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.
Cut beef into 2.5-3cm cubes. Season with salt and pepper, add about 2 tbsp oil and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 batches. Remove each batch and place in a heavy-based pot.
Add the onion and mushrooms to the frypan and cook for 5 minutes. Add the stock, tomatoes, wine, tomato paste and rosemary. Bring to the boil and then reduce the heat to simmering point.
Pour mixture over the beef in the heavy-based pot. Partially cover, keep the heat low. Cook until the beef is very tender. Stir occasionally, and add water if needed during the cooking time to keep ingredients covered. Serve with mashed potato and zucchini.
Best beef cuts for or casseroling or braising: chuck or boneless shin/gravy beef take 2-2½ hours to cook. Topside, round and blade take 1-1½ hours to cook.
Don’t rush the initial stage of browning the meat. This will help make the dish rich in colour and flavour.
Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.
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