Free Meal Planner for Easy, Stress-Free Dinners

Tired of deciding what’s for dinner every single day? I’ve got you covered.

This free Regenerative Farms Meal Planner is designed to help you plan your week (or your whole month!) of meals using nourishing, regeneratively raised beef and lamb — straight from our farm to your table.

• Easy to use

• Packed with recipe ideas

• Printer-friendly layout

• Helps take the mental load off

Grab your free copy here: Download Meal Planner

Just make sure to go to File > Make a Copy so you can save and edit your own version!

Whether you're a meal prepper or more of a fly-by-the-seat-of-your-pants type, this planner gives you a simple way to make your food choices once and feel sorted for the week ahead.

Warmly

Steph

How to cook a T-Rex 2in thick rib eye steak to perfection

So you have opened your pack and been blown away by your 2in thick RibEye!

Your mouth is watering, but how do you cook this delicious cut and do it justice?

Here is a simple recipe from Damn Delicious that will have you cooking like a world famous steakhouse.

Grab the cast iron pan out of the camping kit and give it a go.

INGREDIENTS:

• 1 x Regenerative Farms bone-in ribeye steak, 2-inch-thick, at room temperature

• Kosher salt (salt flakes) and freshly ground black pepper, to taste

• 5 tablespoons unsalted butter

• 3 cloves garlic, smashed

• 3 sprigs fresh thyme

• 2 sprigs fresh rosemary

DIRECTIONS:

• Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.

• Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add  a generous knob of butter.

• Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.

• Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.

• Working carefully, spoon butter and herb mix over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 49 degrees C for medium rare, or until desired doneness. Let rest 15 minutes before slicing.

Alternatively:

Sear both sides in your pan.

Cover with foil and into a moderate oven (180-200) for 15-20mins.

Let it rest for half the time it cooked.

Cut it away from the bone, then slice it into portions.

Enjoy it with your loved ones.

How to cook the perfect Hanger Steak

Hanger steak is a beautiful and tender cut that usual gets made into mince. Thats if the butcher doesn’t keep it for himself. You rarely see it offered in the butcher shop. One animal does not yield much of this tender cut, so if you see it offered in one of our packs, snap it up quick!

Here is how to cook this little known cut and elevate it from the unknown into prime cut territory.

Key: Dont overcook it! It is lean and tender so treat it with respect.

Bring your steak out early and let it get to room temperature.

Cook it quickly in a hot pan.

Let it rest, covered, for half the time it cooked for.

Once it has rested, salt and pepper it to your liking, not before.

Enjoy its robust flavour complimented by mustards, cheese, wine, roasted potatoes and garlic mushrooms.

STEP BY STEP GUIDE: SOUS VIDE AT HOME MADE EASY

Sous viding your steak makes it juicy, flavour-packed, and impossibly tender.

It gives amazing consistent results. You will nail your perfect “doneness” every time.

You cant over cook it. Because it will only heat/cook to the temperature you desire.

Here’s how to do it, at home, without a machine.

1. Warm your water:

Fill your heavy based pot with water. 

Leave enough room at the top so that the water won't overflow once you add food.

Mount a digital thermometer to the side of the pot. You can just stick the thermometer in the water now and again to check its temperature but mounting it is preferred.

You’ll want to secure it so that the tip is dipped in the water but not touching the bottom.

Use bull dog clips and skewers if you need to secure it.

Turn your burner to medium-low, and heat the water until it reaches the desired cooking temperature. Adjust the burner as necessary to maintain a steady cooking temp.

2. Add your steak:

Add your eye filet in a sealed bag (fortunately for you, we provide it in a sealed bag already)

If you want to add salt, pepper, garlic, butter, herbs etc. open the bag and add them. Reuse our bag or a zip lock bag is fine.

Place the bag into the water with the top open (if you opened it), so that the air escapes the bag (vacuum sealing it without the vacuum sealer). 

Hang the top of the bag over the edge of the pot and clip into place with a bulldog clip or clothes peg.

Once you put the food into the pot, you'll need to bring the water back to the desired temperature. This can take some time, especially if you have a lot of water or a large, cold piece of food.

