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T H E B E E F L O V E R S J O U R N A LI S S U E 0 3 F R E EW I N T E R 2 0 1 3

I N S I D EF r o n t c o v e r : Beef Cheeks

Bourguignon, p . 16

How MSA Labelling Helps You Find Consistent

Quality Beef, p . 22

Stuart Barrett Talks

About Paddock-to-Plate Farming, p . 18

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S l o W - C o o k E d H E A R T Y b E E F R E C I p E S T o I N S p I R E Y o U I N T H E k I T C H E N

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WeLcoMe to themainmeal.com.au’s winter edition of Meat & Co, a magazine dedicated to exploring the wonder of Australian beef. In this issue, we’re excited to introduce you to the enticing world of hearty, slow-cooked beef. Producing a heavenly tenderness and intense rich aromas, you’ll be inspired by our six warming recipes, destined to become your go-to family favourites this winter.

We’re also delighted to introduce Queensland grazier Stuart Bennett, one of the many Aussie farmers espousing the benefits of sustainable farming practices to farmers and beef lovers. We celebrate the humble and comforting slow-cooked corned beef dinner, explain the eating quality grading system (MSA), reveal the secrets to serving melt-in-the-mouth delicious veal and provide inspiring recipes to get you stirred up about your next home-cooked feast. Stay warm, create and enjoy!

the team at: themainmeal.com.au

I N T R o d U C T I o N

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Address: Level 1, 40 Mount Street, North Sydney, NSW 2060 Phone 02-9463-9333

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This publication is published by Meat & Livestock Australia Limited ABN 39 081 678 364 (MLA). Care is taken to ensure the accuracy of information in the publication; however, MLA cannot accept responsibility for the accuracy or completeness of the information or opinions contained

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PublishedAugust 2013

C R E d I T S

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14Know Your Beef Cuts

18In Conversation–– From Paddock to Plate

22Labelling Beefs Up Confidence In Quality (MSA)

24Veal: Secrets to Success

Issue NO. 3–– Winter ‘13

3 Introduction

Recipes

8The Classic Corned Beef

Contents

Coffee Encrusted Eye Rump Steak 6

Slow-Simmered Chuck Eye Steaks 10

Slow-Cooked Beef Shin 12

Beef Cheeks Bourguignon 16

Slow Cooked Eye of Rump 20

Braised Veal Breast 26

image left:–– Coffee Encrusted Eye Rump Steak 6

C o N T E N T S

c o F F e e e n c r U S t e D S t e A KMethod: Combine ground coffee, 1 teaspoon salt and 1¼ teaspoons pepper; gently press onto beef. Cook to required degree of doneness. Rest.

B L U e B e r r Y J U SMethod: To make the blueberry jus, combine beef stock with berries and reduce to a jus. Remove berries to serve.

c H A r r e D e G G P L A n t P U r É e(Makes enough puree for 4 serves.)

Method: Place the washed eggplant directly on a high flame and scorch the surface. This will take between 8–15 minutes. Remove the stalks. Purée eggplants in a blender. Once mixture is removed from the blender, stir through olive oil, then season.

t o S e r v ePlate meat with charred eggplant, pour over blueberry jus.

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Coffee Encrusted Eye Rump Steak with Blueberry Jus and

Charred Eggplant PurÉe

R E C I p E S

Serves ––––– 1

COFFEE ENCRUSTED STEAK220gm Eye RumpSide steak

1 tbsp coffee,dark roast,

freshly ground1 tsp salt, Kosher, or ½ tsp table salt1½ tsp pepper, black

ground, freshlyground

CHARRED EGGPLANT PURÉE2 large eggplants2 tbsp olive oil

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The coffee crust intensifies the flavour

of this naturally tender cut.

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T H E C l A S S I C C o R N E d b E E F

As the final days of winter wrap around us, it’s the perfect time to bunker down and keep the home fires burning. For warmth both inside and out, choose a home-cooked classic that’s loved by even the most discerning home chefs.

Cloaked in a delicious creamy white sauce and accompanied by lightly cooked vegetables, hot Corned Beef that literally melts off the fork evokes a heartwarm-ing tableau of satisfying childhood meals. And when you want to achieve that hearty velvety-soft texture, try slow cooking your Corned Beef, releasing aromas that will have them salivating long before it reaches the table.

Embrace hearty comfort food with –– The Classic Corned Beef

2.Bring the pot to the boil, remove the grey foam that floats to the surface, then reduce the heat to a low simmer.

