Beef and Ale Pie

You will Need:

1 parsnip (diced)

2 carrots (diced)

3 potatoes (diced)

1 large spring of rosemary

1 egg beaten with 1/2 cup soy milk

Olive oil

4 sheets puff pastry

1 CKB beef goulash

plain flour

1 medium onion (finely chopped)

2 garlic cloves (minced)

375ml Urban Alley Melbourne Breaky Stout or any beer of your choice

2 cups beef stock

Method:

1. Flour the meat and sauté in olive oil for 3 minutes in an ovenproof, lidded pot until brown. Set aside.

2. Add more olive oil and sauté onions for 5 minutes. Add garlic, and continue to sauté until brown. Sprinkle a little more flour over mixture & continue sautéing.

3. Add the beer and stock. Stir. Return meat to pot, and stir in the diced vegetables.

4. Cover pot with lid, and place in low oven at 130°C for at least 2 hours.

5. Prepare pastry for either 2 large pie dishes, or 6-8 small pie dishes, cutting out circles, (remember tops small, bottoms large) to required size. Grease pie dishes and lay pastry bottoms.

6. Remove meat from oven, and spoon meat mixture into pastry. Brush edges with egg wash (egg and soy milk mixture) and cover filling with smaller pastry tops, pressing around the edges with a fork to seal.

7. Brush the pie tops with egg wash, and make a few small slits with a sharp knife. They can be frozen at this stage for a meal another day or placed in the oven for 15-20 mins on 180°C to cook.

Extra:

• Decorate with leaves or a shamrock shaped from leftover pastry, or sprinkle with sesame or poppy seeds.

• Best enjoyed with a Urban Alley Dangler

• The beef mixture also makes a sensational stew, great with crusty bread.

Vietnamese Pho

You will need:

1 kg CKB round beef bola (all fat & sinew trimmed)

2 litres Beef Pho Stock*

1/2 tsp brown sugar

350g thick, rice noodles

2 cups bean sprouts

1 cup Thai basil leaves (roughly chopped)

1 cup fresh coriander (roughly chopped)

3 red chillies (thinly sliced)

2 green spring onions (thinly sliced)

Juice of lime (or more to taste)

Method:

1. Wrap the beef in cling wrap and place in freezer about an hour before you plan on heating the soup. This will make it easy to cut wafer thin slices later.

2. Heat Beef Pho Stock*. Add the sugar and dissolve.

3. Place noodles in heatproof bowl, pour boiling water over them and leave for a few minutes to soften.

4. Cut thin slices of the beef as desired, and add to simmering stock just before removing from heat. Add lime juice once pot removed from heat, in order to retain the fresh citrus taste.

5. Spoon soup into bowls, add noodles and sprinkle with spring onion. Then divide chillies, coriander, basil and bean sprouts evenly, and sprinkle into the 6 bowls before serving.

*Serves 6

Extra:

• Add chilli paste if you really want to clear the sinuses!

• Beef slices can be as rare or as well done as desired, by simmering it in the stock fore more or less time.

• To boost the ‘veggie value,’ try adding Chinese broccoli, sliced pak choy, or some enoki mushrooms.

*Beef Pho Stock:

1.5-2kg beef bones or oxtails

8cm piece of Ginger

4 Star anise

1 small cinnamon quill

3 cloves

1 tbsp salt

1 tbsp sugar

1/2 tbsp peppercorns

1 peeled onion, halved

Grill ginger and onion till caramelised. Smash a little with pestle or the back of a knife. Then, along with other ingredients add to large pot. Cover with 3.5 litres water. Bring to the boil. Reduce to low heat, and simmer for 2 hours. Refrigerate overnight, and then skim off too.

Moroccan Beef Tajine

You Will Need:

1.5kg CKB Beef Goulash

1 chopped onion

1 bunch fresh thyme

3 garlic cloves, crushed

1 chilli, chopped

1 tin chickpeas

1 large tin crushed tomatoes

8 prunes (halved and pitted)

8 dates (halved and pitted)

8 dried apricots (halved)

1 tbsp lemon zest, finely chopped

3/4 cup * chopped flat leaf parsley

olive oil

salt

Method:

1. Sauté onions and garlic gently in olive oil. Add beef to seal for a minute only before adding thyme, chilli, chickpeas and crushed tomatoes and enough water to cover. Cook, covered, on a very low stove top, or at 150°C in the oven for 2.5 hours.

2. In the last half hour of cooking, stir in the fruits.

3. Serve over fluffy couscous and don’t forget to sprinkle the lemon zest and parsley over the top.

Serving suggestion - serve with hummus, Israeli salad and flat bread such as Malawach for a Middle Eastern feast

• Serves 8

Steve’s Slow Braised Beef in Red Wine

INGREDIENTS

Beef Osso Bucco

$18.20

Quantity:

Add To Cart

1kg Beef Osso Bucco

100ml Olive Oil

2-3 Carrots

2 Garlic Cloves – each cut in ½

1 Brown Onion – sliced

500ml Concord or Sacramental Wine

500ml Chicken or Veal Stock or Dry Wine

3 Bay Leaves

2 tbs Thyme Leaves - Finely Chopped

1 tsp Black Pepper

½ cup Plain Flour

METHOD

1. Add pepper to flour and coat beef, shaking off excess flour.

2. In a heavy based pan, use ½ the oil to brown meat in 2-3 batches until golden, and remove from pan.

3. Add the remaining oil to pan and add carrots, garlic and onion, and sauté over a medium to high heat, until well browned.

