Beef Eye of Round Roast

Beef Eye of Round Roast

Ingredients:

  • 1 cup of flour
  • 2 tsp cayene pepper
  • 2 tsp paprika
  • Plenty of salt & pepper
  • 4 Tbsp Canola oil (any oil with a high smoke point)
 

Directions:

  1.  In a dish combine 1 cup of flour, salt, black pepper, cayenne pepper and paprika. (can swap out cayenne and paprika with onion powder and garlic powder)
  2. In a heavy bottomed fry pan or skillet add 4 Tbs of oil such as canola, olive, sunflower, peanut or coconut (oil with a high smoke point)
  3. Pat flour and spice mixture onto all sides of the meat so it is completely covered. 
  4. Heat oil in the skillet or pan on the stove top to a high heat and brown all sides of the meat for aprox 2 minutes per side turning the meat very gently as to avoid removing the crust.
  5. Ideally transfer over proof skillet to a preheated oven at 220°C and cook for 5-8 minutes. Reduce the heat to 160°C and cook for aprox 45minutes. Use a meat thermometer to check doneness.
  6. Rest for 5-8 minutes remembering that the internal temp will increase by aprox 3-5°c during resting.

Beef Recipe; Beef and Prune Casserole, Preston’s Master Butcher

Beef and Prune Casserole

Ingredients:
  • 500g blade steak
  • 1 onion, sliced
  • 125g prunes
  • 2T brown sugar
  • 1T soy sauce
  • 2T vinegar
  • 2T tomato sauce
  • ½ cup water
  • white flour
 

Directions:

  1. Brown the beef in a hot pan in a little olive oil.  Remove from the pan.
  2. Coat blade steak in flour.  
  3. Place steak, onion and prunes in a crock pot.  
  4. Mix remaining ingredients together and pour over.  Slow cook on low for 2-3 hours.
 

Beef Recipe, Tenderised Beef Preston’s Master Butcher

Tenderised Beef Rolls

Ingredients:

  • 4-6 tenderised steaks
  • freshly ground sea salt
  • freshly ground black pepper
  • 150g Cumberland Streaky Bacon
  • 1 small onion, finely chopped
  • ½ clove of garlic
  • ½ bunch of celery
  • handful of mushrooms
  • ½ leek
  • sprig of thyme (use more if you like the thyme flavour)
  • 1t celery seed

Directions:

  1. Sprinkle with pepper and salt, set aside for use.
  2. Preheat oven to 180ºC.
  3. Cook bacon in large skillet until crispy.  Remove to paper towel and retain grease.
  4. In same skillet, saute onion and garlic in bacon grease for 3-5 minutes.  
  5. Add celery, mushrooms, leeks, spinach, thyme, and celery seed.  Saute for 5-8 minutes.
  6. Chop bacon into small pieces.  Combine all filling ingredients in bowl and allow to cool slightly.  
  7. Lay out each steak and spread mixture across surface to within an inch of the edge.  Roll up to most uniform shape.  Use a few toothpicks to hold roll in shape.
  8. Place rolls in greased baking dish and pour broth over steak.  Bake for 45 minutes to 1 hour covered.
  9. Remove cover and spoon stock over tops of steak.  Bake uncovered for another 15 minutes.

Beef Recipe, Spaghetti Meatballs Preston’s Master Butcher

Spaghetti & Meatballs

Serves 4


Ingredients:

  • 4 rosemary sprigs
  • 500g beef mince
  • 2 garlic cloves
  • 3T fresh basil leaves coarsely chopped 
  • 12 cream crackers
  • 1T dried oregano
  • 2 cans (400g) diced tomatoes
  • 400g dried spaghetti
  • 2T mustard
  • 1 egg
  • 1 onion
  • 2T balsamic vinegar
  • parmesan cheese
  • salt & pepper

Directions:

  1. Blend rosemary leaves and crackers in a food processor until they resemble fine crumbs.  Add mustard, egg, salt and pepper. Tip mixture is a bowl with the mince, and work through to it is evenly combined.  Using clean hands shape into approximately 24 meat balls. Drizzle with olive oil. Put into a large fry pan over a medium heat and cook until meat balls are nice and golden – keep them on the move so they do not stick. This should take 8-10 minutes. 
  2. Finely dice onion and garlic and brown these ingredients in a saucepan. Add tomatoes, vinegar and basil leaves and bring to the boil. Season with salt and pepper. Add the sauce into the pan with the meatballs and simmer gently. Cook spaghetti in boiled water according to packet instructions.
  3. Drain and add half of the tomato sauce to the spaghetti (you’ll need to spoon it out from the meat ball pan). Place spaghetti on a plate with meat balls on top. Sprinkle with grated parmesan.
 

