Recipe Category: Beef

2 cups yellow split peas, washed
8 cups water
1 tablespoon vegetable oil
2 teaspoons turmeric
2 teaspoons mustard seeds
2 teaspoons cumin seeds
1 teaspoon dried chilli flakes
1/4 cup curry leaves, fresh or dried
11/2 cups coconut milk
500g Coles 3 star beef mince
3 teaspoons mild curry powder
2 teaspoons salt
1 cup natural yoghurt, to serve (optional)
1/2 cup coriander leaves, to serve
Extra chilli flakes, to serve (optional)
Naan or roti bread, to serve (optional)
Directions
Place large stockpot or saucepan over high heat, add yellow split peas, water and turmeric and bring to the boil. Allow to cook for 45 minutes, or until liquid has almost evaporated, peas are cooked and the consistency is similar to a thick soup.
Place small frying pan over low heat, add vegetable oil, mustard seeds, cumin seeds, dried chilli and curry leaves. Slowly cook once mustard seeds start to pop and the mixture smells aromatic turn off heat, remove from pan and set aside.
Place a little more vegetable oil in the same frying pan, place over high heat, add beef mince, curry powder and half the amount of salt and cook for 5 minute or until mince is cooked through. Set aside.
Once the dahl is of a thick consistency, add coconut milk, spice mixture, salt and stir well. Reheat mince if necessary.
Ladle dahl into serving bowls, top with mince mixture and serve with coriander and optional, yoghurt, chilli flakes and bread if desired

1 tablespoon peanut oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons cayenne pepper (optional)
600g lean beef mince
1 x 400g can Italian diced tomatoes
2 tablespoons tomato paste
1 x 300g can red kidney beans, drained, rinsed
2 tablespoons drained, chopped jalapeno chillies (Old El Paso brand) (optional)
Salt & freshly ground black pepper
1 x 250g carton light sour cream
3 green shallots, ends trimmed, diagonally thinly sliced
2 tablespoons chopped fresh coriander leaves
8 gordita flour tortillas to serve
Directions
Heat oil in a non-stick frying pan over medium-high heat. Add onion and garlic and cook for 3 minutes or until onion softens. Add ground cumin, ground coriander and cayenne pepper (omit pepper if cooking for kids) and cook, stirring, for 1 minute.
Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until it changes colour. Stir in diced tomato, tomato paste and kidney beans. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until mixture thickens. Remove from heat and stir in chilli (omit if cooking for kids). Taste and season with salt and pepper.
Meanwhile, combine the sour cream, three-quarters of the green shallots and the coriander leaves in a small bowl. Taste and season with salt and pepper.
Warm tortillas following packet directions. Spoon chilli con carne into bowls. Top with a dollop of the sour cream mixture. Sprinkle with remaining green shallots. Serve immediately.

1 tablespoon olive oil
1 onion, finely chopped
1 stick celery, finely chopped
1 red capsicum, deseeded, finely diced
1 green capsicum, deseeded, finely diced
1kg lean beef mince
400g can chopped Italian tomatoes
1 cup fresh white breadcrumbs
2 tablespoons wholegrain mustard
2 eggs, lightly beaten
1/3 cup flat-leaf parsley leaves, chopped
Topping
2 tablespoons butter
2 tablespoons olive oil
2 1/2 cups fresh white breadcrumbs
3/4 cup grated parmesan cheese
Directions
Preheat oven to 180°C. Grease and line two 6cm deep, 9cm x 19cm (base) loaf pans.
Heat oil in a frying pan over medium-high heat. Add onion, celery, and red and green capsicum. Cook for 3 minutes or until soft. Transfer to a bowl. Set aside to cool. Add mince and tomatoes. Season with salt and pepper. Mix until well combined. Add breadcrumbs, mustard, eggs and parsley. Mix well. Spoon into loaf pans.
Make topping: Heat butter and oil in a frying pan over high heat. When sizzling, add breadcrumbs. Stir until all moisture has been absorbed by breadcrumbs. Remove from heat. Allow to cool. Stir through parmesan. Spoon over loaves.
Bake for 1 hour to 1 hour 15 minutes, or until topping is golden and meat loaves are firm to the touch. Allow to stand for 5 minutes before removing from pans. Slice and serve.

