Nothing warms the soul in winter like a hearty meal. Whether you want to impress your mates with your cooking skills at your next dinner party, or you are just looking for a way to satisfy the family, here are some recipes ideas featuring our favourite cuts of meat that look impressive, taste amazing but are surprisingly easy to pull off. To make these recipes really shine, speak to our quality meat traders at the Saturday Fresh Market who will help you select the very best cuts of meat they have available.

 

Slow Cooked Beef Brisket

When you are looking for a cut to satisfy the whole family, beef brisket is always a safe bet. This slow cooked beef brisket recipe by Donna Hay provides easy to follow instructions on how to cook a killer beef brisket. Once our hearty beef is tender and flavorful, serve with some classic winter side dishes like potato bake, roast veggies, or brown rice. It’s a guaranteed hit!

Ingredients
2 x tbsp extra virgin olive oil
1.5kg beef brisket, trimmed and cut into 4 pieces
1 onion, finely chopped
3 cloves garlic, thinly sliced
1 cup (250ml) red wine
2 cups (500ml) beef stock
2 cups (500ml) water
3 cups (750ml) tomato puree
6 bay leaves
Sea salt and cracked pepper

Method

  1. Preheat oven to 180°C.
  2. Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.
  3. Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.
  4. Add the wine and cook for 3–4 minutes or until reduced by half. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.
  5. Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time, for 3 hours or until very tender.
  6. Remove the beef from the sauce and place on a tray. Using two forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve. Serves 4–6

 

Bone-in Roast Leg of Lamb

When entertaining a crowd, a bone-in leg of lamb will go a long way without too much cost or effort. While people are often intimidated by this particular cut of meat, it’s actually surprisingly easy to prepare. There are countless recipes out there for how to best cook a roast leg of lamb but a great starting point is this simple and stripped back recipe by Jamie Oliver.

Ingredients
2 kg leg of lamb or hogget
1 bulb of garlic
½ bunch of fresh rosemary
1.5 kg potatoes
1 lemon
Splash olive oil

Mint Sauce
1 bunch of fresh mint
1 teaspoon sugar
3 tablespoons wine vinegar

Method

  1. Remove the lamb from the fridge one hour before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 200ºC and place a roasting dish for the potatoes on the bottom.
  3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
  4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
  5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
  6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
  7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
  8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it well done.
  9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
  10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

 

Hungarian Goulash

When it comes to hearty meals in winter you can always rely on European countries that experience extreme winter temperatures to come through with the goods. This goulash has been warming families in freezing cold Hungarian winters for centuries.

Ingredients
½ kg cubed lamb leg
60g seasoned flour
3 tbsp veg oil
1 large onion, finely chopped
1 green pepper, deseeded and chopped
2 carrots, peeled and chopped
1 stick celery, chopped
1 tsp paprika
3 tbsp tomato puree
Pinch grated nutmeg
3 tsp mixed herbs
Salt and pepper
200ml beef stock
200g tin of chopped tomatoes
200ml red wine
3 tbsp Worcestershire sauce

Method

  1. Coat the meat in the seasoned flour. Heat the oil in a frying pan and fry the onion, pepper, carrot and celery. Add the meat and fry until browned.
  2. Add the paprika, tom puree, nutmeg, mixed herbs, salt and pepper and cook for a further 2 mins. Add the stock, chopped toms, red wine and Worcestershire sauce. Bring to a simmer and transfer to the slow cooker. Cook for approximately 5 – 6 hours.

 

Boeuf Bourguignon

An oldie but a goodie, boeuf bourguignon is the ultimate winter comfort food. This hearty stew is traditionally a French dish made popular by the late Julia Childs. It may sound fancy but Boeuf Bourguignon is actually a really simple beef stew comprising of beef, red wine, mushrooms and onions. This is a meal that doesn’t require you to spend big on your cut of meat. If you are unsure simply ask your butcher what cut they have available that would be ideal for a beef stew.

Ingredients
6 slices bacon, cut into lardons
3 ½ tbsp extra-virgin olive oil
1.4 kg stewing beef, cut into 5 cm chunks
1 large carrot, sliced
1 large white onion, sliced
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
3 cups red wine, like a Chianti
2 ½ to 3 ½ cups beef stock
1 tablespoon tomato paste
2 cloves smashed garlic
½ teaspoon thyme
1 crumbled bay leaf
18 to 24 small pearl onions
3 ½ tablespoon butter
1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
400g fresh white mushrooms, quartered

Method

  1. Simmer bacon lardons in 4 cups water for 10 minutes. Drain and pat dry.
  2. Preheat oven to 230°C. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
  3. Dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the dutch oven. Set aside with the bacon.
  4. Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there’s any excess fat, drain.
  5. Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the centre of the oven for 4 minutes.
  6. Remove pot from oven; toss beef and place back in the oven for 4 more minutes.
  7. Remove the pot from the oven and reduce the heat to 160C.
  8. To the pot add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
  9. In the last hour of cooking, bring 1 1/2 tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss around in the fat until they’ve browned, 10 minutes. Then stir in 1/2 cup beef stock, a small pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about 40 minutes until the liquid has evaporated and the onions are tender.
  10. Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat.
    Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
  11. Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top. Pour the beef and vegetables back into the dutch oven. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.
  12. Garnish with parsley and serve with potatoes, rice or noodles.

 

Find the best cuts of meat at the Saturday Fresh Market

The real secret behind these dishes is making sure you are using quality cuts of meat. This is your make or break ingredient. To be sure you are getting the very best cuts of meat available for a highly competitive price, speak to the knowledgeable meat traders at the Saturday Fresh Markets.

Saturday Fresh Markets