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Inspiring meals as the days get coolerGet ready to fuel the family through winter with this collection of delicious and healthy beef and lamb recipes. There’s something for everyone with our mix of quick and easy ideas for mid-week meals. Prepare the flavoursome slow cooked dishes on the weekend ready for the week ahead.

Enjoy!

The Beef and Lamb Team

Steps

1. Place short ribs into a medium saucepan with 1 tbsp Cajun spice and cover ribs with cold water. Bring to the boil, partially cover with a lid and simmer for 1 hour before draining.

2. Blend the kiwifruit, lime juice and brown sugar in a blender until smooth. Add the remaining Cajun spice and season to taste. Place the carrots and corn in a large roasting tray and place the ribs on top. Pour half the glaze over the ribs and reserve the rest.

3. Preheat the oven to 220°C (200°C fan forced) and bake for 20 minutes until the ribs start to crisp at the edges. Baste the ribs, carrots and corn after 10 minutes with the glaze from the pan and reserve the rest for later.

4. For the braised greens, heat the oil in a wide, lidded pan and cook the chard or silverbeet stems with the spring onions and thyme for 2-3 minutes, then add the green leaves. Cover with a lid and cook for 2-3 minutes until just wilted.

5. Serve the ribs with braised greens, glazed carrots and corn, crusty bread and the reserved glaze.

Tips

1. Try using ox tail or shin bone-in instead.

2. You can cook the ribs the day before, and then finish them in the oven the next day.

3. Ribs can come in long racks or as a set of 3. This recipe requires 12 individual ribs, weighing approximately 1.2kg.

Switch to make

Beef ribs in master stock: Place the ribs in a saucepan and add 1 cup soy sauce, 1 cup Shaoxing wine, 5cm sliced ginger, 2 star anise, 1 cinnamon clove and a piece of orange peel. Add enough water to cover the ribs and simmer for 1 hour until tender. Place the ribs in a roasting tray and brush them lightly with kecap manis (sweet soy sauce). Bake in the oven until they start to crisp at the edges. Serve with rice and greens.

Prep 15 minCook 1 hr 20 min Serves 4

Caribbean-style glazed short ribs with braised greens

Ingredients

4 Asado cut beef ribs

2 tbsp Cajun spice blend

2 kiwifruit, peeled and chopped

Juice of 1 lime, plus extra to serve

2 tbsp brown sugar

1 bunch baby carrots, peeled with 4cm of stem left on top

2 corn cobs, cut into 3cm rounds

Braised greens

1 tbsp olive oil

1 bunch Swiss chard or silverbeet, stems chopped and leaves shredded/torn

5 spring onions, sliced

1 tbsp thyme leaves

Crusty bread, to serve

Watch how to make this recipe at beefandlamb.com.au/caribbeanshortribs

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ASADO CUT BEEF RIBSIn some cultures beef ribs are cut thinly across the bone, which is called Asado. This style of short rib is traditionally suited to grilling. In this recipe, we simmer the ribs before cooking to give you a tender and tasty result where the beef melts in your mouth. Short ribs pair well with Asian and American BBQ flavours but feel free to experiment with different cuisines.

Ingredients

360g lamb rump roast, trimmed

1 tbsp extra virgin olive oil, plus extra to serve

200g small Swiss brown or button mushrooms, stems removed

2 cloves garlic, crushed

160g pumpkin, 2cm diced

1 beetroot, peeled and 1.5cm diced

2 sprigs thyme, leaves stripped

½ cup quinoa

¼ cup cherry bocconcini, halved

50g baby spinach

¼ cup walnuts, toasted and roughly chopped

½ cup flat-leaf parsley leaves

Red wine vinegar, to serve Switch to make

Roast garlic lamb with tarragon and green bean potato salad: Use garlic and oil to dress the lamb and 300g halved baby potatoes. Roast as per step 2. Blanch 150g green beans. Chop 1 tbsp tarragon leaves and mix the roast potatoes with tarragon, blanched beans and 1 tbsp whole egg mayonnaise. Slice the rested lamb and serve with the salad.

Tips

1. Try using a rolled lamb loin roast or mini roast instead.

2. The lamb rump roast is the perfect size for two. If you’re cooking for four, simply double the recipe and so on.

3. Cut the root vegetables to a similar size so they cook evenly.

Steps

1. Preheat oven to 200°C (180°C fan forced). Drizzle the lamb with half the oil and season well. Place in a roasting dish.

2. Toss the mushrooms with the garlic and ½ tsp of the remaining oil and add to the roasting dish. Place the pumpkin and beetroot in a bowl and toss with the remaining oil and thyme. Scatter around the lamb and mushrooms and roast for 25-30 minutes for medium. Rest the lamb on a plate, covered loosely with foil.

3. Rinse the quinoa and place in a small saucepan with 1 cup water, bring to the boil, cover and simmer for 15 minutes until the grains start to open up. Remove from the heat, cover and allow to sit for another five minutes before fluffing with a fork.

