Volume 3 The simplest things in life can Around the world, these cuts Cuts be the most extraordinary if you are championed for their unique look carefully enough. The Dutch abilities. Shins soak up flavour, Golden Age made mastery of the are unctuous and VOLUME everyday, elevating the seemingly forgiving, Topside is miles from 3 simple to new heights. From the being just another roast, and humble act of preparing breakfast, Knuckles find their way into to full on feasts, ingredients in stocks and soups for their their most raw and basic form fantastic flavour. became heroes on the canvas and here they do the same for us, Issue #3 of Beef Masterpieces is using some of the stalwarts of beef your passport to inspiration. We to create menu masterpieces. invite you on a journey to discover a whole new world of possibilities when it comes to these cuts 3 We’re bringing out the big guns 2 in issue #3 of Beef Masterpieces. and what they can do, not only 4 From Topside to Short Ribs, creatively, but for your food costs, to boot. Knuckles and Shins, these hefty 1 cuts prove that bigger really is We hope you’ll take away some- better when it comes to creative thing new and different from this bang for your buck. The full picture fantastic voyage of meaty goodness. may paint these cuts as large and So strap in, ensure your seat backs in charge, but when you break are upright and tray tables are it down, there really is limitless stowed away, these cuts are about potential in each unique piece. to take off! Short Ribs become sticky-glazed, braised‘n’barbequed goodness, Viva la Masterpieces revolution! Shins take on all the flavours of Meat and Livestock Australia aromatic Chinese masterstock and Knuckle sandwiches become 01. Shin something you actually want in ( Item No. 1682 – 1683 ) your face. And Topside? The 02. Short Ribs surprise in red meat mastery. ( Item No. 1694 ) 03. Topside ( Item No. 2000 ) 04. Knuckle ( Item No. 2070 )

*The Item No. is the distinct reference number given to every cut on the carcase defining specification details. This number is assigned by AUS-MEAT. AUS-MEAT develop, maintain and review accreditation standards in consultation with the Australian meat and livestock industry. ( Shin ) ( Shin ) Item No • Global Flavours • Nothing beats a perfectly slow Seen in the US and Australia alike, 01. Shin . 1682 – 1683 cooked Shin for ultimate comfort it is an impressive share plate dish food points. Well suited to stewing, when served as a whole, bone-in beef ITEM NO. slow cooking and , the more Shin, slow cooked and smothered in time you take with Beef Shin, the BBQ sauce with a side of fries - comfort 1682, 1683 better the result. Every country in the food perfectly designed for sharing. world prides itself on its own version Braise a boned-out whole Shin in a of a rich, comforting and nearly using any flavour profile you like. After every single one suits Shin down to cooking, allow the Shin to cool in the the ground. In Italy, the Shin is sliced stock and slice. Serve cold as part of an into cross sections with the bone left entrée or starter, or gently heat in stock in as Osso Bucco. Dusted with flour and serve with a fresh salad to contrast and browned in butter; garlic, carrots, with the richly flavoured beef. onions, celery and bay leaves are then added to the pot, along with Alternatively, braise slowly in a tomatoes, which cook down to a rich flavourful stock or sauce and once sauce, garnished with gremolata. The falling apart, remove and shred. marrow adds to the body and texture Reduce the sauce or stock and return of the dish, which is best served with the shredded Shin. Serve on a crusty a sprinkling of freshly chopped flat bread roll or soft taco with a fresh, Description leaf parsley and warm crusty bread vinegary salad or pickles. Beef Shin, also known as the , is taken from the to soak up the juices. • Best Cook Methods • lower leg (hindquarter or forequarter). The Shin is a working The Irish know a thing or two about , and nobody can look past a Slow Cook/Braise muscle with a high degree of connective tissue, which breaks traditional Irish stew for hearty nourish- Beef Shin is best left to long and slow ment, to be sure (to be sure). Carrots devices. Being a hard working muscle down through slow cooking. and turnips are classic features, alongside on the carcase, it requires gentle moist marjoram, thyme and parsley, and of heat to break down the interconnective course, potatoes. tissue that helps render this cut one of Preparing The Cut The Shin’s open muscle fibre means the most tasty and tender when cooked The Shin/Shank is prepared from a Forequarter or Hindquarter that it lends itself well to marinating, properly. The gelatine in the muscle also taking on flavours like a sponge. The helps to thicken the sauce. leg. The fore leg is removed by a cut following the French habit of marinating cuts in red wine and garlic before slowly braising removal line from the Forequarter, through the M. triceps and in yet more wine and a mire poix of vegetables works especially well with M. Biceps brachii and distal end to the humerus and includes Shin, which will also aid in thickening the radius/ulna and associated muscles. The Hindquarter leg the sauce as the interconnective tissue breaks down during the is removed by cutting through the stifle joint and removing the cooking process. tibia tarsal bones, including the surrounding flexor/extensor In Spain, there are many stewed dishes that incorporate Shin, but Estofado de muscle groups. Ternera a la Catalana, or Catalan-Style beef stew utilises a less common main Menu applicationS meal ingredient... chocolate! The richness of this ingredient gives the dish depth ▹ Chinese masterstock braised Shin, • Cut Specifications • of flavour, and works in harmony with sliced and served cold with pickles aromatics of thyme, orange peel as a starter Specify a preference for Forequarter ▹ and cinnamon. ▹ Braised in Italian herb-scented stock, or Hindquarter Shin/Shank. cooled and thinly sliced on panini ▹ Removal of the Forequarter elbow Known in China as the Golden Coin with provolone and mustard greens (olecranon) and carpus joint at the Muscle, Shin is braised in Chinese ▹ Traditional Irish stew with colcannon meat level. masterstock, imparting flavours and ▹ Beef Shin in red wine stew served ▹ Removal of the Hindquarter tarsus aromas of soy, cinnamon, ginger, with freshly baked baguette and and stifle joints at the meat level. star anise and Shaoxing cooking wine herbed butter into the meat. Braised Shins are then ▹ Beer braised Shin stew with fries • Further Considerations • often cooled in the stock before being ▹ Beef Shin curry with steamed basmati retrieved, sliced and served cold with rice, yoghurt and lime pickle ▹ Cutting the Shin/Shank across the pickles as a snack, or with steamed Spicy beef Shin soft shell tacos rice and a little more of that fragrant ▹ Item No. 1682 – 1683 bone into disks produces Osso with shredded lettuce & cheese Bucco and boned out meat from the masterstock drizzled over the top for ▹ Deboned Shin, stuffed with figs Image pictured is Item No. 1682 Shin/Shank is known as Gravy Beef. good measure. and served with citrus couscous

02 – 03 02 – 03 ( Shin ) Item No. 1682 – 1683

Slow Cooked Shin with Date Molasses

Recipe by SHARON SALLOUM ALMOND BAR ( NSW )

• Ingredients •

SERVES 4 thick pieces (2-3cm) of beef Shin, bone in 4 1/4 cup date molasses 2 large ripe tomatoes, roughly chopped 1 1/4 tbsp b’harat or mixed spices 1 cup beef stock 1 cup dry red wine 2 tsp salt flakes 1/2 tsp freshly ground black pepper

• Method • 01. Preheat an oven on 190°C. In a mixing bowl, combine the molasses, tomatoes, spices, stock, wine, salt and pepper and mix well with a fork.

02. Place the 4 pieces of Shin in a deep baking tray, lined with baking paper. 03. Pour the molasses mixture evenly on top of the Shin. Cover the tray tightly with foil. Cook the Shin pieces for approximately 1 hour before removing the foil to turn the pieces over. Recover with foil after turning each time. Repeat this step after another hour of cooking the beef. Cook the beef for the third and final hour before removing the tray from the oven.

04. Remove the Shin from the liquid. Serve with a small amount of the braising liquor ladled over the top and a demitasse spoon in the marrow. Serve with roasted or steamed vegetables or barbecued corn cobs.

