The unbeatable flavour of minced beef pairs perfectly with a rich and luxuriant gravy, making this Salisbury steak recipe a sure winner for a delicious yet convenient mid-week dinner. Paired with a delicious mushroom sauce, this recipe is perfect for making hamburger night a little fancy (but just as satisfying).
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There are few things more satisfying than biting into a batch of flaky pastry homemade sausage rolls. This is a luxury sausage roll recipe like no other – perfect for a winter’s lunch, entertaining guests or as a just-because snack.
There are few things more satisfying than biting into a batch of flaky pastry homemade sausage rolls. As an easy snack or a simple meal (not to mention a sure hit with children) the humble homemade sausage roll is the perfect ally to keep in the freezer ready for when it’s needed.
Mark LaBrooy is no stranger to a mouth-watering low and slow smoked meat recipe – you may have been lucky enough to see one of these preparations in his appearances on Australian television or even to have sampled one such dish at his Three Blue Ducks restaurants across the country . . .
Be careful, I find I can easily eat 5-600 grams of meat without even thinking about it as its so bloody delicious. Mark La Brooy
Win a Cow Hide Rug with Provenance! Although home furnishings may not be the first thing that comes to mind when thinking of an ethical meat company, utilising cow hides is an important part of Provenir’s zero-waste approach. This philosophy comes in response to the issue of waste in the…
For many of us the thought of eating offal is a little daunting. This approachable, simple and extremely delicious pappardelle pasta recipe is a great introduction to incorporating offal into your household’s weekly meals. In this recipe, the offal mince is used in the same way as minced steak and the result is a rich and incredibly tasty dish – full of the wonderful nutritional benefits of beef offal.
As the cooler weather rolls in, there are few things more soothing than slowing working your way through a hearty bowl of steaming beef pho soup from the warmth and comfort of your own home. This soup is light and refreshing yet full of flavour and incredibly satisfying. Simple to make and with leftovers that can be enjoyed later, pho is the perfect answer to a delicious mid-week dinner.
Stifatho is a rich, fall apart braised beef and onion dish that hails from Greece. With a touch of sweetness and beautiful spice, this beef slow cooker recipe makes the perfect comfort food dinner for the months when there is a chill in the evening air. We like to enjoy this beef stew with a simple side of creamy mashed potato and recommend washing it down with a glass of your favourite red wine (if you’re so inclined).
There are few things more satisfying than a piece of full-flavoured and smoky brisket between two slices of fresh bread, paired with a flavoursome sauce. We’ve trialled more than a few beef brisket recipes and this one is up there with the best.
Recipe by Mark LaBrooy originally published at SBS Food, as featured on The Cook Up by Adam Liaw – “Ribeye steak is a cut from the rib bone that’s both tender and marbled. When served without the bone it’s also called a scotch fillet. It’s recommended to buy the best quality beef you can afford for this recipe.”
For many of us the topic of beef offal as well as how to prepare it is shrouded in mystery. However for some of us, recipes for cuts such as beef tongue, liver and heart represent strong family traditions. Indeed, for some families, a pot of beef tongue bubbling away on the stove is commonplace, the aromas evoking memories of excitement in children arriving home from school to find the delicious beefy scent filling the kitchen.
Humble minced beef is definitely a hot contender for the prize of most versatile ingredient. The options for creating a variety of (completely delicious) meals are endless and beef borek is one of our favourites – the perfect starter, snack or easy lunch and a heap of fun to prepare.
What happens when you put two exceptional chefs together in a kitchen with what is considered Australia’s most ethical beef? You get the Provenir Chef Series.
This is a range of tasty heat and serve beef meals made to recipes by Three Blue Ducks chef Mark LaBrooy and renowned Central Victorian chef Christopher Howe, formerly of The Talbot Provedore . . .
A great use for many of the artisan cuts that benefit from low and slow cooking (and sometimes a combination of a few different cuts at our place) is a flavoursome and hearty curry recipe. A good Beef Massaman recipe is certainly a favourite here and is a dish that everyone loves. It was also a great way to feed fussy kids when they were younger!
Nose to tail eating isn’t a new concept. In fact, not utilising an animal carcase to its full potential is a modern phenomena that only emerged reasonably recently. Beef bones – perhaps the most underutilised resource of all – contain nutrients that are essential for the healthy functioning of the human body and consuming broth made from these bones has myriad health benefits.
Through a collaboration with two such chefs, Provenir is now proud to present their new Chef Series meals. Provenir knows that many Australians care deeply about the quality and provenance of the food that they consume, but accessing and preparing such ingredients isn’t always simple, nor is real source transparency easy to find.
While most beef lovers are familiar with the experience of cooking a steak on the BBQ, there are a range of beef cuts available which create incredible meals if cooked correctly. For many of these, the best results can be achieved by cooking low and slow to result in a full flavoured, juicy and tender meat dish.
Christopher Howe share’s his BBQ Provenir Bavette recipe – one of his favourite BBQ cuts, full of flavour and great texture – dusted with Sam Fakhouri’s famous secret spice mix and served with BBQ vegetables and Holy Goat feta. Perfect!
Provenir’s focus on animal welfare is driven in equal part by ethics and science with the two very much going hand in hand – happy cows produce better meat.
Something we all enjoy during the winter (and summer!) months is a warming beef roast. This one is really simple, I will also explain how to make gravy from pan juices and this recipe can be used in many applications with many other protein types.