MRB Famous Sausage Rolls
1 kg of MRB sausages, sausage cases removed
2 x onions, diced
2 x carrots, grated
2 x granny smith apples, grated
4-6 frozen puff pastry sheets
1 egg beaten
Sesame or poppy seeds (optional)
Place separated pastry sheets on the bench to thaw out.
Place sausage mince, onion, carrots and apple in a large bowl and mix together. It is easier to do with your hands but somewhat messy. If you don’t have a big enough bowl, split the ingredients into two bowls.
Once mixed together, lay out your pastry on the bench with a little flour underneath to prevent sticking.
Cut each pastry sheet in half.
On each half, layout the mixture in a sausage like shape in the middle of the pasty.
Roll up the pastry with the mix in the middle and add a little milk to the edges of the pastry to allow it to stick together.
Cut the pastry into bite size pieces and place them on a baking tray with backing paper underneath.
Brush the tops with egg wash.
You may also add sesame or poppy seeds at this point if you wish.
Continue until all the mixture is gone.
Bake in the oven for approx. 25-30 minutes on 160 degrees or until golden brown and cooked through.
Jo’s Curried Sausages
1 kg of MRB sausages
1 x onions, diced
1 x carrots, finely diced
1 x zucchini, finely diced
1 x teaspoon curry powder
1 x tablespoon gravy powder
1 x beef stock cube
Cook sausages in fry pan until cooked.
Remove sausages from pan and place on plate or chopping board and cut them into bite size pieces.
Add onion to hot fry pan and sauté for a few minutes.
Add carrot and zucchini and cook until tender.
Add curry powder, gravy powder and beef stock cube to pan. Also add water so there is plenty of liquid in the pan.
As the stock dissolves and a gravy forms you may need to add extra water to get the right consistency.
Place the sausages back in the pan and cook for 5 minutes until sauce thickens.
Removed from the pan and serve with mash potato and extra greens (optional).
Jo’s Slow Cooked Meat Pie
1 kg of MRB diced beef
1 x onion, diced
2 x garlic glove
2 x rashers of bacon, diced
4 x mushrooms, sliced
1 x carrot, finely diced
1 x Zucchini, finely diced
1 x tablespoon of gravy powder
1 x tablespoon of tomato paste
1 x beef stock cube
1 x tablespoon worcestershire sauce
2 x frozen pastry sheets, thawed
Salt and Pepper
1 x tablespoon of cornflour
Place onion and garlic in a fry pan and sauté for a few minutes.
Add diced beef and bacon to the fry pan to brown the meat.
In a slow cooker or crook pot add everything from the fry pan together with all other ingredients except the pastry sheets, cornflour and egg.
Remember to crumble the stock cube and add some water to make a gravy with the sauce.
Mix all the ingredients together and cook on high for 4-5 hours stirring every hour and adding water if necessary.
With half an hour to spare, place 1 sheet of thawed out pastry on the bottom of a greased pie dish. Using a folk prick holes all around the base of the dish.
Place in an oven at 180 degrees for 15 minutes or until cooked. Remove from oven and allow to cool.
Towards the end of the cooking process, mix the cornflour with a small amount of water to make a paste. Try and get all the lumps out of possible.
Add the cornflour to the slow cooker and mix it in with the meat. This will thicken the sauce. Allow to cook for another 10 minutes.
Turn off the slow cooker and using two folks shred the meat. It should just fall apart easily.
Add the meat to the pie dish and top with the other thawed out pastry sheet. Cut a X into the pie to allow the steam to escape.
Brush egg wash on top of the pie.
Place in the oven at 180 degrees for 20-35 minutes or until golden.
Sticky Texan-Style Short Ribs
4 x MRB Short Ribs
1 tsp ground cumin
1 tsp smoked paprika
1 tsp sea salt flakes
1 tsp mustard powder
1 tsp of fennel seeds
1 tsp ground black pepper
Texan-Style Barbecue Sauce
1/2 cup tomato sauce
¼ brown sugar
2 tbsp apple cider vinegar
1 tbsp worcestershire sauce
1 tbsp american mustard
1 tsp ground paprika
Combine cumin, paprika, salt, mustard powder, fennel and pepper in a bowl. Sprinkle both sides of the ribs then rub it onto the meat.