04 – 05 Item No Recipe by PETER MANIFIS ( Shin ) INCONTRO ( WA ) . 1682 – 1683 Margaret River Wagyu Shin with Fig and Almond, Citrus Couscous

SERVES 4

• Stuffing • • The Braise • • Citrus Couscous • 50ml olive oil 1 beef Shin, deboned 250g couscous 10g thyme, leaves picked butcher’s twine or netting 500ml orange juice and chopped 4 fresh figs halved and grilled 50ml olive oil 200g dried figs, chopped fig vincotto 50g butter 100g red shallots (eschallots), 1 medium brown onion, diced 1 Carnarvon grapefruit, peeled and diced 1 stalk of celery, diced peeled and segmented 250ml Metaxa 1 carrot, peeled and diced 1 orange, peeled and segmented 1 cinnamon quill 1 sprig thyme 1/4 bunch parsley, chopped 2 cloves 1 bay leaf salt 50g almonds, blanched, salt pepper toasted and chopped pepper 03. 1 orange, juice and rind 10g honey Toast the couscous in a dry pan until salt 800ml beef stock golden. Heat the orange juice in a sauce- pepper pan with the olive oil. Once boiling, pour 02. Pre-heat an oven to 160°C. the liquid over the couscous, cover the 01. Butterfly the Shin and season with In a pan on medium to high heat, pan with plastic wrap for 10 minutes. Once salt and pepper. On one side, place sauté the shallots, thyme and dried spice cooked, fold the butter into the couscous the fig stuffing and roll the Shin. in the olive oil. Add the dried figs and until light and fluffy and set aside. Once Metaxa and stir until the alcohol has Secure the rolled Shin with butcher’s twine or netting. Place the chopped the couscous has cooled, add the broken been cooked out. Add the orange juice vegetables and herbs in a deep up citrus segments and parsley. and rind and cook the mixture down baking tray and place the stuffed to a paste. Season with salt and pepper, Shin on top. Bring the stock to the boil add the chopped almonds and then and in the meantime, season the Shin remove the mixture from the heat and with salt and pepper. Once the stock allow it to cool. Before stuffing the Shin, has reached boiling point, pour it over remove the cloves and cinnamon quill the Shin. Cover with baking paper and from the mixture. tin foil and place in oven. Cook for 4 to 5 hours or until tender, checking stock levels every hour. Strain 3/4's of the cooking liquor off and add honey and reduce to a glaze. Leave the Shin to cool in the remaining stock.

To ASSEMBLE

Remove the netting or string from the Shin and slice it into four even pieces. Drizzle the glaze on each serving plate, along with a few drops of fig vincotto. Arrange the piece of Shin on the plate with couscous and two halves of grilled fig.

06 – 07 ( Shin ) Recipe by JOWETT YU ( HONG KONG ) . 1682 – 1683 . 1682

Item No Item Masterstock Braised Beef Shins, Pickled Celery and Chillies

SERVES 6-8

• Beef Shin • • Chinese Masterstock • • Pickled Celery • 5kg beef Shins 01. In a stockpot on medium heat, 2L rice vinegar (specify boneless, whole spoon a few tablespoons of 1L water pieces from the hindquarter) vegetable oil and sauté the chopped 1kg sugar ginger, eschallot and garlic until 50g salt • Chinese Masterstock • golden. Deglaze with Shaoxing wine, 1 head of celery add the remaining ingredients and 03. Combine water, vinegar, sugar 10L water bring to a boil. As soon as it starts to 500ml Shaoxing wine boil, turn down the heat and simmer and salt in a saucepan and bring to a 500ml dark soy sauce for 45 minutes. Taste and adjust for boil, stirring until the sugar and salt 2 20cm pieces of cassia bark seasoning. It should be quite salty has dissolved. Remove from heat and 50g garlic, peeled and as it needs to season the beef Shins cool the liquid completely. Cut the roughly chopped as they braise. Add the beef Shins celery on the bias and place the pieces 50g ginger, roughly chopped and return the pot to a full boil. As in a sterilised container. Pour the 50g eschallot, peeled and soon as it starts to boil again, turn pickling liquid over the celery and allow roughly chopped the heat down again to a slow simmer it to pickle for 4-5 days before use. 4 green shallots, roughly chopped and allow the Shins to braise for about 30g fennel seeds 1 hour and a half, depending on your 30g star anise • Coriander Salsa • preference for the end result: longer 30g coriander seeds 1 30g Sichuan peppercorns for a softer texture, or less time for bunch coriander 1-2 20g Chinese cardamom a bit more chew. bird's eye chillies, 20g dried mandarin peel 02. finely chopped When the Shins have reached your 1 10g cloves dash of sesame oil preferred texture, remove the pot from 1 10g white peppercorn dash grapeseed oil to bind heat and allow the Shins to remain sub- 1/2tsp 5g bay leaf hot English mustard merged in the liquid until completely 1-2tbsp 10 pieces coriander root Chinese masterstock cool. Transfer the pot to the fridge and 50g salt 04. Roughly chop the coriander, 100g rock sugar ideally allow the Shins to absorb the flavours for 2-3 days. including the stems and combine with finely chopped garlic and chillies. Add the remaining ingredients and taste for seasoning.

To ASSEMBLE

Remove the beef Shins from the liquid and pat dry. Slice on a meat slicer as finely as possible, across the grain. Arrange on a plate and allow the slices to come to room temperature. Arrange the pickled celery in the centre of the plate and drizzle the coriander salsa over the top.

08 – 09 Recipe by Victor Liong ( Shin ) Item No. 1682 – 1683 Lee Ho Fook ( VIC ) Braised Beef Shin, Ox Tongue, Chinese Mushrooms and Sichuan Flavours

• The Braise • • Sichuan Dressing • 2 beef Shins 03. Bring a large pot of water seasoned 300g Lebanese cucumber (specify boneless, whole with 5% salt (1000ml water: 50g salt) 100ml white vinegar pieces from the hindquarter) to the boil and blanch the Ox Tongue 200ml mirin 1 Ox Tongue for 5 minutes. Remove and transfer to 200ml chilli oil 1 bunch thyme the pot of reserved beef Shin masterstock 500ml white soy 1kg rock salt and cook for 60-75 minutes or until 25g ground green tender. Once tender, remove from stock Sichuan peppercorn • • Masterstock and allow it to cool slightly. Peel the 06. Char the cucumber with a blowtorch 800ml chicken stock Tongue and trim off any excess sinew until skins are completely black, alterna- 200ml Shaoxing wine and fat. Place the Tongue in a sous vide tively you can use any open flame to 300ml dark soy sauce bag and vacuum at full pressure to do the job. Once blackened, juice and 80g ginger, chopped compress the meat fibres. Place the strain the cucumber through a paper 100g green shallots, chopped sous vide bag in an ice bath to chill oil filter and reserve the juice, you will 50g garlic cloves, crushed completely, and once cold, remove from need 200ml for the dressing. Mix this 20g Sichuan peppercorns, whole the bag, wipe off and discard any excess with the rest of the dressing ingredients 20g cinnamon quills whole gelled stock, and set aside. and set aside. 40g rock sugar 10g black peppercorns, whole • Pickled Chinese Mushrooms • • Garnish • 4g bay leaves, dried 6g fennel seeds 100g shimeiji mushrooms 20g green shallot, cut into 8g star anise, whole 100g enoki mushrooms fine slices white part only 2g Chinese black cardamom 50ml sesame seed oil 20g mixed mustard leaves and 12g salt flowers - nasturtiums, watercress, nasturtium 01. • • Bring all the masterstock ingredients Pickling Liquid flowers, elk cress, mizuna, to the boil and allow to simmer for 45 500ml white vinegar wasabi flowers what ever minutes to infuse the flavours of the 250ml water is in reach/season spices. Strain and allow the liquid to 250g caster sugar 20g toasted sesame seeds cool before placing in the refrigerator. 12.5g salt 5g garlic, chopped 02. Place beef Shins in a sous vide 4g To ASSEMBLE bag and vacuum with 400mls of ginger, chopped 10g cold masterstock. Cook at 93°C for long red chilli, split lengthways Slice the Tongue and Shin as thinly 12 hours. Once cooked, ice the bags as possible and arrange on a flat plate, in a water bath and allow them to 04. Bring all the pickling liquid alternating slices. Heat slightly with a cool completely before removing ingredients to the boil, strain blowtorch if slices are very cold; it is the Shins from the bag. Wipe off and cool. any excess gelatin and set aside. best to have it a little warmer than room Pour the gelatined stock from the 05. Place mushroom varieties in temperature so that there’s a contrast in bag into a saucepan. Bring this stock separate sous vide bags and divide texture between the rougher texture of to a boil and set aside – you’ll need the pickling liquid between them. the Tongue and the smooth, gelatinous it to braise the Ox Tongue. Vacuum at full pressure and allow texture of the Shin. Place the pickled to compress and pickle for 8 hours. mushrooms on top and ensure every Once pickled, drain the pickling mouthful of meat gets the acidic squeak liquid and mix the mushrooms with of mushrooms. Top the whole plate with sesame oil to taste. green shallots and dress with the spicy SERVES dressing, a sprinkling of sesame seeds and finish with a placement of cresses 4 and flowers to highlight the season. Eat with hot jasmine rice and a cold beer.

