When it comes to hosting a party this Summer, it’s easier than you think to create delicious party food with Australian Beef. From tamarind short ribs, to melt in your mouth meatball poppers, and beef shawarma, there’s plenty of different cuts of beef to create delicious finger food everyone will love.
Butchery: Short ribs are taken from the forequarter after the brisket is removed. They are made up of the rib bone and layers of rib meat and fat.
Cooking: Simmering the ribs before cooking breaks down the connective tissue, ensuring a tender, moist result. For delicious tamarind beef short ribs, place all of the ingredients and ribs in a large saucepan with water, bring to the boil and simmer for 1 hour. Ribs soak up flavours so well when simmered, creating a succulent result.
Butchery: There are a lot of terms to describe mince, but just like picking any cut of beef, it’s important to match the right type to the right cooking method. Ask your butcher to recommend the mince best suited to your recipe.
Mince falls into three main categories:
• Low fat mince: The best choice for minced meat dishes that are cooked with sauces
• Medium fat mince: The best choice for meatballs, rissole and kofta as without fat, mince can become crumbly and fall apart
• High fat mince: A good all-purpose choice, just remember to spoon off the fat as you brown the mince.
Cooking: Billy Law’s meatball poppers are sure to be a hit with your guests. For the best result use medium grade mince – combine all the ingredients in a large mixing bowl, mix everything together, take a tablespoon of mixture and roll into a ball. When cooking the meatballs, make sure to do this in batches so the pan doesn’t overcrowd and stew the beef.
Butchery: The rump is a boneless five-muscled primal cut that sits between the sirloin and topside. A great all-rounder steak, rump is a little firmer in texture and is perfect for a variety of cooking methods.
Cooking: Want to have delicious beef shawarma at home without the rotating spit? The Lebanese Plate has discovered how to create the same ‘off the spit’ taste on your barbecue. Slice the rump into thin strips and place into a bowl with spices, lemon juice, salt, bay leaf, mustard, mayonnaise and vinegar. Let it marinate overnight and cook on the grill to the doneness of your liking.
Give one of these rump recipes a go:
• Beef Shawarma • Filipino style beef rice paper rolls