Category: Beef

Cottage Pie

Hearty: Cottage Pie

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 1kg Beef Mince
  • 400g tin of diced Tomatoes
  • 1 tsp Beef Stock Powder
  • 1 Tbsp Tomato Paste/Sauce (FODMAP friendly)
  • 1 Tbsp Mixed Herbs
  • 1 tsp Brown Sugar
  • 2C Mixed Vegetables, diced (I used peas, carrots, corn, beans)
  • Salt, to taste
  • Pepper, to taste
  • Parsley, to serve
  • 600g Potatoes, peeled and chopped into small bites
  • 2 Tbsp Butter
  • 1/4C Milk, approximately

INSTRUCTIONS

  1. Heat oven to 180°C on fan bake.
  2. Add potatoes to a large pot of water and bring to the boil on the stove top. Cook through (approximately 20 minutes).
  3. Heat garlic oil in pan on high heat. Break mince into pieces and add to pan. Stir occasionally until meat is browned.
  4. Add beef stock, salt, pepper, and mixed herbs, along with the tomato paste and brown sugar.
  5. Add the mixed vegetables and cook for a few minutes.
  6. Simmer until liquid is slightly reduced then transfer to a baking dish, approximately 30x20cm.
  7. Once the potatoes are cooked through, drain almost all of the water from the pot.
  8. Add some salt, pepper, the butter, and the milk.
  9. Mash potatoes until smooth, adding extra milk if required.
  10. Add the potatoes on top of the meat in the baking dish, spreading across the entire top. Leave rough or smooth over.
  11. Add the baking dish to the oven and cook on the lower rack for about 45 minutes until starting to brown.
  12. Once cooked, remove from the oven and add chopped parsley over the top to serve.

SERVE WITH

A green salad.

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Beef Brisket Taquitos

INGREDIENTS

  • 400g Beef Brisket, slow cooked, pulled
  • 140 Cheddar Cheese, grated
  • 18 Corn Tortillas, small
  • Oil, to fry

INSTRUCTIONS

  1. Heat the tortillas in small batches of about 3, for 30 seconds each in the microwave to make them soft and pliable.
  2. Add some beef to each tortilla in a line across the middle, about 2 tablespoons.
  3. Add some cheese to each tortilla with the beef, about 1 tablespoon.
  4. Roll up each tortilla, placing the seam face down to hold it shut. You can use a toothpick or two to secure it shut if desired.
  5. Heat oil in a pan, enough to reach half way up the rolled tortillas.
  6. Working in batches, place each tortilla seam side down into the pan and fry each side until browned and crispy (depending on the tortilla, some may brown slightly and some may harden brown at all), a few minutes each.
  7. Once cooked, place on a paper towel to drain off excess oil.
  8. Serve while hot.

SERVE WITH

Roasted tomato salsa, avocado salsa, sour cream, coriander, and chopped tomatoes.

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Beef Burritos

  • 500g Beef Mince
  • 400g Tinned Chopped Tomatoes
  • 200g Black Beans (limited to 40g a serve if following a FODMAP diet), optional
  • 2 Tbsp Tomato Paste/Tomato Sauce (check it’s free of FODMAPs)
  • 1 Tbsp Garlic Oil
  • 1 tsp ground Cumin
  • 1 tsp dried Oregano
  • 1 tsp GF Beef Stock Powder
  • 1/2 tsp ground Chilli Powder (more if you like it spicy, less if you don’t)
  • 1/4 tsp Salt
  • Gluten free Tortillas, approx. 8

INSTRUCTIONS

  1. Add garlic oil to pan and heat to medium-high heat.
  2. Add beef to pan, cooking through until browned.
  3. Add cumin, chilli powder, salt, and oregano and stir through.
  4. Add beans (if using), diced tomatoes, beef stock powder, and tomato paste/sauce. Simmer sauce until slightly reduced.
  5. Heat a separate pan to medium-high heat. Heat each tortilla on both sides until just starting to brown.
  6. Serve tortillas and beef immediately, along with accompaniments.

SERVE WITH

Guacamole, mexican rice, tomatillo salsa, coriander, grated cheese, sour cream (limited to 40g a serve if following a FODMAP diet), and chopped lettuce or cabbage.

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Beef Nachos

Hearty: Beef Nachos

INGREDIENTS

  • 500g Beef Mince
  • 400g Tinned Chopped Tomatoes
  • 200g Black Beans (limited to 40g a serve if following a FODMAP diet), optional
  • 2 Tbsp Tomato Paste/Sauce (check it’s free of FODMAPs)
  • 1 Tbsp Garlic Oil
  • 1 tsp ground Cumin
  • 1 tsp dried Oregano
  • 1 tsp GF Beef Stock Powder
  • 1/2 tsp ground Chilli Powder (more if you like it spicy, less if you don’t)
  • 1/4 tsp Salt
  • 300g GF Corn Chips (check it’s free of FODMAPs)
  • 250g Sour Cream (limited to 40g a serve if following a FODMAP diet), optional
  • 1-2 Avocados, diced or mashed, optional
  • Coriander, to garnish, optional

INSTRUCTIONS

  1. Add garlic oil to pan and heat to medium-high heat.
  2. Add beef to pan, cooking through until browned.
  3. Add cumin, chilli powder, salt, and oregano and stir through.
  4. Add beans (if using), diced tomatoes, beef stock powder, and tomato paste/sauce. Simmer sauce until slightly reduced.
  5. Serve immediately.

