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

How to cook THE PERFECT ROAST EVERY TIME

If I was to ask you to cook a roast, what would you say?

“I don't really know how.”

“It always turns out dry”

“Sure, um, what's the best way?”

I'm sure you can relate.

One of the most common things I get asked is “how do I cook the perfect roast.”

I went to my mum to find the answer.

Check out the video of my mum's foolproof way to cook the perfect roast that is juicy and scrumptious and will absolutely leave you wanting more.

Happy cooking,

Farmer Steph

How to cook the perfect roast...

Rinse the roast under running water

Place your roast on a baking tray, fattiest side up.

Sprinkle with salt and pepper

Lightly scrunch a sheet of baking paper

Wet the paper under the tap

Loosely tuck it over the meat

Place a sheet of foil over the top (or a lid if your pan has one)

Into your oven at 160 C

1.5kg boneless roast for 3-4 hours

Turn halfway through.

At the 3 hr mark check it by inserting a skewer. If clear juices run out, it is done. If not, cook it a bit longer.

There should be a nice lot of delicious juices accumulated in the bottom of the pan that you can make a gravy with.

If you feel it needs a bit more juices, tip a small amount of boiling water into the pan while cooking.

Enjoy with lovely roast veggies, and smothered in pan juices or your home made gravy.

Love Me Beef Pie recipe

Let me introduce you to the Love Me Beef Pie – a rich, slow-cooked beef pie with mushrooms, melty cheese, and the flakiest homemade pastry you’ve ever had.

It’s comforting, indulgent, and just rustic enough to make you feel like a kitchen legend.

I made mine in a cast iron skillet (hello golden crust and even heat), and used beef ribs, but you can easily sub in brisket, osso bucco or chuck roast – whatever you’ve got on hand from your box.

As the weather is cooling off this weekend, you can get it started today.

Brown it off first, slow-cook it low and slow, and get ready for your house to smell unbelievable.

Perfect for the cooler nights ahead, and guaranteed to impress whoever’s lucky enough to be at your dinner table.

I filmed a little video showing how I made it – check it out here, and grab your beef box while you’re at it:

Watch the video + get your beef box

This one’s a keeper.

Happy home cooking,
Steph

Adapted from the great Jamie Olivers Marry Me Beef Pie.

Victorian Abattoir restrictions. Petition to sign.

Hey there friends.

Welcome to a brand-new year—one that carries both familiar challenges and fresh new ones.
 

Farming brings such delight, such reward but also has its fair share of challenges.
 

While I focus on sharing uplifting and positive stories, I also believe in being real about the struggles we all face. So, let me share two significant challenges we’ve navigated recently.

1. Fire & Heatwaves

If you’re in Victoria, you’ve likely felt the heat—40-degree days and the ominous threat of fires blazing out of control. Every year, it’s a concern that sits heavy in our minds.

This past month, a fire broke out in the Woodend area. While it wasn’t right on our doorstep, it was close enough to leave us with a lump in our throats, glued to the weather app and hoping for a cool change.

These moments always remind us of the incredible bravery of those on the frontlines. To every firefighter and volunteer who keeps us safe—thank you. You are true heroes.

It also makes me reflect on the increasingly extreme weather we face and the responsibility we all share in caring for the planet. I’m deeply grateful for your support of farms like ours that strive to make a positive impact. Every choice matters, we all leave an impact, make it a good one. 

2. Abattoir Challenges

This one hits close to home for many small farmers. Recently, a major local abattoir decided to enforce a minimum animal processing requirement: at least 15 beef or 50 sheep per batch.

For context, small farmers like us—and many others who supply your local farmers' markets—typically process animals in smaller, regular batches, like 1–4 cattle or 5–10 sheep weekly. We’re not set up with massive cool rooms or facilities for large-scale production.

This abattoir, owned by an overseas company focused on exports, decided this change would take effect mid-December 2024 but has since extended the deadline to the end of January. While we understand businesses need to make their way, this decision significantly impacts small farmers.

Here’s why it matters:

• Many farmers will now need to transport animals hours away for processing, increasing stress for the animals and costs for the farmers.

• Micro-abattoirs or mobile butchery services would be a great solution, but strict regulations make these nearly impossible to establish.

This isn’t just about us—it’s about the future of small-scale farming everywhere. If you  are a Victorian resident and value your local farmers and the work they do to bring fresh, ethically produced food to your table, we’d love your support.

