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Beef recipes

Casseroles, stews, roasts, meatballs, stir-fries, rissoles and chillis - if you're looking for inspiration on what to do with beef - we've got the collection for you!

Bold Winter Greens Salad

For this cousin of the Caesar salad use a combination of winter greens, such as radicchio and escarole; the anchovies and lemon juice temper their bitterness. Vary the amount of garlic and anchovy according to your preference.
Makes 10 servings, about 1 1/4 cups each
ACTIVE TIME: 20 minutes
2-3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons lemon juice
1 tablespoon sherry vinegar
3-4 anchovy fillets, rinsed and chopped
1/3 cup extra-virgin olive oil
12 cups chopped mixed bitter salad greens, such as chicory, radicchio and escarole
3 large hard-boiled eggs (see Tip)

1. Place garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil in a slow steady stream until well combined.
2. Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the large holes of a box grater (reserve the remaining yolks for another use or discard). Sprinkle the salad with the grated egg.
NUTRITION INFORMATION: Per serving: 113 calories; 9 g fat (1 g sat, 6 g mono); 22 mg cholesterol; 7 g carbohydrate; 4 g protein; 5 g fiber; 143 mg sodium; 548 mg potassium.
Nutrition bonus: Vitamin A (120% daily value), Vitamin C (50% dv), Folate (34% dv), Potassium (16% dv).
0 Carbohydrate Servings
Exchanges: 1 vegetable, 1 1/2 fat

Spicy beef pick-up-sticks

Much leaner than sausages, this is a dish the kids will love. Change the seasoning to suit your taste: Mexican, Mediterranean, Moroccan…

Portions: 10 skewers
Time to make: 20 minutes

Ingredients

500g lean beef mince

1 small onion, finely chopped

1/2 teaspoon salt

1 teaspoon oregano

1/2 teaspoon cumin

1/2 teaspoon chilli powder

10 bamboo skewers, soaked in water for 2 hours to reduce scorching

Instructions

Mix all the ingredients together and divide into 10 portions. Shape each portion with your hands to form a smallish sausage shape and insert a skewer through the meat. Squeeze it firmly around the skewer.

When all the mixture has been used, cook the skewers on a heated barbecue or under the grill for 7-10 minutes, turning frequently till done. Serve with tomato sauce and bread, or in a pita pocket.

Nutrition Information

per serve

Energy

645 kJ
(155 Cals)

Protein

23.0g

Fat
- saturated

6.2g
2.9g

Carbohydrates
- sugars

1.6g
1.4g

Dietary Fibre

0.5g

Sodium

280mg

Calcium

15mg

Iron

3.8mg

* NS: Not specified

Horseradish-Crusted Beef Tenderloin

Luxurious beef tenderloin shines when treated to a simple horseradish-mustard rub and roasted for a nicely seared and flavorful crust. Add 5 to 10 minutes to the roasting time for well done.
Makes 8 servings
ACTIVE TIME: 15 minutes

2 tablespoons prepared horseradish
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
2 pounds trimmed beef tenderloin, preferably center-cut (see Note)
1 teaspoon kosher salt
2 teaspoons freshly ground pepper
Creamy Horseradish Sauce (recipe follows)

1. Preheat oven to 400°F.
2. Combine horseradish, oil and mustard in
a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.
3. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140°F for medium-rare, 35 to 45 minutes. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.
NUTRITION INFORMATION: Per serving: 220 calories; 11 g fat (5 g sat, 5 g mono); 76 mg cholesterol; 3 g carbohydrate; 25 g protein; 1 g fiber; 334 mg sodium; 364 mg potassium.

Honey and macadamia-crusted lamb rack

Portions: 6

Ingredients

6 x 4-cutlet lamb racks, fat removed

1 tablespoon chopped macadamia nuts

2 cloves garlic, crushed

2 tablespoons honey

1 tablespoon chopped fresh oregano

1 tablespoon seeded mustard

handful rocket leaves

1 cucumber, sliced

2 spring onions, sliced

1 punnet cherry tomatoes, halved

Instructions

Step 1 Preheat oven to 180°C. Remove fat and silver skin (layer of silvery sinew on top of racks) with a sharp knife. In a hot pan, sear racks over a medium-high heat for 3 minutes on each side.
Step 2 Combine macadamia nuts with garlic, honey, oregano and mustard. Spoon on top of lamb and spread to cover. Cook on an oven tray for 20 minutes for medium, 10 minutes for rare.
Step 3 Leave lamb to rest before slicing into cutlets. While meat is resting, toss together rocket leaves, cucumber, spring onions and tomatoes with a little olive oil and balsamic vinegar. Serve alongside the lamb.