"A pot full of something deliciously tender and aromatic takes time but surprisingly little effort."

Wheat free, Dairy free, Nut free, Egg free

16 beef cheeks

Marinade

1 onion, sliced
2 carrots, sliced
200g smoked bacon lardons (1cm x 2cm pieces)
1/2 tsp peppercorns
thyme sprigs
6 parsley stalks
1 bay leaf
3 pieces orange zest
4 cloves garlic, bruised
5 juniper berries
10 peppercorns
1 bottle red wine

For the dish

3 tbsp olive oil
1/3 cup brandy
8 medium turnips cut in chunks
4 medium-large carrots cut into chunks
freshly ground pepper
1.5 litres veal stock (approximately)

Method

Strip the tough membrane from the beef cheeks. The technique is the same as for skinning a fish fillet. Slip a sharp knife between the membrane and the flesh, hold the membrane tightly with one hand, and zigzag the knife close to the chopping board and along the beef cheek. Discard the membrane. Place skinned cheeks in a bowl and add all the marinade ingredients. Stir to mix, cover and refrigerate overnight. Next day, place a colander over a large bowl and tip the meat and marinade into the colander. Allow to drain. Extract the cheeks and the lardons and pat dry on layers of kitchen paper. Discard the vegetables. Heat one-third of the oil in a heavy-based pan and seal the cheeks in batches. When well coloured on both sides, add a splash of brandy, tip the pan to light the brandy and turn the meat. Transfer to a cast-iron casserole. Continue until all meat is browned and flamed. Brown the lardons and transfer to the casserole. Tip the strained wine into the pan and let it boil to reduce. Tip into the casserole. Preheat oven to 140C. Add the vegetable chunks, pepper and enough veal stock to barely cover. Cover with a doubled piece of baking paper and the lid and cook for 2 1/2 to 3 hours. Allow to cool. Spoon off fat. Reheat casserole gently. If sauce is too thin, pour it off and boil fast in a separate pan, skimming the froth that rises. Return cleaned sauce to meat, stir to mix and serve. Mashed potatoes is a perfect accompaniment.

Serves 8

Wheat free, Nut free, Egg free

6 pieces of osso buco (beef shank from the hind leg, cut across the bone, each piece about 4cm thick)
plain flour
3 chopped onions
5 pureed ripe tomatoes
dry white wine
half a cup of chopped parsley
5 minced garlic cloves
salt and pepper

Flavour coaxed from the meat is transferred to the cooking liquid, producing the rich sauces that, along with tender, succulent meat, are the two goals of a slow braise. Here is a quick guide: 1 Choose the right cut. Lean meat will turn dry. 2 First, brown the meat in oil. This will add colour and flavour. 3 Add aromatic vegetables, a little spice and some herbs. 4 Add body either by lightly flouring the meat before browning and/or adding a rich stock as the braising liquid. 5 Always simmer slowly, don't boil. 6 Make the dish the day before; it always tastes better.

Method

Dust 6 pieces of osso buco (shank from the hind leg, cut across the bone, each piece about 4cm thick) with plain flour, heat some olive oil in a skillet and brown the meat lightly. In a pot large enough to hold all the osso buco, saute 3 chopped onions in a little olive oil, making sure they become transparent but don't colour. Arrange the osso buco on top of the onions, season a little with salt and pepper, add 5 pureed ripe tomatoes and enough dry white wine so that the meat is almost covered. Bring this to the boil, and then lower the heat and simmer, covered, for 90 minutes. After that time, add half a cup of chopped parsley and 5 minced garlic cloves, and simmer for another 30 minutes. Season with salt and pepper and serve by itself or with polenta or saffron risotto.

Serves 6

Nut free, Egg free

Ingredients

500g lean beef mince
2 tbsp water
1/3 cup basil pesto
1/2 cup pimento-stuffed green olives, chopped
Rocket leaves
Diced avocado
Pimento olives
Spring onion to serve

Method

Combine the beef mince, water, pesto and olives. Mix lightly, shape into 4 patties. Preheat the barbecue or pan to moderately high. Lightly brush the patties with oil, put them on the barbecue or pan, lower the heat to moderate. Cook for 6-7 minutes each side or until thoroughly cooked. Turn them once only. Serve with the rocket and the combined avocado, olives and spring onion.