I’ve attached a petition if you’d like to lend your voice to this cause. Together, we can advocate for better options and fairer systems for farmers everywhere.

This partition is open to Victorian residents.
The details of the petition are below.

Here is the petition link: Sign Here

 

Ok thats enough of the hard hitting stuff.

Feel free to reply here and voice any of your predicted challenges for 2025. It always helps to share them.


Steph
 

Details of petition:

The petitioners therefore request that the Legislative Assembly 
1) That the Victorian Government urgently implement Recommendation 27 of the Parliamentary Inquiry into Securing the Victorian Food Supply 
2) That the Victorian Government apply the standards set out in AS4464:2007 the Australian Standard for the Hygienic Production of Wild Game Meat for Human Consumption, which could be safely applied to domestic livestock, enabling them to be slaughtered on farm, chilled and inspected, and subsequently transferred to a licensed butcher for further processing. This would support the survival of small-scale livestock farmers.

Need a few activities to keep the kids entertained over the holidays?

Print. Cut. Stick. Moo!

Since you won't be out to the farm for at least another month I thought I could bring the farm to you.


I don't want to overlook our little future farmers to be, so here is a little activity to help keep the kidos occupied.


You can print out the file I have attached, colour them in, and stick them together to create your own farm yard in the living room!


I know, that's what we all want, right?

You will have to ignore the mess, embrace the chaos and enjoy turning your living room into a paddock by having these farm animals roam the carpet.

Why not sprinkle some other toys around for that genuine Regenerative Farms diversity feel.
Watch your kids, big and small, spring to life.

Email me back some of your carefully curated creations! I would love to see them!
 

Have fun these holidays,
Not-so-grown-up Steph

Farm Update: Water Pipe Wins, and a Little R&R

Thinking back to the early days of farming, lugging pipes from one end of the paddock to the other to hook up to movable water tanks, I can’t help but appreciate how much we’ve learned, and sweated, along the way.

On the new lease block, I was determined to start things off right, so tackling the water infrastructure properly became top priority.

My trusty/not-so-trusty tractor had its fair share of hiccups along the way, but persistence paid off. Finally, with a little less hair and a fully working tractor, I got the pipe laid. It surprised me how easily the right equipment pulls through the soil with as little disturbance possible, folding back into place so neatly that you’d never know it was there. 
 

Once the job was done, I managed to sneak away for a couple of days with my nephews. A bit of sunshine, laughter, and fishing by the water was just the reset I needed.

Hope your weekend brought some joy and maybe a chance to unwind with family as well.

Warm regards,
Shannon
 

P.S. As always, thank you for being part of our farming journey. Your support means the world to us. 😊

Cute Lamb Content Alert

We have found ourselves at this time of year once again.

It’s that time when we round up all the sheep and carefully give the young ones an ID tag to ensure they are easily recognisable.

It's also the moment in the calendar when you realise if your breeding program has truly been efficient and successful.

The time of year when your hands turn black with lanolin and dirt (though it’s mainly dirt) serves as a testament to the hard work we put into our farm each season.

And, of course, it’s the time when you go gaga over the adorable little lambs—so incredibly cute and full of life.

I thought you might like to be in on the action, so here are a couple of photos capturing the joy of the day.

(I would have liked to take more photos for you but, as you can see, my hands were full)

Steph

Spring Rains are Welcome at Regenerative Farms

We have been hanging out for some spring rain and warmer weather to kick the growing season into gear.

Fortunately for us we had a delightful downpour through the week and with the aid of some warmer days the fields are knee deep in clover. 

We aren't alone. All our fellow farmer friends are rejoicing and skipping through the fields clicking our heels together.


One of the great places to be on earth is in a field full of lush green grass with the sound of munching, content cattle for company.

Sit back and enjoy it with us in this clip.
Listen to the rain on the roof and the sounds of mulching cattle.

Where do you feel the most content?

Steph

Spring is a time to flex.

Most of the year, our bulls sit side by side in the paddock.
They are affectionate towards each other.
They happily share the same space, the same grass, and no doubt the same stories and a few good laughs. That's what I imagine anyway.

Then comes spring.

They start to separate off, they bellow, they push and shove, they strut around and get all macho.

Check out these two showing off. And the young guy learning how it's done, keen to get in on the action.

No need for baby oil here. The sunshine does its job, gleaming off their muscles. - I'm not sure how they get so muscular when most of the time they just sit and only eat grass. If only that worked for us.

