Beef Archives - Page 2 of 4 - Gourmet Traveller

The Henry Austin’s braised beef shin with grain salad and yoghurt sauce

The Henry Austin’s hearty braised beef shin is slow cooked until the meat is so tender it’s almost falling off the bone. Accompanied by their mixed grain salad and a herby yoghurt sauce, it's a perfectly balanced and comforting meal.

Luca’s corned beef buns with horseradish, parmesan and walnut sauce

The classic English corned beef bun is taken to another level by London's Luca restaurant with a walnut, parmesan and horseradish sauce.

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Stir-fried beef with red chilli and egg

This super quick stir-fry with beef and a fried egg brings the heat thanks to the red chilli.

Lemongrass beef with rice noodles

Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead.

Luca’s rump of beef stuffed with pancetta

Isaac McHale shares his recipe for the succulent roast rump of beef stuffed with pancetta served at Luca, his new London restaurant.

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Seared beef and green papaya salad

This seared beef and green papaya salad packs a punch with its lime-chilli dressing.

Classic cheeseburger

A patty of well-seasoned minced beef with melted cheese, sliced tomato, lettuce and onion on a soft bun - easy, right? There's plenty of room for variation - it's all about personal preference and big flavour.

The Resident’s charcoal-grilled skirt steak with parsley salad

A deliciously juicy skirt steak with a simple cucumber and parsley salad, from Sydney's now-closed The Resident.

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Roast beef and potato salad rolls

Here’s a twist on a classic pairing. We've baked our own buttermilk rolls - they're the perfect springboard to let the roast beef eye fillet and creamy salad shine.

Beef rib roast

Beef Rib Roast- Tie beef at intervals with kitchen string, then brush all over with mustard. Scatter with herbs, place in a lightly oiled roasting pan.

David Moyle’s nettles with spelt, smoked bone marrow and toasted broccoli leaves

A large wood-fire oven is at the heart of all cooking at Hobart restaurant Franklin. This smoky dish combines a bone marrow broth with earthy spelt, nettles and toasted broccoli leaves for a nourishing menu standout.

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Where to start with French beef cuts

Butcher Richard Gunner is on hand to explain the differences between bavette, onglet and queue de boeuf.

Pepper hanger steak with peas and lettuce

You may need to order hanger steak in advance from your butcher. Scotch fillet would make a fine substitute.

Grilled tongue sandwiches with charred onion and pickled beetroot

This sandwich is packed with flavour in the form of fragrant tarragon salsa and beetroot pickle - both ideal foils for the richness of the tongue.

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France-Soir’s steak frites with sauce béarnaise

The classic French combination of steak and fries topped with a dollop of tangy sauce Bearnaise.

Polpetti with roasted tomato sauce and pappardelle

For these simple meatballs, we like to use a mixture of mince: the fine mince to help bind the meatballs and coarse mince for fat, flavour and texture.

Thi Le’s beef tartare with herbs and nuoc cham

Melbourne restaurant Anchovy's beef tartare is spiced up with herbs and nuoc cham. It will pair perfectly with potato crisps.

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Corned beef and cabbage fritters with Russian-style sauce

These Russian-style corned beef fritters have a spark of spice when dipped into a three-part worcestershire, sriracha and tabasco sauce.

Char-grilled flank steak with crisp potatoes and salsa verde

Serve four with this combination of roasted lemon and garlic potatoes, grilled beef and fresh salsa verde.

Anticuchos

These grilled beef skewers originated in Peru but are also popular in Bolivia.

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Beef and pumpkin stew

There are many versions of this stew throughout Argentina and Chile in particular. Some include peaches or apricots, others have a hit of tomato.

Feijoada

Pastéis

There are many variations of empanadas across Latin America; in Brazil they’re called pastéis (pastel in the singular), and in Puerto Rico they’re called pasteles.

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Skirt steak with pepita-lime butter and roasted potatoes

A pepita lime butter compliments a succulent steak and hearty potatoes with zesty, Latin flavours.

Which meats do Australia’s best butchers cook in winter?

From dry-aged mutton to whole pheasant – when it comes time to warm the cockles, what do the country’s best butchers like to slow-cook, roast and confit?

Grilled wagyu rump cap

The wagyu can be replaced with a good cut of Angus beef, so long as it's a large piece. Serve with a simple winter green salad.

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T-bones with roast mushrooms, red wine and rosemary

A winter warmer featuring a classic combination: steak and red wine.

Beef, bacon rind and mushroom pot pies

Bacon rind adds a lip-smacking texture to the red wine sauce of these beef pot pies.

