This recipe is way more than just Sunday dinner--you can make two other meals from the leftovers, too! Make brisket sandwiches and brisket ragout to use up the leftovers of this tender beef roast.
I love going to a little extra effort when it comes to Easter & Christmas... I think it is a special family occasion and I like to have that show in the food I present. Be it a small family or a large family, the food brings us all together to celebrate (except for the crackling... there may be fighting over the crackling)!
What to do
This is definitely a family favourite in our house & has been for nearly 30 years! I first learned how to make Chili con Carne at high school in Home Ec class and during my teens and early 20's it was one of my go-to recipes on many occasions! I have since taught it to my teenage daughter and she too loves how simple it is, how delicious it is, and how good it is at any time of the day!
Now some of you may know that my son & I have SIBO and so we have to eat a Low FODMAP diet, which is recommended for so many people with IBS... and so I have included some Low FODMAP options for you too! So cook up & enjoy!
What to do:Brown and crumble the beef mince in a large stock pot or saucepan over medium-high heat. Add the tomatoes, beans, corn, water, shallots, red and green capsicum, taco seasoning, or Low FODMAP herbs to the pot. Bring to a boil. Reduce heat and simmer covered, but slightly vented, for about 30 minutes. Uncover and continue simmering until desired consistency. Season to taste with salt and pepper if desired.
Serve your Low FODMAP chili garnished with the shredded cheese, lactose-free sour cream, tortilla chips and coriander.
Ohhhh how we love a good grass fed beef roast... the flavour is almost buttery and it's so juicy and moreish and there are so many different cuts you can use, so you're sure to find one to suit your budget. Now you hear me talk about grass fed beef and there are a bunch of reasons why we only sell Grass Fed & Finished Beef... Firstly because the animal is in its natural environment for the duration of its life... no grain feed lots, so it's 100% Free Range. Secondly for nutritional value: Grass Fed Finished Beef is higher in Omega 3, which is the good fat for our brain, and it is higher in vitamins, minerals and anti-oxidants, than it's grain fed counterparts. PLUS it tastes better!!!
The different cuts that you can use for a beef roast include: Eye Fillet, Rib Fillet (also known as Scotch Fillet), Porterhouse (also known as Sirloin), Rib Roast (as pictured above), Blade, Inside or Outside and even the good old Rump!
You want to roast the cut of beef, raised in the tray. Whether you use a rack, or some carrots or beets to raise it up, this will help to circulate the heat.
You want to pre-heat the oven to 250C.... yes that's super hot but it's going to help seal the beef so that the juices stay inside... yummo!!! Then you can turn it down to 200C when you actually put the roast in.
Grass Fed & Finished Beef tastes pretty awesome as it is... so you don't have to go over the top with seasoning... sometime simple is better. I like to rub it with some olive oil, salt & pepper and maybe some rosemary or oregano. There are lots of recipes out there for rubs & marinades and crusts etc, and if you have the time, go for it... if not, just a bit of olive oil, S&P will do the trick!
Cooking time & resting time is important. If you have a meat thermometer that is the best way to tell, but otherwise this is a good guide: for a 1.2kg cut of beef you would cook it on 200C for 45-50 min for Medium/Medium Rare and then add on 5-10 minutes for Medium/Well and take off 5-10min for Rare. You MUST rest the roast for at least 20 minutes after you take it out of the oven. Cover it with some foil, or a lid and let it do its thing... this will ensure it's nice and juicy, and doesn't bleed all over your plate!
Cut against the grain... if you're not sure which way that is, ask your butcher when you buy your roast.
Here's a recipe for the BBQ too! Happy Dayz!
INGREDIENTS2.3kg standing rib roast, trimmed
Olive oil cooking spray
1 teaspoon sea salt flakes
¼ teaspoon freshly ground black pepper
Salt and pepper are the only spices needed to make this delicious rib roast.
Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result
Hint: Disposable foil baking dishes are ideal for use in this recipe. Look for them in the baking aisle of your supermarket.
So last week my mum made these most delicious Chicken Wings, marinated with some marmalade, soy sauce *GF, and little chilli... and they were gone in seconds... and there was still marinade left over, so I threw in a few lamb chops and enjoyed them for lunch the next day and this got me thinking about this scrumptious marinade and how it would work well with so many different proteins and when I looked it up... yes these flavours have been used in recipes for beef, pork, lamb, chicken, duck and fish too... so I give you, my mum's verson of Marmalade & Soy Sauce Marinade... put it on whatever protein you have in the fridge & listen out for the yums!!!
Sticky Marmalade & Soy Sauce Marinade
What to do?
This dish is a favourite with adults and children alike... delicious chicken and a tangy salad... this is perfect for a midweek meal or lunch the next day! It is super quick and easy and being this is a LOW FODMAP version, it is friendly for people with tummy troubles*.
This is based off a recipe that my dear friend, Fiona, gave me a few years back.... as we have a lot of food intolerances in our family, and this dish is great, because I can customise it to suit our dietary needs & what the kids will eat. I can even add a few extra veggies in, to try to get a few more into the kids, without them noticing them. :D
This is a super quick & easy dish that is super versatile... you can make it into a large family sized quiche, or put it into muffin trays for an easy breakfast on the run or even throw them into the lunch boxes! Eat hot or cold... with a salad and chips or on its own... enjoy!
4 Free range eggs
½ cup Ricotta cheese (I like to use Feta cheese as I am a good Greek Girl hehe)
1 cup milk (whatever you can tolerate)
½ cup flour (whatever you can tolerate e.g. rice flour, almond meal)
1 tsp Baking powder
1 tbsp Olive or Coconut Oil
1 tsp Sea Salt
2 Shallots, chopped
Ground pepper to taste
½ cup Freshly chopped herbs (eg basil, dill, thyme)
1 Tomato, sliced
Handful of assorted vegetables (I sometimes add in grated carrot or zucchini or pumpkin to add a few extra vegetables in there - aka to hide them from the kids!)
WHAT TO DO:
1 Preheat your oven to 180 degrees celcius.
2 Whisk together the milk, eggs, salt, pepper, flour, oil and baking powder and set aside.
3 In a medium baking tray lined with baking paper, scatter the remaining ingredients, leaving some tomato slices aside to place on top.
4 Drizzle the egg mixture over the top of the ingredients in the tray, and then place the additional tomato slices over the top.
5 Place in your oven, and bake for 40 minutes or until firm.
6 Slice, and enjoy with your chosen greens and/or roast vegetables!