Don't underestimate the power these animals have.

Their heads are huge. 

Their shoulders are broad and their core is as solid as a tree trunk.

When we have to move our animals, cows are easy to move. Cows are mostly predictable and happy to follow the leader.

You can move a well behaved cow simply by stepping into her space and she will move away. Add a few hand signals and she will move (generally) in the direction you want.

Not so with the bulls. If they don't want to move, YOU have to wait for them. They stare you in the eye and say, “Who are you? What do you want? This is my space and I ain't going anywhere.” 

As you can imagine, that can lead to some sticky situations.

That's why we select bulls for gentle temperament (not that you can tell from this video)

Yes, like humans, cattle can be predisposed to different temperaments. 

Ours will happily have their head down and eat grass while keeping one eye out as you go about your business. (regardless of their body language you always want to be respectful)

Those gentle genetics are the ones we want to pass on to the next generation.

And it pays off.

We regularly handle and move our animals. While doing so, we want to be safe and we want our animals to not be needlessly stressed.

Animals we don't grow out to maturity for ourselves can be sold to other farmers to raise. 

Recently we had one of these farmers call us to say “they were the best animals they ever had. So docile and would eat out of your hand.” 

That's the reputation we strive for.

Whether breeding animals for us or others, breeding well mannered, gentle creatures (again, not that you can tell from this video) is overall the best way to go. 

There is less stress on the animal, less stress on the farmer, and less stress on the environment.

We strive to have a great quality product from conception onwards.

Enjoy this video and marvel at the awesome power they hold and yet they are so selective in using it. Just one more lesson for us from this beautiful world.

Steph

Spring on the farm means little lambs

Welcome to spring.

Today kicks off the start to our official lambing season. 

We have had some early comers already, but from today they should be arriving thick and fast.

 

The rams go in with the ewes 1st of April for our lambs to start arriving 1st Sept. 

Like me, sheep like to know there is plenty of food ahead of them, particularly when raising their young.
So we choose to start lambing now to work in harmony with nature and give everyone the best chance of success.
Hopefully the frosts have passed and there will be a steady increasing plane of nutrition on the ground for these growing, bouncing bundles of joy to benefit from.
Mums can eat well and fully nourish their littlies. 

Here at Regenerative Farms, we chose to breed the Aussie White Sheep.

Here are a few reasons why we chose that breed.

They have a leather undercarriage so no need for crutching and mulesing.
Crutching and mulesing is where wool and wool bearing skin is removed from around their bottom area that can retain faeces and urine which attract flies.
Yuck. If we can avoid that we will. And we have.

Their wool is more hair-like so fly strike hasn't been a problem

Aussie white sheep also have black hooves which is a bit tougher than a white hoof, and ideally not needing to have as much attention; trimming and foot baths etc.


They self shed. Although that means they can look like a dishevelled teenager and leave wads of hair lying around the place, we prefer that than having to get a shearer in.

They are a hardy, tough sheep. Commonly called mini cows. 

Aussie whites have an excellent body composition yielding a good amount of meat with a fine texture and great taste.

All round, we have found them to be a good compliment to the regenerative farming system and we look forward to welcoming them as the month progresses.


Steph

Calf’s First Mission: Impossible

I know winter can be cold and gloomy so let me brighten your day.

In the next few weeks we will start to hear the pitter patter of little hooves on the ground all over the farm.

For me, seeing new life on the farm always puts a smile on my face.

This video is sure to put a smile on your dial too.

Let me share a video from last year because the first calf drop of this season can't come soon enough.

This will help keep you in expectation of the first little fella to arrive for this year.

We will keep you posted.

For each of the calves, their mischief making days must start with their first steps.

In this short video, this cheeky monkey attempts what he thinks is a mission: impossible. Going from first breath, to his first steps and finally his first drink.

How long do you think it took him to go from arrival to get up and wobble over to mum for his first drink?


Watch the video to find out if you were right.

It's sure to make you smile.

How to Make and Enjoy Amazing Roasted Beef Marrow Bones

In our effort to make the most of the whole animal some of our lucky customers receive large marrow bones with their orders of beef.

“Wow. That's great but what am I going to do with that?!” is a natural response.

Don't worry, I got you.

This question motivated me to put a fun “how to” video together to make sure you don't overlook this humble bone and show you how easy it is to make the most of this delicious and nutritious option.