Meanwhile make the Texan-Style Barbecue sauce. Combine all the ingredients in a medium saucepan over medium heat. Cook stirring for 5 minutes or until the sauce boils and thickens slightly.
Place the ribs in the slow cooker and pour the barbecue sauce over the top of the ribs.
Cook on low for 7 hours. Baste the meat with the sauce every couple of hours.
After 7 hours, remove the ribs and place in a baking tray. You should notice the meat is lovely and tender.
Pour the remaining barbecue sauce into a saucepan and heat on the stove top until the sauce thickens. Use the sauce to coat the ribs.
Place the ribs in an oven at 160 degrees for 30 minutes. Baste the ribs every 10 mins with the sauce.
Serve with mashed potato and greens.
Slow Cooker Beef Massaman Curry
1 teaspoon peanut oil
800g MRB diced beef
1 brown onion, cut into wedges
400ml can coconut milk
270ml can coconut cream
3 star anise
2 cinnamon sticks
2 large brushed potatoes, washed, peeled, quartered
2 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce
1/2 cup roasted peanuts
Coriander leaves, to serve
Thinly sliced chilli, to serve
Steamed jasmine rice, to serve
Naan bread (optional), to serve
Massaman curry paste
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 red onion, finely chopped
3 long red chillies, seeded (optional), chopped
4 garlic cloves
1 stem lemongrass, pale section only, finely chopped
1 tablespoon fresh ginger, finely grated
4 coriander roots, washed, chopped
1/2 teaspoon sea salt flakes
To make the curry paste, place the ground coriander, cumin, cardamom and cinnamon in a saucepan over medium heat. Cook for 1 min or until aromatic. Transfer to a food processor. Add onion, chilli, garlic, lemongrass, ginger, coriander roots, salt and 2 tablespoons water. Process until smooth.
Heat the oil in a large frying pan over high heat. Cook beef in batches, turning, for 3 mins or until browned all over. Transfer to a plate. Add the onion to the pan with the curry paste and cook, stirring, for 2 mins or until fragrant.
Place the curry paste mixture, beef, coconut milk, coconut cream, star anise, cinnamon, potato and 1 cup water in a slow cooker. Cook on high for 6 hours (or on low for 8 hours) or until beef is very tender.
Stir in the sugar, lime juice and fish sauce. Stir in peanuts.
Spoon the curry among serving bowls. Top with coriander and chilli. Serve with rice and naan bread, if desired.
Roast Beef with Wholegrain Mustard
1/3 cup wholegrain mustard
1 tablespoon olive oil
2 garlic cloves, crushed
2kg of MRB beef roast (topside, blade or silverside)
Basic roasted mixed vegetables
1kg sebago potatoes, peeled and chopped
800g butternut pumpkin, peeled and chopped
6 peeled pickling onions
Basic gravy (makes 2 to 2 1/2 cups)
2 cups of beef stock
3/4 cup red wine
2 1/2 tablespoons plain flour
Preheat oven to 180°C/160°C fan-forced. Lightly grease a roasting pan. Combine mustard, oil and garlic in a bowl. Season with salt and pepper.
Rub beef with mustard mixture. Place in prepared pan. Roast for 1 hour 45 minutes for medium or until cooked to your liking.
Basic roasted mixed vegetables – Arrange vegetables in roasting pan. Drizzle with 2 tablespoons olive oil. Roast for 1 hour 10 minutes or until golden and crisp.
Remove from oven. Cover loosely with foil. Stand for 10 minutes. Slice.
Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
Jemima’s Corned Beef
1.5 whole piece of corned silverside
2 bay leaves
6 black peppercorns
1 large brown onion, quartered
1 large carrot, chopped coarsely
1 tablespoon malt brown vinegar
1/4 cup firmly packed brown sugar
30 g butter
1/4 cup plain flour
2 1/2 cups milk
1/3 cup grated cheese
1/3 cup finely chopped fresh flat-leaf parsley
1 tablespoon of Dijon Mustard
2 tablespoons of seeded/wholegrain mustard
Place beef, bay leaf, peppercorns, onions, carrots, vinegar and half of the brown sugar in a slow cooker or pot on the stove. Add enough water to just cover the beef, simmer covered for 2 hours on stove top or longer in slow cooker until beef is tender. Allow the beef to rest in the liquid once cooked.
