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Beef Recipes

Horseradish Beef with Roasted Beetroot

Ingredients

  • 2 tbsp grated fresh horseradish
  • 2 cloves garlic, crushed
  • 1x 2.6kg beef rib roast
  • Sea salt and cracked black pepper
  • 2 bunches sage
  • 1kg mixed beetroot, rinsed and halved
  • 10 shallots, peeled
  • 1/2 cup balsamic vinegar
  • 1 tbsp olive oil
  • 1/4 cup brown sugar
  • SERVES 6-8

Method

  1. Preheat oven to 220c
  2. Place the horseradish and garlic in a bowl and mix to combine
  3. Rub the beef with the horseradish mixture and sprinkle with salt and pepper
  4. Tie the sage to the underside of the beef using kitchen string and place in a roasting dish
  5. Place the beetroot, shallots, vinegar, olive oil and sugar in a bowl and toss to coat
  6. Add to the roasting dish with the beef and roast for 20 minutes
  7. Reduce temperature to 200c and roast for a further 40-50 minutes
  8. Cover and set aside for 10 minutes to rest before carving
  9. Serve the beef with the beetroot and shallots

Recipe source: Donna Hay (2013) The New Classics

Texan-Style BBQ Brisket

Texan-Style BBQ Brisket

Ingredients

  • 1x 2kg piece beef brisket, trimmed
  • 1 head garlic, halved
  • 2 cups brown sugar
  • 3 cups beef stock
  • 1 cup white vinegar
  • 2 ancho chillies

BBQ Sauce

  • 2 cloves garlic, crushed
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 2 tsp smoked paprika
  • 2 tbsp Worcestershire sauce
  • 2 cups tomato puree
  • 1 tsp cayenne pepper
  • 1/4 cup malt vinegar
  • 2 tsp mustard powder
  • SERVES 6

Method

  1. Place the beef, garlic, sugar, stock, vinegar, and chillies in a large, heavy-based saucepan over high heat and bring to the boil
  2. Reduce heat to low, cover with a tight-fitting lid, and cook for 4 hours or until tender
  3. Remove the beef from the pan, place in a baking dish and set aside. Discard the cooking liquid
  4. To make the BBQ sauce, place the garlic, maple syrup, brown sugar, paprika, Worcestershire sauce, tomato puree, cayenne pepper, vinegar and mustard powder in a saucepan over low heat and cook, stirring, for 2-3 minutes or until the sugar is dissolved
  5. Increase the heat to high and bring to the boil for 5 minutes or until thickened
  6. Pour half the BBQ sauce over the beef and turn to coat, reserving the remaining BBQ sauce
  7. Place in the fridge for 1 hour to marinate
  8. Preheat the oven to 200c
  9. Place the beef on a baking tray and cook, brushing every 5 minutes with the BBQ sauce, for 15-20 minutes or until dark and sticky
  10. Slice and serve with the reserved BBQ sauce

Recipe source: Donna Hay (2013) The New Classics

Char-Grilled Sirloin Steak with Pink Peppercorn and Whiskey Sauce

Ingredients

  • 2x 200g sirloin steaks, trimmed and at room temperature
  • Olive oil, for brushing
  • Sea salt and cracked black pepper

Pink Peppercorn and Whisky Sauce

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 shallots, chopped
  • 2 cloves garlic, crushed
  • 2 cups beef stock
  • 1 tbsp pink peppercorns
  • 1/4 cup single pouring cream
  • 2 tbsp whisky
  • SERVES 2

Method

  1. To make the pink peppercorn and whisky sauce, heat the oil and butter in a large frying pan over medium heat
  2. Add the shallots and garlic and cook, stirring, for 4 minutes or until softened
  3. Add the stock and cook for 12-15 minutes or until reduced by half
  4. Strain the sauce and return to the pan, discarding the shallot and garlic
  5. Add the peppercorns, salt, cream and whisky and cook for 3 minutes. Set aside
  6. Preheat a char-grill pan or BBQ over high heat
  7. Brush the steaks with oil and sprinkle with salt and pepper
  8. Cook the steaks for 3 minutes each side for medium-rare or until cooked to your liking
  9. Serve the steaks with the peppercorn sauce

Recipe source: Donna Hay (2013) The New Classics

Beef Sirloin

Oven Roasted Rib Eye

Oven-Roasted Rib-Eye Steak with Porcini and Port Butter

Ingredients

  • 1x 600g rib-eye steak, trimmed and at room temperature
  • Olive oil, for brushing
  • Sea salt and cracked black pepper

Porcini and Port Butter

  • 1/2 cup dried porcini mushrooms
  • 1/3 cup boiling water
  • 2 shallots, finely chopped
  • 1/2 cup port
  • 125g unsalted butter, softened
  • 1 tbsp finely chopped flat-leaf parsley leaves
  • 1 tbsp finely chopped thyme
  • Sea salt and cracked black pepper
  • SERVES 2

Method

  1. To make the porcini and port butter, place the porcini and boiling water in a bowl and set aside for 10 minutes to soak
  2. Drain, reserving the liquid, and finely chop
  3. Place the porcini, reserved liquid, shallot and port in a small saucepan over medium heat and bring to the boil
  4. Cook for 6-7 minutes or until most of the liquid has evaporated
  5. Place in a large bowl and allow to cool slightly
  6. Place the butter in the centre of a sheet of non-stick baking paper and shape into a 20cm-long long
  7. Roll to enclose, wrap in aluminium foil, twisting the ends to seal, and refrigerate for 30 minute or until firm
  8. Preheat the oven to 200c
  9. Brush the steak with oil and sprinkle with salt and pepper
  10. Heat a large ovenproof frying pan over high heat
  11. Cook the steak for 3-4 minutes each side
  12. Transfer to the oven and cook, turning halfway, for a further 15 minutes for medium-rare or until cooked to your liking
  13. Loosely cover the steak with aluminium foil and set aside to rest for 6-8 minutes
  14. Slice the butter and serve with the steak

Recipe source: Donna Hay (2013) The New Classics

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