Preheat oven to 200°C. Place beef on a rack in a roasting dish.
Combine the butter, garlic, horseradish, mustard and half the marjoram together. Spread butter mixture evenly all over the beef. Sprinkle with remaining marjoram leaves. Season with salt and pepper.
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. Add the vegetables to the tray in the last 20 minutes of baking.
Remove beef, cover it loosely with foil, and rest it in warm place for 10-20 minutes before carving across the grain. Transfer the roasted vegetables to serving plates and top with carved roast. Spoon over some of the pan juices. Serve beef and vegetables with salad.
Try using different coloured baby carrots, such as orange, purple or red.
Dress the salad leaves with a little extra virgin olive oil and some lemon juice.
You can cut the rib roast into steaks and cook on a char-grill if desired and then simply serve with the marjoram, horseradish butter mixture dolloped on top.
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.
Place beef on a plate and allow to come to room temperature while you prepare the garlic paste. Place garlic and salt in a mortar and pestle and grind to a fine paste, add oil and stir to combine. Spread beef with a little garlic paste on both sides.
Preheat a char grill over high heat and cook beef for 4-5 minutes per side, depending on thickness, for medium-medium rare. Allow to rest, slice to serve.
Place vegetables in a large bowl with remaining garlic paste, thyme sprigs and leaves. Cook vegetables on the same grill while the beef is resting, turning regularly until golden with some grill marks.
Serve sliced beef with char grilled vegetables and extra sprigs of thyme.
Use 2-3cm thick beef rump if you can't get beef rump cap.
You can marinate the beef and vegetables with garlic paste fin the fridge for up to 24 hours before cooking.
Preheat oven to 200ºC. If you have time, tie the beef with individual pieces of string at 5cm intervals (you can also get your butcher to do this). Brush the beef roast lightly with oil and sear it on all sides over a moderately-high heat until evenly browned.
Season the beef with pepper and salt and rub the fresh herbs over it. Tuck a few sage leaves under the string.
Place the beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Roast for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done. For ease and accuracy use a meat thermometer.
Remove the beef roast, cover loosely with foil and rest it for 20 minutes before carving.
Serve with roasted vegetables.
Judging your roast’s degree of doneness using a meat thermometer
The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, 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.
Most beef roasts don’t need to be tied, but some cuts like rib eye/scotch fillet and eye fillet/tenderloin benefit from it. Tying it gives the beef roast a compact shape, which helps it cook evenly and slice easily. It also gives you the chance to tuck in some extra flavour. Slide in some fresh oregano, rosemary or a few fresh bay leaves or under the string if you prefer in place of thyme or sage.
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.
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