Beef Recipes

BBQ Beef Ribs

Recipe sourced from

  • 12 short ribs
  • 3 garlic cloves
  • tsp salt
  • 1 tbsp English mustard
  • 2 tbsp soft brown sugar
  • 2 tbsp tomato sauce
  • 2 tbsp lemon juice
    Put the Beef ribs in a large saucepan. Cover ribs with water, and bring slowly to simmering point over a low heat. Gently simmer, partially covered for 1 hour.

    Remove ribs from water and drain on paper towel. Combine the garlic, salt, English mustard, brown sugar, tomato sauce and lemon juice in a bowl and stir to combine. Brush marinade over ribs. Stand for 30 minutes or overnight.

    Barbecue ribs over a moderate heat for 10-12 minutes, turning often and basting with marinade until ribs are golden brown. Garnish with baby coriander leaves. Serve with spicy tomato sauce.

Beef Cheeks in Red Wine

  • 3 tbsp olive oil
  • 1.5kg/3lb beef cheeks (4 large or 6 small beef cheeks)
  • 1 onion, diced
  • 1 - 2 diced celery stalk
  • 1 diced carrot
  • 4 garlic cloves, minced
  • 6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
  • 4 bay leaves
  • 1 cup beef stock
  • 2 1/2 cups red wine
  • 3 tsp salt, separated Black pepper
    Prepare the beef cheeks by cutting off large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over. Heat 2 tbsp olive oil in a large heavy based pan (or use slow cooker insert if its able to go onto stove top). Sear the beef cheeks on each side until nicely browned. If your pan is not large enough, work in batches rather than crowding the pan. Remove beef cheeks onto a plate, loosely cover with foil to keep warm.

    Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic, onion and carrots. Sauté for 3 minutes until onion is becoming translucent, then add the celery and sauté for a further 3 minutes. Pour in the red wine and and simmer for about 1 minute.

    If not already using slow cooker dish, put the onion/wine mixture into the slow cooker dish and place the beef cheeks on top. Then add all the remaining ingredients (including 2 tsp salt). Cook in the slow cooker on Low for 8 hours or High for 6 hours.

    Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves. Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour. Pour the Sauce into a saucepan over a medium heat and bring to a simmer and allow to reduce. Taste and season accordingly. Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

Old Fashioned Beef Curried Sausages

Recipe sourced from

  • 8 beef sausages
  • 2 tbsp olive oil
  • 1 large brown onion, sliced
  • 2 tbsp mild curry powder
  • 1 1/2 cups beef stock
  • 1 carrot, peeled and sliced thinly an angle
  • 1 cup celery, sliced
  • 1 cup frozen peas
  • 1 apple, peeled and sliced
  • 1 tbsp cornflour
  • salt and pepper
  • 1/4 cup chopped flat leaf parsley
  • 4 cups white rice, cooked
Heat oil in a deep heavy based fry-pan over a medium heat. Add the sausages and cook for 45 minutes, stirring occasionally until browned evenly. Remove from pan and slice 1cm thick on an angle. Add onion and curry powder to the pan for 2minutes, stirring occasionally until softened.

Return sausages to the pan, then add beef stock and bring to the boil. Reduce heat and simmer for 10 minutes before adding carrots, celery, peas, and apple, and continue to simmer for 5 minutes.

Mix the cornflour and 2 tablespoons of cold water together in a small cup. Add the cornflour mixture to the pan to thicken and cook for a further 5 minutes. Check the seasoning and add salt and pepper to taste. Stir through parsley, serve with rice.

Grilled Beef Scotch Fillet with Smokey Eggplant and Pomegranate Salad 

Recipe sourced from

  • 4 scotch fillet steaks, trimmed
  • 1 tbsp olive oil
  • 1 large eggplant
  • 1 punnet of grape tomatoes, halved
  • 1 Lebanese cucumber
  • 1 cup flat-leaf parsley, leaves picked
  • 1 tbsp lemon juice
  • 1 tbsp caramelised balsamic vinegar
  • 1 pomegranate, seeds removed
Brush steak with oil and bring to room temperature.

Cut a few slits in the eggplant and place directly over a gas flame using tongs (see tip if you don't have a gas flame). Cook for 10 minutes, rotating every few minutes as the skin chars and the eggplant softens. Remove to a tray and slice in half lengthways. Scoop flesh into a sieve set over a bowl and allow to drain for 20 minutes.

Preheat a barbecue of grill to very hot, season steak with salt and pepper and cook for 2-3 minutes per side for medium, then allow to rest.

Finely chop the drained eggplant until it becomes slightly mushy and then place in a bowl with balsamic vinegar and lemon juice, stir until combined. Gently fold through tomato, cucumber, parsley and half the pomegranate seeds. Season with salt and pepper. Serve with remaining pomegranate seeds on top.

Beef Pies

  • 750g Beef Round, Eye Round or Rump, diced
  • Shortcrust pastry for base
  • Puff Pastry for top
  • 1/2 tspn oil
  • 1 onion, chopped
  • 1/2 tspn tomato paste
  • 2 1/4 cups beef stock
  • 1/2 cup red wine
  • 1/2 tbsn worcestershire sauce
  • 1 tbsn cornflour
  • 2 tbsn water
  • salt & pepper
  • 1 egg, lightly beaten
Preheat Oven to 180C.

Heat oil, brown onion, then seal meat for 5 minutes. Add tomato paste, stock, wine, worcestershire sauce and simmer uncovered for 30 minutes. Blend cornflour and water to smooth paste. Add to beef mixture and stir until thickened.

Add salt & pepper.

Line pie dish(s) with shortcrust pastry. Spoon in filling. Cover with puff pastry and press edges together. Brush top with egg.

Bake for 30 minutes or until golden.

Winter Beef Casserole

  • 750g Beef Round, Eye Round or Rump, cubed
  • 2 tbsns seasoned flour
  • 3 tbsns oil
  • 425g can condensed tomato soup
  • 2 tbsn worcestershire sauce
  • 1 cup beef stock
  • 2 onions, diced
  • 2 stalks celery, sliced
  • 1 carrot
  • 250g mushrooms
  • pepper
Preheat oven to 160C.

Toss beef in flour. Brown meat quickly in hot, oiled frying pan. Remove from pan. In large casserole dish, mix meat, remaining flour, soup, sauce, stock and vegetables. Cook for 1 hour.

Served with mashed potatoes or rice.

Beef Stroganoff

Beef Stroganof Recipe
  • 750g Beef Round, Eye Round, Rump or Fillet
  • 125g butter
  • 1 medium onion
  • 500g mushrooms
  • salt & pepper
  • 2/3 cup boiling water
  • 2 tbsn beef stock or 2 stock cubes
  • 2 tbsns tomato paste
  • 300mL sour cream
  • 1 tbsn corn flour
Brown meat quickly and remove from pan. Lightly brown onion and add mushrooms until tender. Return meat to pan with salt, pepper, water, stock, tomato paste.
Stir. Bring to boil then simmer covered for 5 minutes. Combine sour cream and cornflour then add to mixture. Stir until it boils and thickens. Reduce heat, simmer uncovered for 5 minutes.
Serve with rice.


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