Ingredients:
1 Bolar blade roast (approx. 2kg)
Olive Oil
Salt and Pepper
2 medium onions, chopped
4 carrots, peeled and diced
6 celery sticks, diced
2 bay leaves
3 fresh sprigs of thyme/1 teaspoon dried thyme
400 grms baby potatoes
1 cup Campbell’s Beef Real Stock
Method:
Preheat oven to 160°. Rub beef all over with olive oil and sprinkle with salt and pepper. In a large flame proof casserole dish heat a splash of oil. Add onions, carrot, celery, bay leaf and thyme. Stir occasionally for 8-10 minutes or until veggies are softened. Remove dish from heat and set aside. In a heavy based frying pan heat a splash of oil over high heat. Add beef and sear on all sides until brown. Remove beef from pan and place on top of veggies in casserole dish. Deglaze the frying pan with beef stock and then pour over beef. Add baby potatoes. Cover with foil or lid and place in oven. Allow 30 minutes cooking time for every 500grm (approx. 2 hours). During cooking time, turn beef 3-4 times and check the level of the liquid and add more stock if required. Remove from oven and allow beef to rest for at least 15 minutes before serving. Slice beef to desired thickness and serve with veggies.
Serves: 6-8
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Easy Bolognese Sauce
Ingredients:
3 tablespoons olive oil
2 brown onions, chopped
2 cloves garlic, chopped
500 grms beef mince
2 x 680 grm jar Antica Napoli Sieved Tomatoes
1 x 400 grm tin Bella Lucia Peeled Tomatoes
2 teaspoons Whittington’s Oregano
2 teaspoons Whittington’s Basil
Salt and Pepper
Method:
Heat the oil in a large pot and gently fry the onions until soft. Add the garlic and cook for a further 3 minutes. Add the beef mince and cook until browned. Stir in the rest of the ingredients to combine. Bring to boil, reduce heat and simmer covered for 30 minutes stirring occasionally. Remove lid and allow to simmer uncovered for a further 15 minutes. Serve with your favourite pasta as per pasta packet directions. Top with plenty of grated parmesan or pecorino cheese.
Serves: 4-6
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Chilli Con Carne
Ingredients:
1.5kg beef mince
1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, chopped
1 teaspoon ground ginger
1 cinnamon quill
1 ½ tsp ground cumin
1 bunch of coriander (roots and stem washed and chopped, leaves chopped and set aside separately)
2 teaspoon dried oregano
½ teaspoon cayenne pepper
1-2 de-seeded and chopped chilli
2 x 400 gram cans Bella Lucia Peeled Tomatoes
1 cup of beef stock
2 x 400 gram can Bella Lucia Red Kidney Beans, drained of juice
Salt to taste
Method:
Heat the oil in a large pot and fry the onion, coriander roots and stems, and garlic until tender. Add the beef mince and cook stirring until browned then sprinkle in the spices and oregano and cook for a further 2 minutes. Finally, add the tomatoes and stock, bring to the boil and turn down to a low simmer for approximately 45 minutes. Lastly stir in the remainder of the chopped coriander leaves and red kidney beans, serve over steamed rice with a nice dollop of sour cream.
Serves: 6-8
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:
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