4. Stir in the wine, stock/wine, bay leaves, thyme and bring to simmer. Reduce heat to as low as possible, and add the seared gravy beef. Cover and cook for 3 ½-4 hours or until meat is falling apart. Remove meat from the pan and keep warm.

5. Simmer sauce over a high heat until reduced further. Strain the sauce through a colander or sieve and return to pan. Add the meat and gently reheat. Serve with your favourite addition such as mashed potato, pasta or couscous.

VARIATIONS: Replace Beef Osso Bucco with any of the following: gravy beef, chuck steak, veal osso bucco, veal second cut chops or ox tail.

*Serves 4

Korean Beef Bulgogi

Bulgogi literally means “fire” and “meat,” and it is the ultimate Korean dish.  The pear flavour both tenderises the meat, and imparts a unique sweet flavour into the dish.

INGREDIENTS

1 kg Beef Strips

1/3 cup soy sauce

3 tbsps brown sugar

1 ½ tbsps toasted sesame oil

Toasted sesame seeds

1 ½ tbsps wine vinegar

½ brown onion, thinly sliced

2 cloves garlic, crushed

1 tsp grated fresh ginger

1 pear or nashi, grated

Ground black pepper

1 large carrot, sliced

2 spring onions, sliced

 Method

Beef Strips

$32.40

Quantity:

Add To Cart

1.  In a large bowl prepare the Bulgogi marinade by whisking together the soy sauce, sugar, sesame oil, wine vinegar, onion, garlic, ginger, grated pear and pepper.

2.  Gently stir meat into marinade, ensuring meat is coated.  Refrigerate for 30 minutes or overnight.

3.  Heat the grill until sizzling hot.  Drain and reserve the marinade from the meat.  Grill until medium-well done. Add the carrots and spring onions, and pour some of the marinade over the meat at the last minute. Top with toasted sesame seeds.

4.  Serve with rice, (Lewis & Son) kimchi, and red chilli paste (Gochujang) for the brave.

*Serves 6

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T-Bone Thai Salad

INGREDIENTS

2 T-Bone Steaks

1/3 cup Tamari

1/3 cup Brown Sugar Birdseye Chilli (Optional)

1 Tbsp Lime Juice

200g Rice Noodles (Pre-soaked)

1 Tbsp Garlic, minced

Salad of your choice

Recommended: Lettuce, Cucumber, Tomato, Bean Sprouts, Coriander, Red Onion

2 Tbsp Dark Soy sauce

METHOD

1. Combine tamari, sugar, chilli, lime juice and garlic in a bowl. Withhold 2 tbsp for salad.

2. Pour mixture over t-bone and leave for up to 24 hrs.

3. Remove t-bone from marinade and cook as desired. Recommended cooking method: For average size t-bone, fry on high heat for 2 minutes both sides or until internal temperature reaches 63C /145F. Remove steak from pan and rest for 4-5 minutes.

4. While t-bone rests, glaze with soy sauce, giving a deep sheen to the steak.

5. Fry the pre-soaked rice noodles in same pan as the t-bone with the remaining juices until warm.

6. To serve, place noodles in a bowl topped with salad pressed with the marinade withheld at the start, finished with sliced t-bone.

*Serves 2

Beef and Urban Alley Ale Stew

INGREDIENTS

5 Baby Onions 2 Cloves Garlic, crushed

500g Beef Goulash

Beef Chuck

from $18.50

Beef Chuck Steak:

Select Beef Chuck Steak DicedSlicedRoast

Diced Sliced Roast

Quantity:

Add To Cart

1 tsp Rosemary(Fresh or Dried)

1 Tsp Thyme(Fresh or Dried)

2 Carrots, diced

2 Celery Sticks, diced

500ml Beef Stock

2 Bay Leaves

Plain Flour

Pinch of Salt

Pinch of Pepper

1 Tbsp Wholegrain Mustard

1 Can Urban Alley Ruby RRIPA (or your favourite Ale)

METHOD

Coat beef in seasoned flour and pan fry on high heat until browned. Remove from pan.

De-glaze the pan with baby onions, once softened add garlic, carrots, celery, rosemary, thyme and bay leaves and cook for further 5 minutes. Add mustard and cook for 1 minute.

Add beef stock and reduce for 3 minutes.

Return beef to pan, bring to boil and season to taste.

Pour into a casserole dish and place in a pre-heated oven at 130C for 1.5 - 2 hours.

Serve with Mash & Veggies or Roast Potatoes.