A classic dish of slow cooked chunky Provenir beef and diced kidney in a rich red wine, vegetable, Australian tomato, and herb braise
About Provenir
Provenir is a multi-award winning, 100% Australian owned company devoted to producing the best meat possible. Dedicated to innovation, sustainability & community, Provenir partners with regenerative farmers to create premium quality, highly nutritious beef products.
Provenir’s Mission
Provenir was founded in 2017 on the belief that the best quality beef comes from livestock that are raised to the highest of welfare standards, right up to the very end.
Until now, all stock processed in Australia was done so at a fixed abattoir, often after live transport over long distances and experiencing an unfamiliar environment. In our view, this system is flawed in that livestock are put through unnecessary stress prior to processing.
This is not only bad for animal welfare and our farmers, it can also negatively affect the eating quality of the meat. The founders of Provenir we knew there had to be a better way.
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… those looking for the kidney will find it, however it’s not the hero flavour of this dish – simply a complimentary companion to the rich favour of the thick beefy, tomatoey braise
Christopher Howe
Drover’s steak and kidney braise
Serving Suggestions
Classic Steak and kidney
Fancy something a bit more fancy? Swap the mash for a medley of roasted root vegetables, serve topped with a gremolata or even a tangy salsa verde if you dare!
Pot Pie
Fill a ramekin with the braise, top with a double layer of puff pastry, gently pressing down over the edges, bake in oven at 180 ̊c for 12-15min, and serve with mash and peas. OMG – yum!
Christopher Howe
Always a very passionate home cook, Christopher yielded to an early mid-life crisis, changing careers, and embarking on a chef’s apprenticeship in a fine dining restaurant in regional Victoria over a decade ago. Following stints as Head Chef in gastropubs, and wineries, and running his own catering company, Christopher opened his own small café/ restaurant/provedore in Central Victoria 5 years ago; showcasing regional and seasonal produce, and picking up multiple awards and accolades along the way.
The desire to support local producers, shorten the value chain, improve animal welfare by eliminating live animal transport prior to processing, and ultimately create the best beef possible by capturing the amazing quality, flavour, tenderness and nutritional value offered through processing at the point of production, Christopher was driven to Co-found Provenir with four other like-minded folks in 2017.