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    Recipes — Beef

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    Spice-Rubbed T-Bone Steaks

    Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •   2 teaspoons ancho chile powder
        •   1 1/2 teaspoons ground cumin
        •   1 teaspoon hot paprika
        •   1 teaspoon garlic powder
        •   Kosher salt and freshly ground pepper
        •   2 T-bone steaks, cut 1 inch thick (3 1/4 pounds total), at room temperature

    Method: Light a grill. In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of salt and 1 teaspoon of pepper. Season the steaks with the spice rub. Grill over moderate heat for 8 minutes per side for medium-rare; transfer to a work surface and let rest for 5 minutes before serving.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/spice-rubbed-t-bone-steaks

    Instant Pot Roast - Cook a 4-pound roast in an hour

    We love a good braise, especially when we can take our favorite recipe and cut the cooking time down to one hour. Simply sear a chuck roast before adding it to your Instant Pot with caramelized vegetables, rehydrated porcini mushrooms and beef stock for a tender roast in a rich, flavorful broth. Let this dish convince you that it's always the right time to make a pot roast.

    If you're short on time, you can throw all the ingredients straight into your Instant Pot, but searing the meat first makes a world of difference. The golden crust adds flavor to the braise, as well as creates a fond on the bottom of the pan, which then gets picked up after you caramelize the vegetables. Once that's done, your Instant Pot will do the rest.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 6-8


        •   ¼ cup dried porcini, rehydrated
        •   ½ cup boiling water
        •   2 tablespoons olive oil
        •   One 4-to-4½-pound chuck roast
        •   Kosher salt and freshly ground black pepper, to taste
        •   ⅓ cup tomato paste
        •   3 garlic cloves, smashed
        •   2 carrots, peeled and roughly chopped
        •   2 celery stalks, roughly chopped
        •   2 thyme sprigs
        •   2 bay leaves
        •   1 onion, peeled and roughly chopped
        •   2 cups beef stock
        •   1 tbsp red wine vinegar


    1. Place the dried porcini in a small heatproof bowl and cover with the boiling water. Let rehydrate while you sear the chuck roast.
    2. In a large, heavy-bottomed pot, heat the olive oil over high heat. Season the chuck roast with salt and pepper, and sear, turning as needed, until the entire roast is golden brown, 10 to 12 minutes. Transfer the seared roast to the bowl of an Instant Pot.
    3. To the pot that you seared the roast in, add the tomato paste, garlic, carrots, celery, thyme, bay leaves and onion, and cook until the vegetables are softened and the paste begins to caramelize, 4 to 5 minutes. Deglaze the pan with the stock and red wine vinegar. Pour the contents over the chuck roast in the Instant Pot, along with the rehydrated porcini and their soaking liquid.
    4. Seal the Instant Pot according to the manufacturer's instructions and cook on high pressure for 45 minutes. Let depressurize, then remove the roast and transfer to a cutting board to slice. Season the cooking liquid with salt and pepper.
    5. Spoon some of the vegetables onto a platter and fan slices of the pot roast over top. Drizzle the cooking liquid on top, then serve.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/instant-pot-roast-recipe?utm_medium=email&utm_source=TT&utm_campaign=Weekend&utm_content=Editorial

    Flank Steak Tacos with Chayote and Pickled Onion Slaw, Avocado, Charred Habanero Salsa

    Take notes from Chef Aaron Brooks of EDGE Miami for the ultimate Taco Tuesday - featuring chayote and pickled onion slaw, avocado and charred habanero salsa.

    Prep Time

        •    Prep time: 35 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


    For the Beef:

        •  2 lbs. Australian grassfed beef flank steak
        •  6 garlic clove
        •  Juice of 1 lime
        •  1 teaspoon salt
        •  1/2 cup cilantro
        •  3 teaspoon paprika
        •  1 teaspoon Mexican oregano
        •  1 1/2 teaspoon cumin seeds
        •  1/2 teaspoon black peppercorns ground

    For the Chayote and Pickled Onion Slaw:

        •  1/4 red onion sliced thinly
        •  2 tablespoon white vinegar
        •  2 teaspoon sugar
        •  1/2 teaspoon ground black pepper
        •  Juice of one lime
        •  Zest of one lime
        •  1/2 teaspoon mexican oregano
        •  1/2 chayote shredded thinly on a mandolin into matchsticks
        •  2 tablespoon sour cream
        •  1/4 cup rough chopped cilantro
        •  1/8 cup chopped green onion
        •  1 teaspoon salt

    For the Habanero Salsa:

        •  3 red vine ripened tomatoes cut into quarters
        •  1/4 yellow onion cut into chunks
        •  3 garlic cloves
        •  1 habanero seeds removed
        •  1 teaspoon cumin seeds
        •  1/4 cup cilantro stalks
        •  1/2 cup evoo
        •  2 teaspoon salt
        •  6 piece white stem from the green onion
        •  juice of 3 limes
        •  3 tablespoon white vinegar

    For assembly:

        •  1 avocado
        •  2 limes cut into wedges
        •  1/4 cup green onion sliced
        •  1/4 cup cilantro sprigs
        •  16 piece 4 inch corn tortillas


    1. For the beef: Slice the flank steak in half lengthways. Puree the remaining ingredients in a blender and toss with the beef. Marinate for 5 minutes.
    2. For the slaw: Place red onion in a bowl with vinegar, sugar, pepper, lime juice, zest and mexican oregano. Allow to marinate and pickle in the fridge for 30 minutes. Toss with remaining ingredients to make a creamy piquant slaw.
    3. For the salsa: Turn broiler on high. Toss habanero, onion, tomato, green onion tips, cumin, salt, garlic and cilantro with olive oil. Place under broiler on top level and cook until the ingredients start to blister and char. Transfer to a blender or food processor. Add remaining ingredients and blend whilst still retaining texture.
    4. To cook and assemble: Heat charcoal grill until very hot. Season the flank with a little more salt and grill until desired cooking temperature has been reached. Take meat off and rest on an oven rack. Toast the tortillas for a second or two on the grill until fragrant. Place on a plate and assemble with a little slaw, the sliced flank steak, a slice of avocado, cilantro and green onion. Serve with the salsa on top or on the side and lime wedges. Enjoy!

    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/beef/aussie-grassfed-flank-steak-tacos/

    Brie-Filled Australian Beef Tenderloin with Horseradish Cream and Asparagus

    This delicious free range beef recipe is just one of many. Learn to make Brie-Filled Australian Beef Tenderloin with Horseradish Cream and Asparagus.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   4 Australian beef tenderloins
        •   salt and freshly ground pepper
        •   4 slices brie cheese (goats brie preferred)
        •   1 sprig fresh thyme
        •   2 tablespoons olive oil

    Horseradish Cream:

        •   1 tablespoon fresh grated (or prepared) horseradish
        •   3 tablespoons sour cream or crème fraiche
        •   2 tablespoons lemon juice


    1. Cut a pocket lengthwise in each tenderloin, large enough to hold the cheese. Take care not to cut through to the other side. Fold open, place cheese in center and sprinkle with thyme leaves. Close pocket, making sure cheese is completely enclosed. Season fillet to taste.
    2. Heat 1 tablespoon olive oil in a pan and cook beef on medium high 3-4 minutes each side for medium rare or until cooked as desired. Cover with foil and transfer to a low-heated oven to keep warm.
    3. Combine horseradish with sour cream and 1 tablespoon lemon juice. Set aside.
    4. Heat remaining olive oil in a pan and sauté asparagus 1-2 minutes or until just tender. Add remaining lemon juice and hazelnuts, toss to combine.
    5. Serve beef tenderloin immediately topped with horseradish cream. Side with asparagus and chopped hazelnuts.
    6. To Serve: 16 spears fresh asparagus
    7. 2 tablespoons toasted chopped hazelnuts (optional)

    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/brie-filled-australian-beef-tenderloin-with-horseradish-cream-and-asparagus/

    Tikka Masala Burger with Aussie Beef

    These burgers feature a rich blend of dill-yogurt and Indian spices. Top it off with your favorite veggies and tikka masala sauce for a meal filled with flavor.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   Portion size: 1 burger

    Tikka masala burger:

        •   1 pound Australian grassfed ground beef
        •   1 tablespoon mild curry powder
        •   Kosher salt and pepper to taste

    Dill-lemon yogurt:

        •   1 cup juiced lemon
        •   1 cup nonfat plain Greek yogurt
        •   1 tablespoon chopped fresh dill leaves
        •   1 teaspoon chopped fresh mint leaves
        •   1/2 crumbled feta cheese


        •   4 split potato buns each
        •   4 pieces thinly sliced tomato
        •   12 pieces thinly sliced, rinsed red onion
        •   2 cups shredded romaine hearts
        •   4 tablespoons store-bought tikka masala sauce


    1. For the burgers: Combine the beef, curry powder, and salt and pepper to taste in a small bowl and mix well. Form into ¼-pound patties and refrigerate until ready to use.
    2. For the dill-lemon yogurt: Combine all the ingredients in a bowl and mix well. Season with salt and pepper. Keep at room temperature if using immediately, or refrigerate until ready to use. Bring up to room temperature before using, as this will prevent the sauce from chilling your burger when garnishing.
    3. To prepare: Preheat a skillet over HIGH heat. Add the burger patties and press with a spatula to form a crust during cooking. Cook until browned on the bottom, then flip the burgers and continue cooking to the desired doneness (3-4 minutes per side for medium rare, 5-6 minutes for medium, 6+ for well done). Remove the burgers from the pan and add the burger buns, cut-sides down; toast until golden, about 1 minute. Build your burger in the following order: Potato bun bottom, 1 tablespoon tikka masala sauce, 1 hamburger patty, 1 tomato slice, 3 onion slices, and ½ cup shredded lettuce. Spread 1 tablespoon dill-lemon yogurt on the potato bun top and put it on the burger. Serve immediately with your favorite side dish.

    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/beef/chef-adams-tikka-masala-burger-with-aussie-beef/