Beef Sausages with Red Wine and Fennel

When there are only so many packs of sausages to go around, it can be hard to pull some away from a grill-up to allocate to a meal that takes at least a little more effort than ‘chucking a few snags on the barbie’. This one however, is well worth it!

The base ingredients are actually a fairly standard set of flavours – bacon, onion, red wine, tomatoes – but the addition of the fennel seeds, together with rosemary make all the difference.  Served with creamy mashed potato and some greens on the side, it’s the perfect meal for the Winter season.


  • olive oil
  • 1 pack Conscious Farmer Sausages (pack of 9)
  • 4 bacon rashers – chopped
  • 1 onion – sliced
  • 1 garlic clove – crushed
  • 1 tsp fennel seeds
  • 1 cup (250ml) red wine
  • 1 sprig rosemary – leaves stripped
  • 210g chopped tomatoes or cherry tomatoes (tinned or fresh)
  • 200ml chicken stock
  • Sea salt and cracked black pepper
  • Mashed potato to serve

Place the sausages in a pan with some olive oil and brown all sides. Remove from the pan.  Discard some fat from the pan, if necessary.  Add the bacon and cook until crisp, then remove and sit with the sausages.

Add the onions, cook until soft, then add the garlic and fennel seeds and cook for one minute. Add the red wine to the pan and simmer until the liquid is reduced by half.

Place the sausage and bacon back in the pan.  Add the tomatoes, rosemary leaves and chicken stock. Simmer for 20 minutes with a lid covering; remove the lid toward the end of simmering to allow the liquid to reduce. Season with salt and pepper, if required.

Serve with creamy mashed potato and greens on the side.

I have taken this recipe and adapted it from the following website.

Here is a fresh little salad to serve aside one of our tasty steaks while the weather’s hot. If you have a vegetable patch like me, you may well also have an abundance of tomatoes, basil, parsley and oregano right now that you’re looking for ways to use! If not, you may find some tasty, in season tomatoes at the markets at this time of year.

I love the freshness of herbs in this salad.  I made this for dinner last night and it took 5 minutes tops.

  • 750g cherry tomatoes, halved
  • 1/4 cup olive oil
  • 3 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup chopped fresh Italian parsley
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano

Halve the cherry tomatoes and place in a bowl.

In another small bowl, place the oil, vinegar, salt and sugar and whisk or stir.  You can also place these ingredients in a jar, place the lid on and shake – a great way to make salad dressings.

Sprinkle the chopped herbs over the tomatoes and stir. Pour the dressing over the tomato mix and stir again.

It’s ready for serving! This recipe can also be made in advance and left to marinate overnight.


Kirrily x

Sticky, beefy, pick them up with your fingers – what more could you want! Considering how much I enjoy them now, strangely I hadn’t ventured into cooking beef ribs until Derek and I began The Conscious Farmer – I wasn’t quite sure what to do with them and just hadn’t given it a go. Now I actually find them quite simple to cook when cooked on the small rotisserie cooker that we have. It’s great because it takes the cooking outside for summer, which you may also be able to do if you have a rotisserie on your BBQ. If you don’t, you can slow cook them for a while in the oven and then finish them off on the BBQ grill to get that lovely stickiness to the sauce.

Ribs are something that we can possibly add some extra of to your hamper, so if you would like extra ribs, please let us know in the comments box when you order your hamper and we’ll see what we can do!



½ cup tomato sauce

¼ cup honey

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

1 tablespoon brown sugar

1 teaspoon Dijon mustard



1 pack Conscious Farmer beef ribs (around 1kg)

Olive oil

Sea salt and ground black pepper



Mix all of the sauce ingredients together in a small bowl.


On the Rotisserie

Take the ribs, coat with olive oil and rub with sea salt and cracked black pepper. Place on the spike of the rotisserie.  We have a separate small gas operated rotisserie, but you may have it as an attachment on your standard hooded gas BBQ.

