Beef Recipes | Bethlehem Butchery

Ingredients

• 1x 600g rib-eye steak, trimmed and at room temperature
• Olive oil, for brushing
• Sea salt and cracked black pepper
• 1/2 cup dried porcini mushrooms
• 1/3 cup boiling water
• 2 shallots, finely chopped
• 1/2 cup port
• 125g unsalted butter, softened
• 1 tbsp finely chopped flat-leaf parsley leaves
• 1 tbsp finely chopped thyme
• 2x 200g sirloin steaks, trimmed and at room temperature
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 shallots, chopped
• 2 cloves garlic, crushed
• 2 cups beef stock
• 1 tbsp pink peppercorns
• 1/4 cup single pouring cream
• 2 tbsp whisky
• 1 x 2kg piece beef brisket, trimmed
• 1 head garlic, halved
• 2 cups brown sugar
• 3 cups beef stock
• 1 cup white vinegar
• 2 ancho chillies