Serves 4

Dairy free, Nut free, Egg free

Ingredients

100ml vegetable oil
1 carrot, peeled and roughly chopped
1 celery stick, peeled and roughly chopped
1 medium brown onion, peeled and roughly chopped
1 head garlic, cut in half horizontally
Sea salt
Freshly ground white pepper
400ml white wine
100g flour, browned in the oven
4 x 400g veal shanks, French trimmed
2 bay leaves
1 sprig thyme
1 tsp white peppercorns
2 litres beef stock
Vegetable garnish
1 zucchini, diced and blanched
1 carrot, peeled, diced and blanched
1 celery stick, diced and blanched
1 cup peas, blanched

This dish can also be made with the pieces Italians use for osso buco but I love this cut for its presentation and the lovely chunk of meat that just falls off the bone.

Method

Heat 50ml of oil in a heavy-based saucepan and brown the carrot, celery, onion and garlic. Season with salt and pepper. Add white wine and reduce by three-quarters. In a separate pan, heat remaining oil and brown shanks evenly on all sides. Add flour to vegetables and stir to combine. Add shanks and remaining ingredients (except vegetable garnish) and bring to the boil. Skim surface, reduce heat to a simmer and cook uncovered until meat is almost falling off the shanks, about 1 1/2 hours (make sure meat remains submerged). Remove shanks and pass sauce through a strainer. Place in bowls, cover with hot sauce, and garnish with re-heated vegetable garnish.

Serves4

Nut free

Ingredients

1kg lean minced steak
1 cup plain flour
1 cup milk
2 large eggs
1 cup boiling water
1 pkt chicken noodle soup powder
1 pkt french onion soup powder

Method

Combine meat, flour, milk and eggs. In another bowl mix together soup powders and water. Combine both mixtures and spoon onto the barbecue plate or into the frying pan to cook when needed.

Nut free

Ingredients

For the steak

black pepper
1 tbsp butter
4 fillet steaks (about 150g each)
100ml red wine
100g parmesan, shaved
1-2 large red chillies, finely sliced
2 tbsp flat-leaf parsley leaves

For the mash

800g sweet potato, peeled and cut into chunks
black pepper
2 tsp butter
5-6 tbsp milk
To satisfy the mid-week need for culinary speed, Epicure has come up with five tasty recipes; one for each day that requires minimum fuss for maximum mouthwatering appeal.

Method

For the mash

Cook sweet potato in lightly salted boiling water for about 10 minutes or until tender. Drain, add ground pepper, butter and milk and mash until smooth.

For the steak

Grind black pepper coarsely on both sides of steaks. Heat butter in a large heavy-based pan until nut-brown, add steaks and cook over medium to high heat for 2-3 minutes on each side, or until cooked as desired. Remove steaks from pan and rest in a warm place. Add wine to pan and stir over medium heat, scraping the residue from the base of pan. Check seasoning and when slightly reduced pour sauce over steaks and top with parmesan, chilli and parsley. Serve with mash and green salad leaves.

Wheat free, Dairy free, Nut free, Egg free

Ingredients

1 beef rump (3-4kg), trimmed of outer fat
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper
As long as the core temperature of the meat doesn't exceed 55C, it will stay moist and juicy.

Method

Preheat oven to 55C. Use an oven thermometer to make sure the temperature doesn't exceed it. Rub olive oil onto surface of rump and season with salt and pepper. Brown meat all over by searing meat gently in a pan with some oil - this is important because, otherwise, it won't caramelise in the oven's low temperature. Place in a roasting tray and roast for 20 hours. This will take a little foresight in planning when to eat but the rump will hold well for an hour or two as long as the temperature is reduced to 50C or a little lower.