Cook slowly on around 140oC for 50mins.  Brush with the sauce and continue cooking for 15-20 minutes, basting with the sauce several times. Cook until the sauce becomes sticky. Remove from the spike and serve with crispy baked potatoes and salad.


On the BBQ grill

If you don’t have a rotisserie try coating in oil, salt and pepper, slow cook in the oven (covered) for a couple of hours, coat in the sauce and then cook briefly on a really well-oiled grill on the BBQ. Turn during cooking to ensure all sides are cooked well. Or alternatively try these oven cooked ribs, but serve with a summer salad for this time of year.

I also see online that some just cook them directly on the grill having not been in the oven. I haven’t done this, I’m not sure how tender they would be, but if you give it a go, please let me know.

And when you’ve cut everything off them that you can, pick them up with your fingers!

Enjoy, Kirrily.

In theme with our new Mince and Sausage Hamper, I thought I’d share with you my ‘Wednesday Food’ Curried Sausages recipe.  What’s Wednesday food you may ask?  I heard something said recently – that people want slow food for the weekends and Wednesday food during the week (meaning quick and simple preparation).  Well, here’s a Wednesday meal for you!  Nothing fancy pants – just a quick, simple, tasty meal. It’s not only easy; it’s great because it’s a one pot recipe – minimal clean up!



1 x pack Conscious Farmer Sausages

1 carrot – diced

1 brown onion – diced

1 tablespoon curry powder (I use the traditional English style curry powder for this recipe)

¾-1 cup beef stock

1 tin diced tomatoes

2 tablespoons tomato paste

½ cup green peas

Sea salt and black pepper

Chopped fresh flat leaf parsley and greek yoghurt to serve.



Place sausages in a large fry pan with a few inches of water in it.  Bring to a simmer and cook until the sausages are cooked through.  Remove from the water (discard water).  Remove the sausage skins (just nick along the side of the sausage and the skin should peel off easily).  Once skinned, cut the sausage into small sections (on the diagonal looks best).

Add some olive oil to the pan and place the carrot and onion in the pan and cook until soft. Add the curry powder to the pan and stir briefly until fragrant.  Return the sausages to the pan, along with the beef stock, tinned tomatoes and tomato paste. Bring to a simmer for 15 minutes.

Add the peas and simmer until the peas are cooked through.  Season with sea salt and cracked black pepper.

Serve with a dollop of natural greek yoghurt on top, white rice and some chopped fresh parsley.

You can also add some diced celery along with the carrot and onion.

Enjoy with family and friends. 🙂 Kirrily x

I love that having olive oil in our product range allows me to sneak in the odd sweet recipe! The problem is, I love to bake cakes and now that I’ve dropped this image in the box above and started writing here – I want to leave and go and bake!

OK, I’m back! Yes, I literally just got up and prepared this cake – it’s so quick.
I recently discovered this lovely Apple and Almond Cake, which is great because I can bake it with our olive oil. It’s grain free too, which means it’s a great choice if you eat a gluten free diet or are avoiding grains!  The recipe comes thanks to Irene at eatdrinkpaleo.

Don’t think that this will be the most amazing cake you’ve ever had or you’ll be disappointed, but for one SO quick, and if you’re after a failsafe recipe that is gluten free (that isn’t orange and almond cake, although I do still love that), then this is a most satisfying cake.


  • 2 cups almond meal
  • 1 tsp. gluten-free baking powder
  • ¼ extra virgin olive oil
  • ¼ cup raw honey
  • 1 tsp. vanilla extract
  • 2 eggs
  • Zest from one orange
  • 2 large red apples, skin on, diced
  • Flaked almonds to garnish


Preheat oven to 160oC.

Prepare a 20cm cake tin by greasing with butter or oil and lining with baking paper.

Place the almond meal, baking powder, olive oil, honey, vanilla, eggs and orange zest in a bowl and combine well.

Take diced apple and stir through the mixture.

Add the batter to the tin and press into the tin.

Top with flaked almonds and place in the oven.

Bake for around 40 minutes or until somewhat springy to touch.

