ZHOUG SAUCE

Serves

4

Prep

5mins

Cook

5mins

DIFFICULTY

easy

Ingredients

4 long green chillies
1 bunch coriander
1 bunch mint leaves
6 cloves garlic
1 tsp cardamom seeds
1 tsp ground cumin
¼ tsp ground cloves
¾ cup extra virgin olive oil
finely-grated zest and juice of 2 lemons
1½ tsp chilli flakes
sea salt flakes and freshly-ground black pepper

Method

1 Char the chillies over a flame until blacked, then rinse to remove the skin. Split and scrape out the seeds. Place the chillies, herbs, garlic, spices, oil, zest and juice in a food processor and puree until a coarse paste forms. Add the chilli and season with salt and pepper, then pulse to combine.

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THERE’S A DAY FOR THAT? YES there is and it’s

THERE’S A DAY FOR THAT? YES there is and it’s called National Burger Day. Lock it in. Landing Sunday 28 May. Need some inspo? How about this 💯

PREP ▶️ 10 minutes

COOK ▶️ 8 hours

SERVES ▶️ 10 of your favourites

INGREDIENTS:

1.2kg piece Omugi brisket
½ cup Texas spice mix*
¼ cup extra virgin olive oil
125g unsalted butter, at room temperature
1 cup smoky BBQ sauce
1 Tbsp chipotle Tabasco
milk buns, spicy aioli, coleslaw and pickled cucumbers, to serve

METHOD:

1️⃣ Preheat oven to 110C. Season the brisket in fine parallel lines then rub all over with spice mix. Wrap with cling film, then set aside for 1 hour.

2️⃣ Unwrap, then drizzle with extra virgin olive oil. Wrap in foil, put in a roasting dish, then bake for 4 hours. Unwrap and stand for 30 minutes, until dry to touch. Heat an offset smoker with applewood chips, then smoke the brisket for 2 hours.

3️⃣ Mix the butter, BBQ sauce and Tabasco and begin basting the brisket every 15 minutes until the sauce is sticky and glazed. Set aside to rest for 30 minutes, then slice finely. Serve in milk buns with spicy aioli, coleslaw and pickled cucumbers.

4️⃣ *Store-bought spice mixes are available. For a homemade version, it’s best to make a larger batch and store the extra. Combine ¼ cup dark brown sugar, ¼ cup sea salt flakes, 2½ Tbsp smoked paprika, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp ground black pepper, 2 tsp dried marjoram, 2 tsp ground cumin, 2 tsp ground coriander seed, 2 tsp hot chilli powder, 1 tsp dried oregano, 1 tsp ground allspice.

Recipe and imagery @roughcutstudioaustralia

#omugi #brisket #brisketburger #smokedbrisket #nationalburgerday

BBQ beef salad with a difference. Using Silverside

BBQ beef salad with a difference. Using Silverside.

Serves 4
Prep time 30 minutes
Cook time 10 minutes

4 x thin slices of @omugibeef silverside (5mm thick)
1 tablespoon sesame oil
3 tablespoons soy sauce
Zest of 1 lime
Zest and juice of 1 orange
2 tablespoons of creamed horseradish
Sea salt flakes
2 cups Shiitake mushrooms
1 large bunch of asparagus (fibrous ends trimmed off)
1 tablespoon black sesame seeds

1/ On a large plate mix together the sesame oil, soy, orange, lime and horseradish. Place in the beef slices with a good sprinkling of sea salt and set aside to marinate for at least 30 minutes.

2/ Meanwhile preheat a BBQ - @chefjasonroberts loves a little robata grill with hot coals for cooking this cut of beef)

3/ Cook the mushrooms and asparagus over the hot grill, brushed with a little watered-down soy sauce until cooked (approximately 2-3 minutes).

4/ Set marinated beef over hot grill and cook for a minute or two on either side. Remove from grill and rest for a moment before slicing and serving with vegetables and black sesame.

#reels
#instagram
#nft
#feedfeed
#chefsofinstagram
#instagood
#instamood
#beefsalad #beef #salad #bbq

@chefjasonroberts how it’s done for those bigger

@chefjasonroberts how it’s done for those bigger pieces of meat - take it low and slow

@samsmith 🎶

Braised Beef Shin using #omugibeef

1 x 1.5 - 1.8 kg Omugi beef shin (Frenched)
1/2 cup red miso
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon cracked white pepper

3-inch piece of ginger peeled and thinly sliced
3 tablespoons of sesame oil

1 cup soy sauce

1 cup of hydrated wakame seaweed
2 cups of steamed soybeans
Shichimi togarashi
3 tablespoons Chilli oil

Secure the Beef shin with butchers’ twine at 1cm intervals (this will help with holding the meat on the bone as it cooks).

