Beef 454g New Zealand Springvale Grass Fed Lean or Extra Lean Ground Beef 1 teaspoon canola oil 1 tablespoon chilli powder ¼ teaspoon cayenne 1 teaspoon garlic powder ¼ teaspoon cumin ½ teaspoon salt ¼ cup beef broth 12 corn tortillas 1 jalapêno, seeds removed and sliced 2 tablespoons fresh cilantro, chopped 1 cup chopped leaf lettuce ¼ cup queso fresco 2 small onions, peeled and cut into strips 1 cup red wine vinegar 2 tablespoons granulated sugar 1 tablespoon salt
METHOD
Place onions in a reusable container. Add in
salt, sugar and red wine vinegar. Let sit at room temperature, shaking
occasionally.
Preheat oven to 200ºF.
In a non-stick pan on medium heat, add in the
ground beef. Break up the beef and brown in the pan. Mix all the spices
together and add them to the beef. Continue to cook for another minute and then
add in the beef stock. Simmer for 5 minutes and set aside.
In a second non-stick pan on medium heat,
gently brown each taco shell. Once each is browned, place in tin foil and cover
them. Place them in the oven to stay warm and soft.
Place all ingredients on the table and build
your own tacos as desired.
Beef 454g New Zealand Springvale Grass Fed Boneless Stewing Beef 2 tablespoons flour 3 tablespoons vegetable oil 2 carrots, peeled and cut in chunks 1 rib celery, peeled and cut in chunks 1 small onion, diced 2 small potatoes, peeled and cut in chunks 1 small bulb of fennel, cut in chunks 2 tablespoons tomato paste 1 tablespoon Dijon 2 cloves garlic, chopped 2 teaspoons Worcestershire sauce 2 ½ cups beef broth ½ cup red wine ½ teaspoon salt ¼ teaspoon pepper
METHOD
Preheat oven to 350ºF.
In a bowl, mix together the stewing beef
cubes, the flour and ¼ teaspoon of salt.
Add 2 tablespoons vegetable oil to your
dutch oven, and place on the stove at medium heat. Brown the beef cubes on all
sides, and set aside.
Once removed, add the remaining
tablespoon of oil, the onion, celery, carrot and fennel, and sauté for a
minute.
Add the garlic and continue to sauté for
another minute.
Deglaze the pan with the red wine,
scraping all the bits off the bottom of the dutch oven. Add remaining
ingredients and bring to a boil.
Once boiled, cover and place in the oven for 75 minutes. Remove the lid for the last 15 minutes of cooking.
Remove from oven, and adjust seasoning if need be.
2 tablespoons canola oil kosher salt, to taste freshly ground black pepper, to taste 2 ½ pounds Russet potatoes, peeled and cut into large chunks ½ cup canola oil ¼ cup unsalted butter, cubed ¼ cup oz all-purpose flour 1/3 oz dry red wine 2 ½ cups beef broth
Yorkshire Puddings ¼ cup canola oil ¾ all-purpose flour ½ teaspoon kosher salt ¼ teaspoon baking powder 2 large eggs ¾ cup milk
Heat a large, heavy-based skillet over a moderate heat until hot. Add the oil and then sear the beef in the skillet until golden-brown, turning occasionally with kitchen tongs.
Transfer the roast to the trivet. Place in the oven and roast for 20 minutes before reducing the temperature to 325°F and roasting for another 1 1/2 to 2 hours until the center of the roast registers at least 140°F on an instant-read thermometer for medium-rare meat.
After the beef has been in the oven for 1 hour, parboil the potatoes in a large pot of salted, boiling water until just tender to the tip of a knife, about 15 minutes.
Drain well and return them to the pot. Cover with a lid and vigorously shake the potatoes to rough up their edges.
When ready, remove the beef from the oven and leave it to rest, covered loosely with aluminum foil. Increase the oven to 450°F.
Place the lard in a separate roasting pan and place in the oven for 10 minutes. Carefully remove the pan from the oven and then add the potatoes, gently turning them with tongs to coat in the melted lard.