(Note that I had an orange that yielded particularly well in the zest department the second time I made this cake and i think the orange was nearly a little too strong, so bear this in mind as you bake.)

I have also removed the orange zest and added some cinnamon and mixed spice as a variation.

Enjoy! Kirrily x

I made a big dish of lasagna last weekend – it fed the whole family and there was still plenty left!  That’s what I love about lasagna. It does take a bit of time to prepare, making the mince sauce, the béchamel sauce and then assembling it, but you can create a dish that will serve you for many meals.

It’s also great if you need to fill the tummies of a hungry crowd – your kids have their friends around, you have family visiting or maybe you’re hosting bookclub with the girls.

To create this lasagna, I use a 20cm x 30 cm oven dish. I assemble it to three layers, but if you think you have enough sauce to do more layers, do so!  I virtually always cook from scratch, but fresh pasta is something I haven’t done, so here I have used the ready to use pasta sheets.

Oh, and make sure to be on the ball when layering your lasagna.  A mild expletive may have been mumbled as I missed a béchamel sauce layer when assembling mine – aaghhh! Luckily I was able to rectify it.

Once cooked, be sure to let it sit (or ‘set’) for 5 minutes before serving for that firm, lasagna that sits well on the plate. Serve with a simple salad of lettuce, grape tomatoes, black olives, sliced red capsicum and crumbled feta.

Have fun baking and watch out for those kitchen loiterers, waiting for you to turn your back so they can steal that crispy, cheese layer on top!

Bolognese Sauce

  • Generous drizzle of olive oil
  • 2 brown onions, diced
  • 2 medium carrots, finely diced – (optional)
  • 2 stalks of celery, finely diced – (optional)
  • 2 cloves crushed garlic
  • 1.5kg of grassfed beef mince (2 of our Conscious Farmer mince packs)
  • 2 x 400g cans crushed tomatoes
  • 1 cup beef stock
  • 2 sprigs of fresh thyme leaves
  • 1 bay leaf
  • ¼ cup chopped flat leaf parsley
  • Sea salt and pepper to taste

Heat a large frypan to a medium high heat.

Add a generous drizzle of oil to the pan, followed by the onions (and carrots and celery if you choose). After 5 minutes, add the garlic and stir until the onions (and vegetables) are tender. If they stick to the pan a little while cooking, just add a small dash of water and they will lift off.

Add the mince to the pan and stir until browned.  Add the tomatoes, beef stock, thyme leaves and bay leaf. Simmer for 20 minutes, or until the excess moisture has boiled off. Be sure not to dry the sauce out completely, as you will want some moisture to ensure that the lasagna sheets soften as they take it up during cooking.

Grind in black pepper and add sea salt to taste. Stir in the parsley. Remove from heat while preparing the béchamel sauce.


Béchamel sauce

  • 80g butter
  • 6 tablespoons plain flour
  • 4 cups of milk
  • ¾ cup grated parmesan cheese
  • Sea salt and cracked pepper

Place a large saucepan on a medium heat on the stove.  Add butter to the pan and melt.

Add the flour and stir until a paste forms.

Add ½ cup of milk, whisking as you go, until the paste is incorporated. Add some more milk, whisking as you go. Bring the mixture to a boil and keep whisking until the sauce has thickened.

Stir in the parmesan cheese, salt & pepper.  Set aside.


Assembling Your Lasagna

  • 250g dried Lasagna sheets (more if you are able to stretch your sauces to 4 layers).
  • Grated mozzarella cheese

Preheat oven to 180oc.

Grease a 20cm x 30cm oven dish.

Cover the bottom of the dish with lasagne sheets. Spoon over enough of the bolognaise sauce to cover the lasagne sheets. Spoon over enough béchamel sauce to cover the mince layer.

Repeat twice (or 3 times if you have enough of the sauces).

Sprinkle mozzarella cheese on top of the final layer of béchamel sauce.

Bake in the preheated oven for around 25 minutes or until golden brown on top.

Allow to stand for 5 minutes before serving.



Serves – 8 to 10 generous servings or more smaller servings.

