Beef recipes Archives

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Deep-fried lasagne

10 minutes

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Oxtail with creamy polenta

5 hours

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Meatballs with radish tzatziki and roast peppers

15 minutes

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15 minutes

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Steak salad with torn figs

15 minutes

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15 minutes

Anchovy recipes

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

15 minutes

Anchovy recipes

Rib-eye with anchovy salsa verde

1 1⁄2 hours, plus 30 minutes' resting time

Barley risotto with beef broth and Parmesan rind

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 hours

Ingredients

For the beef broth

2 kg beef bones
4 carrots, roughly chopped
2 red onions, roughly chopped
4 bay leaves
3 stalks celery, roughly chopped
2 T tomato paste
4 litres water
2 Parmesan rinds
Cooked kale, for serving

For the barley risotto:

1 T olive oil
1 red onion, finely chopped
3 cloves garlic, finely chopped
260 g barley
2 T butter
¼ cup Parmesan, finely grated
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 225°C.
Place the beef bones, carrots, onions, bay leaves and celery in a roasting tray. Coat the ingredients with the tomato paste, then roast for 40 minutes, or until golden brown.
Place the bones and vegetables in a large saucepan, then heat the roasting tray on the stove top. Once the tray is hot, pour in 1 cup water and scrape the tray using a wooden spoon. Pour the water into the pot, cover with the remaining water and add the Parmesan rinds. Bring to the boil and simmer for 5 hours. Strain the broth in a large bowl.
To make the barley risotto, heat the olive oil in a large saucepan, then add the onion and garlic and sauté until golden.
Add the barley, then add 1 cup broth and cook until absorbed. Repeat with the remaining broth and cook until the barley is al dente.
Stir in the butter and Parmesan and season to taste. Ladle over more stock and serve with the kale.

Cook's note: Keep the rinds of wedges of Parmesan to add nutty flavour to soups and broths.

Browse more risotto recipes here.

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Steak salad with torn figs

Steak au poivre

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

Rib-eye with anchovy salsa verde

Peri-peri steak with organic fried eggs

Beef picanha with flatbreads

Barley risotto with beef broth and Parmesan rind

Barley risotto with beef broth and Parmesan rind

Ingredients

Method