4. Slice the rested lamb thinly across the grain and assemble the salad. Dress with vinegar and oil, to serve.

Roasted lamb, garlic, mushroom and pumpkin salad

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Prep 20 minCook 30 min Serves 2

Watch how to make this recipe at beefandlamb.com.au/roastlambsalad

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Steps

1. Preheat oven to 220°C (200°C fan-forced). Place the beef on a plate, mix rendang paste with the coconut cream and use half of it to coat the beef.

2. Place the leeks, sweet potato, curry leaves and cinnamon sticks in a large roasting tray. Mix the remaining curry paste/coconut mixture with 1 cup water and pour over the vegetables. Place beef on top of the vegetables and cook in the oven for 20 minutes or until the beef begins to turn golden brown.

3. Remove the tray from oven and gently toss the vegetables. Reduce oven to 180°C (160°C fan-forced) and cook for another 60 minutes for medium-rare, covering with foil if over-browning. Place the beef on a plate, covered loosely with foil and rest for 10 minutes before thinly slicing against the grain.

4. Steam the broccoli and cook the rice according to packet directions. Serve beef with rice, vegetables, lime and a drizzle of curry sauce on top.

Prep 10 min Cook 1 hr 20 min Serves 6

Malaysian-style beef bolar roastIngredients

1kg beef bolar roast, trimmed

3 tbsp rendang curry paste

2 tbsp coconut cream, plus extra for drizzling

2 leeks, halved, washed and sliced

500g sweet potato, peeled and cut into 2cm half rounds

3 stalks curry leaves

2 cinnamon sticks

1 head broccoli, cut into florets

1 cup red rice

Lime, to serve

Tips

1. You can swap the bolar roast with a beef rump roast or a beef topside roast.

2. Take the beef out of the fridge 30 minutes beforehand for more even cooking.

3. Use a meat thermometer to test the centre of the beef, 60°C for medium-rare.

4. If red rice is unavailable, use brown rice as an alternate.

Watch how to make this recipe at beefandlamb.com.au/malaysianroast

Switch to make

Malaysian beef bolar curry: Dice the beef, toss in a little oil and brown in a wok. Add the curry paste and cook for a minute until fragrant. Add remaining ingredients, but leave out the water and heat until the beef and sweet potato are cooked. Dice the sweet potato into small pieces to help it cook quickly.

Steps

1. Prick the lamb all over with a sharp knife, to help the marinade infuse. Blend the chilli, lime, coriander, mint and tomato until smooth. Season, add the coconut and blend until combined. Spread half the marinade over the prepared lamb and reserve the remainder in the fridge. Allow to sit for half an hour, or refrigerate overnight if possible.

2. Preheat oven to 200°C (180°C fan-forced). Place the lamb in a large roasting dish with 1 cup water and cover tightly with foil. Cook for 3 hours until tender when tested with a fork.

3. Place pumpkin cut side down on a baking tray lined with baking paper and cook in the oven for one hour until very soft while the lamb is cooking. Remove the seeds, scoop out the flesh and mash.

4. Spread the kale on a baking tray, drizzle with half the oil and season lightly. Bake for 10-15 minutes at the end of the lamb cooking time until the edges are brown but not burnt.

5. Place the cauliflower in a large bowl with the remaining oil and fennel seeds and season lightly. Toss to coat then spread on a baking tray and cook for 30 minutes until crisp at the edges and golden brown.

6. Shred the lamb with two forks and serve with pumpkin mash, kale chips, cauliflower and extra marinade.

Switch to make

Pulled lamb burger with green chilli raita: Serve shredded lamb on a brioche bun with caramelised onions, mash the roast pumpkin and fold some of the marinade plus a finely chopped cucumber through a cup of Greek yoghurt for a spicy but cooling raita.

Tips

1. The lamb shoulder can be cooked and shredded the day before. Remember, it’s easier to shred the lamb while its still warm.

2. Chilli heat varies considerably, so it’s wise to add a little, taste the sauce, then add a bit more if required until it’s just right.

Slow cooked lamb shoulder with green chilli coconut

Prep 20 minCook 3 hrs Serves 6

Ingredients

1 lamb bone-in shoulder (approx. 1.5kg), trimmed

Green chilli and coconut chutney

1 long green chilli, chopped

1 tbsp lime juice

1 cup chopped coriander stems and leaves

½ cup fresh mint

1 ripe Roma tomato, chopped

¼ cup shredded coconut

½ butternut pumpkin

½ bunch kale, washed and dried, stems removed, torn into pieces

1 tbsp olive oil

½ head cauliflower, florets

1 tsp fennel seeds, lightly crushed

Watch how to make this recipe at beefandlamb.com.au/greenchillilambshoulder

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Steps

1. Preheat a large cast-iron casserole dish or wide saucepan over high heat. Place the shanks on a plate, drizzle with oil and season generously with black pepper. Brown lamb shanks on all sides in the heated pan.

2. Add 1.5 litres water, bring to the boil, cover and simmer for 1 hour 15 minutes or until lamb is almost tender. Add the rice and cook for another 15 minutes until lamb is tender. Remove lamb shanks to a large bowl and allow to cool slightly.