10 – 11

( Short Ribs ) ( Short Ribs ) Item No

02. Short Ribs . 1694

ITEM NO. 1694

• Global Flavours • • Best Cook Methods • Traditionally popular in countries Grill / Panfry / BBQ like Korea and Japan, Short Ribs are Short Ribs can be marinated or seasoned steadily increasing in popularity all with a wet or dry rub and then barbequed over the globe, popping up on menus at a medium-high temperature for 10-12 of all calibres, from pubs and cafes minutes. Alternatively, boned out and to the top end of town. Their larger sliced thinly, they work well barbequed scale and considerable amount of fat quickly at a high heat. Description and interconnective tissue makes Short Ribs a near foolproof cut that Slow Cook / Braise Short Ribs are prepared from the rib and plate primals and a delivers tender results every time. Short Ribs’ collagen-rich properties make small corner of the Chuck. Koreans have a multitude of dishes it perfect for stews and soups as it imparts that utilise Short Ribs, one of the most a density and flavour highly prized by popular being galbijjim, a steamed many cultures across the world. When Preparing The Cut dish made from the centre Short Ribs. cooked in this way, the meat literally falls The Short Ribs are par-boiled before off the bone making it perfect for shred- being simmered in soy sauce, sesame ding and pressing. The cutting line for Short Ribs is approximately 75mm from oil, spring onions, garlic, ginger and the eye of the meat, parallel to the vertebral column. sugar. When the meat is almost ready, Menu applicationS ginko nuts, carrots, chestnuts and mushrooms are added before being Marinated and barbequed served in bowls. Short Ribs are also ▹ popular in Korea when grilled either ▹ Boned out and thinly sliced, Korean • Cut Specifications • bone in (kalbi kui), or sliced thinly or Japanese BBQ-style, served with without the bones and cooked over kimchi and steamed rice or ▹ Specify rib number and rib location charcoal. Perfect with spicy kimchi, savoury pancakes Item No. 1691 – 6 rib savoury pancakes and a cold beer. ▹ Sous vide on approximately 62°C Item No. 1692 – 7 rib for up to several days, remove Item No. 1693 – 8 rib Northern Americans love ribs too, but bones and press and refrigerate. Item No. 1694 – 9 rib here we see pit culture take over and When ready to serve, sear off portions to order, drizzled with Specify sliced portion size ribs are grilled to smoky perfection over ▹ jus and seasonal baby vegetables requirements, fat cover removed charcoal and basted with house made Hearty Short Rib stew with Weight range: 1.6 – 3kg barbeque sauce. ▹ ▹ winter vegetables and buttery . 1694 ▹ Recommended cooking methods: In South America, it’s all about Tira mashed potato Slow cook, grill de Asado. Cross cut Short Ribs are ▹ South American grilled Short Ribs seasoned generously with salt before with chimmichurri

Item No Item • • Further Considerations being grilled over wood to impart ▹ Sticky hoisin glazed Short Ribs a smoky flavour. It is most often with cucumber, shallot and Beef ribs can also be cut in ▹ paired with a garlicky, herb-charged Peking pancakes alternative ways to the Short Rib chimmichurri to contrast with the Braised and shredded Short Ribs style above. Two popular alternative ▹ richness of the meat. Flanken is a on soft rolls with slaw and house rib cuts are: traditional Eastern European Jewish made BBQ sauce ▹ English Cut is where ribs are dish where Short Ribs cut on the cross ▹ Braised and char grilled Short Ribs separated from one another along angle are braised in a broth along with a soy, sake and mirin glaze, the bone, and the meat sits on top. with parsley, dill, carrot and barley. served with pickled tomato salad This is ideal for braising. During the cooking process, the Short ▹ Short Ribs with panko ‘crackling’, ▹ Flanken Style is where the Short Ribs release their collagen into the anchovy beignet and bulgar salad Ribs are cut across several bones, broth, giving an unctuous texture to ▹ Sticky braised Short Ribs with salad this works well for slow cooking. the soup. of pickled papaya and asparagus

12 – 13 12 – 13 Item No ( Short Ribs ) . 1694 Beef Short Ribs with Panko Crackling, Anchovy and Bulgar

Recipe by Brian Geraghty Berowra Waters Inn ( NSW )

SERVES 6

• Short Ribs • • Panko Crackling • • Anchovy Beignets • 2kg beef Short Ribs 100g panko bread crumbs, 6 white anchovy fillets 1 bunch thyme blitzed to a fine powder 100g cornflour 1kg rock salt 150g butter 1 egg yolk 01. 1 garlic clove, finely chopped 100ml soda water In a food processor, blitz the thyme 20g Parmesan cheese 1tbsp salt flakes and salt until fine. Rub the mixture over 03. vegetable oil for deep frying the Short Ribs and allow it to sit for 2 Melt butter in a pan and sauté the 05. hours. Rinse and dry the ribs and sous garlic briefly before adding the blitzed Mix cornflour and salt. Add the egg vide for 40 hours at 69°C. Once done, bread crumbs. Stir continuously until yolk and soda water and whisk lightly to remove the ribs from the bag and drain golden. Once golden, remove from pan combine. In a deep fryer, heat vegetable excess liquid. The beef bones should just and place the contents in a bowl. Add oil to 170°C. Dip the anchovies into the fall away from the meat. Gently remove the cheese and stir until the mixture batter and fry until golden and crispy. the bones and press the Short Rib meat resembles dough. Once workable, Season while the beignets are still hot. in a tray for 4 hours in the refrigerator. place the ‘dough’ between two sheets Once pressed, portion the Short Ribs of baking paper, and with a rolling pin TO SERVE into 140g pieces. work the mixture to an even width of 3mm. Refrigerate for 1 hour and 2L beef jus, heated salad leaves for garnish • Anchovy Purée • once hardened, cut it to the same surface area as the beef portions as this will Remove the beef portions from 100g white anchovy later become the ‘crackling’. Refrigerate fridge and allow them to come to 1kg French shallots, peeled until needed. room temperature. Sear on all sides and finely sliced to caramelise the surface and warm 100g butter • Bulgar • the portions through. Heat the jus 02. Melt the butter in a low to medium and dress the portions just before 1kg heat pan until it lightly bubbles. Add bulgar plating. Place the anchovy purée 10g the shallots and cook without colouring, hon dashi in the centre of the plate and top 2L stirring regularly for 2 hours. Add the water it with the bulgar wheat. Place the shallots and butter to a food processor 04. Mix all ingredients and allow it to beef portion on the wheat and cover with the anchovies and purée until soak in a fridge for 20 minutes. Drain it with a piece of the panko crackling smooth. Pass through a sieve and thoroughly and shallow fry the bulgar cut to the same surface size. Blow keep warm. in grapeseed oil until golden brown. torch the panko crackling until Drain excess oil and season the bulgar soft and warm. Place the anchovy with salt and pepper. beignet on top and garnish with a few salad leaves.