Imagine if your guests rock up and you serve them one of these bones with a 6 pack of a smashing craft beer, let just say, they won't forget this meal.

Plus, in less than ½ an hour, you'll be ready to sit around and dig in.

I admit, it may not sound that amazing on paper, but it was such a delight.

Tune in here to see just how easy it is to enjoy roasted beef marrow bones with sourdough bread, garden salad and craft beer.

Why eat that I hear you ask?

Bone marrow has a rich, buttery flavour and is packed with essential vitamins, minerals, and fatty acids that are vital for maintaining good health.
It is high in Vitamin A, Vitamin B12, Vitamin B6, Iron, Selenium, Zinc, Collagen, glucosamine, chondroitin, and hyaluronic acid.

So what does that all mean?

Bone marrow can increase you immunological function, heart health, joint health, skin health, blood health, bone strength, weight management and cognitive function.

In short: It's great for you. Why not make the most of it using this delicious recipe.

The key is to use the best and freshest produce you can.

- 100% grass fed and finished beef marrow bones sourced from Regenerative Farms Australia.

- Fresh, crusty sourdough bread.

- Organic/Regeneratively farmed veggies from the local farmers market.

- A quality balsamic vinaigrette dressing is needed

- And of course, your favourite local beer.

Put it all together and you can’t go wrong.

Have fun.

Steph

Quick reference: 20 mins in the oven at 230 C/450 F will turn your marrow into perfection

What our Regeneratively Farmed Whole Lamb Pack looks like

I get a few questions on the package of our produce. 

None of us like getting things home to find our shopping has leaked through the bag and it's all over everything and the car boot as well. Yuck

Instead, we love to have the confidence that when we open the box, everything is neat and clean, presentable and appetising.

The hardest part for you will be deciding which delicious cut you are keeping out for dinner that night, and the rest can slip neatly into your freezer.

Here is a little video I took last month when I was packing a whole lamb for one of our wonderful customers.

Check out how neat it is AND the size of those roasts. Whoa.

This time I will be cutting the roasts in half to make it a bit more manageable but still, what a great deal. 

This whole lamb will provide his family with nourishing clean protein for the month ahead. 

Topside Roast recipe with Herbs and Veggies

INGREDIENTS

• SERVES 6

INGREDIENTS

1.2 kg Regenerative Farms topside roast

12 French shallots, peeled, halved

3 large carrots, peeled, chopped

1 tbsp olive oil

2 garlic cloves, crushed

2 tbsp wholegrain mustard

1/4 cup fresh herbs (we used thyme, rosemary, oregano), finely chopped

1 1/2 cups (375ml) beef stock

1/2 cup (125ml) red wine

800g potatoes, peeled, cut into 3cm pieces

20g butter, cubed

1/3 cup full-cream milk

1/4 cup finely grated parmesan

Steamed sugar snap peas and home made gravy, to serve

METHOD

1. Preheat oven to 240°C (220° fan-forced).

2. Arrange shallots and carrots in a large roasting pan. In a small bowl combine oil, garlic, mustard and herbs. Season, stir to combine and spread over beef. Place beef on top of vegetables and pour stock and wine around the base.

3. Place beef in oven and reduce heat immediately to 200°C (180° fan-forced). Roast in oven for 45 to 60 minutes, or until cooked to your liking, covering top of roast with foil if over browning. Remove roast from oven, set beef aside on a tray and cover with foil. Rest for 15 minutes. Return vegetables to oven for 15 minutes.

4. Meanwhile, place potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 10 to 12 minutes or until potatoes are tender. Drain and return potatoes to saucepan. Season. Mash with butter and milk until smooth. Stir through parmesan.

5. Slice beef and serve with shallots, carrots, parmesan mash, sugar snaps and gravy.

Roasts can sometimes easily dry out, but the herb crust will keep it moist and delicious. 
For even more accurate results, I recommend using a meat thermometer. They are easy and accurate for the perfect doneness.
Here is a guide to help make it flawless.

• Rare 60°C

• Medium rare 60–65°C

• Medium 65–70°C 

• Medium well done 70°C 

• Well done 75°C

Always remember to rest your meat after cooking. For a roast, rest it for 10-20 mins before carving.
The meat will continue to cook while resting so take it out 3°C to 6°C  below your ideal doneness.