3. Add the pumpkin and cook for another 10 minutes until just tender. Add zucchini for the final few minutes of cooking. Season the soup with fish sauce. Add extra black pepper if desired and a little extra water if the soup is too thick.

4. Shred the lamb and return to the soup. Stir through silverbeet. Ladle the soup into bowls and top with chilli and plenty of Thai basil leaves. Serve with lime wedges.

Ingredients

4 lamb shanks, trimmed

2 tsp sunflower oil

½ cup Jasmine rice

200g pumpkin, cut into 2cm triangles

1 zucchini, halved lengthways and sliced

1 tbsp fish sauce

4 cups shredded silverbeet

Long red chilli, sliced thinly on diagonal, to serve

Thai basil leaves, to serve

Lime wedges, to serve

Lao-style lamb shanks and sticky rice soup

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Watch how to make this recipe at beefandlamb.com.au/lambshanksoup

Prep 10 minCook 1 hr 45 min Serves 4

Switch to make

Scotch broth: Cook lamb shanks until tender with 1 diced carrot, onion and either parsnip or swede as per steps 1 and 2. Shred the lamb, return to the soup and add ½ chopped savoy cabbage. Cook for another 5-10 minutes and season with a squeeze of lemon and fresh chopped parsley.

Tips

1. Shred the lamb with two forks while it’s still warm.

2. Cook the lamb shanks the day before, then finish the soup the next day. The flavour of the soup will develop and improve overnight.

3. Swap Jasmine rice for brown rice, freekeh or pearl barley. Add it for the final 40 minutes of the lamb cooking time.

SLOW SIMMERING LAMBSlow simmering is an easy method of cooking lamb that delivers meat so tender it falls off the bone. For the best result, follow these key tips: always take the lamb out of the fridge at least 20 minutes before cooking. Brown the lamb before adding the liquid. Once the accompanying herbs, spices and vegetables have been added, reduce the heat to low. Simmer until the lamb is tender and it will easily pull away from the bone.

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Step by step method

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Prep 20 minCook 30 min Serves 4

Steps

1. Thinly slice the beef and marinate with soy sauce, pepper and lemon for 30 minutes.

2. Brown the onion in oil in a large frying pan over medium heat, then set the onion aside. Drain marinade from the beef and discard. Brown the beef over high heat in two batches in the same pan as the onion.

3. Place the sweet potato in a microwave-safe bowl with 1 tbsp water and cook in the microwave for 4 minutes or until tender.

4. Dip a rice paper wrapper in a large bowl of cold water for 5 seconds and lay on a clean tea towel. Assemble the roll, starting with mint leaves, beef, some onion, capsicum, sweet potato and finish with lettuce. Wrap to enclose. Repeat. Serve with hoisin sauce and a sprinkling of peanuts. 

Ingredients

600g beef rump, trimmed

2 tbsp soy sauce

½ tsp black pepper

1 tbsp lemon juice

1 brown onion, sliced

1 tbsp vegetable oil

200g sweet potato, 1cm diced

12 round dried rice paper wrappers

1 cup mint leaves

1 red capsicum, sliced

12 small lettuce leaves

Hoisin sauce, to serve

Chopped roasted peanuts, to serve

Filipino-style beef rice paper rolls

Watch how to make this recipe at beefandlamb.com.au/ricepaperrolls

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Switch to make

Filipino bistek: Prepare the beef as per the recipe, but add 2 cloves crushed garlic to the marinade. Reserve the marinade and return to the pan with the beef and onions after browning. Serve with rice and stir-fried capsicum, snow peas and carrot.

Tips

1. For an alternative cut, try blade steak or sirloin steak.

2. Slice the beef across the grain for a more tender result.

3. Wet the rice paper rolls one at a time so they don’t stick together.

MSAMeat Standards Australia is an independent grading system designed to identify quality cuts of Australian beef and lamb. Look for this symbol to select cuts of beef and lamb that will always be tender, tasty and juicy.

BEEF RUMP STEAK

A great all-rounder steak, rump is perfect for a variety of cooking methods. It can be eaten as a steak, diced for kebabs or sliced into strips for a stir-fry.

ASADO CUT BEEF RIBS

Rich and full flavoured, they work well with marinades. The length of ribs can vary, so check with your butcher what is needed in your recipe.

BEEF BOLAR ROAST

This tasty cut is best roasted whole, allowing

the connective tissue to break down and impart a

full-bodied flavour while tenderising the meat.

The bolar roast can be further sliced into

steaks or diced for slow cooking.

LAMB RUMP ROAST

Similar to the larger leg roast, the rump roast is cooked

in under 30 minutes to no more than medium.

Know your beef and lamb cuts

Want to learn more about other cuts of beef and lamb? The free Meat Cuts app is your comprehensive guide to beef and lamb cuts and is available to download from the App Store and Google Play.

LAMB SHANKS

Lamb shanks are almost always

slow cooked in liquid to allow flavour from

the bone to develop and achieve

a pull-apart tenderness.

LAMB BONE-IN SHOULDER

This cut is best cooked using low, slow methods. As the connective tissue dissolves, it combines with juices from the bone to deliver a tender and flavoursome result.