14 – 15 ( Short Ribs ) . 1694 Item No Item Sticky Glazed Beef Short Ribs with Pickled Papaya and Asparagus

• Short Ribs • • Braising Liquid • • Pickled Papaya and Asparagus • 3kg beef Short Ribs, flanken-cut 3 medium carrots, peeled 2 green papaya, 5g cinnamon 3 young brown onions, peeled peeled and finely julienned 30g sweet paprika 2 heads of garlic, peeled using a mandolin 5g chilli powder 50ml mirin 2 bunches of large green 5g ground cumin 50ml soy asparagus, peeled and 30g firmly packed 5 bay leaves shaved on an angle dark brown sugar 50ml dark cider vinegar 200ml sugar syrup 5g salt 1.5L beef jus (1:1 ratio water to sugar) 1 tbsp mustard seeds 1L amber beer 170ml white vinegar 2 tsp cayenne pepper 10g Murray River salt 02. In a stockpot, mix the beef jus and 5 garlic cloves, peeled 04. chopped into a fine brunoise beer and simmer. Finely brunoise the In a saucepan, dissolve the salt in 5g freshly ground black pepper vegetables and add them to the pot the vinegar, then add the sugar syrup. 200ml dark beer along with the mirin, soy, bay leaves Warm the liquid to 40°C then place and cider vinegar. Simmer the liquid, 01. the vegetables into a sous vide bag with Mix the spices with the beer to form reducing it by half. the liquid and seal to full compression. a thick paste. Rub it on the Short Ribs 03. Allow to pickle for at least 2 hours. place in a sous vide bag, seal to compress Preheat an oven to 170°C. Remove and refrigerate overnight. the ribs from the fridge and bring to room temperature. In a cast iron pot on a high heat, sear the Short Ribs on both sides and then add the simmering liquor. Cover with a cartouche, place the lid on SERVES top and cook in the oven for 2.5 hours. After 2 hours, the meat should be 4 starting to fall off the bones. Baste every 5-10 minutes for the remaining half hour of cooking, using the remaining liquor in the pot. Remove the pot from Recipe by Antoine Moscovitz the oven and allow it to rest with the lid Antoine’s Grill ( NSW ) on for 1 hour. TO SERVE

wedges of lemon Reduce the remaining liquor in the pot to a sticky glaze consistency. Lay the ribs out on a piece of wooden board or slate and add the pickled papaya and asparagus mix on the side. Garnish with lemon wedges and dress the plate with the sticky braising liquor.

16 – 17 Recipe by Kenji Manaeka ( Short Ribs ) Izakaya Fujiyama ( NSW ) Japanese Glazed Short Ribs with Pickled Green Tomato Salad, Burnt Garlic Confit

SERVES 6

• Short Ribs • • Pickled Green Tomato Salad • TO SERVE 2kg beef Short Ribs, bone in 3 green ox heart tomatoes, freshly ground Sichuan pepper sliced almonds, roasted and crushed 01. Seal Short Ribs in a sous vide bag and 2 garlic cloves, finely sliced wasabi poach in a water bath at 57.2°C for 48 1 Spanish onion, peeled and hours, then remove and allow to cool in finely sliced Serve the Short Ribs on a plate with the the bag. Once cool, remove from the bag 1 green chilli, finely sliced salad, and top the dish with a few cloves and portion them into individual ribs on rice vinegar, to dress of burnt garlic confit and a few drops the bone. olive oil of the confit oil. Garnish with freshly 1tbsp sugar ground Sichuan pepper, crushed almonds 1tbsp • Dipping Stock • salt and wasabi. 04. In a bowl, place the sliced 3kg beef stock bones tomatoes, garlic and green chilli 700ml soy sauce 1L mirin slices. Mix to combine and then add 1L sake the sugar and salt. Allow the mixture 2 cups sugar to sit for 30 minutes. Remove the tomatoes, wiping off any excess sugar 02. Roast the beef bones in the oven, and salt. Dress with rice vinegar and seasoned with a little salt and pepper olive oil and combine with finely sliced and place them into a pot along with Spanish onion. the other stock ingredients. Bring to the boil and stir until the • Burnt Garlic Confit • sugar dissolves. Allow to simmer for 2 hours or until the liquid has reduced 2 heads of garlic by about a quarter. oil to confit 05. 03. When ready to serve, heat a charcoal Slice off the top of each garlic head grill and caramelise the Short Ribs on and place it cut side down on a charcoal Item No all sides. Alternate grilling the Short grill. Once charred, place the garlic heads Ribs and dipping them into the stock, in a pot and confit them. Set aside. or continuously brush onto the ribs the . 1694 stock while grilling. This will create a sticky, caramelised glaze.

18 – 19 ( Short Ribs ) . 1694 Item No Item Slow Cooked Short Rib and Tenderloin with Pommes Fondant, Carrot and Onion

Recipe by STEPHEN CLARKE CLARKES of NORTH BEACH ( WA )

• Short Ribs • • Pickled Carrots and Shallots • • Onion Purée • 400g beef Short Ribs 80g castor sugar 200g brown onion, peeled 1 leek, sliced 80ml white wine vinegar and sliced 1 carrot 2 star anise 30g butter ½ bunch thyme 4 shallots, peeled 1 garlic clove, chopped 1 garlic clove and sliced finely 500ml single cream ¼ bunch of celery 2 carrots, peeled 08. 8 star anise and sliced into thin strips In a pan on medium heat, sauté the 4L beef stock onions and garlic in butter without letting 04. olive oil In a pan, heat the vinegar, sugar and them take on any colour. Cook until very the star anise. Stir to dissolve the sugar soft before adding the cream. Reduce the 01. Trim any excess sinew and sear the and bring the liquid to boiling point. liquid slightly, season to taste and then Short Ribs on both sides in a hot pan Once boiling, remove from heat. Place place in blender to purée. Pass through a so that they take on a little colour. In a the carrot strips and shallots into a bowl fine mesh sieve, set aside and keep warm. braising pan, caramelise the carrot, leek, and pour over the hot pickling liquid. celery and garlic with the star anise. Add Allow to pickle overnight. TO SERVE the ribs and simmer the stock. Pour the hot stock over the ribs, cover and braise • Braised Shallots • Micro mâché until very soft. Extract the ribs from the Micro red sorrel braising liquid, carefully separate the ribs 4 French shallots, peeled Remove the pressed ribs and Tender- from the meat and press the rib meat in 150ml beetroot juice loin from the fridge and allow them a lined tray and refrigerate overnight. 1 cup red wine to reach room temperature. Slice Strain and reserve the braising liquor. 05. Braise the shallots in red wine and the Short Ribs and Tenderloin into beetroot juice until soft. portions. In a hot pan, sear the Short • Tenderloin • Rib portions until slightly caramelised on both sides and heated through. 400g • Golf Ball Carrots • Tenderloin, Remove the cling film from the cut into 100g portions 4 baby golf ball carrots, peeled Tenderloin portions, season and pan 02. Trim and tightly roll the Tenderloin olive oil and salt fry until medium rare. Warm the onion in cling film to form a log. Refrigerate purée, roasted and braised carrots, 06. Wash and trim, leaving skins on. overnight. shallots and potatoes. Place a slick Coat in olive oil, season with salt and of onion purée on the plate, followed • Pommes Fondant • roast until tender. by a piece of Short Rib and Tenderloin. Place the potato, carrots and shallots 2 large royal blue or laura • Vichy Purple Carrots • on the plate and garnish with micro potatoes, peeled mâché and red sorrel. reserved braising liquor 4 purple carrots, peeled 03. 15g butter With a cannelloni cutter, push the 15g sugar potatoes through to create cylinder 15ml red wine vinegar shapes. Braise the potatoes in the SERVES 07. reserved braising liquor until tender. Slice the purple carrots into rounds Set aside. and cook with 15g butter, 15g sugar 4 and 15ml red wine vinegar. Cover with a cartouche and place on a medium heat until tender.