HOMEMADE GRAVY

In a pan, add a generous knob of butter and melt. (if you like, at this stage you can add chopped onions and/or mushrooms and soften)

Add a table spoon of plain flour and stir with a whisk to get a smooth paste. Be careful not to burn it.

When its smooth and has a bit of colour, add your pan juices a little at a time and keep whisking so no lumps form. You can use the back of a spoon to flatten out any lumps if you need to.

Add the pan juices until you get the desired consistency. note: It will thicken on sitting so add a little more than you think.

Season to taste and serve immediately with your delicious roast dinner.

TIPS

1. The herb crust will work well on any of our beef roast cut.

2. Use any combination of fresh herbs you like for the crust.

3. For a creamier mash, add more milk.

Thanks Australian Beef for this recipe

Regeneratively Farmed, Oven Roasted Lamb Souvlaki with Homemade Sourdough Flatbread

This bundle of joy right here is a roast lamb banger packed with garlicky goodness and oozing with finger licking scrumptiousness.

If you think all the fun lies in the eating, then you will miss the point. Half the enjoyment is in preparing this beautiful banquet. Grab a glass of wine, turn on the tunes and lovingly caress this lamb shouldering into a haven of delight to share with friends. The time you put into the prep will reap rich rewards in the end. Lets dive in…

INGREDIENTS

SLOW ROASTED LAMB

• 2.5 kg Regeneratively Farmed lamb shoulder bone in, room temp

• 40 garlic cloves peeled

• 4 sprigs rosemary

• 4 sprigs thyme

• 2 cups olive oil

• 4 anchovy filets

• 1 tbsp baby capers

• 1 lemon zest and juice

• 250 mL white wine

• salt + pepper

CRISPY ROASTED POTATOES

• 4 large russet potatoes peeled and cut into small cubes

• 6 cloves garlic

• 3 sprigs thyme

• 3 sprigs rosemary

• 1/2 cup olive oil

• 1/2 cup grapeseed or vegetable oil. Beef tallow is always a winner for me.

• salt + pepper

TZATZIKI

• 1 cup plain Greek yoghurt

• 1 cucumber grated

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 garlic clove grated

• 2 tbsp dill chopped

• salt + pepper

TABBOULEH

• 2 large parsley bunches leaves removed from stems and finely chopped

• 1 bunch spring onions sliced

• 2 tomatoes diced

• 1/2 red onion finely sliced

• 1/2 cup olive oil

• 1 lemon juiced

• salt + pepper

SOUVLAKI ASSEMBLY

• Flat bread (sourdough flatbread recipe below)

INSTRUCTIONS

SLOW ROASTED LAMB

• Preheat the oven to 200 degrees Celsius / 410 degrees Fahrenheit.

• In a small pot on a low heat, combine the 20 garlic cloves, 2 sprigs rosemary, 2 sprigs thyme and the olive oil. Bring to a slow simmer and simmer for 30 – 45 minutes or until the garlic is soft and slightly golden. Remove half of the olive oil and reserve for another use. In the same pot on the same heat, add the anchovies, baby capers and lemon zest. Cook for 5 minutes or until the anchovies have melted into the oil. Drain the oil and set to the side. Place the garlic mixture into a mortar and pestle. Pound into a paste.

• Using a sharp knife, score the fat of the meat into a criss cross pattern. Try to not cut through to the meat. Rub the garlic and herb mixture all over, pushing it into the slits. Scatter the rest of the herbs and garlic into the bottom of a dutch oven or roasting tin that will hold the lamb as snugly as possible. Place the lamb on top of the herbs and garlic. Pour over the reserved olive oil, lemon juice and white wine. Season with a very generous amount of salt and pepper. Cover very well with alfoil or a lid and place into the oven. Immediately turn the heat to 140 degrees Celsius or 300 degrees Fahrenheit and cook for 4 hours or until the lamb is extremely soft and tender and falling off the bone.

• Once the lamb is cooked, leave it to rest for 15 minutes before breaking it apart. Serve with some fresh bread and all of the juices from the pan.

CRISPY ROASTED POTATOES

• Preheat the oven to 200 degrees Celsius

• Wash the potatoes in cold water then place them in a bowl and cover with cold water until they are fully submerged. Leave the potatoes to sit in the water for 10 minutes, giving them a bit of a wash to remove as much starch as possible. Drain into a colander and rinse under cold water.

• Place the potatoes in a large saucepan, cover with cold water and add a very generous amount of fine sea salt. Add the rosemary, thyme and garlic cloves that have been slightly smashed. Place the pan on high heat and wait for the water to boil. Once boiling, cook the potatoes for 5 – 8 minutes or until fork tender.