SERVE WITH

  • Sour cream and avocado, on corn chips. Garnish with coriander.

ALTERNATIVES

  • Add some extra grated vegetables in at step 2 for an extra veggie kick – carrots and zucchini both work well.
  • Add grated cheddar cheese when serving.
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Quick Beef & Mushroom Stroganoff

Flavoursome: Quick Beef & Mushroom Stroganoff

INGREDIENTS

  • 500g Mushrooms (Oyster), sliced
  • 500g Beef Steak (any works, I used rump), thinly sliced
  • 20g Butter
  • 2 Tbsp Garlic Oil
  • 1 Tbsp Olive Oil
  • 2 tsp Paprika, sweet (smoked would also work)
  • 1 tsp, Beef Stock Powder
  • 2 tsp Soy Sauce
  • 2/3 C Water
  • Salt and Pepper, to taste
  • 200g Sour Cream
  • Parsley, chopped, for garnish

INSTRUCTIONS

  1. Prep all ingredients into small bowls, including side dish ingredients (start cooking as appropriate during this recipe). Start rice/potatoes/pasta now.
  2. Heat 1 tbsp of garlic oil in a pan over a high heat. Add half of the beef and cook through until browned. Transfer to a bowl, and cook the remaining beef with another heated tbsp of garlic oil. Transfer the remaining cooked, browned beef into the bowl.
  3. Start cooking your sauteed vegetables now.
  4. Over a medium-high heat, melt the butter and add olive oil. Add the sliced mushrooms to the pan and cook until softened.
  5. Add the paprika and stir through, cooking until fragrant.
  6. Add the soy sauce, water, and beef stock powder and stir to combine. Bring to the boil, then reduce the heat to low.
  7. Add the sour cream to the pan, along with the cooked beef. Stir until the beef has warmed through.
  8. Season to taste with salt and pepper.
  9. Serve immediately with the prepared sides, and sprinkle with parsley.

SERVE WITH

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Italian Beef & Vegetable Bolognese with Gnocchi

Comfort: Italian Beef & Vegetable Bolognese with Gnocchi

INGREDIENTS

  • 1kg Beef Mince
  • 1kg GF Gnocchi
  • 400g Tinned Tomatoes
  • 1x Courgette, grated
  • 1x Carrot, grated
  • 2 Tbsp Tomato Paste/Tomato Sauce
  • 1 Tbsp Italian Herbs
  • 30g Butter
  • 1 tsp Brown Sugar
  • 1 tsp Beef Stock Powder
  • 2 Tbsp Garlic Olive Oil
  • 2 Tbsp Olive Oil
  • Parmesan Cheese, grated, to taste
  • Salt & Pepper, to taste

INSTRUCTIONS

  1. Grate the courgette and carrot.
  2. Heat the garlic oil in a pan. Add the beef mince and cook until browned.
  3. Add the courgette, carrot, and italian herbs. Add a dash of salt and pepper. Cook until softened.
  4. Meanwhile, in a separate pan, add the olive oil and heat. Add the gnocchi and fry until golden. Remove from heat.
  5. To the beef pan, add the tomato paste/sauce, butter, brown sugar, and beef stock powder. Stir to combine and simmer until slightly thickened.
  6. Serve the gnocchi topped with the bolognese. Top with parmesan cheese.

SERVE WITH

Salad

NOTES

I used a yellow courgette for this dish, however a green one is much more common and works just as well!

Use a finer grate if you’d like to hide the vegetables in this dish more – great for kids.

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Slow Cooked Beef Brisket

American BBQ – Slow Cooked Beef Brisket

INGREDIENTS

  • 1-2kg Beef Brisket
  • 1/4C Paprika
  • 1 Tbsp Brown Sugar
  • 1 Tbsp White Sugar
  • 1 Tbsp Salt
  • 1 1/2 tsp Ground Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Mustard Powder
  • 2 Tbsp Garlic Oil
  • 2C Beef Stock

INSTRUCTIONS

  1. Add garlic oil to slow cooker and place beef brisket on top.
  2. In a small bowl, combine paprika, brown sugar, white sugar, salt, ground black pepper, cayenne pepper, and mustard powder. Stir to combine, then coat on beef.
  3. Add beef stock into slow cooker.
  4. Cook on high for 6 hours. If your beef is not covered with liquid, occasionally turn throughout the cooking process.
  5. Shred before serving.

SERVE WITH

Serve by itself, or as a burger or slider. Accompany with sides such as mac and cheese, coleslaw, or a green salad.

ALTERNATIVES

Marinate your beef in the powder mixture in the fridge for up to 24 hours before cooking for extra flavour.

To make a gravy, remove your beef from the slow cooker once it has finished cooking. Add some cornflour to water in a ramekin and stir to combine. Add this into the beef liquids in the slow cooker, and cook for a further 10 minutes while occasionally stirring.

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