Tag: Aussie Beef

Beef Mushroom and Merlot Hot Pot

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beef mushrom and merlot

This is deliciously rich and warming casserole for colder evenings. It makes 6 decent serves that will fill you with good fats and comforting goodness. Add a carrot to your base it becomes an orange meal ( but if you’ve had a fast day thats more than fine). Take the carrot out you’re back in the green.

This recipe is with the carrot added ( for your nutritional panel) its still well within the realms of being very low carb and very nutrient dense and good tucker!

INGREDIENTS:

1 Kilo Of Beef Casserole ( Chuck) steak cut into chunks but not trimmed ( leave the fat fat is flavour and filling)

1 Small carrot diced

1 small brown onion diced

1 stick of celery diced ( I used young celery from my garden so leaves and all)

2 cloves of garlic chopped finely

1 teaspoon sweet paprika

1 can of Rich and Thick Chopped tomatoes ( I used Adroma for this)

250 Ml Merlot

1 Tablespoon of Thermomixed vegetable stock

Assorted herbs ( Parsley, Rosemary, Thyme)

250 grams button mushrooms quartered

Pink Salt and Black Pepper to season

Sour cream or Creme Fraiche to serve.

Garlic Infused Olive Oil and Cultured Butter for Searing your Meat

METHOD:

Sear your meat on a high heat in a heavy bottomed pan using your infused oil and butter ( I use cast iron as I love the flavour it gives – I’ve also cooked in it for years)

Once your meat is browned well ( its a good time to season while the meat is browning) remove and set aside to rest.

Pop your chopped vegetables ( celery,onion, garlic and carrot if you’re using) into the pan and the leftover juices. If you need to add more butter and oil to help do it.  Add paprika (1 teaspoon) at this stage too.

One you have sautéed them down pop your beef and its resting juices back into the pan.

Now deglaze the pan with your merlot. ( Pop it into the pan with the beef and veg and scrape up all the bits stuck to the bottom of your pan with it while it bubbles and reduces)

Now you add your tin of tomatoes and a tin of water to the pan along with your vegetable stock. If you don’t have thermomix stock use the little pots of stock that continental make ( the jelly like ones)

Bring this all to a nice simmer and pop in your mushrooms.

Let this simmer nicely on the stove for a good 45mins to an hour.

I have gas so at this stage I switch off and pop in the herbs and clamp down the lid and reheat for another 30-45 mins when its time for dinner.

Add your fresh herbs at the very last for a pop of freshness. You could also squeeze in some lemon juice. This would give the dish added zing.

Serve with a side of buttery broccolini for adults – a little sweet potato or low carb spud ( spud Lites) for Diabetics or Kids or Hubbys who also need a couple of extra carbs.

Also add a lavish dollop of sour cream or cream fraiche and sprinkle with a little sweet paprika. ( extra)

NUTRITIONAL INFORMATION:

Calories: 135 calories  Fats:6.9g   Carbs:6.5 g  Net Carbs: 5.2  Protien:5.5g

 

Sticky Asian Inspired Beef Spare Ribs ( serves 4)

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ribs 1

The secret behind these ribs is the marinade. I did try to make ribs a few weeks back with lamb – but they didn’t have much meat and were a little dry. These ones were dribble and juicy just as ribs should be – but next time I will take more time and batch sear them. Before baking them longer. Some were a little chewy – but granted I was lazy and put them on a little later than I would normally. Beef ribs need a long slow cook and a few turns to keep them juicy. The marinade can be used on any meat you wish to slow cook and extra chilli and the whole bunch of coriander I used are optional extras ( we are a coriander loving family).

For 4 people you need at least 1.5kilos of ribs ( greedy people need 2 kilos or more) they are yum – but they are the richest of the ribs being beef..

MARINADE:

1 teaspoon crushed garlic

1 teaspoon crushed ginger

2 Teaspoons Coconut Aminos ( available at a health food shop and is a soy alternative)

2 Teaspoons Apple Cider Vinegar

4 Teaspoons Pure Maple Syrup

4 Teaspoons Tar 10 Watermelon and Chilli Vinegar ( available here)

3 whole cloves

1 star anise

2 teaspoons cinnamon powder

1 teaspoon ground coriander

1 teaspoon ground cumin

MARINADE IN THIS AT LEAST OVERNIGHT ( THE LONGER THE BETTER)

Optional Fresh Chilli and Coriander to Garnish.

METHOD:

Sear your beef ribs in batches in a heavy based fry pan.

Once seared de glaze your pan with the left over marinade mixed with 500ml  water and 1 tablespoon of Thermomix vegetable stock.

Now you can either pop your Ribs and liquid into a slow cooker and cook for about 8 hours ( if you want to go off shopping or to work and come home to a delicious meal) BUT with this method you will need to reduce some of the stock in a saucepan on the stove to use as a glaze.

I put mine into a low slow oven 100 degrees in a cast iron pan for approx 6 hours – they could have done with more. And I reduced the lot on the stove top prior to serving.

We had them served with steamed broccolini and the kids had mash with theirs. But they would be awesome with steamed asian veg finished with fish sauce and sesame seeds!

Long and slow is the key here – these are a fatty cut of meat in a tough area on the animal. But be warned they are a popular cut and NOT CHEAP anymore ( they used to be thrown away!!!)

Enjoy  L xoxo