Diced Beef and Lentil Curry

Ingredients:

• 600g 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.

Beef Short Ribs in Red Wine Sauce

Ingredients

• 5 - 6 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.

Beef Brisket with BBQ Sauce

Ingredients

1.5 – 2 kg 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.

Enjoy a visiting our farm through your ears.

Treating yourself right is so rewarding. Some of our customers love to do that by buying out time to themselves, going for a walk and listening to their favourite podcast.

If you are looking for something new to listen to as you walk along, may I recommend this little beauty?!

We were fortunate enough to be interviewed but the one and only Pete Fraser from “This Local Life” podcast. Pete enthusiastically interviews locals because he loves to promote business that are doing great things around the Macedon Ranges. 

Fortunately, we fit that bill.

When Pete asked us to join him, although I felt totally out of my depth, I jumped at the opportunity. Why? Because while we have been in and out of lockdown, I haven’t been able to get around and meet all of my customers as I would have liked. I knew this podcast would be a great way to introduce ourselves and our farm to you.

So put your earbuds in and get walking. Enjoy a a laugh with me at my awkwardness, but most importantly, relax and listen to what we do here at Re-gen Farms that makes our produce so deliciously full of love and goodness.

Listen Now
https://player.captivate.fm/episode/2f1f7d1f-4198-4986-9b50-2965f96db89f

This next interview is a bonus where Pete graciously allowed us to turn the tables on him and get a glimpse into his mind to see how we can better serve him. Can you relate to his concerns?

https://player.captivate.fm/episode/65e18546-7256-45df-afd8-2c11f30ec4d3

 

Stay healthy,

       Farmer Steph

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

Excited to be STATE WINNERS of the 2021 Delicious Produce Award!

I’m so pleased to announce that we have received the prestigious accolade of being named a STATE WINNER for the 2021 Delicious/Harvey Norman Produce award! 
 

Although it celebrates the BEST-TASTING produce as nominated by leading chefs, the judges also took into consideration how the product is PRODUCED AND PRESENTED.

They love to celebrate food that is produced with dedication, passion, knowledge and regard for the environment.

Our commitment to regenerative agriculture and our contribution to the community also stood us in good stead.
 

But the reality is, although we appreciate the recognition, what we really value is that our produce is loved and made available to households that are looking for great food that is nutrient dense and produced with love and care.
 

If you are reading this, that’s you!
 

So thank you for your support throughout the year. Without the community support we wouldn’t be able to do what we do and raise wholesome, environmentally beneficial proteins.

Happy, healthy cooking,

Farmer Steph

Hitting the road made easy with this inspiring meal planner

No doubt you are anticipating a long awaited break over this coming weekend.

When I was younger, long weekends always meant camping.

A big part of the time out camping was spent preparing meals. And considerably less time spent eating them. Somehow everything always tasted better cooked in the fresh air of the high country or over the open fire. 

We would experiment with combinations of leftovers in the jaffle iron. My fav was left over roast lamb, cheese and a basil pesto dip. Unfortunately our lamb won't be ready for this weekend but you'll find leftover roast beef would be just as good.

We found making spaghetti sauce before hand and freezing it flat, in ziplock bags is a space saver and a simple, home cooked meal ready to reheat.

Larger items like roasts and briskets are great frozen and act as an additional ice block.

If we are honest, although the week prior to going away can be exciting, it can also be a little stressful.

So I’m going to make it simple for you. Have you packed…

Tent? Check

Spare socks? Check

Meat? Check

Kids? Check

You are set.

No, of course there is more involved than just that. So I’ve put together a basic planner to help inspire your meals.

I hope you find inspiration and have a stress free, enjoyable long weekend wherever you find yourself.

Happy travels,

Farmer Steph

Are you keen to see what is coming to Re-gen Farms?

Regeneratively Farmed Lamb Is Coming...

To celebrate this nutritious and ethically raised lamb becoming readily available to you, I wanted to whet your appetite by sharing a fav recipe of mine. 

I look forward to it every year when pomegranates and beetroot are a plenty. Combine that with dates, a boneless lamb shoulder and flat bread = yum yum yum. It feeds me for days, but if I'm feeling generous I can share it… I guess.

Get your taste buds watering with this middle eastern inspired lamb shoulder and beetroot salad recipe.

This may seem complicated, but the lamb is super simple, the beetroot is easy peasy especially because you use the foil to peel the skin (you will cook beetroot like this all the time in the future). And you don't have to make the bread yourself if you don't want to, but why not give it a go?

Let me know how you go,
Farmer Steph

Click here to reserve you half lamb today.

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Middle eastern inspired Lamb Shoulder with beetroot salad

Ingredients

• 1 1.4-1.5kg 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.

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

The King of all Steaks

One of these great steaks is big enough to share. 

Cook it. Rest it. Cut it away from the bone then slice it up.