Serve with salad as mentioned above.


The weather has certainly cooled down and there’s a change with the fruits and vegetables that are in season. Likewise, our cooking styles tend to change along with the recipes we reach for.  Here’s some tips and ideas for Winter cooking with different cuts!

Slow Cooking

I’m reaching for the round, blade and chuck for slow cooking (if it’s a bone in blade, cut the beef off the bone and dice, but throw the bone in the pot for extra goodness – more about that here). I also love ribs and osso bucco for a slow cook. Think beef and red wine, korma or Thai red curries. And all these cuts are really great for health with the bones and collagen they contain.


Add Roast Vegetables

When I cook a steak at this time of year, I like to roast some lovely root vegetables for on the side, rather than a salad or steamed vegetables that I might choose in warmer months. See the lovely honey and spiced recipe here. Serve on the side of an eye or scotch fillet, sirloin, rump or t-bone steak. Or on the side of some sausages too. (see recipe below)


Roast beef – grass fed of course!

Obviously winter is a great time for roast meats. I roast up a blade roast or slow roast the silverside cut and serve with a creamy pepper sauce (which I LOVE – I can’t stop tasting it as I make it!). Why not try this super tasty Beef Rendang curry with one of our silversides or with a brisket? We’ve had quite a number of customers comment that they’ve loved this recipe!



So many options for mince, but I like to go back to my pumpkin and feta topped shepherd’s pie or a traditional shepherd’s pie in Winter. I also love this recipe for Mexican Mince with Roast Sweet Potato – greek yoghurt, coriander and avocado – a great one for the paleo eaters. And for those that do eat grains – what about a beautiful Lasagna?



Of course at this time of year I also want to make sure that I have some broth or stock on hand in the freezer and whilst I do use it all year round in my cooking, it’s in Winter that I most want to have it on hand. If I feel that first niggle of a cold or winter bug, I warm some up, add a generous pinch of sea salt (lots of micronutrients), and sip on it for morning tea or with a light dinner. And sometimes i do this just because it’s so beautifully warming on a cold day. I use our lovely mixed bone packs for broth making. Here’s our bone broth recipe.
You can confidently cook stock with our bones knowing there’s no nasties stored away in the bones that could come out with the slow cooking.


Stir fry

I reach for the topside or a rump steak when I’m cooking a stir fry. Be sure to slice the beef thinly and across the grain. Whilst in the warmer months I might cook a thai beef salad or make fun wraps for an easy dinner with these cuts, but in Winter I move to beef and vegetable stir fry with generous grinds of pepper and dashes of tamari. (Great opportunity for heaps of vegetables – carrot, red capsicum, snow peas or sugar snaps, beans, small broccoli florets and bok choy) – serve on a small bed of rice.



If I find myself cooking for a crowd in Winter, a brisket can be great. These don’t come standard with our hampers, but you can add them to your hamper, just as you can add bones. Slow cook and pull to serve – lots of recipe options for different flavours, but this Rendang curry mentioned above is always a pleaser.

Every cut makes a fabulous meal – they just need to be used appropriately. If you’re not sure how to use a particular cut, please call me rather than using it in a way that disappoints. 0417 894 474.

We hope you enjoy some fun cool-weather cooking and experimenting with different recipes.

Kirrily x
See our list of Hampers available for delivery here, including how to add brisket.

Any meal cooked with chuck steak is bound to be delicious and nourishing leaving you feeling totally satisfied – so long as it is slow cooked and slow cooked for long enough. It doesn’t have the most gracious of names, but believe me, it’s a fabulous cut of beef, I think it’s probably my favourite cut.

Chuck steak is amazing for both its taste and its health properties, and it’s really the same attribute of this cut that provides the two. Chuck is really an extension of the same muscle that your scotch fillet comes from, just a little further forward into the forequarter area. Unlike scotch fillet, chuck steak has lines of collagen, (and some fat) that run through it, which is the reason that you wouldn’t want to throw it on the BBQ as a steak! These collagen lines would contract up and make for a pretty terrible meal. But put some diced chuck in a slow cooked meal and that’s when chuck shines! The collagen will partially melt during cooking (along with the fat), to add amazing flavour to the meal.