◆ Chef 's Tips: Do not let the meat boil. If the meat is left to boil on high, it will become dry and stringy.

1.Place the meat into a heavy-based pot and cover with cold water.

◆ Chef 's Tips: Keeping your meat submerged will ensure it stays moist and tender.

Meat & Co Secrets to Success:

The best cuts for your perfect Corned Beef:

Corned Brisket, Corned Silverside or Corned

Girello/Eye of Silverside.

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T H E C l A S S I C C o R N E d b E E F

5.Carve your Corned Beef by placing it fat side up on the carving board with the tip to the right of the carver. Begin at the tip slicing across the grain – if you’re not sure how the grain runs, cut off a thin slice to be sure. Then cut across the long thin strips of beef rather than with them.

3.Add large chunks of carrot, celery and onion that will retain their shape, together with herbs and peppercorns. These will delicately flavour the meat.

4.Keep the heat at simmering point so that small bubbles occasionally rise to the surface. Adjust the heat throughout the cooking time and allow about 25 to 30 minutes simmering time for each 500g of meat.

◆ Chef 's Tips: As the grain changes, turn the meat so that you’re always cutting across the grain to ensure tenderness.

◆ Chef 's Tips: A fork should easily penetrate to the centre of the meat when it’s done. When cooked, remove the pot from the heat, leaving the meat to rest in the cooling liquid until the steam stops rising.

6.Devour with gusto. Then, enjoy making hearty sandwiches for lunchboxes and dinner plates with what’s leftover.

◆ Chef 's Tips: Cover the remainder with foil or plastic wrap and refrigerate immediately. Don’t leave it to cool completely on the kitchen bench.

Meat & Co Secrets to Success:

Always draw out excess salt. In most

supermarkets, Corned Beef is sold in vacuum-sealed bags containing

brine. To remove the salt, rinse in cold

running water before cooking, or soak your

corned meat in a large bowl covered with fresh

cold water overnight.

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Slow-Simmered Chuck Eye Steaks with

Onions and Bacon

Serves ––––– 4

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The often overlooked Chuck Eye Steak shares many

characteristics with the Rib Eye. You might not think it’s the

prettiest of meats, but its excellent marbling and tenderness makes it a handsomely tasty meat that

benefits from slow and steady cooking.

R E C I p E S

CHUCK EYE4 x 250g ChuckEye Steaks

ONIONS & BACON4 bacon slices

½ cup all-purpose floursalt and pepper2 cups onion,thinly sliced1 cup water

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> CHEF’S TIP:

Chuck Eye Steak is often braised

because it has some gristle, but it

takes happily to the grill if it’s

not overcooked.

t o P r e P A r eMethod: Pound steaks between sheets of plastic wrap using the flat side of a meat pounder. Snip through any gristle with kitchen shears (to prevent curling), then pat steaks dry. Cook bacon in a large heavy skillet over medium heat, until crisp. Drain on paper towels, reserving fat in skillet. Crumble the bacon. Mix together flour, 1 teaspoon salt, and ¼ teaspoon pep-per and dredge steaks on all sides, shaking off excess. Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate. Add onion to skillet, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until softened and browned, about 10 minutes. Add steaks and any meat juices to the skillet. Add water and bring to a boil. Simmer, tightly covered, over low heat until meat is very tender, about 1¼ hours. If sauce is thin, transfer meat to a platter and boil until reduced to about 1 cup. Season steaks with salt and pepper.

t o S e r v eServe with sauce, onions and bacon.

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R E C I p E S

Slow-Cooked Beef Shinwith Pappardelle

Serves ––––– 4 t o 6

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R E C I p E S

t o P r e P A r eMethod: Heat a large saucepan over high heat. Add oil and brown beef shin well. Remove beef and sauté carrot, onion & celery. Add garlic and herbs then deglaze with red wine and reduce. Add vegetable stock and tomato. Gently simmer for 15 minutes with the lid on. After 15 minutes, submerge the beef. Replace lid and cook slowly in the oven at 160°C for 3 hours. Remove from oven and remove beef. Leave lid off the pot and place on burner. Shred the beef with tongs or two forks and return to the pot. Continue to cook to reduce sauce to the desired consistency. Blanch the pappardelle half cooked then add to the pot. Toss the pasta through to finish cooking and fully coat pasta with sauce.

t o S e r v eJust before serving, check the seasoning and finish with a drizzle of olive oil and either shaved Manchego or Pecorino.