Once the temperature is back up, start your timer. For a medium-rare 1-inch-thick steak, cook at 55 degrees C for 1 to 3 hours. (or whatever temp you decide)

The beauty with cooking at an even temperature is if you go a little over in time, the steak will not appear any more 'done' as the steak will only cook as much as the temperature allows.

Aim for 2  hours

Rest for 15 mins wrapped in a towel. Some people say you don't need to rest it, others swear by it. Give both a try and decide for yourself.

3. Sear your steak:

Cut open the bag and dry steaks really well with paper towel

Lightly sear with a blow torch, on the grill or hot cast iron skillet.

If using a skillet, near the end, baste the steaks with butter.

You'll sometimes see recipes that suggest searing before rather then after you cook sous vide. Both methods work great and you can do either or both. Searing after helps develop a nice clean crust right before serving, and releases all those wonderful it's-almost-ready aromas into your dinner party. 

Sprinkle your food with some salt and pepper if you haven't already, slice, and serve!

For a great tasting, impressive serving idea, try our Sous Vide Eye Fillet Steak with French Pate recipe here.

5 Keys to EYE FILLET perfection.

Under the spotlight is the EYE FILLET.

Although small, this cut is a winner. The delicate, tender nature of the eye fillet, combined with the fact there isn’t a lot of it, make this a highly prized cut. 

The eye fillet is a long muscle that runs along the underside of the spine. It's what I call a stabiliser muscle. This means that it doesn't do a lot of movement. This lack of movement results in it being the most tender muscle of the whole animal. 

Because of this cuts high value, I have compiled 5 Cooking Tips to help you achieve Eye Fillet Perfection next time you want to treat yourself.

Keys to cooking your eye fillet….

Key 1

Room temperature steak.

If you cook a cold steak, by the time the centre gets to the right temperature the outside will be overcooked. So a couple of hours before cooking, bring your steak out of the fridge and let it get to room temperature.

Key 2

A really hot pan

Add your fat (lard, oil etc) to a pan and bring the heat right up. 

Season your steak with salt flakes JUST before cooking (add pepper at the end, the pan will be too hot and will scorch the pepper if you add it now)

When the pan is really hot. Carefully lay the steak into the pan. 

The result we are after is a nice brown crust on the outside yet soft and juicy on the inside.

Key 3

Flip every 15 to 20 seconds. 

This allows a crust to form without over cooking the inside.

Cook to your liking. A digital thermometer can be inserted into the middle of the steak.

Rare: 45 degrees c

Medium: 55 degrees c

Well done: 65 degrees c

At Re-gen Farms we cut our eye fillets 3+ cm thick so they don't dry out in your pan.

Key 4

Let it rest for at least half as long as you cooked it. 5 mins is great.

A steak straight from the pan has fibres that are still contracting and forcing out the juices. If you cut into it too soon, you will lose all that juiciness. 

When the fibres are allowed to cool down and relax, the moisture re-enters the cells and keeps the juices in the steak.

Place it on a wire rack over a tray or plate to rest.

The heat can then escape and cooking will stop. The residual heat will  still raise the temp by at least 5 degrees so don't worry, it won't get cold.

Key 5

Savour your tender, juicy eye fillet.

Happy home cooking,

Farmer Steph

Moroccan Osso Bucco

Ingredients

1.2 kg Regenerative Farms osso bucco (ribs, brisket or any other slow cooking cuts are fine too)

¼ cup plain flour

2 tbsp Moroccan seasoning

Salt and pepper, to taste

¼ cup olive oil

2 onions, thickly sliced

3 cloves garlic, crushed

2 tbsp tomato paste

2 cups beef stock

2 tbsp honey

1 bunch Dutch carrots, 
 trimmed, washed

1 cinnamon stick

Couscous and lemon wedges, 
to serve

Topping

½ cup finely chopped fresh coriander

2 tsps thinly shredded lemon rind

Method

1. Combine flour, seasoning and salt and pepper in a large bowl. Dust Osso Bucco pieces in flour mixture, one at a time, shaking off excess.

