Category Archives: Beef


Whole Roasted Beef Sirloin

grilled-sirloin-tvpEntertaining for a crowd? Whole roasted sirloin is a “go to” for me. This recipe is simple and easy to do.


1 whole piece of sirloin, fat on – around 2-2.5kg
3 bay leaves
2 sprigs fresh rosemary
500ml beef stock 
200ml good shiraz or cabernet sauvignon
Salt and freshly ground black pepper


Preheat oven to 150 C

In a deep sided baking dish, add stock and red wine and then place whole sirloin in baking dish and add herbs.

Season with salt and pepper

Cut two lengths of aluminium foil 10cm longer than your baking dish and pleat together to form one wide, long piece. Use the foil to totally seal the sirloin/baking dish.

Place into preheated oven and cook for 4.5 to 5 hours.

Remove from oven, remove foil and increase the heat to about 180 C.

Finish off the beef by placing into the oven for another 30-45 minutes. Remove beef, cover with foil and allow to rest.

Ladle off the juices remaining in baking dish and allow fats to settle out. Skim off fat once cooled.

Put juices into a small saucepan and reduce to about half, over low heat.

If serving immediately, cut into ‘steak’ sized slices – you’ll not achieve thin slices!

You only need a little of the gravy/jus as it is very rich. Put remaining jus into a sealed container for later!

When cold the sirloin can be sliced in paper thin slices.

Put a little cold jus (which will have solidified under refrigeration) into a small container, add thin slices of sirloin, smear a little more jus over slices and either re heat in an oven (125 C).

YMCA Potato Ball Top Pot Pie

L-Over-Stew-Potato-Balls-wYMCA you ask?

It’s what my mum used to call leftovers for dinner. I would ask sometimes after getting home from school about what’s for dinner and I often got YMCA “Yesterday’s Muck (meal) Cooked Again”

My mother was a master at making something from nothing and this dish is inspired by the way she used to use leftover stew and mashed potato or sweet potato made into dumpling like balls to top the stew. Rather than doing a cheese topping she glazes with melted butter creating a wonderful colour.

Serves 4


600g leftover stew or mince that’s been cooked with vegetables

300-400g cold mashed potato or sweet potato (combined is great)
1 small egg
1/3 cup breadcrumbs
1/3 cup fine grated parmesan or other strong cheese
2 tablespoons chopped fresh parsley
75g butter melted
Salt and pepper to taste


Preheat oven to 175C.

Select an oven dish that when the stew is added it will fill ¾ of the dish.

In a large bowl add the cold mashed potato, breadcrumbs, cheese, parsley, egg and season with salt and pepper to taste. Wet your hands and combine all the ingredients. Make into a large ball, cover in bowl and chill in the fridge for 15 minutes.

Add the stew to the oven dish and even out the top so its level.

Remove potato from the fridge and using a tablespoon make round balls of even size adding each as they are made to the top of the stew. Keep going until the stew is completely topped with the potato balls.

Brush the top of the balls with the melted butter and bake in the oven got 40 minutes or until its warmed up. Brush again after 20 minutes.

Serve the stew in bowls with potato balls on top.

Sweet Balsamic Braised Beef Cheeks

beef-cheek-webBeef cheeks are a cut that has come into flavour in the paste couple of years. This aside it’s a wonderful cheap cut to cook with and with a little bit of effort plates up looking like you and friends are dining out.

This cut is a very heavily worked muscle so long and slow cooking lets all of the connective tissue break down and allows the meat to impart its great flavour.

Once cooked it will fall apart and is great to serve on potato or sweet potato creamy cheese mash.


4 by 250g (1/4lb) beef cheeks

4 tbsp olive oil, divided

1 medium onion, halved and diced

2 rashers of smoked bacon, sliced into pieces

3 gloves garlic, crushed and diced

2 bay leaves

1 sprig rosemary

1 sprig thyme

1 800g tin diced tomatoes

200ml red wine

200ml beef or chicken stock (broth)

150ml Sweet Balsamic Reduction

Salt and fresh ground black pepper to season


Preheat oven to 160 C

Season the beef cheeks on both sides with salt and pepper. Rest for 10 minutes.

In a heavy based Dutch oven or oven and stove top casserole dish heat 2 tbsp olive oil over medium high. Once hot add 2 of the beef cheeks and brown on both sides. Place on a warm dish and then brown the final two and set aside.

Add the rest of the oil and the onions. Reduce the heat to medium and brown for 5 minutes. Add the bacon and garlic and cook for an additional 3-4 minutes.

Add the bay leaves, rosemary, thyme, diced tomatoes, red wine, stock (broth) and bring to a simmer.

Once simmering add the beef cheeks back and make sure they are covered by the juices and add the Balsamic Reduction. Lightly stir.

