1. Home
  2. Beef

Beef

20 March 2024

Beef Roast W. Giant Yorkshire Pudding

 

Beef Roast W. Giant Yorkshire Pudding

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine Modern Australian, UK
Servings 4

Ingredients
  

For the Yorkshire pudding:

  • 2 large eggs
  • 70 g plain flour
  • 100 ml whole milk
  • vegetable oil

For the roast:

  • 400 g beef joint
  • 1 large potato
  • 2 carrots peeled and cut into batons
  • 2 parsnips peeled and cut into batons
  • 1 bunch Broccolini
  • 100 g sprouts
  • 300 ml of your favourite gravy

Instructions
 

  • To make the batter, crack the eggs into a bowl, then add the flour and whisk until smooth. Gradually add the milk and carry on whisking until the mixture has no lumps. Pour the batter into a jug and place in the fridge to chill for 20 minutes.
  • Season the beef joint with salt and pepper and place on an oven tray. Preheat the oven to 220°C fan. Place the tray in for and bake for 40 minutes or until cooked to your liking. Remove and cover the beef to rest. Peel the potato and cut it into quarters, put them in a pan, cover with water and then bring to the boil. Once they’ve come to the boil, cook for 2 minutes, then drain. Place the sprouts in a pan and cover with water, boil for 10 minutes.
  • Drizzle a little oil into an oven-proof frying pan and put it in the oven. Add a bit of oil to a roasting tin and place in the oven to heat. Carefully, tip the potatoes into the roasting tin, ensuring they’re all coated with oil, add the carrots, parsnips and Broccolini. Put the tin back in the oven. Pour the batter into the frying pan and put it back in the oven and cook for 25 minutes.
  • Check the Yorkshire pudding it should be golden brown. If it’s ready, take it out and set aside. Turn the potatoes and carrots and add the sprouts to the tin. Cook for a further 10 minutes and if they look done, remove the veg, but put the potatoes back in the oven. Heat the gravy.
  • Turn off the oven and put the Yorkshire back in to warm through. Take the beef out the oven and slice. Serve the Yorkshire on a plate, filled with the meat, veg and potatoes and pour over the gravy.
Beef
16 June 2023

CORNED BEEF, HORSERADISH AND PARSLEY WHITE SAUCE

CORNED BEEF, HORSERADISH AND PARSLEY WHITE SAUCE

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 1.2 kg piece corned silverside corned beef
  • 1 onion peeled, studded with 6 cloves
  • 2 bay leaves
  • 2 tbsp brown sugar
  • 60 ml malt vinegar ¼ cup
  • 12 small new potatoes
  • Steamed greens to serve

Horseradish & parsley white sauce

  • 30 g unsalted butter
  • 1 1/2 tbsp plain flour
  • 430 ml milk
  • 1 tbsp horseradish cream
  • 2 tbsp finely chopped fresh parsley

Instructions
 

  • Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
  • Place over a low heat and bring to just a simmer. Skim any scum that rises to the surface. Once all scum is removed, add onion with cloves, bay leaves, sugar and vinegar.
  • Partially cover and keep the heat at simmering point, small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time.
  • Cook until the silverside is tender, about 1 ½ - 2 hours, adding potatoes for last 30 minutes of cooking time. A fork should easily penetrate the centre of the meat and potatoes should be tender.
  • Meanwhile to make the sauce, heat butter in a medium saucepan over medium heat. Add flour and cook stirring, for 1 minute. Gradually start adding milk, stirring constantly until all the milk is combined and sauce is smooth. Cook stirring, until sauce comes to the boil and thickens, simmer for 2 minutes. Stir through horseradish and parsley, season to taste with salt and pepper.
  • Slice silverside against the grain. Serve with the potatoes, steamed greens and drizzle with the horseradish sauce.

Notes

Cooking the potatoes in the braising liquid adds flavour to the potatoes. Chopped fresh chives also work well in the horseradish sauce. You can substitute the butter with olive oil spread and milk with soy milk in the sauce for a dairy free version.
Beef
14 July 2022

MALAYSIAN BEEF BOLAR BLADE ROAST

MALAYSIAN BEEF BOLAR BLADE ROAST

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 1 kg beef bolar roast trimmed
  • 3 tbsp rendang curry paste
  • 2 tbsp coconut cream plus extra for drizzling
  • 2 leeks halved, washed and sliced
  • 500 g sweet potato peeled and cut into 2cm half rounds
  • 3 stalks curry leaves
  • 2 cinnamon sticks
  • 1 head broccoli cut into florets
  • 1 cup red rice
  • Lime to serve

Instructions
 

  • Preheat oven to 220°C (200°C fan-forced). Place beef on a plate, mix rendang paste and coconut cream and spread half of it over the beef to coat.
  • Place leek, sweet potato, curry leaves and cinnamon sticks in a large roasting tray. Mix remaining curry paste/coconut mixture with 1 cup water and pour over the vegetables. Place beef on top of the vegetables and cook in the oven for 20 minutes or until the beef is starting to turn golden brown.
  • Remove tray from oven and gently toss vegetables. Reduce oven to 180°C (160°C fan-forced) and cook for another 60 minutes for medium rare, covering with foil if overbrowning. Place beef on a plate, covered loosely with foil and rest for 10 minutes. Slice thinly.
  • Steam broccoli, and cook rice according to packet directions. Serve beef with rice, vegetables and some of the curry sauce on top.
Beef
  • 1
  • 2
About Us

Located in North Shepparton, Fairleys SUPA IGA is proudly independently owned and operated by the Michaels IGA Group.

Our mission is to deliver the best shopping experience for our customers through great service, the best fresh foods, the largest range and super competitive prices.