Serves 8-12

This slow cooked dish is wonderfully rich and the meat is fall-apart tender.
Wheat free, Nut free, Egg free

Ingredients

2 tbsp chopped onion
3 tbsp olive oil
40g butter
2 tbsp chopped celery
2 tbsp chopped carrot
350g minced lean beef, chuck or neck
2 tsp salt
250ml dry white wine
8 tbsp full cream milk
1/8 tsp nutmeg
400g tinned tomatoes, briefly pureed

Method

Heat a heavy-based pot and saute the onion with oil and butter until translucent. Add the celery and carrot and cook for two minutes. Add the beef and salt and cook briefly, until the meat has just lost its raw colour. Add wine and increase heat to medium high, stirring occasionally until wine has evaporated. Reduce heat to medium and add milk and nutmeg, stirring occasionally until liquid has evaporated. Add tomatoes, stir well and reduce the heat to a bare simmer. Cook for 3 1/2 to four hours. Season to taste.

Serves 6

Dairy free, Nut free, Egg free

Ingredients

400g piece of sirloin
freshly cracked pepper
flaky salt
extra virgin olive oil
2 tbsp of butter
6-8 sprigs of rosemary
Ask your butcher about the age of the animals sold, where they come from and what they've been eating. Try cuts of grain-fed as well as grass-fed beef and taste the differences

Method

Take one 400g piece of sirloin, 5cm thick. Cut it in half, so that there are two medallions. Pat dry with paper towel and season all over with freshly cracked pepper and flaky salt. Heat one tbsp of extra virgin olive oil in a pan over medium heat. Add the beef and reduce the heat slightly. Brown for two minutes on all surfaces, finishing with the first side face down. Keep on a low heat for two minutes, add 2 tbsp of butter and 6-8 sprigs of rosemary. Continue turning and basting meat with the browning butter for 12-14 minutes for medium rare. Remove from the pan and rest for 8-10 minutes.

To serve

Slice and serve with the pan juices.

Serves 2

Ingredients

1 kg potatoes, peeled, quartered
1 tbsp vegetable oil
1 onion, chopped
100g button mushrooms, sliced
2 teaspoons crushed garlic
1 kg beef mince
1/2 cup frozen peas
1 x 420g can Campbell's Condenses Tomato Soup or Cream of Mushroom Soup
1/3 cup of milk
1/2 cup grated tasty cheese

Method

Preheat oven to 180°C Place potatoes in a large saucepan of water. Bring to the boil, reduce heat and simmer for 10-15 mins until soft. Meanwhile heat oil in a non-stick frying pan. Cook onion for 2 minutes. Add mushrooms. Cook for 2-3 minutes until softened. Add garlic and mince, cook for a further 5-8 minutes until browned. Add peas and soup. Simmer for 2-3 mins then spoon into a 20cm casserole dish. Drain potatoes, mash, then add milk and stir until smooth and creamy. Spread over meat mixture. Top with cheese and bake for 15-20 minutes until golden brown. Serve with steamed green vegetables or a salad.

Serves 4

Ingredients

1 tbsp oil
500g beef mince
1 onion, finely chopped
1 carrot, finely diced
½ cup frozen peas
1 tbsp Worcestershire sauce
¼ cup plain flour
½ cup Guinness or beer
freshly ground black pepper, to taste
500ml Campbell’s Real Stock – Beef
1 sheet puff pastry, thawed

Method

Pre-heat oven to 200ºC. Heat oil in a frying pan. Add mince, onion & carrot. Cook for 5 mins or until meat has browned. Add peas, Worcestershire sauce & flour. Cook for 1 min, stirring. Add Guinness and stock, bring to the boil, stirring, and cook for 5 minutes until just thickened. Season to taste with pepper. Divide between four 2-cup capacity ovenproof dishes. Cut pastry into quarters & place on top of each pie. Bake for 20 mins or until golden. Serve with mash and steamed vegetables, if desired.

Serves 4

Ingredients

1 tbs olive oil
1kg beef brisket pot roast
2 large carrots, sliced thickly
3 red onions, quartered lengthways
2 sprigs rosemary
1 cup (250ml) red wine
2 sachets Masterfoods squeeze-on concentrated beef stock
2 large zucchini, sliced thickly
1/2 cup chopped fresh parsley
Mashed potato, to serve

Method

Preheat oven to 140°C. Heat oil in a large casserole over medium heat. Brown beef well on all sides, pouring off any fat. Add rosemary and pour over combined wine and stock concentrate. Place a sheet of baking paper over meat before covering with a tight fitting lid - this will help keep in moisture. Transfer to oven and roast for 1 1/2 hours. Remove from oven, turn meat over and add carrots and onions. Return to oven for further 1 hour. Add zucchini for final 10 minutes of cooking time. Remove meat and vegetables from casserole; cover with foil and allow meat to rest for 5-10 minutes. Meanwhile place casserole, uncovered, over high heat, for 5 minutes to reduce liquid. Skim fat from surface and stir through parsley. Serve sliced meat and vegetables over mashed potato, Spoon over sauce.