H A n D M A D e P A P P A r D e L L eMethod: Place flour in a medium-sized bowl or directly on the workbench. Make a well in the centre. In a small bowl, mix egg yolks and egg together. Pour all eggs into the well in the flour. Alternatively, break eggs directly into the flour well. Begin to mix, slowly drawing in flour from the sides gradually to make a paste. This can be done with your fingers or with a fork. As the mixture begins to thicken up, begin to mix with your hand or a dough scraper. Once all of the flour is incorporated and the dough has formed, turn out onto the bench. Clean your hands and begin to knead the pasta dough. The dough will become very smooth and elastic. This will take 5-15 minutes. Cover and set aside for 30 minutes to rest before rolling. Roll through your pasta machine stopping at the third setting. Hand cut 2cm wide. Set aside.

SLOW-COOKED BEEF1kg Beef Shin

100ml olive oil250g carrot, diced250g onion, diced

½ celery stick, diced4 cloves

garlic,chopped4 bay leaves

1 bunch thyme, chopped1 bunch

parsley, chopped1 bunch sage, chopped200ml red wine merlot2lt vegetable stock2kg tomato, seedsremoved and diced

PAPPARDELLE360g Italian flour

10 egg yolks2 whole eggs

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This aromatic, one-pot wonder is a guaranteed crowd pleaser, producing beef that literally melts in the mouth.

r e c I P e B Y

Chef Michael Acevedo, Greengate Hotel, N.S.W.

k N o W Y o U R b E E F C U T S

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2 3

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Know Your Beef Cuts: 1 Rump 2 Striploin 3 Tenderloin 4 Rib Eye 5 Short Ribs 6 Chuck 7 Beef Cheek 8 Blade 9 Brisket 10 Shin 11 Skirt 12 Hanger 13 Flank 14 Shin 15 Knuckle 16 Silverside 17 Oxtail

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Know Your Beef Cuts: 1 Rump 2 Striploin 3 Tenderloin 4 Rib Eye 5 Short Ribs 6 Chuck 7 Beef Cheek 8 Blade 9 Brisket 10 Shin 11 Skirt 12 Hanger 13 Flank 14 Shin 15 Knuckle 16 Silverside 17 Oxtail

k N o W Y o U R b E E F C U T S

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4 5

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B E E F R E C I P E S ••••••••••••••••••••••••••••••••••

Eye of Rump: Coffee Encrusted Eye Rump Steak (p6): Slow Cooked Eye of Rump (p20) / Chuck: Chuck Eye Steaks with Onions and Bacon(p10) / Shin: Slow Cooked Beef Shin with Pappardelle (p12) / Beef Cheek: Beef Cheeks Bourguignon (p16)

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R E C I p E S

BEEF CHEEKS1kg Beef Cheek600g Beef Neck

(aka Chuck); diced1 carrot, diced2 garlic cloves1 bouquet garni1lt dry red wine1 lt beef stocksalt and pepper

sugar80g flour

18 pearl onions150g fresh bacon

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Beef Cheeks Bourguignon

Deliciously rich and wonderfully tender, this hearty

slow-cooked beef dish really stokes the family fire.

Serves ––––– 6

> CELERIAC MASH:

See our recipe on Page 21

t o P r e P A r eMethod: Brown the beef cheeks and diced beef neck. Add the carrot, garlic cloves and bouquet garni. Cover and leave to cook on low heat for 10 minutes. Heat the wine in a large saucepan and flame it. Once the flame has disappeared, add the beef stock, salt and pepper and a sugar cube. Add some flour to the saucepan and coat the meat well. Stir in the wine and stock mixture, check the seasoning and cook in the oven for 2 hours at 160°C. Peel the pearl onions and put them in a saucepan. Cover them with water and add some salt and pepper, as well as a tablespoon of sugar. Cover the saucepan with some baking paper to reduce until the onions start to caramelise. Set aside. Cut the bacon into small squares and put these into some cold water. Bring the water to the boil and then cool the bacon in cold water. Sauté them in a frying pan along with some butter and oil. Drain and set aside. Once the meat is tender, remove the bouquet garni and each piece of meat, one by one. Blend the sauce and pour it into another dish. Add the meat, the onions and the bacon cubes and toss gently to coat and warm through.

t o S e r v eServe with a Jerusalem artichoke or celeriac mash.

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R E C I p E S

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I N C o N V E R S A T I o N

in conversationf ro m Pa d d o c k t o P l at e

Stuart Barrett runs a 6,885 hectare beef farm called Drumburle near rockhampton in Queensland and represents the many

australian agriculturalists investing in sustainable paddock-to-plate farming practices. Here, he talks to Meat & Co. about the relationship between the land, the quality of the beef and the growing desire among

australians for information about the origins of their meat.