This collagen also has wonderful anti-inflammatory properties, due to its amino acid balance, which I’ve written about before. When we solely eat the muscle meat cuts, our body gets an overabundance of a couple of amino acids that are also related to stress in the body (and I think society already has enough stress). Collagen rich beef cuts help to balance this out (think chuck, osso bucco, blade, ribs, etc).

So the key to chuck steak is to cook it in casseroles, stews and slow cooked meals. While these meals do cook for a while, the real amount of time spent preparing them is actually quite small. We just need to have some forethought and a little effort up front – then it cooks away and does its own thing. Our Conscious Farmer chuck steak comes pre-diced too, so it’s ready to throw straight in the pot. To the untrained eye, the pieces may seem quite big, but anyone that has cooked with chuck before knows that it will slow cook to break down and be so wonderful and tender.

I’ve chosen this fairly simple but yummy recipe that has olives in it – keeping in theme with this time of year on the farm – with olive picking time and our Farm Forage Day this Sunday.

Provencale Beef Recipe


  • 2 tablespoons olive oil or tallow
  • About 1kg chuck steak (grass fed of course) – diced roughly.
  • 2 bacon slices, chopped finely
  • 1 leek, sliced thinly
  • 2 carrots, chopped coarsely
  • 1 stick celery, chopped coarsely
  • 2 cloves garlic, crushed
  • 410g canned crushed tomatoes
  • 1 ½ cups beef stock
  • 1 cup red wine
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • generous bunch fresh flat leaf parsley, chopped
  • 2 medium zucchini, sliced thickly
  • ½ cup black olives


Start with a large saucepan or pot. Brown the beef in batches and remove from the pot after browning.

Cook bacon, leek, carrot, celery and garlic in the same pot until leek has softened. (I always find I need to add a dash of water or stock to this process to prevent burning on the bottom).

Return the beef to the pot, along with tomatoes, stock, wine, bay leaves, thyme and parsley. Bring to the boil and reduce to a simmer. Place the lid on and cook for 1 ½ hours.

Check how tender the beef is and keep cooking longer if need be.  Add the zucchini to the beef and simmer until the zucchini is tender.

Remove the bay leaves and thyme stalks as you serve.

I do think this recipe is particularly tasty when heated the next day. I’ve cooked it for a crowd before, where I do most of the casserole in advance and then add the olives and zucchini when I reheat it.

Serve with steamed crushed kipfler potatoes and a sprinkling of parsley.

Enjoy with a glass of the remaining red wine!

Happy cooking, Kirrily.

You can see our selection of Grass Fed Beef Hampers available for delivery here.

It’s always great to have our grass fed beef cooked by someone who really knows what they’re doing.  This was the opportunity that we had recently at our local Quirindi Show, with chef Fast Ed. He cooked a wonderful rib eye cutlet with Café de Paris butter and caramelised baby carrots. Serve your favourite steak with this seasoned and herbed butter for a steak meal that’s a little bit more special!

I haven’t made this myself yet, but sampled it at the cooking demonstration at the show and it was super delicious – so I do intend to make it! And the Café de Paris butter was great with crispy potato wedges dipped in too – once whipped up and prior to being refrigerated.



Café de Paris Butter

  • 1 tablespoon tomato sauce
  • 1 tsp capers, finely chopped
  • 2 shallots, chopped
  • 2 sprigs parsley, chopped
  • ¼ bunch chives
  • ¼ bunch thyme
  • 2 sprigs marjoram
  • 1 tsp dried dill
  • 1 garlic clove, minced
  • 2 anchovy fillets, chopped
  • 1 tsp ground white pepper
  • 2 tsp fine sea salt
  • ¼ tsp curry powder
  • ¼ tsp sweet paprika
  • 1 tablespoon brandy
  • 1 tsp Worcestershire sauce
  • 2 lemon, zest of
  • 250g unsalted butter, softened