Serves 4

Ingredients

1/2 cup tomato sauce
1/4 cup honey
2 tablespoons Chang's Soy Sauce
2 tablespoons malt vinegar
1 tablespoon brown sugar 1 teaspoon powdered mustard
1kg beef ribs
vegetable oil, for deep-frying
4 Sebago potatoes, peeled, very thinly sliced
dressed spinach leaves, to serve

Method

Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard and salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour. Preheat oven to 200°C. Line a baking tray with baking paper. Place ribs on tray. Roast for 1 hour, turning ribs over once, or until cooked through. Meanwhile, place a wire rack over an oven tray lined with paper towel. Pour oil into a large saucepan until one-third full. Heat over medium-high heat until hot. Cook potato slices, 5 or 6 at a time, for 2 to 3 minutes or until golden. Drain on wire rack. Serve ribs with potato crisps and spinach.

Serves 4

Ingredients

4 T-bone steaks
1/3 cup sweet chilli sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1/4 cup lime juice
3 Lebanese cucumbers
1 cup coriander leaves
1 1/3 cups jasmine rice, cooked, to serve

Method

Place steaks into a ceramic dish. Combine sweet chilli sauce, fish sauce, sugar and 2 tablespoons of lime juice in a bowl. Pour over steaks. Turn to coat. Cover. Refrigerate for 15 minutes. Meanwhile, using a potato peeler, peel cucumbers lengthways to form ribbons. Place into a bowl. Add coriander leaves and remaining 1 tablespoon of lime juice. Toss until well combined. Cover. Set aside. Preheat a barbecue plate or frying pan on medium-high heat. Cook steaks, basting with marinade, for 4 minutes each side for medium or until cooked to your liking. Serve with rice and cucumber salad.

Serves 4

Gluten-free, egg-free, nut-free, lactose-free

Ingredients

2 tablespoons olive oil
1kg lean stewing beef, diced (I use gravy beef)
2 onions, diced
2 garlic cloves, crushed
2 carrots, peeled, thickly sliced
2 tablespoons tomato paste
1 tablespoon plain flour
chilli powder or flakes (optional to taste)
½ cup plum jam
Zest and juice of 1 lemon
375mL beef stock
Chopped flat-leaf parsley, to garnish

Method

Preheat oven to 160C. Heat one tablespoon of olive oil in a large fry pan over medium heat. Add half the beef and cook until browned all over. Transfer to a plate. Repeat with remaining oil and beef and transfer to the plate. Add the onion to the fry pan and cook for 2 minutes until soft. Add the garlic, carrot, tomato paste, flour and chilli (if using). Stir well and cook for another minute. Add the plum jam, lemon rind and juice and beef stock. Bring to the boil, then carefully pour into a large ovenproof casserole dish and cook for 2 ½ hours or until the beef is tender. Serve garnished with the parsley and some creamy mashed potato, rice or couscous.

Serves 4

Ingredients

500 g beef strips
2 tbsp oil
1 onion, diced
200g mushrooms, sliced
1/2 cup beef stock
2 tbsp tomato paste
250ml carton of light sour cream
2 tsp corn flour
500g fettucine

Method

Boil water for the pasta. Preheat a large, heavy based frying pan or wok over a medium heat, add oil, and then cook the beef in two batches until just done. Set aside. Cook pasta in boiling water. Add onion and garlic to the pan and a little extra oil or butter, cook until soft, add thinly sliced mushrooms, and cook until tender. Add beef stock and tomato paste, stir to combine and bring to the boil. Reduce heat and simmer for 5 minutes. Mix corn flour with a little sour cream and add with the remaining sour cream. Stir until well combined, simmer for 1 minute. Season well with salt and pepper, return beef to pan and simmer for 2 minutes. Serve with fettucine

Serves 4