Steve’s Lamb Ragout

INGREDIENTS:

·         100ml Olive Oil

·         1 ½ kg Lamb Necks

·         2 Onions – Finely diced

·         2 Carrots – Finely diced

·         3 Sticks of Celery – Finely diced

·         ½ cup Flour

·         1 tsp Black Pepper

·         1L Stock

·         300g Tomato Paste

·         2 Bay Leaves

·         1 tbs Rosemary – Finely diced

·         1 tbs Thyme – Finely diced

Method:

1.     Add pepper to flour and coat the necks, shaking of excess flour.

2.     In a heavy based pan, heat half of the olive oil and brown necks well on all sides.

3.     Remove necks from pan and add the remaining olive oil to the pan. When hot, add onion, carrot, celery and cook on medium heat until onion is golden. Add stock, tomato paste, bay leaves, rosemary and thyme and bring to the simmer. Stir frequently for 10-12 minutes

4.     Add necks to liquid. Cover with baking paper and lid, and place in oven at 100˚C.

5.     At about 4 hours check that the meat is tender, and if necessary continue cooking until tender.

6.     When tender, gently remove from the sauce using tongs and remove bones. Shred meat and return to the sauce. Gently reheat.

7.     Serve with your favourite pasta, polenta, mash potato, couscous, Quinoa or rice.

VARIATIONS: Try replacing necks with lamb shanks, lamb 4/4 chops, lamb round chops, ox tail, meat balls and any slow cooking cut.

For further variation: Replace stock with white or red wine.

*Serves 4

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:

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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.