Beef Recipe, Spaghetti Bolognese Preston’s Master Butcher

Spaghetti Bolognese

Serves 4


Ingredients:

  • 600g beef mince
  • 1T olive oil
  • 1 onion, finely chopped
  • 1T freshly minced garlic
  • 1t fresh basil paste
  • 5 mushrooms, sliced
  • 1 carrot, grated
  • 1 courgette, grated
  • 1 tin (400g) diced tomatoes
  • ½ tin pasta sauce
  • 400g dried spaghetti
 
Serve with:
  • grated parmesan cheese
  • freshly ground black pepper
 

Directions:

  1. Saute onions, garlic and basil paste in olive oil in a large fry pan.  Add beef mince, breaking the meat up with a stirring utensil, into the desired small chunky size of meat.  Allow to brown and cook with onion mixture.
  2. Add mushrooms, carrot and courgette, stirring the vegetables into the mix.
  3. Add one tin of diced tomatoes and half a tin of pasta sauce, and continue to simmer, allowing the mixture to reduce while cooking.
  4. Cook spaghetti in boiled water according to packet instructions.  Drain when the pasta is al dente.
  5. Place pasta on dish, and spoon over the bolognese mixture. 
  6. Sprinkle a generous serve of grated parmesan cheese and a sprinkle of freshly ground black pepper.

Beef Recipe, Beef Scotch Steak Preston’s Master Butcher

Slow Roast Scotch Fillet with Bernaise Sauce

Serves 4


Ingredients:

For the Beef:
  • 1.5kg beef scotch fillet
  • sea salt 
  • fresh cracked pepper
  • olive oil
 
For the Bernaise Sauce:
  • 2 egg yolks 
  • 25g water
  • 25g chardonnay vinegar (or white wine vinegar)
  • 5g salt 
  • 60g whole butter 
  • 150g clarified butter
  • 1 bunch tarragon coarsely chopped

Directions:

For the Beef:
  1. Preheat the oven to 140°C.  Season the beef with salt & pepper.
  2. Place a large frying pan on a medium heat and when it is really hot add the olive oil and carefully place the beef in the pan.  Sear the meat on all sides to give it a nice brown colour.
  3. Transfer the beef to a roasting tray and place in the oven.
  4. Using a meat thermometer to monitor the internal temperature of the meat.  Remove the beef from from the oven once an internal temperature of 54°C is reached.  Allow the beef to rest in a warm place for 15 minutes. 
 
 
For the Bernaise Sauce:
  1. Combine the whole butter and clarified butter, melt and keep warm.  
  2. Bring a pot of water to a simmer. Combine the egg yolks, water and chardonnay wine in a mixing bowl over the pot of simmering water and remove pot from the heat.  Whisk continuously, pour in the melted butter in a thin stream, until combined. 
  3. Mix in the chopped tarragon and salt.
 
To Serve:

 

  1. Preheat the oven to 200°C.  Just before serving return the beef to the oven for 2 minutes to reheat.
 

Secrets for the Best Beef Burger

Secrets for the Best Burgers

Secret 1: Warm Your Buns
Building the ultimate burger isn’t just about the patty. You’ve got to have the perfect bun, too. Enhance the flavours and textures by either steaming, grilling or toasting the bun.
Warming the bread makes the centre cushy and soft.  Caramelising the cut surface on either the grill also enhances the flavour of the bread and add texture.
 
Secret 2: Freeze Butter
Place a small piece of frozen cubed butter right in the patty for a delicious juicy bite. 
As everyone knows, fat adds flavor and butter makes everything better! Freezing the butter insures that it won’t all melt away when the burgers hit the heat. Just finely dice cold butter and place it on a baking sheet in the freezer. 
 
Secret 3: Melt the Cheese
Place a slice of cheese on top of the cooked side of a pattie while it is still on the pan.
The latent heat of the pattie will melt the cheese, and blend the flavours in with the meat.
 
Secret 4: Cook your Patties from Room Temperature
As with all meat, ensure you take your meat out of the chiller and bring to room temperature before cooking.  This ensures the burger cooks thoroughly without drying out.
 
