While winter often conjures images of hearty, slow-cooked roasts, modern culinary influences in Australia have expanded our choices to enjoy comforting flavours all year long. And what better way to indulge in soulful dishes than with the goodness of grass-finished beef? Not only do we enjoy delicious meals, but we also reap the nutritional benefits and support ethical practices.
Let’s dive into these mouthwatering recipes and get some beef dinner ideas for chilly nights!
The Magic of Grass-Finished Beef: A Nourishing Delight
Grass-finished beef comes from cattle that roam freely and feast on nutrient-rich grass throughout their lives. This results in more nutrient-rich meat higher in essential omega-3 fatty acids, conjugated linoleic acid (CLA), and antioxidants like vitamin E. Additionally, grass-finished beef is leaner and contains fewer unhealthy fats, making it a healthier choice for winter meals.
Paddock-to-Plate Eating: A Win-Win for All
Choosing grass-finished beef also aligns with the concept of paddock-to-plate eating. This farm-to-fork approach reduces food miles, promoting a more sustainable and environmentally friendly food system. Ethically produced beef also ensures better animal treatment, leading to less stress during their lives and producing more tender and flavourful meat.
The Beefy Difference: Grass-Fed vs. Grass-Finished Beef
While ‘grass-fed‘ and ‘grass-finished‘ are often used interchangeably, there is a subtle distinction. Grass-fed beef indicates that the cattle primarily consumed grass during their lives, but they might have been finished with grain in the last stages.
On the other hand, grass-finished beef means the cattle were solely fed grass throughout their lives. Opting for grass-finished beef ensures a more consistent nutrient profile, adhering to the healthy qualities associated with this ethical and sustainable choice.
Now, let’s get to the soul-nourishing recipes that showcase the goodness of grass-finished beef!
Recipe 1: Beef Teriyaki Minute Steaks
Transport your taste buds to the Far East with this zesty and succulent Beef Teriyaki Minute Steaks recipe. Tender grass-finished beef meets the delectable sweetness of teriyaki sauce, creating a delightful fusion of flavours that will have you coming back for seconds.
Teriyaki Beef Mince Bowl
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- Heat oil in a pan, add garlic and ginger, cook for 20 seconds. Add the beef mince and cook, breaking it up with the back of a wooden spoon, for 5 minutes until browned.
- Reduce heat and add teriyaki marinade. Add the sugar snap peas, capsicum and stir to mix evenly. Simmer, uncovered, for 2-3 minutes.
- Serve on rice garnished with green onions, sesame seeds and a side of baby spinach leaves.
- Can be served with Japanese noodles.
- Can be put into lettuce cups as a finger food or entrée.
- Can be put into a Healthy bowl dish, add coleslaw, kewpie mayonnaise and shredded nori sheets.
The Beef Teriyaki Minute Steaks recipe offers a savoury and tender delight. Loaded with protein and essential minerals like iron and zinc, these minute steaks are perfect for muscle repair and immune system support. The teriyaki sauce, featuring a blend of soy sauce, honey, and ginger, adds a zing of flavour while providing antioxidants and aiding digestion.
Recipe 2: Rump Steak With Mushroom Sauce and Baby Potatoes
Cosy up with rump steak, bathed in a luscious mushroom sauce and served alongside perfectly roasted baby potatoes. Seared to a beautiful caramelised finish, the succulent grass-finished rump steak pairs perfectly with the savoury mushroom sauce and tender baby potatoes. This wholesome dish is the epitome of winter soul food that will leave you craving more.
Rump Steak With Mushroom Sauce And Baby Potatoes
- Preparation: 3 min
- Cooking: 12 min
- Ready in: 15 min
- Place bag of potatoes into microwave, as per packet instructions and microwave for 6 to 8 minutes, or until tender. Set aside covered with foil to keep warm. Drizzle with a little oil and season with salt and pepper, to serve.
- Meanwhile, brush steaks with 1 tablespoon oil and season with salt and pepper. Heat a large non-stick frying pan over medium heat. Add steaks and cook for 3 to 4 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil.
- Increase temperature to medium-high. Add onion and mushrooms and cook for 4 to 5 minutes or until golden. Add worcestershire sauce, sour cream and 1/3 cup water. Bring to the boil and remove from the heat. Season with salt and pepper. Serve steaks topped with mushroom sauce, baby potatoes sprinkled with parsley, and baby rocket on the side.
- You can prep the onions and parsley while the steaks are cooking – potatoes are cooking in the background
Grass-finished rump steak is a nutrient powerhouse, delivering a hefty dose of vitamin B12, selenium, and phosphorus. The mushroom sauce complements the dish with immune-boosting properties and adds a rich source of essential nutrients such as riboflavin and niacin.
Recipe 3: Texas Chopped Brisket Burger
Who said soul food can’t be bold and flavourful? Savour the smoky essence of Texas with the mouthwatering Texas Chopped Brisket Burger. Slow-cooked and shredded grass-finished brisket is topped with tangy barbecue sauce and crisp coleslaw. Nestled between pillowy buns, this burger epitomises Southern comfort, bringing warmth and delight to your winter gatherings.
Texas Chopped Brisket Burger
Forget the mince patty, this recipe uses a slow-cooked brisket to create a Southern delight.
- Preparation: 2 h
- Cooking: 3 h
- Ready in: 5 h
- 1.2 kg Beef brisket
- 2 large Brown onions (peeled and quartered)
- 3 cloves Garlic (peeled and bruised)
- 1 tsp Olive oil (plus 1 tsp olive oil)
- 500 ml Salt-reduced beef stock
- 3 tbsp Brown sugar
- 1 tbsp Smokey paprika
- ½ tsp Pepper (freshly ground)
- ½ tsp Coarse sea salt
- 1 tsp Garlic powder
- 1 tsp Onion powder
Sweet potato chips
- Rub Brisket all over with dry rub. Place in a glass dish and cover with clingfilm. Marinate for at least 2 hours preferably overnight. Bring to room temperature when ready to cook.
- Preheat oven to 170°C. Place roasting pan over a cooktop, and bring to a medium‐high heat. Add 1 tablespoon oil and then the brisket. Brown all over and then add the rest of the oil onions and garlic to the pan. Allow the vegetables to soften, about 8 minutes. Add stock, scraping bottom of pan. Cover tightly with foil and place in oven. Cook for 2 hours and 45 minutes.
- Turn the oven to grill at 200 degrees and uncover brisket. Cook for 15 minutes turning once halfway through. Remove once crisp, set aside.
- While meat is resting, turn oven onto 200 degrees, place potato slices on a baking sheet lined with baking paper, toss in sea salt and remaining oil and roast for 10-12 minutes until crisp.
- Serve meat shredded and chopped in warm buns with pickles, onion and crisp sweet potato chips.
Grass-finished brisket is a rich protein, zinc, selenium, and iron source, supporting muscle health, immune function, and energy levels. The coleslaw adds a refreshing crunch while providing vitamins and fibre. This burger gives you the best taste and nutrition in every bite!
Savour the Season with Healthy Soul Food
As winter’s chill settles in, there’s no better time to embrace soul food with a nutritional twist. Grass-finished beef not only elevates the flavours of our favourite winter dishes but also offers many health benefits. From Beef Teriyaki Minute Steaks to Rump Steak with Mushroom Sauce and Baby Potatoes and the delightful Texas Chopped Brisket Burger, these recipes let you savour the goodness of grass-finished beef while enjoying the warmth of winter all year round.
So, let’s celebrate this winter with flavourful, healthy beef recipes that will surely become beloved classics in your culinary repertoire. Bon appétit!