2. Heat 2 tbsps of the oil in 
a large, flameproof casserole 
dish (24-cup capacity) over 
a medium to high heat. Add beef in two batches. Cook for about 
4 minutes on each side, or until browned. Remove.

3. Add remaining oil, onions and garlic to same dish. Cook, stirring occasionally, over a medium heat until soft. Add paste. Cook, stirring, for 1 minute. Stir in stock and honey. Return beef to the dish with carrots and cinnamon stick. Bring to boil. Cover with lid.

4. Cook in a moderately slow oven (160C) for about 2 hours, or until meat is tender and sauce is slightly thickened. Season.

5. To make topping, combine all ingredients in a small bowl.

6. Serve osso bucco with couscous and lemon wedges. Sprinkle 
over topping.

Thanks New Idea Food for great inspiration

Girello Roast with Rosemary and Mustard

Ingredients:

1x Regenerative Farms Girello roast 850g (or Silverstide or Topside roast)

3x fresh Rosemary sprigs, chopped

1 tbls mustard seeds

Salt and Pepper

Lard/oil

Method:

Heat lard/oil in a cast iron pan. Preheat oven to 170 degrees Celsius

Seal beef on all sides in the hot pan or BBQ

Combine rosemary, mustard, salt and pepper and pour on a tray. Roll the hot beef in herb mixture.

Place on an oven tray and cover with foil.

Place in a hot oven at 170/180 degrees Celsius for 40 mins. Longer for a bigger roast

Remove from the oven and allow to rest, covered, for half the time it cooked

Slice thinly and enjoy hot or have it cold the next day on sandwiches or with a fresh salad.

Best Stew Recipe: Stewing Steak, Chuck Steak, Gravy Beef

Ingredients:

1.5-2 kg Regenerative Farms stewing beef, cubed.

1-5 tsp salt

2 tbls plain flour

1.5 tsp paprika

3 Tblsp tomato paste

2 tsp Herbs of Provence*

2-3 cloves garlic

2 cups red wine

2 cups beef broth/stock

2 bay leaves

3 cups peeled, cubed potatoes

3 cups course chopped onions

2 cups sliced carrots

2 tbls plain flour,

water

2 tbls balsamic vinegar (or red wine vinegar)

1 cup frozen peas.

Method:

Combine beef, salt and flour, mix well, shake off excess

Brown beef in olive oil over medium heat.

Set aside

In a pan used for browning the meat, add a little more oil, add paprika, tomato paste, Herbs of Provence and garlic; cook until fragrant and darkens in colour

Add 2 cups red wine; simmer until reduced a little

Add beef broth and 2 bay leaves; bring to the boil

Return meat to pan and bring back to the boil.

Cover and put into oven for 2 hrs (180 degrees c)

Then add peeled, cubed potatoes, course chopped onions, sliced carrots; cover and place back in oven another 1 hr or more until veggies are tender.

Mix together plain flour, water and balsamic vinegar (red wine vinegar); stir to a paste. Then stir into stew.

Add frozen peas.

Serve.

*Herbs of Provence

Combinations of; Sage, Thyme, Rosemary, Chervil (optional), Marjoram, Oregano, ground Bay leaves

Osso Bucco with Red Wine and Port

Beef Brisket, Beef Cheeks, Oxtail, and Chuck Steak are all suitable to use in this recipe.

This Stew is best made a day ahead and refrigerated to set the fat, which can then be removed from the surface of the stew

Ingredients:

serves 8

2 kg Regenerative Farms Osso Bucco into 5cm pieces (can be left whole)

2 Tblsp plain flour

2 Tblsp vegetable oil

12 brown pickling onions (480g)

2 medium carrots (240g) chopped coarsley

1 stalk celery (150g) trimmed, sliced thickly

8 cloves garlic, peeled

1 1/2 cups (375ml) dry red wine

2 cups (500ml) port

2 cups (500ml) beef stock

4 sprigs fresh thyme

1 dried bay leaf

Method:

Trim excess fat from Osso Bucco; toss Osso Bucco in flour to coat, shake off excess.

