Our 1/8th of a beast pack from Eumundi Beef
Last month I picked up my first order of Biodynamic beef direct from the Susan at Eumundi Beef. After interviewing her for the series about local farmers I was inspired and glad to meet someone with such passion for her cattle. I grew up eating beef more than any other meat. Our families all shared a whole beast among us once or twice a year depending on freezer space. I ate beef and three veg in numerous ways most nights during the week.
Since I met Roy I have embraced my inner carnivore again and stopped being a vegetarian That only lasted 3 months once we met, he coaxed me into a steak. It was always going to be my breaking point. We have been together since 2007 so I am definitely not a vego any more. In saying that I am really fussy with my meat. I always have been but I think that is because I was spoiled growing up. Eating beef straight from my grandparents farm, chooks for special occasions and lamb never really graced our tables it was seen as expensive and pork well that only comes in bacon from right? So we ate farm fresh food and when I first moved out of home I struggled eating meat from the supermarket it definitely was not as fresh as how I knew it to be.
These days I am putting together my direct farmers list to buy produce from beef, pork, to lamb, chicken, dairy and veggies. That is if I can’t grow them.
So why the JD – well my lovely Roy loves his JD. The good thing is he has a fly in and out of Oz job so he comes through the country once a month and you can usually get 2 bottles relatively cheap when you come it. We generally have at least two bottles in the house at any one time. Adding it to dinner seemed like a great idea as we had no wine or any other variety of booze in the house of the time. I like to add a bit of alcohol when making stews or casseroles it helps to stop anything from sticking to the bottom. Ok, that is a lie, I just like the taste and usually adds a richness.
Where do you buy your beef?
- 3 tbsp olive oil
- 1 kilo chuck/skirt beef, diced
- 2 onions, diced
- 1 clove garlic, minced
- 2 tbsp, plain flour
- ¼ cup Jack Daniels
- 2 large carrots cut into chunks
- 1 celery stick, diced
- 2 roma tomatoes, diced
- 1 bay leaf
- Salt and pepper
- Place olive oil in a large casserole dish on a medium to high heat. Add the beef and stir continuously until it has browned. Add the diced onion, garlic stirring until the onions have softened should take about 2 minutes. Add the plain flour and stir through for another minute. Pour the Jack Daniels into the pan and scratch off anything that has stuck to the bottom of the pan.
- Add the vegetables and bay leaf and cover with water. Bring the mixture to the boil and place the lid over the casserole dish and reduce the heat to a light simmer and cook for about four hours or until the meat is tender. Season with salt and pepper and serve with crusty bread and butter.