Petition Kitchen’s beef shin with romesco and lemon

Smoked paprika and sherry vinegar find their way into this wintery dish by Western Australia's Petition Kitchen.

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The ultimate burger collection

You could go to the pub for a burger, or you could perfect them at home and whip them up any time a craving calls. Here are our favourite recipes.

Gourmet Institute Event 4: Jake Nicholson

Chef Jake Nicolson will show you how to get the best out of your beef as part of our Gourmet Institute series for 2016.

Tipo 00’s rigatoni ragù Bolognese

Cooking the bolognese with a spice bag, Tipo 00 chef Andreas Papadaki promises hints of cinnamon, bay leaf, and thyme throughout the dish.

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Steak with zucchini and blue cheese salad

This quick recipe is a fresh update on the tried-and-true combination of steak and salad.

Cooking with wine

Not that we need an excuse to crack open a bottle, but these recipes take the flavour of white, red and dessert wines and infuse them into meats, seafood and desserts.

Grilled beef heart with radicchio and orange

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Stir-fried beef with baby corn, tomato and sesame

Recipe for Stir-fried beef with baby corn, tomato and sesame

Barbecued T-bones with rough rocket salsa verde and crushed potato salad

Gourmet Traveller fast recipe for barbecued T-bones with rough rocket salsa verde and crushed potato salad.

Southern barbecue beans with burnt ends

Curtis Stone recipe for Southern barbecue beans with burnt ends.

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12-hour barbecue beef brisket

Curtis Stone recipe for 12-hour barbecue beef brisket.

Prego rolls

Duncan Welgemoed recipe for prego rolls from Africola restaurant in Adelaide.

Barbecued tomahawk with tomato relish

Emma Knowles recipe for barbecued tomahawk with tomato relish.

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T-bones with pickled chilli, corn and avocado

Spice up your midweek steaks with pickled chilli and avo.

Burgers with pickled beetroot

Lisa Featherby recipe for fast burgers with pickled beetroot.

Roasted rib of beef with ndolé

Duncan Welgemoed recipe for roasted rib of beef with ndolé from Africola restaurant in Adelaide.

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Grilled flank steak

René Redzepi & Nadine Levy Redzepi recipe for grilled flank steak.

Char-grilled sirloin with green papaya and jaew

Emma Knowles recipe for fast char-grilled sirloin with green papaya and jaew.

Wood-fired rib-eye with jaew, butter lettuce and Asian herbs

Recipe for wood-fired rib-eye with jaew, butter lettuce and Asian herbs by Louis Tikaram from EP & LP in Los Angeles.

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Lime and coconut marinated short ribs

Alice Storey party snacks recipe for lime and coconut marinated short ribs.

Beef tartare

Beer tartare condiments like cornichons are often served on the side, but mixing them in gives the flavours a chance to settle together.

Beef cheek Bourguignon

Rodney Dunn recipe for beef cheek Bourguignon.

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Onglet pepper steak

Rodney Dunn recipe for onglet pepper steak.

Beef tongue sandwich

Rodney Dunn recipe for beef tongue sandwich.

Carbonnade

Carbonnade is a simple to make and hearty Flemish dish - we've used beef ribs roasted with beer rather than wine for a sweet-sour flavour.

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Mustard-crusted roast beef with peas à la Française

Emma Knowles recipe for fast mustard-crusted roast beef with peas à la Française.

Raw flank steak, pickled carrots and salsa verde

Darren Robertson recipe for raw flank steak, pickled carrots and salsa verde from Three Blue Ducks in Sydney for Gourmet Institute.

Côte de boeuf

French recipe for côte de boeuf by Rodney Dunn.

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Curtis Stone’s braised short ribs with pomme purée and gremolata

Curtis Stone recipe for braised short ribs with pomme purée and gremolata from his restaurant Maude in Los Angeles.

Char-grilled sirloin steak with garlic butter

French beef recipes

The French really know their way around a cut of beef, whether a bistro-style steak or a slowly cooked stew of beef rib that's perfect for winter. Try these 15 recipes on for size.

Steak frites with béarnaise sauce

Guillaume Brahimi recipe for steak frites with béarnaise sauce for Gourmet Institute.

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Sichuan-style boiled beef with rice

Fast recipe for Sichuan-style boiled beef with rice.

Beef tartare with baharat spice, hummus and lemon sauce

Brigitte Hafner's recipe for beef tartare with baharat spice, hummus and lemon sauce.