Cover and place in the oven for 3-3 ½ hours. Stir a couple of times making sure the beef cheeks are covered with the sauce.

Once cooked and falling apart serve on a creamy mash and salad on the side.

Grilled Aged Rump Steak

bal-steakwebRump steak is for me a delicious choice and there’s no need to splash out on an expensive cut. You can mix and match your sides with this recipe and for a crowd its easy to scale.

For me its very important that the steak is well aged and a thick cut. Have a chat with your butcher, they will be able to help.

Serves 4

600g (1.5lb) thick piece of rump steak

2 cloves of garlic, halved

2 tbsp sweet balsamic vinegar reduction, plus a little extra

Put the beef in a wide shallow dish and rub it all over with the garlic halved and then chop the garlic roughly. Season with salt and fresh ground black pepper and  the sweet balsamic vinegar. Leave to marinate for 2 hours or covered over night in the fridge.

Make sure your barbecue or grill is really hot before starting to cook.

Barbecue (or grill) the beef for 3-4 minutes on each side, depending on how thick it is. Take off the barbecue and cover with foil for 5 minutes, then slice thinly across the grain and serve with the meat juices.

Add a drizzle of olive oil and sweet balsamic vinegar if you like.

Serve with sweet potatoes roasted with rosemary and garlic and fresh salads on the side.

Bacon Wrapped Roast Beef Fillet

Roast-Beef-Fillet-webBeef fillet (tenderloin) and bacon are two meats I love. This recipe is my “go to” when I have a whole grass fed, beef fillet on hand and streaky bacon. Hmmmm, when do I not ever have streaky bacon in my fridge.

A nice piece of beef fillet has its own flavour and in this recipe I don’t add any additional flavour other than seasoning.


1kg (2.2 lbs) beef fillet (tenderloin), ends trimmed so its of uniform sizing

salt and pepper to season

400g (1 lb) streaky bacon strips

Olive oil


Lay 2 overlapping sheets of plastic wrap, measuring a 75mm (3 inches) longer than each end of the beef tenderloin, on a flat work surface.

Season the beef all over with fresh ground salt and black pepper. Rub the seasoning in to get even coverage.

Taking one piece of streaky bacon wrap it around one end and then with another wrap the other end. Continue with bacon strips slightly overlapping them in this fashion moving towards the centre until covered. I wrap the bacon firm around the fillet.

Tie roast with butcher twine to maintain shape. This will produce a uniform shape once its finished cooking and will look a million dollars what you carve it at the table.

Place the roast in the center of the plastic wrap and place one side of the wrap over the fillet and roll to overlap. Complete this a second time making sure the wrap is nice and firm.

Chill in the fridge for at least one hour.

Preheat an oven to 200ºC (400ºF) and remove the roast from the plastic wrap.

In an oven proof fry pan or skillet over medium heat, warm the oil and when hot add the roast and sear one side for 2-3 minutes until its evenly browned and roll to brown all sides. Then brown the ends. The bacon should render fats and you shouldn’t need to add more oil.

Transfer the pan to the oven and roast for medium-rare, about 30-40 minutes.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10-15 minutes.

Serve with your choice of seasonal fresh vegetables. I serve with a rosemary red wine jus.

Lamb-pork Patties Topped with Poached Egg


400g lamb, beef or pork mince, or a mix of your choice
2 slices streaky bacon, diced fine
½ brown onion chopped finely
1 egg, lightly beaten
1/2 cup bread crumbs, use gluten free as required
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried rosemary
3 tbsp grated carrot
1 tsp dried basil
Sea salt and freshly ground black pepper to taste
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
2 -3 tbsp olive oil


Lamb-pork-patties-cookingThese can be made ahead and stored covered in the fridge.
In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 4 even sized balls. Cut each in half again.

Shape into 25mm (1 inch) thick patties. I use an egg ring to shape the patties so they are all uniform in size and cook off evenly.
Cook on your heated BBQ or heavy based fry pan for 4 minutes on each side or until they are done to your desired doneness.

Serve with egg poached to your taste with some salad greens

Oh So Slow On The Bone Beef Stew


1kg (2.2lb) beef short ribs

5 cloves of garlic, minced

1 chopped onion

2 bay leaves

2 tbsp sliced ginger

4 spring onions, chopped

1 tsp toasted sesame seeds

1/4 cup olive or coconut  oil

chilli flakes to taste

beef stock, 3-4 cups, may require more


Season ribs with salt and pepper. Over a medium high heat sauté ginger, garlic and onion in oil in a cast iron casserole. Add short ribs and continue tossing the meat until well coated with the mixture.  Add the bay and cover with water (just enough to cover the ribs) and once simmering reduce the heat to low and cover. 

Simmer for 2 hours checking from time to time and add more beef stock as required to maintain the water level so the ribs are just covered. 