Grass fed beef

  • Grass fed beef rib eye cutlets or scotch, eye, t-bone or sirloin steaks
  • Olive oil
  • Sea salt and freshly milled black pepper

Caramelised baby carrots

  • extra virgin olive oil
  • 12 baby carrots – peeled (if you can’t find baby carrots, just use usual ones, cut longways into 8th’s.
  • ¼ cup honey
  • Juice of 1 lemon
  • ½ teaspoon ground cinnamon



Café de Paris butter

Combine all the ingredients except the butter into a bowl.  Place the butter in the bowl of a mixer and whip on high until light and creamy. Add the other mixed ingredients slowly until mixed.  Remove and shape into a log in baking paper or wrap (twist the paper ends). Refrigerate until firm.  Slice into rounds to serve.

(If you have a stick blender with the bowl on the bottom, you may not need to chop the ingredients like the capers and anchovies first – it may all just whip up together).


Grass fed beef

Rub the steak with olive oil and ground pepper and sea salt. Cook to your liking.


Caramelised Baby Carrots

Toss the carrots in olive oil, honey, lemon juice and cinnamon and season with sea salt.  Place in a baking dish and bake for 30 minutes.

To serve, arrange the beef and carrots on the plate and place slices of the café de Paris butter on the top of the grass fed beef steaks.  Drizzle with olive oil and serve.

As well as being a great cook, Fast Ed was quite a character and a great entertainer with plenty of stories and jokes.


I hope you enjoy his version of Grass Fed Beef with Café de Paris Butter and Caramelized Baby Carrots.


If you’d like consciously produced grass fed beef steaks to pop under your Cafe de Paris butter, see our hamper choices here.

I love this Beef Rendang Curry (and Derek LOVES it too) which I’ve cooked with our silverside cut just this week. Before I share that recipe with you though, let’s look at the different options for preparing a silverside.

Silverside is a very lean cut, so not a completely foolproof cut to cook. Fat is delicious and is forgiving to the cook – and there’s not much of it with the silverside. This is why you will usually find that commercially corned silversides contain nitrate preservatives to help affect the muscle fibres and to hold more water in the beef, making a more moist meal, with red colouring also added to give the beef a pink appearance.  But, no preservatives with The Conscious Farmer! So what are the cooking options then?

Silverside Cooking


Instead of the usual process of corning – which uses preservatives and colour, you can choose to corn the silverside yourself, in the traditional method, in a salty brine.  This involves placing the silverside in the salty brine (including some spices) in the fridge for around 8 days, where the salt takes the role of the preservative in allowing the beef to hold more moisture and be a juicier cut. It can then be cooked in the traditional way that you would cook the common (preservative) silverside.  This is simmering slowly in water in a covered pot on the stovetop, together with:

  • 3 bay leaves
  • 1 teaspoon allspice
  • 1 tablespoon of vinegar
  • 2 tablespoons brown sugar.

Serve with a white sauce.

I am about to embark on corning my own silverside, in the salty brine (and no preservatives), so I will report back on how it goes!


You can roast your silverside in a very slow oven.  As I mentioned, silverside is a very lean cut (which will mean it is not as moist as other cuts), so it is important to cook it slowly and to only cook to medium (at the most), which will help to keep it moist for eating. However, one of our customers has another way which we haven’t yet tried (but intend to), and that is to roast this on a really high heat, but only for 40 minutes and then let it rest. Either way, rub with oil or tallow, sea salt and pepper before roasting. Serve as you would a roast with all the crispy root vegies, and if you like – with Derek’s Gravy. Then great sliced, as cold meat, for lunches.

No nasty preservatives in a Conscious Farmer silverside!

Rendang Curry

I recently cooked a silverside as a Rendang Curry and is the recipe that I will share with you today. It’s a great recipe to use with a couple of cuts from our hampers.  You could choose to use a brisket (which you can opt for in our Double Nourish hamper, or larger hampers) and this would be amazing, as brisket has some fat lines through it, which melt down, make it juicy and impart beautiful flavour and allow the meat to be easily pulled into its long fibres that you may be familiar with from eating pulled beef brisket or pulled pork.