500g lean beef mince
1 egg
1 teaspoon smoked paprika (pimenton)
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 tablespoons extra virgin olive oil
400g can brown lentils, rinsed, drained
100g drained canned beetroot
1/2 red onion, thinly sliced
100g low-fat natural yoghurt
2 tablespoons mint leaves
Lemon wedges, to serve
Directions
Place beef, egg, and spices in a food processor, then season and whiz until just combined. Using damp hands, shape the mixture into 12 patties.
Brush the patties with 1 tablespoon oil, then in batches cook, turning, in a large non-stick frypan over medium heat for 8-10 minutes until browned and cooked through.
Meanwhile, place lentils in a saucepan with 1 cup (250ml) water. Bring to a simmer over medium heat and cook for 5 minutes or until heated through. Drain and season.
Blend the beetroot and remaining 1 tablespoon oil until smooth. Season.
Spoon beetroot relish and warm lentils onto 4 serving plates. Top with onion, merguez ‘‘sausages’, yoghurt and mint. Season and serve with lemon wedges.

1/4 cup olive oil
1.3kg beef chuck steak, cut into 5cm chunks
6 pickling onions, peeled, roots intact, halved
3 garlic cloves, crushed
2 carrots, thickly sliced
2 celery stalks, thickly sliced
3 fresh thyme sprigs
2 fresh rosemary sprigs
2 dried bay leaves
1 cup dry red wine
2 tablespoons tomato paste
2 x 400g cans diced tomatoes
1 cup beef stock
4 small red chillies, halved lengthways
Directions
Heat oil in a large heavy-based saucepan over medium heat. Season beef with salt and pepper. Cook, in 2 batches, for 4 to 5 minutes or until browned all over. Transfer to a bowl.
Add onions, garlic, carrot and celery to pan. Cook for 3 minutes or until starting to brown. Add thyme, rosemary and bay leaves. Cook for 1 to 2 minutes or until fragrant. Add wine. Cook for 2 minutes or until reduced by half. Return beef to pan. Add tomato paste, tomatoes, stock and 1 1/2 cups cold water. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 2 hours or until beef is tender. Stir in chilli. Cook, covered, for 10 minutes. Season with salt and pepper.
Using tongs, remove beef from sauce reserving sauce to serve on tagliatelle (see related recipe). Roughly shred beef before serving.

1 tbs peanut oil
1kg beef chuck steak, cut into 4cm pieces
1 brown onion, cut into wedges
1 tbs finely grated ginger
1/2 cup (125ml) massaman curry paste
1 1/2 cups (375ml) beef stock
400ml can coconut milk
270ml coconut cream
2 star anise
2 cinnamon sticks
500g butternut pumpkin, cut into 3cm pieces
2 tbs finely grated palm sugar
2 tbs lime juice
1 tbs fish sauce
1/2 cup (70g) toasted peanuts
Coriander leaves, extra, to serve
Toasted coconut red rice
1/2 cup (40g) shredded coconut
1 cup (200g) red rice, rinsed, drained
2 cups (500ml) vegetable stock
1/2 cup coarsely chopped coriander
1/2 cup Thai basil leaves
Directions
Heat the oil in a large casserole pan over high heat. Add one-quarter of the beef, cook, turning, for 5 minutes or until brown all over. Repeat in 3 more batches with remaining beef.
Add the onion and ginger to the pan; cook, stirring, for 5 minutes or until onion softens. Add the curry paste; cook, stirring, for 2 minutes or until fragrant. Return the beef with the beef stock, coconut milk, coconut cream, star anise and cinnamon. Bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, for 2 hours or until beef softens. Add the pumpkin; cook, uncovered, for 30 minutes or until beef is tender. Add the sugar, lime juice and fish sauce, stir to combine. Sprinkle with peanuts.
To make the toasted coconut red rice, heat a medium saucepan over high heat. Add the coconut, cook, tossing, for 1-2 minutes or until toasted. Transfer to a bowl. Add rice and stock with half the coconut. Bring to the boil. Reduce heat to low; cook, covered, for 35 minutes or until rice is tender and liquid is absorbed. Remove from heat. Set aside, covered, for 10 minutes to rest. Add coriander and basil and toss to combine. Sprinkle with remaining coconut.
Divide the rice and curry among serving bowls. Sprinkle with peanuts and extra coriander to serve.