Make parsley sauce (see below).
Remove beef from pain, discard liquid. Sprinkle a sheet of foil with remaining brown sugar and wrap the beef in the foil. Let the beef rest in the foil for 20 minutes before serving.
Serve sliced corned beef with parsley sauce.
Melt butter in saucepan. Remove from the heat and add flour. Return to the heat and gradually add small amount of milk at a time, ensuring it is well combined between each addition. Cook, stirring until sauce boils and thickens. Remove from the heat, stir in cheese, parsley and mustard.
Traditional Italian Osso Bucco
3-4 pieces osso bucco (shin beef cut through the bone)
1 cup plain flour
2 tablespoons olive oil
2 medium to large onions diced
1 large carrot, peeled and finely chopped
3 cloves garlic, finely chopped
2 bay leaves, cracked
1 sprig rosemary
2 tablespoons tomato paste
800g diced tomatoes
1 teaspoon dark brown sugar
½ cup red wine
250ml beef stock
sea salt and freshly ground black pepper to taste
for the gremolata
½ bunch flat leaf parsley, finely chopped
finely grated rind from 2 lemons
2 garlic cloves crushed
Preheat oven to 160°c.
Place flour onto a plate and dust the osso bucco well.
Heat the oil in a large sauté pan or stove top casserole dish and brown osso bucco well on both sides and remove from the pan.
Add the onion and cook until just starting to soften and colour and then the other vegetables, garlic, bay leaves and rosemary cook for a further 2 -3 minutes.
Stir in the tomato paste, diced tomatoes, red wine and beef stock and return the meat to the pan.
Keep stirring until liquid boils. Simmer and reduce liquid by 1/3.
Cover and cook in the pre-heated oven 1 ½ hours or until meat is tender.
Just before serving, mix the gremolata ingredients and sprinkle over the hot osso bucco.
Perfect served with soft polenta or mashed potatoes and steamed green beans. Serves 3-4.
Tips: This dish can also be cooked in a slow cooker or pressure cooker.
Grilled Skirt Steak Fajitas
For the Steak Fajita Marinade:
1/2 cup soy sauce
1/2 cup lime juice
1/2 cup canola oil
1/4 cup packed brown sugar
2 teaspoons ground cumin seed
2 teaspoons freshly ground black pepper
1 tablespoon chili powder (see note)
3 medium cloves garlic, finely minced
900g MRB skirt steak
For the Fajitas:
1 large red capsicum, stemmed, seeded, and cut into strips
1 large yellow capsicum, stemmed, seeded, and cut into strips
1 large green bell capsicum, stemmed, seeded, and cut into strips
1 brown onion, cut into slices
Fresh flour or corn tortillas, hot
Guacamole, sour cream, shredded cheese, and salsa, for serving, if desired
For the Fajita Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup marinade to a large bowl and set aside.
For the Steak: Place steaks in a large zip lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for a minimum of 3 hours.
For the Fajitas: While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Heat a large cast iron skillet or frypan and adding meat at high heat. Flip steaks after a couple of minutes and continue to cook both sides until steak is well charred and medium rare. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 minutes.
Meanwhile, add capsicum and onion mix to the frypan and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from plate into frypan with vegetables. Toss to coat.
Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole and other condiments as desired.
Quick and Easy Thai Beef Salad
2 teaspoons sesame oil
2 teaspoons soy sauce
500g piece MRB rump steak (or Eye Fillet)
125g thai-style rice noodles
250g cherry tomatoes
150g mixed salad leaves
5 baby cucumbers, thinly sliced lengthways
1/3 cup lime and chilli vinaigrette
Fresh mint sprigs, to serve
Crushed peanuts, to serve
Sliced red chilli, to serve
Combine oil and soy sauce in a bowl. Rub all over beef.
Heat a chargrill pan over medium-high heat and add the beef. Cook for 2 minutes each side or until cooked to your liking.
Transfer to a plate. Rest 2 minutes. Thinly slice.
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain. Refresh under cold water. Drain well.
Combine beef, noodles, tomato, salad leaves, cucumber and vinaigrette on a large serving platter. Sprinkle with mint, peanuts and chilli. Serve.