Heat half the oil in large frying pan; cook Osso Bucco in batches, until browned. Transfer to a 4.5 litre (18 cup) slow cooker

Meanwhile, peel onions, leaving root ends intact.

Heat remaining oil in same pan; cook onions, carrots, celery and garlic, stirring, about 5 minuted or until vegetables are browned lightly. Add wine and port to pan; bring to the boil. Boil, uncovered until reduced to 1 cup. Transfer to cooker with stock, thyme and bay leaf. Cook, covered on low 8 hours

Discard thyme and bay leaf. Remove Osso Bucco; cover to keep warm. Cook sauce, uncovered on high about 30 mins or until thickened. Skim fat from surface. Season to taste. Return Osso Bucco to sauce to heat through.

Serve with potato, celeriac or parsnip puree.

Suitable to freeze. Pack Osso Bucco and sauce in a freezer proof container and freeze for up to 3 months.

Middle eastern inspired Lamb Shoulder with Beetroot Salad

Middle eastern inspired Lamb Shoulder with beetroot salad

Ingredients

• 1 1.4-1.5kg Regenerative Farms boneless lamb shoulder

• 2 brown onions, roughly chopped

• 2 tbsp coriander seeds

• 1 tbsp cumin seeds

• 1 tbsp olive oil

• 50ml extra virgin olive oil

• 60ml lemon juice

• 4 cloves garlic, chopped

• 25g parsley stalks

• zest of 1 lemon, cut into strips

• 1 tbsp instant coffee

• 2 tbsp sea salt

• 1 orange, quartered

• 1 onion, quartered

Roasted Beetroot

• 500g rock salt (optional)

• 1kg whole medium sized beetroots

• olive oil, for drizzling

Toum

• 1 head garlic cloves, peeled 

• milk, for blanching

• 1 tbsp lemon juice

• 100ml sunflower oil

Instant Flat Bread

• 1 cup plain yoghurt

• 1 ½ - 2 cups self-raising flour

• light extra virgin olive oil, for frying

Garnish

• fresh dates, chopped

• 150g Bulgarian sheep’s feta, broken into small chunk

• pomegranate seeds

• 1 bunch parsley leaves

• 1 bunch mint leaves, chopped

• 80g roasted slivered pistachios

• ½ cup Greek Yoghurt

• zest of ½ an orange

Steps

• Preheat oven to 220C.

• For the Slow Roasted Lamb Shoulder with Middle eastern Beetroot salad, place onions into a food processor and blitz to a purée. Add the remaining ingredients, except for the quartered orange and onion, and blitz to combine. Coat the top surface of the lamb in the marinade mixture.

• Lay the orange and onion quarters into a roasting tray. Place the marinated lamb on top. Place in the oven at 220C to roast for 30 minutes. 

• Reduce the heat to 130C, and continue to roast until tender for 4-5 hours. The meat is ready when it pulls apart easily.

• For the Roasted Beetroot, spread the rock salt into a shallow roasting dish to create an even layer. Drizzle beetroots with olive oil and wrap individually in aluminium foil. Place the wrapped beetroots onto the bed of rock salt. Roast in the oven 130C until tender, about 90 minutes.

• Remove from the oven and allow to cool slightly, and then peel the beetroots by using the foil to slide the skin off. Cut the beetroots into quarters and set aside.

• For the Toum, place the garlic cloves into a small saucepan and add just enough milk to cover. Place over medium heat and bring to the boil. Drain and discard the milk. Place the garlic cloves back into the saucepan, cover with fresh milk and bring to the boil again. Drain and discard the milk. Repeat this blanching process once more then drain the garlic cloves.

• Place the garlic cloves and 1 tablespoon of lemon juice into a stick blender canister and use a stick blender to blitz to a smooth paste. Slowly add the sunflower oil and continue to blitz until emulsified and thickened. Blitz until fully incorporated and lightened in colour. Season with salt to taste..If the tomb does not emulsify, add in one egg white and blitz to combine.

• For the Instant Flat Bread, place the yoghurt and 1 cup of flour in a mixing bowl and stir to combine. Add more flour, ¼ cup at a time, until the dough is soft and malleable. Turn out onto a floured surface and knead until smooth, about 5 minutes.