• Drain the potatoes into a colander and discard the garlic cloves and herbs. Rough up the potatoes by mixing them with a spoon to increase their surface texture. Cover the colander with a tea towel and leave the potatoes to steam for 15 minutes.

• While the potatoes are steaming, add the oil to a baking dish and place into the oven for 5 minutes or until piping hot. Remove the tin from the oven and very carefully pour the potatoes into the tin with the hot fats, you will hear a delightful sizzling sound. Stir the potatoes through the hot fats then bake for 45 minutes, tossing them and basting them with the oil every 15 minutes.

• Remove the potatoes from the tin and serve with the lamb.

TZATZIKI 

• Grate the cucumber and place into a tea towel. Give it a big squeeze to remove as much moisture as possible.

• Place all ingredients into a bowl and mix until well combined. Season with salt and pepper.

TABBOULEH

• Place all ingredients into a large bowl and mix to combine. Season well with salt and pepper. Taste the salad to ensure you have enough seasoning and dressing and adjust to your liking.

• Leave to sit for at least 10 minutes before serving to allow all the flavours to combine.

• Souvlaki assembly

• Drizzle a pan with olive oil and on a medium heat, heat the wrap for 1 – 2 minutes on each side or until slightly golden and toasted.

• Assemble the souvlaki by spreading 3 of the cooked garlic cloves from tin that the lamb was roasted in onto the wrap. Followed by a layer of tzatziki. Top with a generous amount of lamb, followed by tabbouleh then finished with crispy potatoes. Serve immediately.

Try your own Sourdough flatbread

INGREDIENTS

2 1/2 cups (300g) all purpose flour

1 tbsp (12g) sugar

1/2 tsp (5g) fine sea salt

1/2 tsp baking powder

1/2 cup (120g) left over sourdough starter

1/4 cup (60g) Greek yoghut

1/4 cup (60 ml) oil

1 to 2 tbsp (15 to 30 ml) warm water

2 tbsp (28g) unsalted butter, melted

INSTRUCTIONS

Whisk the flour, sugar, salt, and baking powder together in a large bowl. Add the leftover starter, yoghurt, oil, and 1 tablespoon (15ml) of water. Mix with your hands until a rough dough forms. The dough should feel soft but not sticky. Add more water or flour as needed to get the right texture. Cover with a damp kitchen towel and let rest for 1 hour.

Remove the dough onto a lightly floured work surface. Flatten into a rectangle, and then divide into 8 equal pieces, about 80 grams each. Cover with a damp towel.

Working with one piece at a time, roll the dough into a thin circle about 8 inches (20 cm). The exact shape does not need to be perfect - you’re looking for something slightly smaller than the width of your skillet. Melt the butter in a small saucepan or in the microwave. Warm a large cast-iron skillet over medium-low heat.

Place the dough into the warm, dry pan and cook for 2 to 3 minutes on one side. When the dough puffs up and has a few bubbles on the surface, brush lightly with some of the melted butter and flip it over. Cook for 1 to 2 mins on the other side. When finished, brush with more butter and transfer to a cutting board. Wrap in a towel to keep warm. Roll out the next piece of dough and cook the rest of the flatbreads.

These sourdough flatbreads are best enjoyed warm. You can also reheat them in a low oven, about 275 degrees F (140 degrees C) in a foil package. For crispy flatbreads, reheat directly on the centre oven rack.

Flatbreads will keep fresh stacked, wrapped, and stored at room temp for 1-2 days. Reheat as indicated above for best texture. To freeze, cover the flatbreads in plastic wrap and foil for up to 3 months.

Adapted from our lovely client Emily D and Daens Kitchen

Video highlight for your day. Calf taking his first breath to his first steps

I know winter can be cold and gloomy but every day has a silver lining.
For me, seeing new life on the farm always puts a smile on my face.

What has brought you joy and a smile today?

If you are struggling to think of a highlight for your day, I'm happy to share mine with you.

Read on…

The farm is blooming with life at the moment.
Little hooves are hitting the ground left, right and centre.
Groups of young calves dance across the grass with mischief on their minds.

For each of these calves, their mischief making days must start with their first steps.

Here is a short video of one of our little guys going from first breath to first steps.

How long do you guess it took him to go from arrival to get up and wobble over for his first drink?