Roast the potatoes until golden-brown and crisp, about 45 to 55 minutes usually.
Place the beef roasting pan over a medium heat and add the wine, whisking to release any stuck-on fond. Pour the wine into a bowl or cup
Melt the butter in a saucepan set over a medium heat. Sprinkle over the flour and cook the roux for 2 minutes, whisking frequently.
Gradually whisk in the broth until fully incorporated. Bring to a rapid simmer and then stir in the red wine-fond mixture.
Return to a simmer and cook until thickened, whisking frequently, about 5 minutes. Season to taste with salt and pepper. Cover and set aside.
Yorkshire Puddings Divide the oil oil between the holes of a 6-hole cupcake or muffin pan.
Place in the oven to preheat for 10 minutes until smoking hot as you prepare the batter.
Combine the flour, salt, baking powder, eggs, and milk in a food processor. Blend on high until smooth. Transfer to a jug and let stand until ready to use.
When ready, carefully remove the pan from the oven. Fill the holes with the batter and immediately return the pan to the oven.
Bake until puffed and golden-brown, about 12 to 15 minutes.
Vegetables In the meantime, boil the carrots in a saucepan of salted, boiling water until tender to the tip of a knife, about 10 minutes.
When ready, remove the carrots to a colander using a slotted spoon; reserve the cooking water.
Melt the butter in a skillet set over a medium heat and add the carrots and some salt and pepper, tossing to coat.
Return the reserved cooking water to the boil. Add the broccolini and cook until tender, about 2 to 3 minutes. Drain well. Remove the potatoes from the oven when ready. Reheat the gravy, if needed. Slice the beef roast and serve with the roast potatoes, Yorkshire puddings, vegetables, and gravy.
2 tablespoons canola oil 1 cup red wine 2 cups beef broth 6 garlic cloves, sliced or crushed 4 sprigs fresh rosemary, divided kosher salt, to taste freshly ground black pepper, to taste
METHOD
Preheat the oven to 275°F.
Generously season the roast with salt and pepper. Heat the oil in a
Dutch oven set over a moderate heat.
Add the roast to the dish, browning well on all sides, about 6 to 8
minutes. Add the wine, bring to a boil, and let it reduce by half.
Pour the broth around the roast and scatter the garlic and half the
rosemary on top.
Place a lid on the dish and transfer it to the oven. Roast until tender and the center registers at least 140°F on an instant-read thermometer, about 3 to 4 hours.
Remove from the oven and let the roast rest for 10 minutes before serving with a garnish of the remaining rosemary.
Prep time 10 minutes • Cook 40 minutes• Serves 4-6
INGREDIENTS
Beef 1kg New Zealand Springvale Grass Fed Boneless Stewing Beef 2 tablespoons oil a little extra oil 1 onion, cut into thin wedges 2 cloves garlic, crushed 250g button mushrooms, halved 500g jar of bottled tomato pasta sauce 2 tablespoons tomato paste 1 cup beef stock a of pinch sugar large pasta shells (cooked) to serve basil leaves
METHOD
Preheat the oven to 350°F.
Season the beef with salt and pepper. Add oil to the beef, mix well.
Heat a wok or frypan, ensure it is hot. Stir-fry the beef in three batches, remove each batch and place it in a casserole dish. Add a little oil to pan, add the garlic and mushrooms and cook for 2 minutes or until mushrooms are golden. Add the tomato pasta sauce, tomato paste, stock and sugar, stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
Cover the casserole dish, place in oven, cook 30 – 40 minutes or until beef is tender. Serve with the cooked pasta and sprinkle with basil leaves.
1.25 kg New Zealand Springvale Grass Fed Beef Inside Round Roast ½ small bunch fresh rosemary ¼ cup light olive oil 2 large garlic cloves, crushed salt & freshly ground black pepper 2 teaspoons light olive oil, extra
METHOD
Preheat oven to 390°F. Tie the beef at regular intervals with unwaxed white kitchen string to secure. Reserve 3 whole sprigs of rosemary. Coarsely chop 1 tablespoon of the remaining rosemary. Combine the chopped rosemary, oil and garlic in a small bowl. Rub the rosemary mixture over the beef. Thread the reserved rosemary sprigs under the string on the beef. Season with salt and pepper.
