Beef Recipes

Ray-Monde Deux Beef

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!

Cooking tips

If you you have frozen your meat, try to 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. Once done, allow your dish to rest/cool, the meat keeps on cooking after the heat has been removed.

Prime Cuts

This is where your “classic” steaks are cut from. Cuts you would know – T-bone, porterhouse, eye fillet, sirloin, rib-eye or rump. Any of these cuts lightly pan fry (use good olive oil and light season the meat with salt, pepper or even Spanish paprika) or barbecue or skillet/griddle, the maximum I cook any of the cuts is to medium. Once lightly cooked slice them across the grain and put on top of a good salad. In summer lots of rocket, finely sliced red onion or spring onion, avocado, cherry tomatoes, sprinkle olive oil and dumpling sauce as the dressing and finish the salad off with sprinkling of fried shallots. And winter I substitute the green leafy salad for lightly pan fried broccolini, pan fried sliced pumpkin or sweet potato, a little fresh rocket or lightly pan fried kale (I like the black tuscan kale) and fresh radicchio, with a mustard dressing drizzled over the top.

 

Cote de Boeuf and Pommes Frites

A french classic, the best thing is it simply prepared! This steak in the picture is ribeye, it was 1.2kg, a BIG steak, perfect for sharing with 4 people. Heat a griddle, a heavy based fry pan or barbecue to a high heat. Brush steak with a little olive oil and season to taste with salt.  Turn occasionally, cook steaks to your liking  then set aside to rest for 10 minutes. Slice the meat from the rib. Serve with wedges of lemon or a good dijon mustard or finely chopped fresh shallots sprinkled on top.

Pommes Frites, choose a floury potato, make chips in the shape of your choosing, I like a chucky cut. Serve with a good local red wine………

Secondary or “Artisanal” cuts

Slow oven cooking and slow cookers are fantastic to get the most of the secondary cuts. I LOVE slow cooking!

Slow cooking can be wet or dry, I love to do a leg of lamb in the slow cooker dry, rub with olive oil, salt and pepper and cook slowly. Other cuts (cuts especially with less fat) I do “wet”, using stock or tomato sauce or both and off course wine!!!

Beef Daube

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.

Corned Beef with mashed potato and sauerkraut

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

Beef Ragout.

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.

Pulled beef pasta

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.

Mince

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……

So many dishes can be made with great mince – bolognese sauce, pizza’s, beef burgers, meat balls, meatloaf just to name a few!

Salers Beef Meatloaf

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 Jamie Oliver recipe, heres the link.

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

Minced Beef pizza made with yoghurt bread dough

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 1TSp 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