• Divide the dough into 18 apricot sized balls. Roll each ball out thinly into a disc.

• Heat a little oil in a frypan over medium heat. Add the dough discs, a few at a time and fry, turning when the flatbread bubbles and colours on the underside. Wipe out the frypan and repeat with the remaining dough discs.

• To serve, pull the lamb into small pieces using 2 forks and scatter onto a serving platter. Scatter the Roasted Beetroot over the lamb. Sprinkle some chopped dates, feta, pomegranate seeds, parsley leaves, mint and pistachios. Finish with a scatter of pomegranate seeds and dates. Dollop some Greek yoghurt over the top then finish with some orange zest. Serve Instant Flat Bread and Toum on the side.

Roast Leg of Lamb with Mint Sauce

Ingredients

• 1.5 kg leg of Regeneratively Farmed lamb

• 1 bulb of garlic

• ½ a bunch of fresh rosemary

• 1.5 kg potatoes

• 1 lemon

• olive oil

  MINT SAUCE

• 1 bunch of fresh mint

• 1 teaspoon sugar

• 3 tablespoons wine vinegar

Method

1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.

2. Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.

3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.

4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.

5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.

6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.

7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.

8. Cook the lamb for 1 hour if you want it pink (65-70°: medium), or 1 hour 15 minutes (75°: well done) if you like it more well done. 

9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar. 

10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

    Tips

    Try putting a few parsnips or carrots in with the roast potatoes.

Beef Brisket with BBQ Sauce

Ingredients

1.5 – 2 kg Regenerative Farms beef brisket
1 tbsp olive oil

Rub:

1 tbsp brown sugar
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin powder

3/4 tsp mustard powder

1 tsp salt
1/2 tsp black pepper

BBQ Sauce:

2 garlic cloves , minced
1/2 cup / 125 ml apple cider vinegar
1 1/2 cups / 375 ml tomato sauce
1/2 cup / 110g brown sugar , packed
2 tsp EACH black pepper , onion powder, mustard powder 1 tsp cayenne pepper (adjust to taste re: spiciness)
1 tbsp Worcestershire sauce

Instructions

1. Place Rub in a bowl and mix to combine. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.

2. Put the Sauce ingredients in a roasting pan, add 2 cups water. Mix, add beef, cover with lid or double layer of foil.

3. Bake at 160C/320F for 4 hours, then uncovered for 30 minutes, until fork tender. Baste ever hour or so with pan juices. Check every now and then to ensure the liquid doesn’t reduce down beyond a BBQ Sauce consistency (add water if it does).

4. Simmer BBQ sauce: Remove brisket, scrape/pour sauce into a saucepan. Simmer over medium heat until thickens into a BBQ Sauce syrup consistency.

5. Caramelise: Return brisket into roasting pan, turn heat up to 200C/390F. Drizzle with oil, brush with Sauce (reserve most for serving).

6. Roast for 10 - 15 minutes or until surface is caramelised.

7. TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders.

Best sub is chuck beef roast that's rolled and tied.

Gravy beef casserole with apricots

Ingredients

• 2 tbsp olive oil

• 750g Regenerative Farms diced gravy beef

• 1 1/2 tbsp Moroccan seasoning

• 2 tbsp plain flour

• 405ml can apricot nectar

• 400g can chickpeas, drained, rinsed

• 1/2 x 500g packet dried fruit salad

Instructions:

• Step 1

  Heat oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned.

• Step 2

  Return beef to dish. Add seasoning and flour. Cook, stirring, for 1 to 2 minutes or until fragrant. Add apricot nectar and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered for 1 hour 30 minutes.

• Step 3

  Stir in chickpeas and dried fruit. Simmer, covered, for 30 minutes or until beef is tender. Serve.

Chuck Roast - Pulled Beef Tacos

Ingredients

• 1 tbs olive oil

• 800g Regenerative Farms Beef Chuck Roast (alternatively use brisket, osso bucco, ribs etc.)

