Beef Stock | Bunbury Farmers Market

Beef Ragu

Ingredients:
1 kg oyster blade, sliced
3 tablespoons extra virgin olive oil
Salt & pepper, to season
1 small onion, finely chopped
2 cloves garlic
1 Tablespoon dried Oregano|
1 Tablespoon dried Basil
1 Cup of Good Quality Shiraz (optional) or 1 cup of beef stock
2 bottles Sugo Dolce Cherry Tomato

Method:
Season oyster blade with salt and pepper. Heat oil in pan and add meat and cook over medium heat for 8 – 10 minutes until browned all over. Stir in onions and garlic, cook until soft. Remove from pan and place in an oven proof dish and set aside. Add wine or beef stock to deglaze pan. Once the wine/stock has deglazed and reduced down add in the sugo dulce, oregano and basil. Pour pan sauce over the oyster blade. Cover with baking paper and alfoil. Place in oven at 180°C for first 30 minutes. Turn down oven to 160°C and cook for at least 2 – 21/2 hours until meat is tender. Serve over your favourite pasta or with a crunchy Italian loaf.

Serves: 4-6

Note:

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Beef, Leek & Red Wine & Cauliflower Puree

Ingredients:
1.2kg chunky diced gravy beef
2 leeks thinly sliced
2 teaspoons butter
1 tablespoon olive oil
4 cups button mushrooms, sliced
500ml beef stock
1 cup red wine
1 tablespoon plain flour
Salt & pepper
1 small head cauliflower (about 1 kg)
30gm butter
1/3 cup whipping cream
Salt & pepper
2 tablespoons parmesan cheese

Method:
Melt butter and oil in an oven proof pot, add leeks and sauté until caramelised. Add beef & mushrooms and seal until the meat is browned. Pour in stock and wine. Season to taste with salt & pepper bring to simmer. Place lid on pot and cook for 2 hours or until tender in a 160° oven. Meanwhile mix plain flour with water to create a paste. Once meat is cooked, stir through flour paste to thicken the sauce.

Wash and trim cauliflower into florets. Bring a large pot of water to the boil over heat. Add cauliflower. Cook for approximately 15 to 20 minutes or until cauliflower is very tender. Drain well and return to pot. Add butter and cream and mash until smooth. Stir in parmesan cheese. Taste and season well with salt and pepper. Perfect side dish for all the family.

Serves: 4-6

Note:
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Herb-Crusted Wing Rib Roast with Red Wine Gravy Yorkshire Puddings

Roast Beef Ingredients:
Beef Wing Rib Roast (approx. 2kg)
4 tablespoons whole grain mustard
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 tablespoon thyme, chopped
2 red onions, cut into quarters
2 heads of garlic, halves widthways
1 tablespoon olive oil
¼ cup plain flour
½ cup red wine
2 cups beef stock

Roast Beef Method:
Preheat oven to 230°. Season the beef with salt and pepper. Spread the mustard over the fatty side. In a bowl combine parsley, chives and thyme. Sprinkle the herb mixture over the mustard and place in a roasting pan. Arrange onion and garlic around the beef and drizzle with oil. Place in the oven and cook for 20 minutes. Reduce temperate to 180° and cook for 1 ¼ hours (or medium), or until cooked to your liking. Remove from oven and remove roast, onion and garlic from pan. Allow roast to rest. Place the roasting pan with juices over a medium heat. Add the flour and cooking stirring until bubbling, approx. 2 minutes. Add the wine and bring to the boil. Add the stock and bring to the boil. Cook, stirring for a further 5 minutes until gravy boils and thickens. Remove from heat and sieve into a serving jug. Slice beef and serve with onions, garlic, red wine gravy and Yorkshire puddings.

Serves: 4-6

Yorkshire Puddings Ingredients:
140 grms plain flour
4 eggs
200mls milk
Salt and pepper to season
8-10 tablespoons rice bran oil

Yorkshire Puddings Method:
Heat oven to 200°. Drizzle a little rice bran oil evenly over 24 small muffin tin. Place in oven to heat through (approx. 5 minutes). Tip the flour into a bowl and beat in the eggs. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back into the oven and leave undisturbed for 20-25 minutes or until the puddings have puffed up and browned.

Serves: Makes 24 mini servings.

Note:
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