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My family has been farming this land since the 1870s and as a fifth-generation farmer, I love living in the bush. I’m passionate about the beef industry, which means I have a vested interest in the agricul-tural land that supports beef production. A healthy environment means a healthy business, ultimately producing consistently superb quality beef that’s always tender and full of flavour.

The Australian climate is harsh and it’s not always easy for farmers. But it’s interesting that these climate extremes have also bred some of the most creative and successful initiatives. It’s all about adapting our farming practices and putting the measures in place so we’re prepared for these climate extremes – a fully sustainable future leads to a consistent supply of beautiful quality beef.

People want to know the origins of their food and there’s a growing desire among them for more information about the meat they’re buying and eating. People are in touch with me about our farming practices and frequently ask about what’s involved in delivering the best beef to their butchers and supermarkets.

Asking a beef farmer his favourite beef meal is hard! But if I had to pick one, I would choose traditional corned beef (silverside or brisket) with vegetables boiled in the brine and white sauce, plus mustard on the side. It’s a winner, especially when I’m out on the land all day working up a sweat as the salty flavour is really welcome. It takes me back to those comfort-food meal times I loved as a kid. The cold meat’s great for me to take out in sandwiches the next day and I also make a mean weekend breakfast special – corned beef, tomato and onion fritters.

We’re custodians of the land and my hope for the future is that all farmers are actively managing the environment as best they can and that urban Australians trust and appreciate that we’re doing the right thing. The land is not a resource you deplete for your own gain, but a resource you need to sustain for future generations and tending to this resource in the right way leads to the most consistently beautiful beef imaginable.

Wo rd s b y S t u a r t B a r re t t

Stuart is part of the Target 100 Initiative, which aims to deliver sustainable cattle and sheep farming by 2020.

It is also a platform for the urban community to connect with farmers like Stuart and learn more about the source of the meat they’re buying and cooking. To connect with Australian farmers visit: target100.com.au

I N C o N V E R S A T I o N

R E C I p E S

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Slow Cooked Eye of Rump with Celeriac MASH,

Heirloom Carrot and Radish Salad

Serves ––––– 4

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e Y e o F r U M P Clean and remove any sinew from beef, truss

with butcher’s string. Cook using either Sous Vide or Roast methods.

S o U S v I D e Season with salt and pepper and seal in a warm pan

until golden brown. Cool, and place in a sous vide bag with thyme, oil and garlic. Cook in a water bath at 60°c until internal temperature of the meat is 55°c. Remove from water and rest for 20 minutes. Remove the beef from the sous vide bag and gently caramelise in a pan once again, just to attain that ‘roasty' flavour once more.

r o A S t Pre-heat oven to 200°C. Season beef with salt and

pepper and seal in a warm pan until golden brown. Roast meat for 45 minutes. Remove from oven and rest for 15 minutes.

H e I r L o o M c A r r o t & r A D I S H S A L A D Slice the black radish and red radish and place in ice

water to crisp. Slice some baby heirloom carrots on a long angle and blanch for 2-3 minutes. Dress the salad with oil, lemon juice, salt & pepper, and add some micro parsley. The salad should be colourful, crispy and slightly acidic to cut through the meat and mash.

c e L e r I A c M A S H Place celeriac in a pan with the milk and water to just

cover. Add salt and cook until soft, testing with a knife. Drain the celeriac, put back in the pan and mash, adding the butter piece by piece. Season to taste.

t o S e r v eSlice beef into nice thick steaks, approx 6-8cms and serve in the middle of the plate on top of a celeriac mash. Sauce the plate with a red wine sauce finished with red wine vinegar and split with some lemon olive oil. Decorate with salad.

EYE OF RUMP1 x 1–1.2gm Eye

Rump Side

SALAD4 x black radishes4 x red radishes

4 x heirloom carrotsExtra virginolive oil

Micro parsley

CELERIAC MASH500gm celeriac head,

peeled and cut in chunks250ml milk

sea salt pepper100gm unsalted butter,

cut into cubes

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Eye of Rump is the most tender roast and slow-cooking gives it a

velvety-soft, top-notch finish.

r e c I P e B Y

Scott Pickett, The Estelle, VIC.

