Chuck Roast - Pulled Beef Tacos

Ingredients

• 1 tbs olive oil

• 800g Regen Farms Beef Chuck Roast

• 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 in this weeks Family Beef Box

Serves

12 

Prep

15m

+ cooling time 

Cooking

3h

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.

Topside Roast recipe with Herbs and Veggies

INGREDIENTS

• SERVES 6

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.

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

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.

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.