• 1 brown onion, thinly sliced

• 2 garlic cloves, crushed

• 1 tbs ground cumin

• 1 tbs ground coriander

• 1 tbs smoked paprika

• 2 tbs brown sugar

• 2 tbs chipotle sauce or chilli sauce (optional)

• 1 cup (250ml) beer or beef stock

• 1/2 cup (120g) sour cream

• 1/2 bunch coriander, chopped

• 1 lime, rind finely grated, juiced

• 12 corn or flour tortillas

• 1/4 white cabbage, thinly sliced

• 1 small red onion, thinly sliced

• 1/2 cup salt-reduced fetta, crumbled

Method

STEP 1

Preheat oven to 160°C.

Heat oil in a large frying pan over medium-high heat.

Cook the beef for 3-4 mins each side or until browned.

Transfer to a large deep roasting pan with the brown onion, garlic, cumin, ground coriander, paprika, sugar and chipotle sauce or chilli sauce, if using. Season.

Add beer or stock and stir to combine.

Cover with baking paper and foil. Roast for 2-3+ hours or until beef is tender.

Cool slightly. Use 2 forks to shred the meat.

STEP 2

Meanwhile, place the sour cream in a small bowl.

Combine chopped coriander, lime rind and lime juice in a jug or bowl. Season.

Use a stick blender to blend until smooth.

Add to sour cream and use a spoon to gently marble.

STEP 3

Heat the tortillas following packet directions.

Divide the tortillas among serving plates.

Top with beef mixture, cabbage, red onion and fetta. Season.

Serve with the sour cream mixture.

Serve with thinly sliced long red chilli, coriander leaves and lime wedges

You will find Regen Farms Chuck Roast along with other roast as part of our beef boxes here.

Serves

12 

Prep

15m

+ cooling time 

Cooking

3h

Beef Short Ribs in Red Wine Sauce

Ingredients

• 5 - 6 Regenerative Farms beef short ribs , 300-400g each

• 1.5 tsp each salt and pepper

• 2 tbsp olive oil

• 3 garlic cloves , crushed

• 1 large onion , chopped (brown, yellow or white)

• 2 celery ribs , chopped

• 2 carrots , chopped

• 2 tbsp tomato paste

• 2 cups (500ml) dry red wine

• 2 cups (500ml) beef stock/broth, low sodium

• 2 sprigs thyme (optional)

• 2 bay leaves

Instructions

• Preheat oven to 160°C

• Sprinkle beef all over with salt and pepper.

• Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.

• Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.

• Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.

• Add tomato paste and cook for 1 minute.

• Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.

• Return beef into liquid, arranging them so they are submerged.

• Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks.

• Remove beef carefully, keeping the meat on the bone. Cover to keep warm.

• Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.

• Place beef on serving plate, spoon over sauce. Serve!

Other cook methods:

• Stove - 2.5 hours on low simmer, lid on

• Slow cooker - 8 hours on low, 5 hours on high. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency. Optional: spray beef lightly with oil and grill/broil on high for 5 minutes to brown.

• Pressure cooker - 1 hour on high, follow slow cooker directions above. Depressurise naturally for 10 minutes, then release valve.

Diced Beef and Lentil Curry

Ingredients:

• 600g Regenerative Farms gravy beef, fat trimmed, cut into 3cm pieces

• 1/3 cup korma curry paste

• 1 tbsp olive oil

• 2 garlic cloves, crushed

• 1 brown onion, thinly sliced

• 3cm piece ginger, finely grated

• 2 cups (500ml) salt-reduced beef stock

• 400ml can light coconut milk

• 100g (1/2 cup) red lentils

• 100g (1/2 cup) green split peas

• 1/2 large cauliflower, cut into florets

• 2/3 cup frozen peas

• 1 bunch English spinach, roughly chopped

• Greek yoghurt, to serve

• Lemon wedges, to serve

• Coriander sprigs, to serve

• Roti bread, to serve

Instructions:

• Step 1

  Place the beef and half the curry paste into a large snap lock bag or glass bowl. Turn to coat. Heat half the oil in a large saucepan over medium heat. Cook the beef for 4 to 5 minutes, turning occasionally, or until browned. Set aside on a plate.