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M E A T S T A N d A R d S A U S T R A l I A

Labe l l i ng B E E F S U PC O N F I D E N C E I N Q U A L I T Y

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M E A T S T A N d A R d S A U S T R A l I A

AUSTRALIANS love their beef. And we expect tender, tasty, juicy beef every time we eat it. So how can you identify consistently great quality beef every time you shop? Meat Standards Australia (MSA) has developed a program to ensure your beef meets your expectations every time. The MSA quality system was initiated in 2000, and was developed by an independent testing panel of consumers. More than 86,000 consumers taste-tested over 600,000 beef samples to set the definition of ‘quality’ based on the key factors that determine tenderness, juiciness and flavour.

MSA graded beef is labelled with The Meat Standards Australia (MSA) symbol. In some instances, the symbol includes a grade and a recommended cooking method, helping you to find the right one for the meal you've planned to prepare.

The MSA symbol is now used by over 600 butchers and a number of supermarkets to identify beef that has met the quality standards, allowing you to easily identify consistent quality beef when you shop.

With a grading system sets the supply chain standards for best practice - from the paddock to the plate – MSA is widely recognised as the world's leading eating quality program for beef.

To find a butcher or supermarket that stocks MSA beef in your area visit:

themainmeal.com.au/msalocator

Snapshot of Meat Standards Australia (MSA)◆ 86,000 Australians taste-tested over 600,000 beef samples cooked using eight different methods. ◆ They set the definition for “quality” based on the beef’s tenderness, juiciness and flavour. ◆ MSA is considered

the world’s leading eating quality program for red meat. ◆ Look for the MSA symbol on-pack, and take the guesswork

out of buying and cooking quality Australian beef.

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Chef ’s Tips: 1. Veal is the meat of young cattle and is a great red meat alternative to chicken. Lean, light, succulent and very tender, veal will beautifully absorb natural flavourings such as lemon and fresh herbs. 2. Take care not to overcook your veal. To present perfectly cooked veal, remove it from the heat just a few minutes short of its completed time as it will continue to cook while it rests. 3. To stop your veal cutlets or medallions drying out, baste them with a mix of olive oil, herbs and lemon juice before barbecuing or char-grilling them.

V E A L 24 S e c r e t S S U c c e S St O

V E A l : S E C R E T S T o S U C C E S S

◆ Butcher's Tips1. When buying veal, talk to your butcher about the different cuts and what kind of dish you’re planning to cook. Like beef, there are dif- ferent cuts such as rump and leg, which all require different cook- ing techniques. 2. Schnitzels, roasts and scaloppini are ideal for grill-style cooking methods. 3. The more pronounced flavours of diced veal and osso buco cuts make them ideal for braises and stews. Slow-simmering will bring out their tenderness and delicious flavour.

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S e e r e c i p e o n p g . 2 6

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v e A LMethod: Heat oven to 135˚C and season veal. Melt butter and 2 tbsp oil over medium heat. Brown ribs in batches. Rest and reserve liquid. Return pot to medium heat; add garlic, thyme, sage, onion, celery and rosemary and cook until browned. Add tomatoes and cook, stirring for 5 minutes. Add wine and boil until the liquid is reduced to 1 cup, add veal ribs, along with the reserved liquid. Bring to the simmer, cover and bake until veal is tender (2 hours). Take veal out of liquid and rest. Skim fat from the surface of the cooking liquid and strain through a sieve into a saucepan. Bring the cooking liquid to a boil and then simmer until the liquid is thickened. Season and set aside to keep warm.

A r t I c H o K e SMethod: Put artichokes and lemon juice in a pot and bring to boil. Simmer until tender. Drain and slice lengthways into thick strips. Heat a frying pan over a medium heat and sauté artichoke strips until golden brown. Season and set aside to keep warm.

t o S e r v eBrush veal with reserved cooking liquid and grill until caramelised. Divide onto 6 serving plates and drizzle the rest of the reserved liquid over. Serve with the artichoke hearts and a watercress salad.

BRAISED VEAL BREAST with ARTICHOKE HEARTS

V E A l : S E C R E T S T o S U C C E S S

Bringing the most succulent and tender result, it’s a hearty and delicious meal, guaranteed to please all palates.

Serves ––––– 6

VEAL12 individual Vealribs (bone-in)

4 tbsp ofunsalted butter

2 tbsp of olive oil12 cloves of garlic5 sprigs of thyme

5 sage leaves4 golden onions2 celery stalks

1 sprig of rosemary4 cans of tomatoes

2 cups of white wine

ARTICHOKES4 large artichokes,trimmed with stems

still attached Juice of 1 lemon

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T H E m A I N m E A L . c O m . A U

F o R M o R E I N F o R M A T I o N A N d R E C I p E S V I S I T :