Heat the extra oil in a roasting pan over high heat. Add the beef and cook, turning occasionally, for 6 minutes or until brown all over. Roast in the oven, basting regularly with pan juices, for 15-20 minutes for medium-rare or until cooked to your liking.
Remove beef from baking pan and transfer to a plate. Cover with foil and set aside for 10-15 minutes to rest. Remove string and rosemary sprigs from the beef. Carve the beef across the grain into thick slices. Place on a serving platter and serve immediately with horseradish or your preferred gravy or sauce, and your favourite sides.
Beef 500g New Zealand Springvale Grass Fed Lean or Extra Lean Ground Beef ½ cup fresh white breadcrumbs soaked in 3 tablespoons milk 4 spring onions, trimmed and finely chopped 2 cloves garlic, crushed 1 egg, lightly beaten 2 tablespoons Worcestershire sauce 3 tablespoons finely chopped parsley a pinch of dried red chilli flakes
To Serve 1 cup natural unsweetened yoghurt 2 tablespoons shredded mint leaves 4 pita breads 8 handfuls small salad leaves or shredded iceberg lettuce 100g blue cheese, crumbled
METHOD
Beef Place all the ingredients in a large bowl and mix well. Season well and shape into 4 large patties. Heat a dash of oil in a large frying pan over a medium heat (or heat a barbecue plate until hot) and place the patties on. Cook for 16-18 minutes, turning and cooking the sides as well until they are cooked through.
To Serve Mix together the yoghurt and mint. Soften pitas as per packet instructions or toast. Place salad leaves moistened with a little yoghurt and mint dressing into the pita, follow with the beef patty and a scattering of blue cheese. Serve with remaining yoghurt and mint dressing in a small bowl.
¼ cup fresh oregano, ripped plus 2 sprigs for garnish ¼ cup flat leaf parsley, ripped ¼ cup fresh cilantro, ripped 1 teaspoon salt 1 garlic clove, chopped ¼ cup olive oil 2 tablespoons red wine vinegar
METHOD
Heat a non stick pan on medium high heat.
Melt the butter with the olive oil. Add in the onions and stir every few minutes until softened.
Add in the sugar, salt and beef stock and continue to stir and cook until the onions are nice and caramelized and the liquid is evaporated. Set aside.
Season your steaks with salt and pepper and sear each side for one minute. Remove from the pan and let rest for 10 minutes. Once done resting, slice and set aside.
In a food processor, combine the oregano, parsley, cilantro, salt, garlic clove and red wine vinegar. While the food processor is running, slowly add the olive oil in a stream until the sauce is combined.
In a bowl, mix together the mayo and grainy dijon.
Toast the ciabatta buns and then build from the bottom up. Place the grainy mayo on the bottom bun. Add some caramelized onions, top with beef, Add more caramelized onions, and drizzle chimichurri sauce on top. Garnish with remaining oregano.
Eat open face, or close the sandwich with the top bun.
1 3-4 lb New Zealand Springvale Grass Fed Boneless Beef Bottom Blade Roast 2 tablespoons canola oil 1 ½ cups red wine 2 cups beef broth 1 ½ pounds small potatoes (fingerlings, split in half) 1 ½ tablespoons fresh oregano, torn 3-4 crusty bread slices kosher salt, to taste freshly ground black pepper, to taste
METHOD
Preheat the oven to 275°F.
Generously season the roast with salt and pepper.
Heat the oil in a Dutch oven set over a moderate heat.
Add the chuck roast to the dish, browning well on all sides, about 6 to
8 minutes. Add the wine, bring to a boil, and let it reduce by one-third. Pour
the broth around the chuck roast.
Place a lid on the dish and transfer it to the oven. Roast until tender and the center registers at least 140°F on an instant-read thermometer, about 3 to 4 hours; add the potatoes to after 2 hours.
Remove from the oven and let the roast rest for 10 minutes before serving with a garnish of torn oregano and some crusty bread on the side.
