RECIPES - Australian Beef Group

Ingredients

• 1kg beef brisket, 4-5cm pieces
• 1 tablespoon olive oil
• 6 cloves garlic, peeled
• 10 eschallots, halved and peeled
• 400ml red wine
• 500ml beef stock or water
• 4 sprigs thyme, plus extra to serve
• 200g egg pasta
• ½ cup chopped flat leaf parsley
• Steamed green beans, to serve
• Steamed baby carrots, to serve
• 1.2 kg beef blade roast
• ½ Spanish onion, thinly sliced
• 1 tbsp finely grated ginger
• 1 clove garlic, finely chopped
• 2 tsp coarsely crushed coriander seeds
• 2 ripe tomatoes, roughly chopped
• ½ bunch silverbeet, stalks trimmed, leaves coarsely chopped
• 2 tbsp vegetable oil
• Lime wedges and coriander, to serve
• Naan or basmati rice, to serve (optional)
• 60 g ginger, coarsely chopped
• ¼ Spanish onion, coarsely chopped
• 2 garlic cloves and 2 small red chillies
• 3 tsp each coriander seeds, ground tumeric and garam masala
• 300 g natural yoghurt
• Juice of 1 lime