Perfect for a low key but highly romantic night in.

 I want to share something really special with you. It's what I think of as the king of our cuts: our 1kg+ RibEye Steaks.

When I look at this steak, I feel so proud. I know that sounds silly, but it really reflects what we stand for at Re-gen Farms. It reflects the time, the effort, the love and care that goes into producing our products.

A steak of this size only comes from a mature aged animal. But it's not just its size that gets me though.

The deep, beefy flavour only develops as the animal grows and matures. 

The rich colour and texture comes from being older and 100% grass fed.

Knowing that the animal has had a full life and has also been used to improve the land is wrapped up in the nostalgia of this cut. 

This is not a steak you find in the supermarket. 
It's not a steak you even find at your butcher. 
How do I know that? Because I know what goes into producing this handcrafted, artisan product. 

This animal has been with us for three years!
That's three summers: three nervous bushfire seasons.
Three seasons of drought and worrying about the weather.
Three years of constant attention to nutrition.
Three years of being with them every day, moving them to fresh pasture and looking over the herd.
I reflect on that commitment and passion whenever I look at these wonderful steaks. I'm proud to be able to offer it to you.

Our beef truly is a labour of love.

Of course, all our cuts are marvellous and come from these same animals but the impressive RibEye steak speaks very loudly.

I don't say this to intimidate you from eating or cooking it! I don't want you to frame it and hang it on your wall.

I say it because when you eat it, I want you to enjoy it.
To be proud of what you are eating and to have a connection with your farmer, to the animal, and to the land.

Bon Appetit.

Farmer Steph

Free Recipe Book: Create the perfect burger + 4 inspiring sauces

Spaghetti bolognese and meat loaf are great, right? Beautiful family favourites.
But are you looking for something a little different for your humble mince? Something that will make this great cut really sing?

Thats why along with this weeks recommendation of Premium Quality Beef Mince,
I wanted to share with you a few recipes to create the perfect burger.

Simple, delicious, messy, and just perfect for your BBQ this summer.

For a simple patty that heroes the flavour and quality of the meat, try this:

Hero the patty:

• 500g Re-gen Farms premium beef mince.

• Breadcrumbs.

Mix together. Shape into balls, flatten, pat with oil, season as you would a steak, put an indentation in the top, then onto the grill.

To keep it simple just add cheese and bread-and-butter pickles for the perfect cheese burger. Jazz it up with your favorite burger sauces available in your free recipe book.

HINT: if you make an indentation in the centre, this helps them not to shrink back.

But don't over cook or over handle the patty.

 

My sister makes delicious, moist patties with our mince. Try out her recipe below:

Big Sis Patties:

• 500g Re-gen Farms premium beef mince.

• ½ cup Breadcrumbs

• 2 tsp Dijon mustard

• ¼ cup BBQ sauce

• ¼ cup Tomato sauce

• 2 tsp Worcestershire sauce (optional)

• 1 brown Onion, finely chopped

• 2 cloves Garlic, finely chopped

• Salt and pepper

• 1 tsp Oregano

• 1 tsp Sage

• 1 large Free range egg
  
  (if its too wet, add more breadcrumbs, If it is too dry, add another egg)

Mix all the ingredients together. Roll them into balls. Gently flatten out. Pat with oil. Make an indentation in the top, and place on the grill.

Lightly toast your bun.

Add your favourite fillings:
lettuce, cheese, tomato, bread and butter pickles, pineapple, beetroot, egg, caramelised onion, bacon….

Get cracking. These make great patties.

 

To get these and great recipes for inspiring burger sauces, download your copy of our free recipe book: How to create the perfect burger + 4 inspiring sauces here.

Here is what one of our customers had to say about our mince:

“I turned one pack of mince into burgers, and they grilled perfectly.” - Conrad
 

Have fun in your outdoor kitchen,

Farmer Steph

Purchase our Premium Quality Beef Mince

Buy in bulk and get a bonus 10% free!

Free Recipe Book:

How to Create the Perfect Burger + 4 Inspiring Sauces

Is dinner time at your place always a fight?

Do you usually steer away from sausages in the local supermarket because you are worried about all the additives that may be in them? What is in them?

Is dinner time at your place always a fight because your kids don't want to eat their meal? I know what that feels like. Fortunately I can leave and go home, but there is no escape for you.

That's why I'm so pleased to offer something that will help.

Everyone who has tried our snags has told us their kids love them. 

Plus you have the added benefit of knowing they are not full of nasties.

We use only quality, natural ingredients. 

To our premium beef mince, we add a subtle mix of herbs and spices, a little rice flour to bind, plus salt and pepper to taste.

The casings are made from A Grade pork casings, not those artificial collagen casings that are prone to split. 

You can eat with confidence knowing they are gluten free, preservative free, sugar free and low in salt. 

Plus, if you order them in your beef box this week (before Tuesday) you will get them in time for the long weekend. Grab some mince and scotch neck steaks to complete the grill.

