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).
News & Recipes
Provenir's latest news, thoughts and inspirational recipes to explore.
Beef Sausage Roll Recipe
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.
Smoked Beef Brisket with Mark LaBrooy
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 . . .
Beef Offal Pappardelle Recipe
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.
Beef Pho Recipe
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.
Greek Stifatho Slow Cooker Beef Stew Recipe
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).
The best of all BBQ Beef Brisket Recipes!
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.
Mark La Brooy’s Rib Eye on the Bone with Charred Herb Salsa
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.”
Beef Tongue 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.
Beef Borek Recipe
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.
Richard Cornish on the Provenir Chef Series
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 . . .
Beef Massaman Curry Recipe
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!
The Benefits of Bone Broth
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.
Provenir introduces new Chef Series meals
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.
The Best Beef Cuts for Slow Cooking
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.
Spiced BBQ Bavette Recipe – from Christopher Howe
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!
Does animal stress affect meat quality?
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.
Sunday Roast Beef Recipe with all the Trimmings – from Mark LaBrooy
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.
Provenir – a meat sustainability story
While the mainstream industrial meat processing industry leaves plenty of room for improvement when it comes to sustainability, Provenir are committed to doing things differently. Resource maximisation and positive environmental impact are central to Provenir’s ethical standards.
CSIRO research overturns myths about beef’s impact on human protein supply
Red meat is often criticised as having a very large footprint, taking up land that could be used to grow crops for human food, or eating grain that humans could be eating instead – however CSIRO research shows Australian beef production is efficient at converting both low quality protein in grains that humans can eat, as well as protein in grass that humans can’t eat, into high quality protein for human nutrition.
What makes free range beef?
Navigating the different terms and labels for meat products might seem simple . . . Free range, feedlot, grass-fed, grain fed, organic, regenerative… Until it’s not. While phrases such as free range meat, grass fed beef and paddock to plate might seem reasonably self-explanatory, things aren’t always as they seem. In this article we explain exactly what free range truly means when used to describe meat products, as well as what you can ascertain about products that don’t make this claim.
The Provenir journey – it’s the ‘how’ (not just the cow) that makes highest welfare, ethical meat
The Provenir team knew that they wanted to ethically process and deliver the best meat direct from the farmer to the consumer. However, the industry paradigm and state legislation within the Australian meat industry made realising these goals impossible. That’s where a determined group of individuals decided to fight – for many years – to improve a flawed system resistant to change.
The wonderful world of artisan beef cuts and how to cook them
Did you know that the premium steak cuts of eye fillet, scotch and porterhouse make up only 7.5% of an entire beef carcase? So what makes up the other 92.5%???
