Combine the dry spices, salt, pepper, garlic and oil. Make a few incisions in the brisket then rub all over with the marinade. Leave overnight for best results, however it is ok to cook straight away if needed.
Preheat an oven to 200?C. Place the brisket along with any extra marinade in a baking tray. Pour over the beef stock and cover the tray with baking paper followed by foil.
Place the brisket in the oven and cook for 30 minutes, then lower the temperature 140?C and cook for a further 3 hours, checking after 2 hours. The brisket is ready when the meat falls apart on prodding with some tongs. Allow the brisket to cool for 30 minutes then using a fork shred the beef, mixing some of the cooking liquid back in and adjust the seasoning to taste.
While the brisket is cooking, bring a medium saucepan of water to the boil, drain the soaking buckwheat then add to the boiling water. Cook for 3 minutes, drain and allow to cool. Stir through the sesame oil and seeds and set aside.
To make the pickled vegetables, combine the honey & apple cider vinegar in a glass bowl. Cut the cucumber, zucchini & carrot into matchsticks. Toss with the honey/vinegar mixture and leave for 15-20 minutes. Rinse, drain and squeeze the vegetables dry. Marinate in the vinegar mixture. Leave for at least 1 hour, then drain and store in the fridge.
Once the brisket has cooled and been shredded, heat a medium fry pan, add the oil and mushrooms, season with a little salt and cook until just wilted and starting to colour. Set aside. Add more oil to the pan and fry the eggs to your liking.
To serve, spoon some cooked buckwheat into the bowls, top with mushrooms, beef, pickled vegetables and a fried egg. Mix all the ingredients for the miso dressing, spoon over bowl and finish with the coriander and shallots.
Preheat oven to 200ºC., Tie the beef with short pieces of string at 5cm intervals (you can also get your butcher to do this). Brush the beef lightly with oil and sear it on all sides over a moderately-high heat until evenly browned.
Reserve 3 whole sprigs of rosemary. Coarsely chop 1 tbsp of the remaining rosemary. Combine the chopped rosemary, oil and garlic in a small bowl. Rub the rosemary mixture over the beef. Thread the reserved rosemary sprigs under the string on the beef. Season the beef well with ground pepper and salt.
Place the beef on a rack in a roasting dish. Roast for 45-60 minutes for rare, 60-75 minutes for medium, or 75-90 minutes for well done. For ease and accuracy use a meat thermometer.
Remove beef, cover it loosely with foil, and rest it in a warm place for 10-20 minutes before carving across the grain. Place on a serving platter and serve immediately with horseradish or your preferred gravy or sauce, and fresh seasonal vegetables.
Season the steaks with the combined oil, oregano, peppercorns and garlic, and a little sea salt and freshly ground pepper. Preheat the barbecue char-grill to hot before adding the steaks.
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
Remove steaks from heat, loosely cover with foil and rest steaks for 2 to 4 minutes before serving. Serve the steaks with your favourite salad or vegetables.
T-bone steaks are the quintessential Aussie BBQ steak. They’re tender, rich and flavoursome. A T-bone has little tenderloin on the smaller side of the bone and a sirloin on the other.
Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
Learn to test when your steaks are done.
Knowing when your steak is ready to be removed from the heat is the key to a perfectly cooked steak. Use either the back of your tongs or fingertip (make sure your hands are clean) and press the centre of the steak.
If it feels soft and springy it’s in the medium-rare range. If it feels slightly firm and springy it’s medium. Any firmer to touch and it’s on its way to well done.
Preheat oven to 200ºC. Brush the beef with a little oil and season well with salt and black pepper. Place the beef rib in a roasting dish.
Roast for 45 minutes for rare, 60 minutes for medium and 75 minutes for well done. For ease and accuracy use a meat thermometer
Remove beef, cover loosely with foil, and rest beef for 15 minutes before carving. While the meat is resting place the stock and the wine in a pan. Bring to the boil and boil to reduce by two thirds or until the mixture is syrupy.
Heat the oil in a frypan and cook the mushrooms until just tender. Whisk the chilled butter into the syrupy sauce. To serve slice the beef into cutlets, add some mushrooms to each serving plate top with beef and drizzle with sauce. Serve with crispy roast potatoes and salad leaves.
Suggested roasting times per 500g for: Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast. Cook at 200ºC. Rare 15-20 min per 500g, Medium 20-25 min per 500g, Well done 25-30 min per 500g.
Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
Check the temp when the estimated cooking time is a little way from up. Take larger roasts out of the oven just short of the goal, as the larger roasts and bone in roasts to tend cook further and go up just a little in temperature as they rest