20 – 21

( Topside ) ( Topside ) Item No • Global Flavours • • Best Cook Methods • A cut as lean as Topside can have Slow cooking 03. Topside . 2000 its challenges in retaining moisture As Topside is very lean, it requires a and tenderness as it forms part of little care to ensure that it doesn’t dry out. ITEM NO. a powerful working muscle group Cut the Topside into a 3cm dice and sear on the carcase. With very little fat in a hot pan to seal in the juices, before 2000 or interconnective tissue, Topside is adding it to stock and vegetables in a slow most often ground into mince, where cooker or pot and allow it to braise for it can be blended with fat from several hours at a low temperature. elsewhere on the carcase. In the right hands however, Topside can provide Stir fry a multitude of possibilities, from Trim any fat or silver skin from the braising and stewing, to flash frying Topside and slice into thin strips and and even curing and smoking. Thinly marinate. Stir fry quickly at a high sliced, Topside works beautifully temperature, or grill over charcoal just as a schnitzel, making it a great as briefly to get the best out of this cut. muscle for value adding. Roast One of the best known dishes featuring Season and brown on all sides, then Topside is beef bourguignon, a French transfer to a roasting tray containing Description dish where Topside is diced into cubes stock, this will prevent it drying out Topside is one of the leanest cuts of beef on the carcase. It and cooked down with red wine, garlic, during the roasting process. Cover and stock, vegetables and herbs like bay, roast, then allow to rest before carving. is located on the inside of the back legs just above the Shin thyme and parsley. The low and slow braise technique infuses the cut with Curing and is attached to the aitch bone. It is removed by following flavour and the longer cooking time Topside is quite fibrous, giving it allows it to break down and become fantastic texture when air dried or the natural seam between the Thick Flank and the Silverside. very tender. In Asia, a favoured technique cured. Preparations such as used is marination, thin slicing and then and basturma take advantage of this cooking the meat quickly over a hot cut to great effect. Trim surface fat and Preparing The Cut grill or pan. Topside is often used in silver skin and blend aromats and salt Trim any surrounding fat. By separating the muscles, Topside Korean . The cut is tenderised and into a rub. Rub the Topside with the flavoured with a blend of nashi pear and spiced salt mix, seal in a bag and mari- can be sub-primaled into: Topside cap off, Eye of Topside onion, which is then cooked quickly on a nate for several days, turning regularly. charcoal-fired hot plate. Bulgogi is most Remove from bag, dry and hang in a and Topside cap. often eaten Ssam style, where the beef is cool, well ventilate place for 3-4 weeks. wrapped in lettuce leaves and topped with Depending on the style of air dried a combination of cooked or raw onion, Topside, additional spices may be garlic, kimchee, gochujang (chilli paste) rubbed on the outside of the meat which • Cut Specifications • or other condiments to add an extra continues to infuse flavour as it cures. dimension of flavour and texture. ▹ Weight range: 7 – 10kgs ▹ Recommended cooking methods: Another classic method for Topside Slow cook/braise, thin slice is roasting it whole and then cutting or for a stir frying and roasting it into steaks. Care should be taken providing these cuts are aged to protect the cut from drying out accordingly. during this process, and it is usually marinated and then seared and Order MSA graded product, ▹ covered for a portion of the cooking preferably pre-aged 21 days for time. Stock can also be added to the roasting and stir-frying. Refer roasting tray to infuse the cut with to the meat carton end panel for moisture as it cooks. more information on aging and Menu applicationS recommended cook methods. A less considered, but creative use for Herb scented, slow roasted stew *Meat Standards Australia (MSA) Topside is curing and/or smoking. ▹ ▹ with braised seasonal vegetables is a grading program designed to Topside is a popular cut when making and creamy polenta deliver consistent quality beef. bresaola, or Italian style air-dried beef. Marinated stir fry with baby vegetables The process involves marinating the ▹ Recommended cooking methods ▹ Charcoal grilled and served Ssam and aging requirements are provided Topside for several days in juniper style, wrapped in lettuce and served in order to assist in optimising the berries, garlic and bay, before being with kimchi, finely sliced onion and eating quality. These guidelines have patted dry, wrapped in muslin, tied up other spicy accompaniments been established by extensive research and hung in a cool, dry place with plenty ▹ Classic English-style sandwich conducted by consumer taste panels. of air circulation for 3-4 weeks. Breasola ▹ Charcuterie plate, with pickles and All beef bearing the MSA symbol has can be served as part of a charcuterie charred sourdough met strict criteria to ensure it meets plate and is often served in Italy dressed ▹ Grilled basturma with shakshuka Item No. 2000 consumer expectations for tenderness, with good quality olive oil, a little sea salt eggs, rocket leaves and toasted juiciness and flavour. and topped with peppery rocket leaves. Turkish bread

22 – 23 22 – 23 ( Topside ) Item No. 2000

Topside Tartare

Recipe by BEN MILGATE BODEGA, Porteño ( NSW )

SERVES 6

• Ingredients •

750g beef Topside, trimmed 8 long red chillies 4 eschallots, diced 5tbsp chopped flat leaf parsley 3tbsp chopped mint 1tsp tomato paste 1tsp ground allspice 1tsp ground dried chilli 1tsp ground cinnamon 1tsp sweet smoked paprika 3tsp fine sea salt 3tsp ground black pepper 3tbsp hot English mustard 80ml extra virgin olive oil char grilled bread 1 raw free range egg yolk

• Method • TO SERVE 01. Heat coals to white hot on the char grilled bread BBQ and cook the chillies directly over them, turning occasionally Serve the tartare on a plate, slightly until charred all over. Move them to flattened and scored, with a raw egg yolk a bowl and cover with plastic wrap, on top. Serve with char grilled bread. allowing them to steam. Once cool enough to handle, peel and discard stalks/seeds/skin. Finely chop the flesh and combine with the rest of the seasoning ingredients, except for the mustard and extra virgin olive oil. Refrigerate the seasoning mixture for 1 hour.

02. To make the tartare, you can either hand dice the Topside into a fine grain, or put it through a mincer with a 5mm attachment and then pass it through a second time. 03. Combine the Topside with the combined seasoning ingredients and then taste and adjust the seasoning. Finally, add the English mustard and olive oil.

