- 4-5Pc of Osso Bucco ~1.5kg
- 1x Point End Brisket ~2kg
- 1x Short Ribs ~2kg
- 2x Slow Cook Diced Chuck ~ 1kg
- 1x Whole Eye Round Roast (Girello) ~1kg
- 3x Mince ~ 1.5kg
Get the bbq fired up or warm up the smoker – our new Slow Cook Pack has all of your favourite low and slow beef cuts, just in time to cook up delicious winter warmers!
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 that 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.