brush with oil and smear the mix thinly over the rounds and bake for 3 minutes.

Makes 12 pizzas

Category

 

Ingredients

Minced Beef pizza made with yoghurt bread dough
 310 g Plain flour
 0.50 tsp Salt
 0.75 tsp Sugar
 1 tbsp Dry yeast
 50 ml Warm water
 150 g Natural yoghurt

Directions

1

This a Greg Malouf recipe, well sort of. It is used with lamb mince but it works well for good beef mince.

Preheat your oven to the highest heat to bake these pizzas!!

Dough: Sift 310grams of all purpose flour and add 1/2 tsp of salt. Dissolve 3/4 tsp of sugar and 1Tbsp of dry yeast in 50mls of warm water. In another bowl mix 150grams of plain yoghurt with 3 Tsp of extra virgin olive oil. When the yeast is bubbling, pour into the flour and then incorporate with the yoghurt mix. Knead until silky, coat the dough ball with olive oil, cover and leave to rise in a warm location for 2hrs where it will double in size.

Mince topping: 250grams of mince, 1 tomato seeded and diced finely, 1 red onion finely diced, 1/3 cup of finely shredded parsley leaves, 1tsp of ground allspice, fresh chilli to taste finely diced, 1tsp of pomegranate syrup and salt/pepper to taste. Mix and pour out on a chopping board and give it all another chop so it is a fine paste.

Roll out the dough to about 10cm, brush with oil and smear the mix thinly over the rounds and bake for 3 minutes.

Makes 12 pizzas

Minced Beef pizza made with yoghurt bread dough

Slow Cooking Recipes
6

Beef Daube
1

This a Maggie Beer recipe, Maggie uses shin (also known as Osso Busso or Gravy beef). I have used silverside or rolled brisket which in this picture. This recipe has several steps, the final product is well worth the effort!

Make up a marinade for the beef, one long strip of , 250-500mls of quality olive oil, 1 fresh bay leaf, sprig of rosemary an thyme and parsley stalks. Marinade over night.

Seal the meat gently in a frying pan then transfer to a heat based pot or a slow cooker. Dice one carrot, 2 sticks of celery, the white part of one leek and an onion and place in the pot or slow cooker. Tie thyme and parley together, put into the pot with the bay leaf with 800mls of quality stock and 400mls of red wine. Simmer gently or cook in the oven on 140degrees or put on lowest slow cooker setting for 8hrs.

Remove the meat, reduce and thicken the juices, make a paste butter and flour in equal quantities, 30g of paste will be needed for 25oml of cooking juices.

To give the juices succulent richness, roast in the oven 800gms of peeled shallots and a full quorm of peeled garlic, coat with butter or olive oil, roast for 30minutes until caramelised. An hour before serving remove the orange peel, add the caramelised shallots and garlic and a cup of kalamata olives. Serve with creamy mash potato.

Ingredients

Directions

Beef Daube
1

This a Maggie Beer recipe, Maggie uses shin (also known as Osso Busso or Gravy beef). I have used silverside or rolled brisket which in this picture. This recipe has several steps, the final product is well worth the effort!

Make up a marinade for the beef, one long strip of , 250-500mls of quality olive oil, 1 fresh bay leaf, sprig of rosemary an thyme and parsley stalks. Marinade over night.

Seal the meat gently in a frying pan then transfer to a heat based pot or a slow cooker. Dice one carrot, 2 sticks of celery, the white part of one leek and an onion and place in the pot or slow cooker. Tie thyme and parley together, put into the pot with the bay leaf with 800mls of quality stock and 400mls of red wine. Simmer gently or cook in the oven on 140degrees or put on lowest slow cooker setting for 8hrs.

Remove the meat, reduce and thicken the juices, make a paste butter and flour in equal quantities, 30g of paste will be needed for 25oml of cooking juices.

To give the juices succulent richness, roast in the oven 800gms of peeled shallots and a full quorm of peeled garlic, coat with butter or olive oil, roast for 30minutes until caramelised. An hour before serving remove the orange peel, add the caramelised shallots and garlic and a cup of kalamata olives. Serve with creamy mash potato.

