Beef Recipes

With winter setting in and winter warmers / roast dinners an absolute must my wife Tina decided to cook her first Fresh Silverside roast

As recommended by one of our customers…
The sauce complements the tender and moist texture of the beef. It’s juicy and smokey flavor, really makes you crave for more!

A classic Sunday roast with a simple onion gravy that compliments the beef and mash perfectly. Use the leftover beef to make a rice or pasta main course or a quick noodle soup.

Try this easy recipe using grass fed beef that even beginners can do.

• 1 knob butter
• olive oil
• 1 onion, peeled and chopped
• 1 handful fresh sage leaves
• 800 g quality stewing steak or beef skirt, cut into 5cm pieces sea salt
• freshly ground black pepper
• flour, to dust
• 2 parsnips, peeled and quartered
• 4 carrots, peeled and halved
• ½ butternut squash, halved, deseeded and roughly diced
• 1 handful Jerusalem artichokes, peeled and halved, optional
• 500 g small potatoes
• 2 tablespoons tomato purée
• ½ bottle red wine
• 285 ml organic beef or vegetable stock
• finely grated zest of 1 lemon
• 1 handful rosemary, leaves picked
• 1 clove garlic, peeled and finely chopped

• 2 bay leaves
• 3 sprigs fresh thyme
• 3 stalks fresh flat-leaf parsley
• 1kg chuck steak, excess fat trimmed,
• cut into 3cm cubes
• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 1 medium (150g) brown onion, chopped
• 2 medium (240g) carrots, halved, sliced thickly
• 2 (300g) celery stalks, trimmed, sliced thickly
• 2 garlic cloves, crushed
• 1 cup (250ml) dry red wine
• 1 cup (250ml) salt-reduced beef stock
• 400g can diced tomatoes
• 2 tablespoons chopped flat-leaf parsley

• (A BBQ can be substituted with the oven at 180deg)
• 2kg of Roasting beef
• 2 Red Onions cut into thick rings (reserve the ends for sauce)
• ½ Bunch Thyme
• 2 Cloves of Garlic (Chopped)
• 1 tbsp Grained Mustard
• 1.5 liters Red Wine
• 1.5 liters Veal Stock
• 50g Butter
• 50ml Olive Oil
• Beef Thermometer
• Salt n Pepper for seasoning

This bespoke recipe was created just for us by our super chef Sebastian Tyson from Bar Mattino. Regardless if you finish it on the bbq or not this recipe is guaranteed to get your plates licked clean!