After 2 hours remove the lid and simmer until meat starts to fall off and the sauce has been reduced to half of the original amount. 

Sprinkle with toasted sesame seeds and spring onions. Serve hot.

Meatball and Egg Tagine



500g (1.1lb) ground beef or lamb (mince),or combination

1/2 onion, grated

2 garlic cloves, grated

2 tsp paprika

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp hot paprika

1/4 cup parsley, finely minced

1/4 cup cilantro, finely minced

salt and pepper to taste 


Olive oil or ghee for pan

1 onion, thinly sliced or chopped

2 (14.5 ounce) cans diced tomatoes

3 cloves garlic, minced

2 tsp cumin

1 1/2 tsp paprika

1/2 tsp cinnamon

1/2 tsp hot paprika

3 tbsp chopped parsley

3 tbsp chopped coriander (cilantro)

4 eggs 


In a medium bowl, combine ground mince meat, grated onion, garlic, paprika, cumin, cinnamon, hot paprika, salt, pepper, parsley, and cilantro. Use your hands to roll the mixture into 20mm (3/4 inch) round meatballs. 

Drizzle olive oil or ghee over bottom of tagine or deep skillet with tight fitting lid over medium heat. A diffuser is needed for clay tagines. 

Add the sliced onion and cook until soft. Sprinkle with the minced garlic and place meatballs in a mostly single layer over onions. Cook, gently stirring occasionally, until brown on sides. 

Pour in enough tomatoes to mostly cover the meatballs. Add the cumin, paprika, cinnamon, hot paprika, and gently stir to combine. Cover, reduce heat to low, and let simmer for 30 minutes. 

Remove cover, crack eggs into separate areas among the meatballs, and sprinkle with parsley, coriander (cilantro), salt, and pepper. Cover again and cook until eggs are barely set, 7-10 minutes.

Beef and Sweet Potato Stew


1.5kg (3.3lb.) beef chuck or bolar roast, cut into 25mm (1in) pieces

1 tsp fine sea salt

1 tsp freshly-cracked black pepper

3/4 cup flour, rice or coconut, divided

3 tbsp olive oil

2 1 large onions, chopped

4 cloves garlic, minced

3 large carrots, peeled and sliced into thick coins

500g (1.1lb) sweet potatoes, cut into 25mm (1in) pieces

4 cups beef stock (broth)

2 tbsp tomato paste

1 bay leaf

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp dried basil 


Heat 1 1/2 tbsp oil in a Dutch oven over medium-high heat. Place 1/2 cup flour in a large plastic bag and season with salt and pepper. Add the cubed beef, close bag and shake to dredge the beef in flour, shaking off excess. 

Add half of beef to pan and cook for6 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef. Remove beef from pan. 

Add onion to the pot and sauté until softened and translucent, about five minutes. 

Add garlic and sauté for an additional minute. Add carrots, sweet potatoes, beef stock, tomato paste, bay leaf and dried herbs. Stir to combine and bring to a simmer. Once simmering add the browned beef and any juices and again bring to a simmer. 

Cover and reduce heat to medium-low. Simmer over low for 1 1/2 hours, stirring occasionally and adding additional water as needed. 

Whisk remaining 1/4 cup flour into into ¾ cup of water or stock and stir into stew until thickened. Remove bay leaf and season with additional salt and pepper if needed. Serve warm garnished with chopped parsley if desired.

Mothers Classic Pepper Steak

Pepper-Steak-webI remember as a kid watching mum cook peppered steak. Its was all the rave in the late 60’s and early 70’s and she was a master and in those days it was up there with the old prawn cocktail. I loved when mum ignite the cognac, it was a thrill seeing the flames. 

That aside I love a nice piece of grass fed steak as well as fresh ground peppercorns and this combination is a winner in my books even today. 


4 fillet (tenderloin) steaks, 200g (6oz) about 35mm (1 1/2 inches) thick
Fine ground sea salt
4 tbsp whole peppercorns, I use a mix of peppercorns types. Black alone is fine
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 tsp
1 cup cream, heavy if available


Ensure the steaks are at room temperature. Remove from the fridge 30 minutes before preparing. Sprinkle a little salt over the steaks while it warms up. 

I love coarsely crushed peppercorns that have a bit of crunch but if you don’t crush then in a mortar and pestle to your liking. Spread the peppercorns evenly onto a plate and press each fillet, on both sides, into the pepper until it evenly coats the surface. Set aside to rest.

Place a medium sized heavy based skillet over medium heat, melt the butter and olive oil together. As soon as the butter and oil begin to turn slightly golden but not smoking, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

With the skillet off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match. Gently shake pan until the flames die. 

Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Remove from the heat. 

Plate the steaks, spoon the sauce over each and serve with seasonal fresh blanched/steamed vegetables.