Soba noodles with miso flank steak, soy and mushrooms

This quick recipe uses miso to bring bold flavour to grilled steak and a warming broth. Get your chopsticks ready.

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Barley, mushroom and beef broth

Recipe for barley, mushroom and beef broth.

Grilled flank steak with fermented green chilli sauce

Recipe for grilled flank steak with fermented green chilli sauce.

Flat-iron steak with red wine and ginger sauce and crushed potatoes

Fast recipe for flat-iron steak with red wine and ginger sauce and crushed potatoes.

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Chopped aged rump steak with caramelised bone marrow and pickles

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Braised beef short ribs with red rice and mushrooms

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Sloppy Joes with pickles, cheese and chips

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Brisket burgers with cheddar, slaw and comeback sauce

Fast recipe for brisket burgers with cheddar, slaw and comeback sauce.

Beef rib roast with beetroot and horseradish

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Moondarra Furui Ushi grass-fed wagyu

Full-flavoured meat aged gracefully.

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Spiced slow-roasted brisket

Pete Evans American-style recipe for spiced slow-roasted brisket.

Beef brisket with Sherry-glazed mushrooms

The ideal cut of meat for a big party, brisket is best cooked long and slow, meaning more time to attend to all your other hosting duties.

Beer-braised brisket pie with tomatillo salsa

Recipe for beer-braised brisket pie with tomatillo salsa.

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Rib-eye with roasted parsnips, anchovies and horseradish

Fast recipe for rib-eye with roasted parsnips, anchovies and horseradish.

Paprika beef meatballs with sour cream and crisp onion

Recipe for paprika beef meatballs with sour cream and crisp onion.

Soft tacos with black bean mole and flank steak

Fast recipe for soft tacos with black bean mole and flank steak.

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Roast beef with buttermilk

Australian Gourmet Traveller fast recipe for roast beef with buttermilk.

Seared soy beef with soba and cucumber

Australian Gourmet Traveller fast recipe for seared soy beef with soba and cucumber.

Barbecued tenderloin with charred onion and eggplant

Australian Gourmet Traveller recipe for barbecued tenderloin with charred onion and eggplant.

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Grilled flank with tomatoes and chilli-tamarind dressing

Australian Gourmet Traveller recipe for grilled flank with tomatoes and chilli-tamarind dressing.

Bistecca Fiorentina with asparagus

Australian Gourmet Traveller recipe for bistecca Fiorentina with asparagus.

T-bone steaks with barbecued lettuce and peas

Australian Gourmet Traveller recipe for T-bone steaks with barbecued lettuce and peas.

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Vietnamese-style beef and vermicelli salad

Australian Gourmet Traveller fast recipe for Vietnamese-style beef and vermicelli salad.

Can you serve beef for Christmas?

This might sound like a Dorothy Dixer, but does beef have a place on the Christmas table?

Steamboat

Australian Gourmet Traveller recipe for steamboat by Dan Hong.

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Dan Hong’s Sichuan steak tartare

This dish is all about the seasoning.

Steak with the flavours of pho

Australian Gourmet Traveller recipe for steak with the flavours of pho by Dan Hong.

Teriyaki T-bone with onion salad

Australian Gourmet Traveller recipe for teriyaki T-bone with onion salad by Cho Cho San in Sydney.

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Party pies with homemade tomato sauce

This pastry snack is inspired by a recipe of Dan Lepard's.

Steak tartare with toasted brioche and cornichons

Steak tartare, toasted brioche, cornichons. Really, what's not to love?

Bavette with smoked-anchovy butter

Australian Gourmet Traveller recipe for bavette with smoked-anchovy butter.

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Grilled pepper steak with fried garlic potatoes

Australian Gourmet Traveller fast recipe for grilled pepper steak with fried garlic potatoes.

Slow-braised brisket

Australian Gourmet Traveller recipe for slow-braised brisket by Colin Fassnidge.

Beef with mushrooms and sesame

Australian Gourmet Traveller recipe for beef with mushrooms and sesame.

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Korean grilled beef sandwich with pajori

Australian Gourmet Traveller recipe for Korean grilled beef sandwich with pajori.

New Zealand meat pies

Australian Gourmet Traveller recipe for New Zealand meat pies from Rockwell & Sons, Melbourne.

Shepherd’s pie by Pete Evans

The Paleo version, of course.

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Lotus burger

Australian Gourmet Traveller recipe for Lotus burger by Dan Hong.

Steak with kale and quick-pickled beetroot

Australian Gourmet Traveller recipe for steak with kale and quick-pickled beetroot.