• Step 2

  Heat the remaining oil in the same pan over medium heat. Add the garlic, onion and ginger and cook for 2 to 3 minutes. Stir in the remaining curry paste.

• Step 3

  Add the stock, coconut milk, lentils, and split peas to the pan. Bring to the boil then reduce heat and simmer for 10 minutes. Return the beef to the pan with the cauliflower and simmer for a further 15 to 20 minutes or until beef and vegetables are tender. Stir though peas and spinach.

• Step 4

  Divide the curry between bowls. Serve with yoghurt, lemon wedges, coriander and roti.

Chuck steak will also work well in this recipe.
Use any curry paste of your choice – tikka masala, rogan josh or even red or green curry paste.
You could substitute yoghurt for the coconut milk if desired – stir through at the end of the cooking.

Swedish Meatballs in creamy sauce

Ingredients

• 500g Regenerative Farms mince beef

• 1/4 cup panko bread crumbs

• 1 tablespoon parsley chopped

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground nutmeg

• ¼ cup onion finely chopped

• ½ teaspoon Garlic Powder

• ⅛ teaspoon Pepper

• ½ teaspoon salt

• 1 egg

• 1 tbsp. olive oil

• 5 tbsp. butter

• 3 tbsp. flour

• 2 cups beef broth

• 1 cup heavy cream

• 1 Tablespoon Worcestershire sauce

• 1 tsp. Dijon mustard

• salt and pepper to taste

Instructions 

• In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.

• Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

• Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Add salt and pepper to taste.

• Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Nourishing Beef Bone Broth

Made from our regeneratively raised beef bones — simple, rich, and full of goodness

Why make your own bone broth?

There’s something deeply satisfying about a pot of broth simmering on the stove. It’s easy, affordable, and filled with nutrients that store-bought broth can’t match.

With our regeneratively raised beef bones (which we gift with every beef box order at pick-up), your broth will be extra nourishing.

Ingredients

• 2–3 kg beef bones (a mix of marrow, knuckle, rib, and joint bones works well)

• 2 tablespoons apple cider vinegar

• 2 onions, quartered

• 2–3 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 2–3 garlic cloves, smashed (optional)

• 2 bay leaves

• 1 teaspoon black peppercorns

• Cold water (enough to cover bones by 2–3 cm)

• Optional: star anise, cinnamon stick (I tried cinnamon once — I’d leave it out next time!)

Method

1. Blanch the bones
Place bones in a large pot, cover with cold water, and bring to a boil. Simmer for 10–15 minutes. Drain and rinse the bones well.

2. Roast the bones and vegetables
Preheat oven to 230°C. Arrange bones and veg in roasting trays. Roast for 30 minutes, turn, then roast another 15–30 minutes until nicely browned.

3. Transfer to pot and deglaze
Place roasted bones and veg in a clean stockpot. Scrape up browned bits from trays with a little water and add to the pot — that’s flavour!

4. Add vinegar, herbs, and water
Add vinegar, bay leaves, peppercorns, and optional spices. Cover with cold water until bones are submerged by 2–3 cm.

5. Simmer gently
Bring to a gentle boil, then reduce heat to low. Keep at a soft simmer (90–100°C). Skim off any foam or scum during the first hour.

6. Slow cook
Let it simmer uncovered or with lid slightly ajar for at least 8–12 hours (up to 24 hours if you like). Add water as needed to keep bones covered.

7. Strain and cool
Strain through a sieve or cheesecloth into clean containers. Cool and refrigerate. Skim fat if desired.

8. Store
Your broth will keep:

• In the fridge: up to 5 days

• In the freezer: up to 6 months
  
  

  Enjoy!

Serving ideas

Sip it warm, use it in soups or stews, or cook rice or grains in it for extra nourishment.

And remember; when you collect your beef box, you’ll receive a free bag of bones to help you get started. No excuse not to have this nourishing goodness on your stove this weekend!