Here is what one of our customers had to say:

“I would have ordered more (sausages) if I had known how good they were and how much the girls would like them.” - Jess

I wish you calm dinners,

Farmer Steph

New Website Now Available

2021 brings with it a NEW WEBSITE!

I am so excited to share with you something I've been working on. 

A new website!

• 3 standard boxes you can choose from,

• add extra cuts you want,

• or create your own box from scratch.

You are going to love it. I know this because I have already had a number of customers enquire if they can get specific cuts added to their box. You can now and here it is!

Add eye fillets, T-rex rib eyes, extra mince, and explore our secret steak range that have been lost with time.

My recommendation for this week: Try the flat iron steak. 

It's a little known cut but is the second most tender cut of the whole animal, second only to the eye fillet. In a hot pan with butter, crushed garlic and a sprig of rosemary = YUM

Not sure if buying perishable products online is for you?

Here is what one of my fav customers has to say:

“The most wonderful service and delicious meat. We have purchased 2 meat packs over the last couple months and we are converted. We have now ordered a 1/4 of beef and will never go back to store bought meats. Thank you Re-gen! This is a great initiative and I'm thrilled to be buying local.”

- Mishael

Ok now you've got me started I will share some more comments because I'm just too grateful for them.

“So convenient to have home delivered meat that is local, grass-fed and super tasty. Cant beat it. Love local.” - Rochelle

Alright, one more.

“Thanks Steph, I felt totally cared for. I love what you are doing.” - Remy

Head over to the new website and experience it for yourself.

See you there,

Farmer Steph

Kiss The Ground Movie.

Every one young and old alike loves our planet and is devastated to see the harsh treatment it receives day in and day out.

How many times do we think “I hate what we are doing to this planet but what can I do about it?”

I wanted to share with you a recent full-length documentary narrated by Woody Harrelson that sheds light on a new, old approach to farming called “regenerative agriculture” and how you can support it. It was made by a not for profit organisation, with the goal of making people more aware of better farming practices and the impact it can have on our environment and our health. Kiss the Ground increasing societal awareness about the extraordinary benefits of healthy soil.

It also sheds light on what is behind our name: Re-gen Farms Australia.

Join Gabe Brown and Ray Archuleta and some of the world’s preeminent experts, pioneers, and advocates in today’s regenerative agricultural movement.

This documentary is made for anyone who just loves the earth and will convert any who don’t.

Click the link to find out more and to watch the movie.

Happy watching,

Farmer Steph

Prepare now for the end of the year. Beef box selection now available

Whether you are itching to get away, or planning on having people around, our beef boxes make every occasion a whole lot easier.

There is no mess or fuss, as our meat gets delivered to your door cryovaced and frozen. All you have to do is slip it into your freezer, esky, car fridge, or caravan and away you go.

Having friends and family over this year will be a real treat.
Are you planning on an extra special something? Why not WOW them with a brisket you have smoked?
Something low key but delicious works just as well. Put a roast in the oven and walk away.
Slow cook some sticky, finger licking beef ribs.
Or BBQ some schnitzel and hamburgers.

Let our beef boxes inspire whatever you have in mind this holiday season.

Happy planning
Farmer Steph

10 Tips to help relieve stress

At this time, in this year, many of our customers are dealing with high levels of stress. With that in mind, I have compiled a list of 10 helpful tips that may assist in easing some of your stress.

1. Try to live one day at a time - Do not increase today’s anxieties by adding tomorrow’s to them. Quite often things do not turn out the way we may fear they will.

2. Identify what stresses you and note your thoughts, feelings and behavior. Can you eliminate those things or reduce their impact? If you can’t eliminate them, can you change your perspective? Can you change thoughts like “I HAVE to...” into something more positive like “I GET to…”?

3. Treat yourself kindly - Do not make harsh or unrealistic demands on yourselves. Don't belittle or malign yourself!

4. Set priorities - This will help you focus on the important things and it will reveal which ones you can put off, delegate, or even eliminate.

5. Develop healthful habits - Rest, sleep, spirituality, exercise, eat nutritious food, enjoy nature etc

6. Try to be organised - Make a practical schedule, and make every effort to stick to it. Identify and correct any attitudes that cause you to procrastinate.

7. Do not be a perfectionist - be modest and avoid setting unrealistically high standards for yourself or others. Keeping a sense of humour will relieve stressful situations and brighten the mood.

8. Keep technology in its place - avoid unnecessarily checking emails, texts and social media.

9. Be forgiving - In the Journal of Health Psychology, Loren Toussaint states that “stress degrades [health] and forgiveness protects health.”

10. Get support - Ask for help. Can you delegate a task or share the workload? Talk things over with an understanding friend. Getting professional help is not an admission of failure.

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

Ingredients:

1.5-2 kg 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 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.