24 – 25 Item No. 2000 ( Topside )

Pho Bò

Recipe by Dan HONG, MERIVALE ( NSW )

SERVES 4

• Ph Stock • 5kg beef bones 2 pig’s trotters 1kg beef Brisket 4 brown onions, peeled and cut in half 350g ginger, crushed 6 stalks green shallots 100g Chinese cardamom 4g cloves 100g cassia bark 100g star anise 2g liquorice root • Seasoned Ph Stock • 01. On an open flame, char the ginger 1L phở stock and onions until black, set aside. 15g salt 50g 02. sugar In a heavy based stockpot, place the 40ml kombu extract bones, trotters and Brisket. Cover with 75ml fish sauce water and bring to the boil on a high heat. 03. Once boiling, remove from heat and drain Combine ingredients and stir to the meat, discarding the water. Wash the dissolve the salt and sugar before bringing bones and meat under running water to the stock up to the boil. Set aside. remove impurities. Give the pot a good wash as well. Add bones back to the pot • The Rest • and cover with water and bring to the 300g Topside, sliced finely boil. Skim off any impurities and add 12 beef balls*, sliced in half the charred onions, ginger, shallots and wedges of lemon spices. Simmer for 8 hours, constantly 1 packet of fresh rice noodles (thin) skimming. Strain. 20 Thai basil leaves 20 coriander leaves 1/2 brown onion, very thinly sliced and washed under cold water for 10 minutes 150g fresh mung beans, blanched in boiling water for 30 seconds and refreshed in ice water 6 sawtooth coriander leaves, finely shredded

TO SERVE

Place a handful of fresh rice noodles in each bowl. Top with a few ladles of seasoned phở stock, then add a few pieces of sliced beef balls, about 70g of raw, finely sliced Topside and follow with the fresh herbs, brown onion and mung beans. Serve immediately, with wedges of lemon on the side.

*Beef balls are ready made meatballs available from any Asian grocer. 26 – 27 ( Topside ) . 2000 . Item No Item Wharf Rd Bresaola

Recipe by Dave Campbell Wharf Rd Restaurant and Bar ( NSW )

• Ingredients •

4kg beef Topside, trimmed of sinew and fat 2L red wine 2L white wine 750g coarse sea salt 1 bunch rosemary 12 bay leaves 24 cloves 6 cloves garlic 40 black peppercorns 12 large dried chillies 1 orange

• Method • 01. Cut the Topside into five log- SERVES shaped pieces, going with the grain of the meat. Peel the zest of the 18 orange using a peeler and lightly bruise it with the back of a knife to release the flavour. Combine all of the spices, salt and wine. Stir until salt has dissolved and then pour the brining liquor into a sterilised container. 02. Place the pieces of Topside in the 03. Remove from the dehydrator and container with the brine, ensuring they hang in the cool room in front of the are fully submerged and not touching. fan so that the cold air is constantly Cover and place in the fridge for 1 week. moving around the pieces of drying Turn the meat every second day so it Topside. The bresaola takes about 3-4 brines evenly. After a week, remove the weeks to dry properly and you’ll know Topside pieces from the brine and drain when it’s ready when the texture is well. Wrap in cheese cloth or netting and firm and doesn’t have a lot of give place in a dehydrator for 8 hours at 38°C when you press it. Remove netting or until a crust forms. and cut off any exterior mould.

TO SERVE

Slice thinly on a meat slicer and dress with good quality olive oil and fresh lemon. Serve at room temperature with pickles and flatbread, or as part of a charcuterie plate.

28 – 29 Item No Recipe by Monty Koludrovic ( Topside ) Icebergs Dining Room ( NSW ) . 2000 Slow Cooked Topside with Walnuts, Pickled Onions, Celery and Rye

• Pastrami • • Pastrami Rub • • Pickled Onions • ( will make enough for a few batches ) 2kg beef Wagyu Topside, trimmed 1 large Spanish onion, peeled 4L water 200g black pepper, coarse grind and cut into petals 250g brown sugar 100g white pepper, coarse grind 400ml water 250g salt 100g coriander seeds, coarse grind 100ml white wine vinegar 45g curing salt 100g mustard seeds, coarse grind salt and sugar to taste 1tbsp crushed coriander seeds 30g paprika powder 1 garlic clove 1tbsp crushed peppercorns 10g chilli powder 05. 8 garlic cloves, peeled woodchips for smoking Combine all ingredients except onion and bring to the boil. Add onion petals and smashed 03. 5 thyme stems Combine all of the rub ingredients and bring back to the boil. Remove from 1 stem rosemary in an upright blender or spice grinder. the heat and cover with cling film. Allow 1 bay leaf Blitz to a coarse crumb and press to cool naturally and store in the fridge firmly onto the entire surface area until needed or overnight. 01. Combine all ingredients except of each piece of beef. Arrange beef the beef in a large saucepan. Bring to pieces evenly spaced into a smoker • Garnish • the boil and allow it to cool completely or steamer. Sprinkle woodchips pre- in the fridge. Trim the beef of all sinew soaked in water onto the base of 1 small loaf rye bread and excess fat. Cut into barrels of even the smoker and heat them until the olive oil size approx 8-10cm in dimension. cabinet of the smoker/steamer fills sea salt Submerge each piece of beef into with smoke. Ensure the beef is 1 heart of celery, the lime green part, stalk and leaf the cool liquor. securely covered with aluminium foil. Remove from the heat and allow the 200g walnuts, toasted 02. Cover the surface of the liquid Topside pieces to sit in the ambient 500g natural yoghurt with baking paper and be sure all smoke for 10-15 minutes. 80g tahini 1 lemon of the beef is submerged and that 04. there are no air pockets present. Transfer to a sous vide bag and seal 06. Thinly slice the rye bread and Wrap the tray tightly with cling film with no air. Cook at 70°C for 8 hours. drizzle with olive oil, season with and allow it to sit in the brine for If you don’t have a sous vide machine, sea salt. Cook in oven at 160°C 5 days in the fridge. After 5 days, bring the reserved brining liquor to the until crisp. Store in a cool dry place rinse the beef gently and allow to boil and skim off any scum. Transfer the until needed. Finely shave the celery dry for 10 minutes, uncovered, in pieces of beef to the warm liquor and heart and sit in iced water until the fridge. Reserve the brining liquor using a thermometer get the liquor and needed. Hang the yoghurt in cheese and refrigerate until needed. beef on a portion of a small flame and cloth for a couple of hours, to remove cover. Cook for 4 hours at 80°C. some of the excess water. Once this is done, place the yoghurt in SERVES a mixing bowl and stir in the tahini. Season with salt and lemon juice 4 and lemon zest to taste. To Serve

Finely shave the pastrami on a meat slicer and arrange neatly on a plate. Mix the pickled onion, celery heart and walnuts together. Dress with olive oil, the onions will provide the acidity. Arrange salad neatly in piles around the meat. Spoon small dollops of yoghurt sauce and scatter with rye crisps. This dish can be as refined or as rustic as you like. Have fun with how you present it and how you eat it. Fingers? You bet!