Mix the miso, soy, water and cracked white pepper. Brush onto the beef shin and allow to sit uncovered in a cool place for 40 minutes.

Heat a large pan with the sesame oil and the ginger, allowing the ginger to sizzle for a few seconds before adding in the beef shin and browning on all sides.

Once browned all over, add in the soy and water, cover with a tight-fitting lid and place into an oven set at 150’C for 2.5hrs, after this time remove lid and pierce with a skewer (skewer should push in and pull out with little to no resistance)
Place back into the oven at 170’c and continue cooking for a further 1/2 hour to colour the meat and create a crust.

After this time, move pot to the stove top and gently move shin to a large serving plate and continue reducing the cooking juices by approximately half.

To serve, pull meat away from the bone, add over the wakame and soybeans along with a couple of ladles of sauce and a good sprinkling of shichimi togarashi and chilli oil.

#braisedbeef #beefshin #primal #cook #eat #chef #butcher #australianbeef #reels #2023 #music #asmr

It’s beginning to look a lot like Christmas… a

It’s beginning to look a lot like Christmas… and we can’t go past this CHARRED RIB EYE WITH BEANS IN BEETROOT.

Ingredients:

4 x 250g Omugi rib eye fillets

2 tsp harissa powder

sea salt flakes and freshly ground black pepper

¼ cup extra virgin olive oil

6 eschalots, diced

4 cloves garlic, minced

½ bunch sage, chopped

¼ tsp caraway seeds

1 cup red wine

2 cups beef stock

500g roasted beetroot

2 x 400g butter beans, drained and rinsed

1 bunch thyme leaves

broccolini, to serve

Method:

1/ Sprinkle the steaks with harissa powder and season with salt and pepper, then rub with 1 Tbsp extra virgin olive oil. Cook on a hot barbecue grill for 8 minutes, turning regularly, until medium rare. Set aside to rest for 2 minutes.

2/ Meanwhile, sauté the eschalots, garlic, sage, and caraway seeds in the remaining oil in a pan set over moderate heat for 5 minutes, until softened. Add the wine, boil briefly, then add the stock, then boil until reduced by half. Add the beetroot, then purée in a blender until smooth. Mix in the beans, then simmer again.

3/ Serve the steaks with the beans, then scatter with the thyme and broccolini.

CHRISTMAS IS SERVED 🎄🎄

Recipe by @fastedmedia with imagery by @roughcutstudioaustralia

#omugibeef #omugibeefsteak #ribeye #christmasfood #christmascooking #festive #christmasmenu #christmasdinner #beef #recipeshare #christmasleftovers

A recipe made for sharing. Perfect for Christmas

A recipe made for sharing.

Perfect for Christmas op rib roast with easy tomato chutney

INGREDIENTS:

2.2kg Omugi 4-bone OP rib rack
sea salt flakes and freshly ground black pepper
¼ cup avocado oil
1kg ripe tomatoes
2 red onions, very finely diced
2 cloves garlic, minced
4 allspice berries
2 pieces cassia bark, toasted
4 cardamom pods, crushed
¼ tsp chilli flakes
¼ cup raw sugar
2 Tbsp tomato paste
2 Tbsp apple cider vinegar

METHOD:

1) Preheat oven to 200C. Season the beef with salt and a generous amount of pepper, then rub with avocado oil. Sear in a heavy skillet set over high heat for 15 minutes, until well browned on all sides.

2) Transfer to a roasting fat side up and bake for 1 hour, until 60C when tested with a probe thermometer. Set aside to rest for 10 minutes.

3) Cut a small cross in the bottom of each tomato, plunge into boiling water for 30 seconds, then chill in iced water. Peel, quarter, deseed and dice. Combine with the onions, garlic, spices, sugar, tomato paste and vinegar in a medium saucepan and simmer for 30 minutes, until thickened. Serve with the OP rib roast.

#omugibeef #omugi #barleyfed #christmasdinner #christmasrecipe #healthy #foodart #foodpics #roast #ribs #ribroast #tasty #chef #cook #cooking

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