2 teaspoons olive oil
600g beef chuck steak, trimmed, cut into 3cm pieces
1 brown onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, finely chopped
1 1/2 cups red wine
3 tomatoes, chopped
3 fresh thyme sprigs
7cm strip orange rind
2 dried bay leaves
Mashed potato and steamed green beans, to serve
Directions
Heat half the oil in a large frying pan over medium-high heat. Add beef. Cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.
Heat remaining oil in pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Transfer to the slow cooker.
Add wine, tomato, thyme, orange rind and bay leaves to slow cooker. Stir to combine. Cover with lid. Cook on low for 6 to 8 hours (or on high for 4 hours), removing the lid halfway through cooking.
Remove and discard thyme, orange rind and bay leaves. Season with salt and pepper. Serve with mashed potato and green beans.

2kg beef short ribs
1 1/3 firmly packed cups (330g) muscovado or dark brown sugar
6 garlic cloves, finely chopped
2 tbs Worcestershire sauce
1/4 cup (60ml) HP sauce
1/2 cup (125ml) Irish whiskey or regular whiskey
1/2 cup (125ml) malt vinegar
4 thyme sprigs, leaves picked
3 star anise
Directions
Preheat the oven to 160C.
Place the ribs in a roasting pan just large enough to fit them snugly. Season.
Whisk the sugar, garlic, sauces, whiskey, vinegar, thyme and star anise in a bowl.
Pour over the ribs, then cover with foil.
Roast ribs for 1.5 hours, then remove foil and cook, basting frequently, for a further 1.5 hours or until meat is tender and falling off the bone. Transfer ribs to a plate and cover loosely with foil to keep warm.
Place the roasting pan over medium heat and stir the cooking juices until they are reduced and syrupy. Pour sauce over ribs to serve.

1 x Peppercorn Sauce from any supermarket (Ina Paarmen)
4 x 250g sirloin steaks
1 tablespoon olive oil, plus extra to brush
500g frozen green peas, thawed
2 tablespoons chopped fresh chives
2 tablespoons thin cream
Mixed salad leaves, to serve
Directions
Cook the peas in a large saucepan of boiling water for 3-4 minutes, or until tender. Drain well, return to saucepan. Add half the chives and the olive oil, mash, keeping some texture. Keep warm. Preheat a char grill pan over a high heat. Brush the steaks with extra olive oil, season with salt and pepper. Grill the steaks for 2-3 minutes each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside to rest for 3-4 minutes.
Return pan to a medium heat, add Gravox Peppercorn with Cream Finishing Sauce and cream, stir until well combined and heated through.
Serve steaks on the peas, with mixed salad leaves and drizzled with the peppercorn sauce.

Directions
Preheat oven to 220C (200C fan-forced). Line a baking tray with baking paper. Wash sweet potato well and pat dry. Cut into wedges lengthways, leaving skin on. Toss in a large bowl with 2 tsp of the spice mix and 2 tbsp of reserved oil. Place in a single layer on prepared tray. Season with salt. Bake for 30-40 mins or until tender and browned.
Meanwhile, combine remaining spice mix, lime rind and 2 tablespoons of reserved oil in a small bowl. Rub all over steak.
Preheat a barbecue grill or chargrill on high.
Cook green beans in a large saucepan of boiling water for 1 min. Drain and refresh in a bowl of iced water. Drain well. Combine green beans, kidney beans, tomato, onion and peppers in a large bowl. Pour remaining reserved oil into a measuring jug and top up to 1/4 cup with vegetable or olive oil. Add lime juice and season. Add dressing to bean mixture and toss well.
Season steak. Cook on grill for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Rest for 5 mins. Slice. Add coriander to salad and season.
Serve sliced steak and any juices with wedges, sour cream and salad.