Beef Daube

7

Corned Beef with mashed potato and sauerkraut
1

Corned beef/pickled silverside is a fabulous cut, its versatility as a flavoursome hot meal and cold meat makes it a unique cut.

Place the pickled meat into to a saucepan of water, ensure it covers the cut, bring to the boil then set to a simmer for an hour. Pour off the water and replace with fresh water. Alternatively cook overnight in a slow cooker on a the lowest heat.

Add a peeled whole onion, teaspoon of peppercorns, a piece of cloves, a bay leaf, a strip of orange rind and peeled whole carrot. Simmer for another hour.

Drain the meat, put a rack for a few minutes to drain further.

Slice and serve with creamy mash potato, sauerkraut or even cavolo nero (Tuscan black kale) cooked with bacon.

Serve with quality condiments, whole grain mustard, hot English mustard or horseradish

Ingredients

Directions

Corned Beef with mashed potato and sauerkraut
1

Corned beef/pickled silverside is a fabulous cut, its versatility as a flavoursome hot meal and cold meat makes it a unique cut.

Place the pickled meat into to a saucepan of water, ensure it covers the cut, bring to the boil then set to a simmer for an hour. Pour off the water and replace with fresh water. Alternatively cook overnight in a slow cooker on a the lowest heat.

Add a peeled whole onion, teaspoon of peppercorns, a piece of cloves, a bay leaf, a strip of orange rind and peeled whole carrot. Simmer for another hour.

Drain the meat, put a rack for a few minutes to drain further.

Slice and serve with creamy mash potato, sauerkraut or even cavolo nero (Tuscan black kale) cooked with bacon.

Serve with quality condiments, whole grain mustard, hot English mustard or horseradish

Corned Beef with mashed potato and sauerkraut

8

Beef ragout
1

Use diced knucle/round steak, chuck/or osso bucco.

Heat 30gms of butter and tablespoon of oil in a heavy based pot which can go into the oven, brown the pieces of meat and remove.

Add 1.5 tablespoons of plain flour, to the cooking juices. Then add two cups of beef stock, 1/4 cup of tomote paste or sauce, 2 gloves of crushed garlic, 2 tablespoons of chopped fresh herbs such as rosemary or parsley and cook for a few minute. Add 2 diced carrots, 2 diced sticks of celery and a splash of red wine.

Place the browned meat in the pot and cook in a moderate oven for 2-3hrs. When the meat is falling of the bone or super tender, add 2 quartered potatoes, cook for another hour.

Finally add peas, I like minted peas and cook until they are tender and serve with crusty bread.

Ingredients

Directions

Beef ragout
1

Use diced knucle/round steak, chuck/or osso bucco.

Heat 30gms of butter and tablespoon of oil in a heavy based pot which can go into the oven, brown the pieces of meat and remove.

Add 1.5 tablespoons of plain flour, to the cooking juices. Then add two cups of beef stock, 1/4 cup of tomote paste or sauce, 2 gloves of crushed garlic, 2 tablespoons of chopped fresh herbs such as rosemary or parsley and cook for a few minute. Add 2 diced carrots, 2 diced sticks of celery and a splash of red wine.

Place the browned meat in the pot and cook in a moderate oven for 2-3hrs. When the meat is falling of the bone or super tender, add 2 quartered potatoes, cook for another hour.

Finally add peas, I like minted peas and cook until they are tender and serve with crusty bread.

Beef ragout

9

Pulled beef pasta
1

Slow cook knuckle, gravy beef, chuck pulled, tossed through penne pasta.

Keep the slow cooked beef juices, poor in to a pan, thicken lightly with with flour, and add a little wine

Pan fry garlic and lightly cook cherry tomatoes. Toss the the pulled beef, tomatoes, rocket through the cooked penne pasta with the thicken juices from the meat.

Finish off with a good parmesan.

Ingredients

Directions

Pulled beef pasta
1

Slow cook knuckle, gravy beef, chuck pulled, tossed through penne pasta.

Keep the slow cooked beef juices, poor in to a pan, thicken lightly with with flour, and add a little wine

Pan fry garlic and lightly cook cherry tomatoes. Toss the the pulled beef, tomatoes, rocket through the cooked penne pasta with the thicken juices from the meat.

Finish off with a good parmesan.

Pulled beef penne