Ingredients

• 2 tbs olive oil
• 750g SHBeef beef cheeks (see note), trimmed, chopped into 2cm pieces
• 2 each carrots, celery stalks and garlic cloves, finely chopped
• 1 onion, finely chopped
• 1/3 cup (95g) tomato paste
• 1/2 cup (125ml) red wine
• 400g can chopped tomatoes
• 1L (4 cups) beef stock
• 125g risoni pasta (orzo)
• 100g baby spinach leaves
• Parmesan, pesto and grissini to serve
• Double qty’s to feed 5 people

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• Method
• Notes

1. Step 1

Heat oil in a pan over medium-high heat. Season beef, then cook, in batches, for 3-4 minutes, turning, until browned. Set aside.

1. Step 2

Add carrot, celery, garlic and onion to pan and cook, stirring, for 3-4 minutes or until vegetables soften. Return beef to pan with tomato paste and cook, stirring, for 1 minute. Add wine, tomato and stock, season, then bring to a simmer. Reduce heat to low and partially cover. Cook for 2 hours or until beef is tender. Add risoni and cook for a further 10 minutes until al dente. Stir in spinach until wilted.

1. Step 3

Divide soup among bowls and serve with parmesan shavings, pesto and grissini.

Ingredients

• 6 SHbeef cheeks (see note - about 1.2kg), trimmed
• 2 tbs plain flour, seasoned
• 2 tbs olive oil
• 1 large onion and 1 carrot, chopped
• 2 garlic cloves, crushed
• 1 cup (250ml) dry red wine
• 2 cups (500ml) good-quality beef stock
• 1 vanilla bean, split
• 1/4 firmly packed cup (50g) brown sugar
• 2 each of thyme sprigs and bay leaves
• Mashed potato and vegetables, to serve

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• Method
• Related Recipes
• Notes

1. Step 1

Preheat oven to 180°C. Pat beef dry with paper towel, then toss in seasoned flour.

1. Step 2

Heat oil in a large flameproof casserole. Cook beef, in batches, over medium heat for 2 minutes each side or until sealed. Stir onion, carrot and garlic in same pan for 1 minute. Add wine, stock, vanilla, sugar and herbs. Bring to the boil. Return beef to pan. Place a circle of baking paper on the surface and cover with a lid. Cook in oven for 2 hours. Remove beef, then reduce sauce over high heat for 2-3 minutes until reduced slightly. Season, then return beef to pan. Serve with mash and vegetables.

• 1/4 cup finely chopped fresh continental parsley
• 2 tbs finely chopped fresh chives
• 1 tbs finely chopped fresh marjoram
• 800g-piece Spring Hill beef scotch fillet
• 1 bunch baby (Dutch) carrots, ends trimmed, peeled
• 1 tbs olive oil
• Mashed orange sweet potato (kumara), to serve
• Steamed green beans, to serve

Red wine jus

• 250ml (1 cup) beef stock
• 250ml (1 cup) red wine

1. Step 1

Preheat oven to 200°C. Combine the parsley, chives and marjoram on a clean work surface. Roll the beef in the mixture to evenly coat. Place the beef in a roasting pan. Arrange the carrots around the beef. Drizzle over the oil. Roast in the oven for 30 minutes for medium or until cooked to your liking. Transfer the beef to a plate and reserve the pan juices. Cover the beef with foil and set aside for 10 minutes to rest.

1. Step 2

To make the jus, place the roasting pan with pan juices over high heat. Add the stock and wine and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 2-3 minutes or until jus has reduced and thickened.

1. Step 3

Slice the beef across the grain. Divide among serving plates and pour over jus. Serve with carrots, mashed orange sweet potato and steamed green beans.

• 300g small chat potatoes (about 6), halved if large
• 1 1/2 tbs olive oil
• 2 tsp dried oregano
• 1 small garlic clove, roughly chopped
• 1/4 tsp dried chilli flakes
• 2 x 200g SHBEEF scotch fillet steaks
• 100g baby green beans, topped, blanched, refreshed in iced water
• 2 cups (40g) wild rocket
• 1 tbs French salad dressing

    Method

    Step 1

Preheat the oven to 190°C. Line a small baking dish with baking paper.

    Step 2

Combine the chat potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the dried oregano and 1/2 teaspoon of sea salt flakes in the prepared dish. Place in the oven and roast for 30 minutes or until tender and crisp.

    Step 3

Using a mortar and pestle, pound the garlic, chilli flakes, the remaining dried oregano and 2 teaspoons of sea salt flakes until well combined. Rub the garlic mixture all over steaks.

    Step 4

Heat the remaining 1/2 tablespoon of olive oil in a large heavy-based frypan over high heat until just smoking. Add the steaks and cook for about 3 minutes each side for medium-rare or until cooked to your liking. Transfer the steaks to a warm plate, cover loosely with foil, and allow to rest for 5 minutes.

    Step 5

Place the baby green beans, wild rocket and French dressing in a bowl and toss to combine.

    Step 6

Serve the steaks with the potatoes and salad to the side.