Adapted from The Forked Spoon recipe

Chuck Roast - Pulled Beef Tacos

Ingredients

• 1 tbs olive oil

• 800g Regenerative Farms Beef Chuck Roast (alternatively use brisket, osso bucco, ribs etc.)

• 1 brown onion, thinly sliced

• 2 garlic cloves, crushed

• 1 tbs ground cumin

• 1 tbs ground coriander

• 1 tbs smoked paprika

• 2 tbs brown sugar

• 2 tbs chipotle sauce or chilli sauce (optional)

• 1 cup (250ml) beer or beef stock

• 1/2 cup (120g) sour cream

• 1/2 bunch coriander, chopped

• 1 lime, rind finely grated, juiced

• 12 corn or flour tortillas

• 1/4 white cabbage, thinly sliced

• 1 small red onion, thinly sliced

• 1/2 cup salt-reduced fetta, crumbled

Method

STEP 1

Preheat oven to 160°C.

Heat oil in a large frying pan over medium-high heat.

Cook the beef for 3-4 mins each side or until browned.

Transfer to a large deep roasting pan with the brown onion, garlic, cumin, ground coriander, paprika, sugar and chipotle sauce or chilli sauce, if using. Season.

Add beer or stock and stir to combine.

Cover with baking paper and foil. Roast for 2-3+ hours or until beef is tender.

Cool slightly. Use 2 forks to shred the meat.

STEP 2

Meanwhile, place the sour cream in a small bowl.

Combine chopped coriander, lime rind and lime juice in a jug or bowl. Season.

Use a stick blender to blend until smooth.

Add to sour cream and use a spoon to gently marble.

STEP 3

Heat the tortillas following packet directions.

Divide the tortillas among serving plates.

Top with beef mixture, cabbage, red onion and fetta. Season.

Serve with the sour cream mixture.

Serve with thinly sliced long red chilli, coriander leaves and lime wedges

You will find Regen Farms Chuck Roast along with other roast as part of our beef boxes here.

Serves

12 

Prep

15m

+ cooling time 

Cooking

3h

5 Keys to EYE FILLET perfection.

Under the spotlight is the EYE FILLET.

Although small, this cut is a winner. The delicate, tender nature of the eye fillet, combined with the fact there isn’t a lot of it, make this a highly prized cut. 

The eye fillet is a long muscle that runs along the underside of the spine. It's what I call a stabiliser muscle. This means that it doesn't do a lot of movement. This lack of movement results in it being the most tender muscle of the whole animal. 

Because of this cuts high value, I have compiled 5 Cooking Tips to help you achieve Eye Fillet Perfection next time you want to treat yourself.

Keys to cooking your eye fillet….

Key 1

Room temperature steak.

If you cook a cold steak, by the time the centre gets to the right temperature the outside will be overcooked. So a couple of hours before cooking, bring your steak out of the fridge and let it get to room temperature.

Key 2

A really hot pan

Add your fat (lard, oil etc) to a pan and bring the heat right up. 

Season your steak with salt flakes JUST before cooking (add pepper at the end, the pan will be too hot and will scorch the pepper if you add it now)

When the pan is really hot. Carefully lay the steak into the pan. 

The result we are after is a nice brown crust on the outside yet soft and juicy on the inside.

Key 3

Flip every 15 to 20 seconds. 

This allows a crust to form without over cooking the inside.

Cook to your liking. A digital thermometer can be inserted into the middle of the steak.

Rare: 45 degrees c

Medium: 55 degrees c

Well done: 65 degrees c

At Re-gen Farms we cut our eye fillets 3+ cm thick so they don't dry out in your pan.

Key 4

Let it rest for at least half as long as you cooked it. 5 mins is great.

A steak straight from the pan has fibres that are still contracting and forcing out the juices. If you cut into it too soon, you will lose all that juiciness. 

When the fibres are allowed to cool down and relax, the moisture re-enters the cells and keeps the juices in the steak.

Place it on a wire rack over a tray or plate to rest.

The heat can then escape and cooking will stop. The residual heat will  still raise the temp by at least 5 degrees so don't worry, it won't get cold.

Key 5

Savour your tender, juicy eye fillet.

Happy home cooking,

Farmer Steph