Beef Recipes

Coffee & Chilli Burgers

Preparation time: 10 minutes 

Cooking time: 10 -15 minutes 

Serves: 4 

 

Ingredients from your recipe kit: 

Coffee & Chilli Rub

 

The beef to go with it:

500g of quality mince 

 

Additional ingredients you will need: 

1 egg (beaten) 

1 onion (finely chopped)

 

COOKING INSTRUCTIONS: In a large bowl mix the mince with the egg, onion and 1.5 tbsp of the coffee and chilli rub. Divide the mixture into 4 before rolling it into balls and flattening each ball into the shape of a burger. Don’t make the burgers too fat or they will take a long time to cook - aim for about 3/4 inch. Cook the burgers on a preheated barbecue or griddle for 5-6 minutes on each side until cooked. If you want to add cheese melt it on the burger while the second side is cooking. For a more intense flavour, coat the burger in the coffee & chilli spices while raw and cook as per instructions above. 

SERVING SUGGESTION: Serve in a bun with onions, lettuce and tomato slices (and any sauce that takes your fancy!)

Moroccan Beef Stew

Preparation time: less than 20 mins 

Cooking time: 1 to 2 hours 

Serves: 3-4 

 

Ingredients from your recipe kit: 

Moroccan beef stew spices 

 

The beef to go with it: 

500g Stewing Beef or 1kg Beef Shin (cut into cubes) 

 

Additional ingredients you will need: 

2 red onions 

4 cloves of garlic 

500ml beef stock 

2 carrots, cut lengthways into 5cm chunks 

 

Preheat your oven to 140°C. Heat a splash of oil in a large casserole dish (that has a lid) over a medium heat.Add the onions and garlic and gently cook for 5 minutes until softened. Add 3 tablespoons of the Moroccan spices and cook for another few minutes until fragrant, then add the meat and brown all over. Throw in the carrots, pour in the stock, bring to the boil. Season to taste and transfer to the oven for 1 hour 30 minutes or until the meat is tender. 

 

SERVING SUGGESTION: Serve with toasted pine nuts and new potatoes. 

Mexican Pulled Beef

Preparation time: less than 30 mins 

Cooking time: 2 to 3 hours 

Serves: 4-6 

 

Ingredients from your recipe kit: 

Mexican Spices  

 

The beef to go with it:

1kg Chuck Roast or Brisket 

 

Additional ingredients you will need: 

Juice from half a lime 

60ml Cider Vinegar 

500ml Beef Stock 

2tbsp Tomato Ketchup

 

Mix 3 tablespoons of the Mexican Pulled Beef spices, juice from half a lime, 60ml cider vinegar and 2 tablespoons of tomato ketchup in a bowl. Season the beef with salt and pepper and coat it in the marinade. Wrap the beef in cling film or place in an airtight container and leave in the fridge overnight (if you are in a hurry marinade it for at least 1 hour). 


The next morning scrape the marinade off the meat into a bowl and set aside. Pat the beef dry. Heat a splash of oil in a frying pan over a medium heat. Add the onions and garlic and gently cook for 5 minutes until softened. Add the beef and brown on all sides. Transfer the meat, onions and garlic to an oven safe casserole dish, pour in the beef stock along with the reserved marinade. Place the lid on the dish (or cover it with tinfoil) and put it in the oven at 160°C for around 2.5–3 hours or until the beef is tender. 

 

Turn the beef halfway through.

 

When you are confident the meat is ready, remove the dish from the oven. Place the meat on a chopping board and use two forks to shred it. Skim off the fat from the liquid, and mix in the now shredded beef. 

SERVING SUGGESTION: Serve with corn tortillas, fried red onions, mixed leaves and tomato salad.

Beef Noodle Soup​

Preparation time: less than 15 mins 

Cooking time: 2 to 3 hours 

Serves: 4-6 

 

Ingredients from your recipe kit: 

Beef Noodle Soup Spices  

 

The beef to go with it:

1kg Chuck Roast or Brisket 

 

Additional ingredients you will need: 

1 whole garlic bulb 

2 white onions 

60g brown sugar 

125ml fish sauce 

Noodles

 

Heat oil in a casserole dish (that has a lid) over a medium heat and brown the beef on all sides. Remove the beef and set aside. 

 

To the empty pan add the onion and garlic and cook gently for 5 mins until softened. Add 2 tbsp of the spice mix and cook for another few minutes until fragrant.

 

Return the beef to the casserole dish and fill the dish with with 2 litre of water and 1 tablespoon salt. Bring to the boil then reduce heat and simmer for 30 minutes. Add the sugar and fish sauce to the pan and return to a simmer over a medium heat. Reduce the heat to low, cover with a lid and cook for 2 hours until meat is tender. 

 

When you are confident the meat is ready, remove the dish from the oven. Place the meat on a chopping board and use two forks to shred it. Skim off the fat from the liquid, and mix in the now shredded beef. 

 

TO SERVE: Serve the beef and stock with noodles and your choice of greens.

Beef Curry

Preparation time: less than 20 mins 

Cooking time: 2 to 2.5 hours 

Serves: 3-4 

 

Ingredients from your recipe kit: 

Beef Curry Spices 

 

The beef to go with it: 

500g Stewing Beef or 1.2kg Beef Shin (cut into cubes) 

 

Additional ingredients you will need: 

2 Onions (finely chopped) 

4 Garlic Cloves (crushed) 

2 x 400g Chopped Tomatoes 

200g Natural Yoghurt 

 

Preheat your oven to 140°C. 

 

Heat a splash of oil in a casserole dish (that has a lid) over a medium heat and brown the diced beef on all sides. Remove the beef and set aside. Add more oil to the casserole dish and gently cook the onions and garlic for 5 minutes until softened. Add 3 tablespoons of the Beef Curry spice mix and cook for another few minutes until fragrant. 

Return the browned meat to the casserole dish, add the chopped tomatoes and 200ml of water. Stir everything together and bring to the boil. Season to taste and transfer to the oven for 1 hour. 

 

After this time add in the yoghurt, season to taste and continue to cook for 30 minutes or until meat is tender. 

 

SERVING SUGGESTION: Serve with rice and / or naan bread.

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