wk44_IMC_Beef_topside_texan_beef_LP_WEB
wk44_IMC_Beef_topside_texan_beef_LP_MOB

SLOW COOKED TEXAN BEEF

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Enjoy this Tender Beef Roast all year round with a recipe to suite all your favourite ways of cooking. Available in IGA stores now.

BBQ Cook Method

Prep Time : 20 mins  Cooking Time: 1.5 hours  Makes: 4-6

Ingredients

  • 1.5kg beef topside roast
  • 3 tbsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 2 tbsp (40mls) olive oil
  • ½ cup (125mls) soy sauce
  • ½ cup maple syrup
  • 3 cups (750ml) stock

Method

  1. Pre-heat barbeque to high, leaving hood closed. Combine spices and half the oil in a large bowl. Add beef and turn to coat in spice mixture.
  2. Transfer beef to barbeque chargrill. Cook, turning, for 5 minutes or until browned all over. Place beef in a flameproof roasting pan. Add soy sauce, maple syrup and stock. Place in barbeque and cook for 1 ½ hours, turning occasionally or until tender.
  3. Remove beef, cover loosely with foil. Set aside to rest. Strain cooking liquid.
  4. Place 1 cup (250mls) of cooking liquid into roasting pan. Return to barbeque (or on stove top) and bring to the boil. Reduce heat and simmer for 8 minutes or until reduced and thickened.
  5. Serve beef sliced with sweet potato mash, steamed greens or salad and sauce.

Stove Top Method

Prep Time : 20 mins  Cooking Time: 3.5 hours  Makes: 4-6

Ingredients

  • 1.5kg beef topside roast
  • 3 tbsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 2 tbsp (40mls) olive oil
  • ½ cup (125mls) soy sauce
  • ½ cup kecap manis
  • 3 cups (750ml) stock

Method

  1. Combine spices and half the oil in a large bowl. Add beef and turn to coat in spice mixture.
  2. Heat remaining oil in a large pan over medium-high heat. Add beef and cook for 5 minutes or until browned all over. Add soy sauce, kecap Manis and stock, bring to the boil. Reduce heat to low, cover and simmer for 1 ½ hours or until tender.
  3. Remove beef, set aside to rest. Strain cooking liquid.
  4. Place 1 cup (250mls) of cooking liquid in a saucepan. Bring to the boil. Reduce heat and simmer for 8-10 minutes.
  5. Serve beef sliced with sweet potato mash, steamed greens or salad and sauce.

Oven Method

Prep Time : 20 mins  Cooking Time: 1.5 hours  Makes: 4-6

Ingredients

  • 1.5kg beef topside roast
  • 3 tbsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 2 tbsp (40mls) olive oil
  • ½ cup (125mls) soy sauce
  • ½ cup maple syrup
  • 3 cups (750ml) stock

Method

  1. Pre-heat oven to 160◦C. Combine spices and half the oil in a large bowl. Add beef and turn to coat in spice mixture.
  2. Heat remaining oil in a large heatproof casserole pan over medium-high heat. Add beef and cook for 5 minutes or until browned all over. Add soy sauce, maple syrup and stock, bring to the boil. Transfer to the oven and cook for 1 ½ hours, turning occasionally or until tender.
  3. Remove beef, set aside to rest. Strain cooking liquid.
  4. Place 1 cup (250mls) of cooking liquid in a saucepan. Bring to the boil. Reduce heat and simmer for 8-10 minutes.
  5. Serve beef sliced with sweet potato mash, steamed greens or salad and sauce.

Slow Cooker Method

Prep Time : 20 mins  Cooking Time: 2-3 hours  Makes: 4-6

Ingredients

  • 1.5kg beef topside roast
  • 3 tbsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 2 tbsp (40mls) olive oil
  • ½ cup (125mls) soy sauce
  • ½ cup maple syrup
  • 3 cups (750ml) stock

Method

  1. Combine spices and half the oil in a large bowl. Add beef and turn to coat in spice mixture.
  2. Heat remaining oil in a large frying pan over medium-high heat. Add beef and cook for 5 minutes or until browned all over. Transfer to the slow cooker.
  3. Place soy sauce, kecap minis and stock in a large jug, whisk to combine. Pour over beef. Cover and cook on high for 1 ½ -2 hours, turning meat occasionally. Or alternatively cook for 3 hours on low or until very tender.
  4. Remove beef, set aside to rest. Strain cooking liquid.
  5. Place 1 cup (250mls) of cooking liquid in a saucepan. Bring to the boil. Reduce heat and simmer for 8-10 minutes.
  6. Serve beef sliced with sweet potato mash, steamed greens or salad and barbeque sauce.

Great ideas for leftovers

Buritto Bowl

A bowl packed with goodness, beef, rice, and sliced veggies drizzled with your favourite salad dressing, quick and easy.

Loaded Baked Sweet Potato

Add your leftover beef slices to a baked sweet potato, loaded with a Mexican themed salad and sour cream topping.

Healthy Beef Wrap

Leftover beef and your favourite veggies all rolled into one delicious wrap. Add pesto and goats cheese for a tasty twist.

Beef Banh Mi

Served hot or cold, beef in a roll is always delicious. Throw in freshly shredded slaw, fresh chilli, and siracha for those seeking a kick of spice.

Buritto Bowl

A bowl packed with goodness, beef, rice, and sliced veggies drizzled with your favourite salad dressing, quick and easy.

Loaded Baked Sweet Potato

Add your leftover beef slices to a baked sweet potato, loaded with a Mexican themed salad and sour cream topping.

Healthy Beef Wrap

Leftover beef and your favourite veggies all rolled into one delicious wrap. Add pesto and goats cheese for a tasty twist.

Beef Banh Mi

Served hot or cold, beef in a roll is always delicious. Throw in freshly shredded slaw, fresh chilli, and siracha for those seeking a kick of spice.

FENNEL AND CORIANDER BOLAR BLADE ROAST

wk44_fennel-bolar-blade-beef

Prep Time : 15 mins  Cooking Time: 100 mins  Serves: 6

Ingredients

Method

  1. Preheat oven to 160°C (140°C fan-forced). Line a roasting tray with baking paper.
  2. Place beef in centre of tray and brush with 1 tablespoon oil. Sprinkle beef with fennel and coriander seeds. Season. Cook beef in oven for 50-55 minutes or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 15-20 minutes.
  3. Meanwhile, increase oven temperature to 200°C (180° fan-forced). Line 2 baking trays with baking paper. Spread vegetables onto trays, drizzle with remaining oil, season and toss to coat. Roast in oven for 40-45 minutes or until golden and tender.
  4. In a screw top jar place yoghurt, lime zest and juice, ginger and honey. Season and shake well until combined, adding a little water if necessary.
  5. Slice beef. Add baby spinach to vegetables and drizzle with yoghurt dressing. Sprinkle with pepitas and coriander sprigs and serve with lime wedges and extra dressing.

Tips

  1. Beef topside or round roast would also work well in this recipe.
  2. Use your favourite combination of dried herbs and spices on the roast – chilli flakes, cumin seeds, dukkah or za’atar all work well.

Did you enjoy this recipe?

Find more at www.australianbeef.com.au

CHOOSE LEAN BEEF, PACKED WITH PROTEIN.

Find Australian Beef at your local IGA and cook it tonight.

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