30 – 31

( Knuckle ) ( Knuckle ) Item No • Global Flavours • • Best Cook Methods •

Don’t let its leanness fool you, Knuckle Slow cooking 04. Knuckle 2070 . can result in very tender results if treated Sear on a high heat before adding liquid. the right way. Its gentle flavour takes on Cover and cook at a slow temperature for ITEM NO. spices and herbs well, and traditional several hours. stewed dishes like French pot au feu, Stir fry 2070 utilise a of classic French Finely slice and marinate in spices, oil herbs such as bay, thyme and parsley, or sauces. Heat a wok with a small amount which are used to impart comforting of vegetable oil to smoking point and aromas to the stew of Knuckle, leek, flash fry the slices until just cooked. Fry tomato and carrot. in batches to prevent crowding, which Many countries within Asia like to can cause the strips to stew rather than use Knuckle for their soups. Aside caramelise. from it being a popular choice for adding flavour to stocks like phở, the Cure meat is also sliced thinly and added : beer’s best mate. After choosing raw at the last minute to poach in the your spice mix, slice the Knuckle into stock seconds before eating, as is thick steaks and rub with salt and the the case with cook-at-the-table hot spice mix. Cover and refrigerate over- pots like Japanese Shabu Shabu or night. Pour and wipe away any excess Chinese steamboat. Meanwhile in moisture that will have leached out and Description the Phillipines, Knuckle is a popular place in a dehydrator for several hours, The Knuckle is prepared from a Thick Flank and is found ingredient in Sinigang; a hearty, sour or hang on butcher’s hook in a cool, and savoury tamarind-based soup. well ventilated room for 3-4 weeks. above the knee joint at the front of the hind leg. There are Sinigang often includes taro, water spinach, ginger and green finger two Knuckles per carcase and each can be further divided into peppers. three separate muscles; the Eye of Knuckle and the Knuckle Over in the USA, Knuckle is a popular cut for a . Unheard of in Cap, Knuckle Undercut. its namesake city, the Knuckle is sliced into steaks and marinated in cola, vinegar, onion and garlic overnight to tenderise. Preparing The Cut The Knuckle steaks are then char grilled to medium rare, rested and then sliced The Knuckle is prepared from the Thick Flank by removing very thinly against the grain. As the the cap muscle and associated fat and subiliac lymph node. Knuckle responds well to moist-heat cooking, pulled beef recipes also work beautifully, where onions and garlic are sautéed in a pot, the Knuckle is added, • Cut Specifications • • Further Considerations • followed by barbeque sauce and some- times orange or apple juice, or stock. ▹ Weight range: 2 – 4.5kgs ▹ To increase the versatility of Knuckle The Knuckle is braised for 3-4 hours ▹ Recommended cooking methods: and to get the best results, ask for the until it falls apart, then shredded and Roast, slow cook, thin slice and Knuckle to be sub-primaled into eaten in rolls or with salad. Menu applicationS stir-fry with longer aging. separate muscles and use them across As a cured meat, Knuckle is a popu- Steamboat of Asian broth, ▹ Order MSA graded, pre-aged a different dishes; Eye of Knuckle, lar choice for making jerky both in ▹ minimum 14 days for stir-fry. Refer Knuckle Undercut & Knuckle Cover. served with enoki mushrooms, the United States and in Korea. The rice noodles and finely sliced to the meat carton end panel for Knuckle is sliced into thin pieces and more information on the MSA grade. and marinated Knuckle rubbed with an aromatic mixture of French dipped sandwich *Meat Standards Australia (MSA) ▹ ▹ salt, spices and herbs and left to (finely sliced roasted beef on is a grading program designed to absorb flavour for several hours. a soft roll, served with beef deliver consistent quality beef. The beef slices are then dehydrated jus to dip in as you eat) Recommended cooking methods and or air-dried which completes the ▹ Malaysian beef with aging requirements are provided in curing process and also allows the steamed jasmine rice order to assist in optimising the eating jerky to last for several weeks. ▹ Marinated, stir fried Knuckle quality. These guidelines have been with ginger, lemongrass, chilli established by extensive research and seasonal vegetables conducted by consumer taste panels. ▹ Braised Knuckle with smoked All beef bearing the MSA symbol has pommes purée, globe artichoke met strict criteria to ensure it meets and ginger carrots consumer expectations for tenderness, Item No. 2070 ▹ Braised Knuckle and Guiness stew juiciness and flavour. with rosemary and suet dumplings

32 – 33 32 – 33 Item No. 2070 ( Knuckle )

Knuckle of a Pie

Recipe by JOSHUA HILL, EATON HILLS HOTEL and function centre ( qld )

• Ingredients •

500g beef Knuckle, SERVES cut into small chunks flour for dusting 6 50g pancetta, cut into small pieces 300ml stout beer 350ml beef stock 2 sprigs of thyme 1 bay leaf 2 carrots, peeled and cut into a small dice 2 stick of celery, cut into small dice 5 shallots, finely sliced • Potato Mash • 01. Heat a baking dish on a medium 450g medium chat potatoes, high heat on the stove. Lightly flour peeled and cut into 2.5cm the cubes of Knuckle and brown square cubes them along with the pancetta in 75g soft butter butter. Add thyme sprigs, bay leaf, 150ml milk carrots, celery and shallots. Fry briefly 6 spring onions, finely sliced before adding the stout and beef salt and pepper stock. Place the baking dish in a lemon pepper preheated oven at 165°C for 2 hours. seasonal greens to garnish Once cooked, remove the Knuckle 02. Cook the potatoes in salted boiling pieces from the cooking liquid and water until tender, drain well and place transfer an even amount into each pie dish. Strain the braising liquid in a bowl. Add butter and milk. In a pan, and return it to the stove, bringing sauté the spring onions in butter and it back to the boil. Skim and reduce add them to the potato mixture. Beat it to a spoon-coating consistency the potato mixture with a mixer until and season to taste. Spoon the sauce fluffy and season to taste. Place equal evenly into the pie dishes. amounts of potato on each pie dish. Bake in an oven at 180°C until the tops are golden brown.

TO SERVE

Serve with seasonal greens and a pinch of lemon pepper.

34 – 35 ( Knuckle ) . 2070 Item No Item Braised Beef and Guinness Stew with Rosemary and Suet Dumplings

Recipe by Brad Sloane The Riverview Hotel ( NSW )

• Beef Stew •

1kg beef Knuckle, diced 2tbsp vegetable oil 2 sticks celery, roughly chopped 2 carrots, peeled and roughly chopped 2 large brown onions, peeled and roughly chopped • Suet Dumplings • 300g button mushrooms, cut in half 3 garlic cloves, sliced 150g beef suet SERVES 1tbsp tomato purée 150g self-raising flour, sifted, 1tbsp plain flour plus extra for dusting 6 salt salt freshly ground black pepper freshly ground black pepper 500ml Guinness 2 tbsp fresh rosemary, 200ml beef stock finely chopped 2 bay leaves water to bind 1 bunch fresh thyme 02. 4tbsp green peppercorns Place the suet in a clean bowl and add 01. the flour and rosemary. Using your hands, Preheat an oven to 160°C. In a mix the suet, rosemary and flour well, heavy based casserole dish, brown then season with salt and pepper. Make the meat in batches, making sure not a well in the centre of the mixture and to over crowd. Remove each batch add a little water at a time. Mix the dough and set aside. Once all the beef is until it reaches a firm consistency that done, add the celery, carrots, onions and mushrooms to the same dish and comes away cleanly from the sides of the cook on a medium to high heat until bowl. Turn the dough onto a clean board, everything has coloured slightly. Add dusted with flour. Roll the dough into a the garlic and stir all the vegetables, sausage shape and form six golf ball-sized to ensure even colouring. Scrape the dumplings (these will double in size once brown bits from the bottom as you cooked). Carefully drop the dumplings go. Add the tomato purée and stir to into the stew, replace the lid and place combine. Add the flour and mix well in the oven for 2 and a half to 3 hours, to ensure there are no lumps. Season checking periodically. with freshly ground black pepper and salt. Add the Guinness, along with the TO SERVE beef stock, green peppercorns, bay and thyme. Bring it up to a simmer Serve the stew in individual bowls, and return the browned beef to the ensuring each person has a dumpling. casserole dish. Cover with a lid and Garnish with freshly chopped parsley simmer while making the dumplings. and a salad of bitter leaves.