Watch the video to find out if you were right.

It’s sure to make you smile too.

Enjoy,
Farmer Steph

Regeneratively Farmed Lamb Koftas

Ingredients

• 500g Regenerative Farms Lamb mince

• 1 red onion, finely chopped

• 2 cloves of garlic, minced

• 2 tbsps olive oil

• 1 tbsp dried oregano

• 1 (flat) tsp cumin

• 1 (flat) tsp cinnamon

• 1 (flat) tsp hot paprika

• 1 (flat) tsp powdered all spice berries

• 2 tsps salt

• 1/2 tsp pepper

• 1/2 a bunch parsley, chopped

• 1 tsp tomato puree

• 1/2 tsp pepper cayenne (optional)

To serve the kebabs

• 4–5 pita breads

• olive oil

• 1 tsp dried oregano

• 6 wooden or metal skewers

Toppings

• 4 tomatoes, finely chopped

• a pinch of cinnamon

• 2 tbsps butter

• 1 clove of garlic, finely chopped

• salt and freshly ground pepper

• 500g strained Greek yogurt

Method

1. To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender. In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor). Add the chopped parsley and the sautéed onions and garlic. Using your hands mix all the ingredients together until combined.

2. Place the mixture for the lamb kofta kebabs in a bowl, cover with plastic wrap and leave in the fridge to rest for 1 hour. (If you have the time it’s best to leave the kebabs in the fridge overnight).

3. To assemble the kofta kebabs, cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning). Gently squeeze the meat around the skewers to form log-shaped kebabs, each about 10-12cm long. Make sure the meat is spread to an even thickness. Refrigerate the kebabs until you are ready to grill. If you have time, it is best to chill 30 minutes to let flavours mingle and firm up meat. (The ingredients for this lamb kebab recipe are enough for 6 skewers).

4. Preheat a grill or griddle pan on a high heat. Brush the kofta kebabs with olive oil and cook for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.

5. While your lamb kofta kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.

6. To prepare the tomato sauce for the lamb kebabs melt the butter in a sauce pan, add the chopped tomatoes, the garlic and seasoning and simmer for 5-10 minutes.

7. Layer a pita bread on a plate, top with the lamb kebabs, add two full spoons of the tomato sauce, 1 tbsp yogurt and garnish with sliced red onions.
   
   
   Enjoy
   

Thanks for My Greek Dish for the recipe

Perfect Reverse Seared Rib Eye Steak

Ingredients

• Regenerative Farms Thick-cut beef steak, 2 inches thick

• Kosher salt and freshly ground black pepper

• Oil (if finishing on the stovetop; optional)

• 1 tablespoon (15g) unsalted butter (if finishing on the stovetop; optional)

Method:

Generously season steak all over with salt and pepper. (see note)

Preheat oven to 135°C (See note)

Set steak on a wire rack set on a rimmed baking tray.

Place steak tray and all in the oven and cook until an instant-read thermometer registers 46°C for medium-rare. (for other temps, see notes)

Cooking time can vary depending on the thickness of your steak so keep checking. It may take anywhere from 20 minutes for rare steak and up to about 50 minutes for medium-well. Take it out 8 degrees C lower than your desired doneness. It will continue cooking in the next step.

Just before the steak comes out of the oven, add 1 tablespoon (15ml) oil to a cast iron skillet and heat over high heat until smoking.

Add steak and butter to skillet and cook until each side is well browned, about 45 seconds per side. Using tongs, hold steak sideways to sear edges. Serve right away; there's no need to let reverse-seared steaks rest.

Enjoy with friends

Notes:

Dry the steak before cooking: If desired, set steak on a wire rack on a rimmed baking tray and refrigerate, uncovered, overnight to dry out the exterior. Then place it, tray and all into the preheated oven.

Oven temp: Between 200 and 275°F (93 and 135°C) is fine but if your oven goes lower, you can set it to an even lower temperature, though it will take longer to cook.

Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed

Desired Doneness Temp:

Rare: 105°F (41°C) temp in oven, 120°F (49°C) final target temp

Medium-rare: 115°F (46°C) temp in oven,  130°F (54°C) final target temp

Medium: 125°F (52°C) temp in oven,  140°F (60°C) final target temp

Medium-well: 135°F (57°C) temp in oven, 150°F (66°C) final target temp

Many thanks to Serious Eats and our dear customer, Mat Rogers for your tips.