Secret 5: Don’t Overturn
Cook on a medium high temperature, turning only once or twice (don’t overturn)
 
Secret 6: Seasoning
Don’t forget to season with freshly ground salt and pepper after the patties come off the pan
 
Secret 7: Keep it Fresh!!
Ensure you use fresh crispy complimentary salad ingredients
 
Secret 8: Where’s the Sauce??
 

Beef Recipe, Satay Beef Stirfry

Satay Beef Stirfry

Ingredients:

  • 500g beef stir-fry
  • 1T soy sauce
  • 2T peanut butter
  • 2T sweet chilli sauce
  • 2T honey
  • ¼ cup beef stock
  • 1T sesame oil
  • 2 onions cut in wedges
  • 1t crushed garlic
  • 1t grated ginger
  • at least 6 cups of colourful vegetables (baby corn, bok choy, capsicums, carrots, courgettes, green beans, mushrooms and snow peas)
 

Directions:

  1. Make the stir-fry sauce using 1 tablespoon of soy sauce, 2 tablespoons of peanut butter, 2 tablespoons of sweet chilli sauce, 2 tablespoons of honey and 1/4 cup beef stock.
  2. Heat half the oil in a wok or fry pan over a high heat.  Add meat and stir fry for a few minutes unitl cooked.  Set aside.
  3. Return the wok to the heat and add remaining oil.  Stir fry onions, garlic and ginger for 2 minutes then add remaining vegetables.  Stir fry until almost cooked.
  4. Return the meat to the wok.  Add sauce.  Stir fry until sauce is evenly mixed through and everything is hot.
  5. Serve immediately with steamed rice.

Beef Recipe; Roast Scotch with Mushroom Sauce & Potato Roasties

Roast Scotch with Mushroom Sauce & Potato Roasties

Ingredients:

Meat:
  • 750g beef scotch fillet
  • 2t horseradish cream
  • 2t mustard
  • 2t brown sugar
 
Mushroom Sauce:
  • 1 onion, peeled and finely chopped
  • 1t garlic mince
  • ½ cup port (or medium-sweet sherry)
  • 1 cup beef stock
  • 4 portobello mushrooms, chopped
  • 220g can mushrooms in butter sauce
 
Potato Roasties:
  • 6 small-medium roasting potatoes
  • 2-4T olive oil

Directions:

To prepare the Meat: 
  1. Brown the Scotch fillet on all sides in a dash of oil in a hot frying pan. Transfer to a chopping board.
  2. Mix together the horseradish cream, mustard and brown sugar and spread this mixture on the top and sides of the meat. Place on a foil-lined baking tray.
  3. Place in 220°C oven and then turn down immediately to 200°C and roast for 40 minutes.
  4. Set aside to rest for 10 minutes before carving and serving with Mushroom sauce, Roast Potatoes and freshly steamed vegetables.
 
To prepare the Mushroom Sauce: 
  1. Cook the onion in a dash of oil in a saucepan over a moderate heat for about 5 minutes until softened. Add the garlic and cook for a further minute.
  2. Stir in the port or sherry and simmer until reduced by half. Add the beef stock, chopped mushrooms and mushroom sauce. Simmer for 10 minutes.
 
To prepare the Potatoes: 

 

  1. Peel the potatoes and place in boiling salted water. Bring to the boil and boil for 5 minutes. Drain and return to the saucepan. Shake the potatoes over the heat to rough up the outside edges. Alternatively, use a fork to score the outside of the potatoes, so that the edges are rough.
  2. Roll the potatoes in the oil so that they are evenly coated and place on a baking tray.
  3. Cook at 200°C for 15-20 minutes until golden.
 

Beef Recipe, Roast Rump

Roast Rump

Ingredients:

  • 1.8-2kg rump roast
  • 3  garlic cloves, peeled and halved
  • 1  onion
  • 1  cup beef stock
  • 1T freshly ground sea salt
  • 1T freshly ground black pepper
  • (You might use more salt and pepper)

Directions:

  1. Remove the beef from refrigeration approximately 30 minutes prior, allowing the meat to warm to room temperature.
  2. Preheat the oven to 260ºC.
  3. Prepare the beef by making 4-5 slits in the roast, filling the holes with salt, pepper and ½ of a clove of garlic.
  4. Season the surface area of the meat with salt and pepper. Place in a metal roasting dish, and put the roast in the oven and sear for 20 minutes.
  5. Add stock, the chopped onion and reduce the temperature to 135ºC.
  6. Cook for approximately 20 minutes per 500g (for a medium-rare roast)
  7. Remove and rest before slicing and serving.
  8. Delicious served with fresh seasonal vegetables.