All About Meat have teamed up with Another Food Blogger to craft delicious recipes using meat from their stall! This gifted blogger has worked in the hospitality industry for 20 years and has always had a passion for food. He is credited with managing restaurants in Ireland, the prestigious Michelin starred PUBLIC Restaurant in New York City, and has now started his own catering business in Brisbane. Working with All About Meats is a match made in heaven – he gets to use fresh, amazing quality meat whether it is beef, pork, lamb or chicken. Check out the top three winter warmers he has crafted in partnership with Steve and the team.

Beef Cheek Ragu

Serves: 8.

1 kg beef cheeks
1 celery – diced
1 carrot – diced
1 white onion – diced
6 cloves garlic – finely chopped
1 red chili – finely chopped
1 thumbsized piece ginger – finely chopped or grated
4 sprigs thyme
1 piece of star anise
1 bay leaf
1 tbsp tomato paste
500ml red wine
500ml beef stock
1 can diced tomatoes

2 tbsp olive oil
1/2 lemon – juiced
small bunch of parsley – finely chopped (approx 2 tbsp)
small handful of chives – finely chopped (approx 2 tbsp)
salt & pepper

4 slices of bread, preferably old
Zest of 1 lemon
1 tbsp Olive oil
1 tsp Herbes de Provence
1 tsp Chili flakes

Your choice of fettucine or pappardelle pasta.


1. Blend bread in small hand processor.
2. Fry bread on medium heat in pan with rest of the ingredients, stirring regularly.
3. Once bread crumbs are crispy spread onto a baking sheet or plate to cool.
4. Breadcrumbs will keep for about 1 month in cool, dry place.

1. Stir all ingredients together in a small bowl and serve immediately or store in fridge until ready.

Beef Cheeks
1. Cut beef cheeks into smaller sized pieces, I had 2 x 500g beef cheeks that I cut into 3 equal sizes.
2. Oil and season beef cheeks. Sear in a hot pan until golden brown on every side – approx 5 minutes.
3. Remove beef cheeks and leave on a clean plate.
4. Add vegetables to pan, turn down to a medium heat and cook until soft – approx 5 minutes.
5. Add wine & stock and bring to a simmer.
6. Add tomato paste, herbs & spices and stir.
7. Place beef cheeks in pot and if needed top with a little water until cheeks are submerged.
8. Cover with a lid or aluminium foil and place in oven @ 180c for 3hrs.
9. Remove from oven and test cheeks with tongs to see if they are cooked. You are looking for the cheeks to be tender and to pull apart easily. If necessary place back in oven for 15-20 minutes.
10. Remove pan from oven, discard thyme sprigs, star anise and bay leaves.
11. Place pan on a low heat and reduce braising liquid by 1/2 – approx 15mins.
12. While reducing the liquid cook pasta according to packet.

1. Drain pasta.
2. Add some ragu to pasta and stir together.
3. Spoon pasta/ragu on to plate and top with a little more ragu.
4. Drizzle gremolata over ragu.
5. Sprinkle breadcrumbs on top.

Order your Wagyu Beef Cheeks here

Beef and Guinness Stew

Serves 6–8

1kg wagyu or angus diced beef
4 x carrots – roughly chopped
2 celery sticks – roughly chopped
2 white onions – roughly chopped
2 star anise (optional)
3 bay leaves
3 x cloves garlic – crushed
4 sprigs thyme
4 slices smoked bacon – diced
500ml beef stock
2 (440ml) cans Guinness
4 tbls plain flour
2 tbls chopped parsley
1 dried chili (optional)
2 tbsp oil

1. Season meat and fry in batches on medium to high heat in 1 tbls oil until golden brown – approx 2 to 3 minutes
2. Remove meat from pot and leave on clean plate.
3. Fry bacon until brown and fat has rendered.
4. Add carrots, celery, onion, star anise, bay, dried chili & garlic to pan. Reduce the heat to medium and cook for 5 minutes stirring regularly to lift the bits stuck to the pan.
5. Add beef back into pan along with it’s juices.
6. Add 800ml Guinness, stir and cook for 5 mins until simmering.
7. Add beef stock & thyme. Cover and cook on low heat so stew is simmering for about 1 – 1.5 hours or until beef is tender.
8. Mix flour with remaining Guinness to make a paste and stir into stew. Cook for another 20 minutes until sauce has thickened.
9. Serve with some mashed potatoes and sprinkle with parsley to finish.

Order your Diced Wagyu Beef here

Scottish Lamb and Dumpling Stew

Serves 6


1kg lamb collarbutt or lamb leg – cut in 1″ cubes
200g carrots / 2 large – diced
1 white onion – diced
200g turnip – diced
8 button mushrooms – cut in half
2 tbsp flour
2 tbsp tomato paste
1 bayleaf
2 garlic cloves – crushed
350ml orange juice
350ml vegetable stock
2 sprigs parsley
2 tbsp olive oil
salt & pepper

2 tbsp parsley – chopped
1 & 1/4 cups self raising flour
60g cold butter – cubed
1/2 cup milk

1. Season meat and sear in dutch oven on medium to high heat. Approx 5 mins. *see tip*
2. Remove meat and leave on clean plate.
3. Cook vegetables (except mushrooms) on medium heat for 2 – 3 mins.
4. Add meat and juices back to pot.
5. Add flour and tomato paste, stir and cook for a further 2 – 3 mins.
6. Add orange juice, stock, bayleaf & thyme to pot. Cover and cook on low for 1.5hrs until lamb is tender.
7. Add in button mushrooms and spoon dumpling batter on top. Cover and cook for another 20 mins on low until dumplings are cooked *see tip*

1. Place flour in mixing bowl and using your fingers rub in butter until mixture resembles fine bread crumbs.
2. Make a well in center and pour in milk & parsley.
3. Stir in gently and then spoon into stew. *see tip*

*when cooking lamb don’t crowd the pan, best to cook in batches. If you put too much in the pan it won’t get a nice sear on it and will just look grey*
**to test if dumplings are cooked stick a skewer in them, the skewer should come out clean**
***if making dumplings for something different you can cook them in just a saucepan of stock***
****the stew will keep in the fridge for 3 – 4 days. When reheating it do so on a low heat with a lid on. The steam will moisten up the dumplings again****
*****stew freezes great, just follow the instructions above to reheat it*****

Order your Lamb Collarbutt Beef here