You could also choose to use a silverside for this recipe.

Rendang Curry Recipe

I love the flavours in this dish – ginger is such a fresh, lovely spice to cook with and the kaffir lime leaves also give the dish a beautiful fresh flavour which balances out the heavier coconut milk used in the dish.

Not to mention the health benefits of many of the wonderful spices and herbs – ginger, garlic, chilli and particularly turmeric. Turmeric contains curcumin, a compound that has been reported to be anti-inflammatory, anti-depressive and to have cancer treating properties, among other things.

Cooking the silverside is very easy. First however we make the curry paste (which is also simple, it just has a few ingredients).

I use a stick blender to make the curry paste with. Mine has a container that attaches on the bottom.  If you don’t have a stick blender in your kitchen – I highly recommend it, and they’re quite affordable! Also really great for blending soups, chopping nuts etc.

Rendang Curry Paste

  • 2 tablespoons coriander seeds
  • 1/3 teaspoon peppercorns
  • ½ cup desiccated coconut
  • 1 red chilli – roughly chopped (more if you like it hot)
  • 2 shallots – roughly chopped
  • 4 cloves garlic
  • 4 kaffir lime leaves
  • Fresh Ginger – 6cm piece, peeled and chopped
  • Turmeric – 2cm piece, peeled and chopped (if you don’t have fresh, add ½ tsp of dried ground turmeric)
  • Galangal – 6cm piece, peeled and chopped (I didn’t have any, so just added a little more ginger, but the flavour difference of galangal is nice)
  • 1 stalk of lemongrass – the bottom white part (having had my lemongrass plant die (I know they seem unkillable!), I used some lemon rind).
  • 1 tablespoon of dark palm sugar (I used dark brown sugar)
  • 2 tablespoons of melted tallow or olive oil

Pop the pepper and coriander seeds in a frypan and cook on a medium heat until fragrant.  Make sure you give the pan a swish around, so as not to burn one side.  Remove and add to the blender container.

Add the coconut to the pan and toast – make sure you keep an eye on this one, as it can burn quite quickly. Remove and add to the coriander and peppercorns.

Add the rest of the ingredients and blend. You may need to add a little more oil (or even a dash of water) to make the ingredients blend until smooth.

Beef Rendang

  • 1 tablespoon of tallow or olive oil
  • 1 grassfed silverside (not corned) or brisket
  • Sea salt
  • Rendang curry paste – from recipe above
  • 6 kaffir lime leaves
  • 2 tablespoons of fish sauce
  • 1 stalk lemongrass
  • 2 cans of coconut milk
  • 1 ½ cups of water
  • ¼ cup of lime juice
  • 1 cup coriander leaves


When I make this, I cut the silverside through twice so I have a number of pieces of beef that are a few inches thick. This helps the curry flavour to get into the beef. Cut with the grain on this occasion – so you have the muscle fibres in a way that you can rake it with a fork when cooked. Briskets come as a longer piece of beef, so are fine as they are.

Rub the beef generously with salt.  Place a pan on the stove top and heat tallow or oil in the pot. Brown your grassfed beef and remove from the pan.

Cook the curry paste until fragrant and then add coconut milk, water, kaffir lime leaves, lemongrass and fish sauce. Bring to the boil, move to casserole dish and add the beef.

Place in the oven at 180oC. Cook for 2 hours with the lid on. Then turn the beef, remove the lid and roast for another hour (or until tender).

Add the lime juice and stir in.

Remove beef and either slice or rake into fibres. Arrange in bowls and pour the curry liquid over the top.

And there you have it – serve with coriander leaves on top. Yum!

rendang curry
Mmmm…Derek already made a start on this before we decided to write a blog!

Stay posted for my experience of corning silverside the healthy way.

All the best in the kitchen, Kirrily x


Remember, you can enjoy one of our lovely grass fed beef hampers delivered to you too!