36 – 37 Item No. 2070 ( Knuckle ) Recipe by MICHAEL FOX ( VIC ) Braised Beef Knuckle, Smoked Pommes Purée, Globe Artichoke and Ginger Carrots

• Beef Knuckle • • Smoked Pommes Purée • • Ginger Carrots • 1.2kg beef Knuckle, trimmed, 500g Désirée potatoes, washed 18 baby carrots, trimmed cut onto large pieces (4cm x 4cm) sea salt 1tsp ground ginger 1 large onion, peeled and chopped 200g butter 1tsp fine sea salt 2 carrots, peeled and chopped 100g cream 100g butter 2 celery sticks, chopped 50ml milk 06. 4 sprigs of thyme 4 drops of smoked Blanch the carrots in a pan of boiling 1 bay leaf hickory essence salted water for 2-3 minutes until just 300ml port 04. tender. Meanwhile, mix the ginger and 600ml red wine Place the potatoes into a pan of salted sea salt in a small bowl. Drain the carrots sea salt and black pepper water, bring to the boil and simmer for and refresh under cold running water. 3tbsp olive oil 20 minutes or until tender when pierced Just before serving, melt the butter in a 500ml stock with a skewer. Drain well. Wearing rubber pan. When it’s foaming, add the carrots 500ml vegetable stock gloves to protect your hands, peel off and sauté for 1-2 minutes until golden the skin using a small knife. Mash the 01. Place the beef with the vege- and hot. Drain the butter and sprinkle potatoes, while still hot, with a mouli if tables and the herbs in a large over the ginger and sea salt. you have one, then push through a fine bowl. Pour over the port and wine. Cover and leave to marinate in the sieve. Heat the butter, cream, and milk fridge overnight. in a pan until the butter has melted. Add the potatoes to the mix and stir well. 02. SERVES The next day, strain off the wine and Push through a fine sieve again to achieve reserve. Pat the Knuckle pieces dry, then a silky purée. Stir in the smoke essence 6 season with salt and pepper. Preheat an and season with sea salt. oven to 120°C. Heat 2 tablespoons of olive oil in a cast iron pot and fry the beef • Globe Artichokes • for 2 minutes on each side until browned. TO SERVE Remove from the heat and set aside. Add 1 brown onion, peeled and finely chopped another tablespoon of olive oil to the pan, 6 globe artichokes Reheat the beef in the sauce. Place tip in the vegetables and herbs and sauté 2 lemons 3 pieces of beef on the plate. Ladle over a medium heat until golden brown. 2 tsp caster sugar some sauce over the top. Quenelle Add the reserved wine, stirring to deglaze, salt some pommes purée, and garnish and continue reducing until you have 8 white peppercorns, crushed with 3 baby carrots and 2 halves of the artichoke. achieved a syrupy consistency. Pour in 05. the stocks and return the beef to the pan. Snap off the artichoke stalks. Bring to the boil, place a lid on top and With a sharp paring knife, starting put it in the oven. Cook for 6 hours until at the base, trim off the leaves until you are left with only a neatly-shaped tender. Leave the beef to cool in the brai- heart. Rub the base with the cut side sing liquor. of a lemon to prevent discolouration. 03. When the beef has cooled, Cut the hearts in half. Put the hearts removed from the pot and set aside. into a pan with 1 litre of water, the Pass the liquor through a fine sieve juice of the 2 lemons, chopped onion, into a clean saucepan. Boil until sugar, salt and crushed peppercorns. reduced to a thick sauce. Season Bring to the boil, then simmer, with salt and pepper. uncovered, for 15-20 minutes.

38 – 39 ( Knuckle ) . 2070 Item No Item Knuckle Sandwich

Recipe by DAVID MOYLE The Mercury Development ( TAS )

SERVES 6

• Ingredients • 1 beef Knuckle (approximately 600g) • Method • 2 beef bones 1L vegetable stock 01. Cut the beef Knuckle meat in half. 300ml black vinegar In a heavy based pan, render the beef 50g dried mushroom bones for approximately 5 minutes on 1 white onion medium heat until some fat has broken 6 white peppercorns down into the pan. Liberally season the salt Knuckle meat then add to the pan and continue to sear on the stove top until the meat is well coloured. • Pickle • 02. Add the meat to an appropriately 4 large giant Japanese sized baking tray. Retain the pan that red mustard leaves you seared the beef in and deglaze 2 large carrots it with the black vinegar. Once it has 150ml white vinegar settled, add the stock, mushrooms 60gm sugar and the whole white peppercorns 80ml water and tip the liquid over the meat and 04. bones. Leave uncovered and place For the pickles, very finely shred into a non fan-forced oven set at the mustard leaf (including the stem) 170°C for 2¾ hours. and carrot together. Place into a bowl and salt lightly. Set aside for 10 minutes. 03. Once the meat is ready, take out of Bring the vinegar, water and sugar up the oven. Leave it in the liquid to cool to approximately 70°C then pour over with a gentle weight on top to press the the carrot and mustard leaves. Allow to beef down. Once cooled, remove the beef pickle overnight at least, but several from the now jellied stock and set aside. days is better. Heat the braising liquid back up on the stovetop and reduce till a sticky consis- To ASSEMBLE tency (like a gravy). Strain and reserve. 6 soft white buns toasted sesame seeds

Shave the Knuckle thinly, heat up some of the reduced braising liquid in a pot and pour the liquid over the shredded beef, mix thoroughly. Place the sliced Knuckle pieces in the middle of each bun, and then sprinkle with toasted sesame. Place an amount of pickle on top before placing the lid of the bun on and the press firmly to let the ingredients get to know each other.

40 – 41 Meat Appreciation Thank-You

Takeaway snack style To the following brilliant chefs and industry friends who were happy to share their Beef Masterpieces with the rest of us, we say thank you.

01. Fresh, local, seasonal. 02. Is red, is good. The recipes in this book are full of flavour and creativity and demonstrate that with skill and flair, a truly great dish can be The philosophy is a sound one... Australian beef is packed made using often overlooked cuts of beef such as Shin, Topside, and more relevant than ever. with 10 essential nutrients Short Ribs and Knuckle. We’re focused on sourcing the beneficial to humans of best produce we can, as close by any age, meaning ever bite Thank you for leading the way in this red meat revolution! as we can: it’s fuller in flavour counts towards meeting and supports local communities. a restaurant goer’s daily Australia produces some of the nutritional intake. It’s also best red meat in the world, so an excellent source of iron Sharon Salloum – Almond Bar (NSW) choosing local has never been and zinc, as well as a Peter Manifis – Incontro (WA) easier, or more delicious. source of omega-3. Jowett Yu – (HONG KONG) Victor Liong – Lee Ho Fook (VIC) Brian Geraghty – Berowra Waters Inn (NSW) Antoine Moscovitz – Antoine’s Grill (NSW) 03. How much 04. Gluten free? Kenji Manaeka – Izakaya Fujiyama (NSW) is enough? Why yes! Navigating dietary requirements Stephen Clarke – Clarkes Of North Beach (WA) Ben Milgate – Bodega, Porteño (NSW) A 130g serve is easy when it comes to red meat: It’s Dan Hong – Merivale (NSW) of cooked red gluten free! Beef can form a vital part in Dave Campbell – Wharf Rd Restaurant and Bar (NSW) meat is about dishes that are not only tasty, but great Monty Koludrovic – Icebergs Dining Room (NSW) 200g raw meat with other nutritious ingredients required Joshua Hill – Eaton Hills Hotel and Function Centre (QLD) per portion. for good health. Brad Sloane – The Riverview Hotel (NSW) Michael Fox – (VIC) David Moyle – The Mercury Development (TAS)

05. Beef: The menu chameleon. Art Direction and Design – Mash Banish preconceptions about how beef looks on the Photographer – John Laurie 130g menu – around the world beef is one of the most Chef and Food Stylist – Michael Fox flexible ingredients. From salads with substance, to Prop Stylist – Sonia Rentsch cured meats and tartars on charcuterie plates, bite- Printing – Southern Colour (VIC) Pty Ltd sized morsels, unctuous stews and curries, as well as a wealth of ways on the grill, beef can take on more ISBN 9781925045970 shapes and forms than you ever thought possible.

42 – 43 42 – 43 Published in APRIL 2014 by Meat & Livestock Australia Limited © ABN 39 081 678 364. Care is taken to ensure the accuracy of the information contained in this publication. However MLA cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. You should make your own enquiries before making decisions concerning your interests. Reproduction in whole or part of this publication is prohibited without prior written consent of Meat & Livestock Australia (MLA). © 2014 Level 1, 40 Mount Street, North Sydney, NSW 2060 Ph +61 2 9463 9333 Fax +61 2 9463 9173 www.mla.com.au