Looking to beef up your festive meal?
If you’re looking to beef up your festive meal, look no further. Jamie from Yajambee Farms has taken the time to share one of her favourite festive recipes for the family. And well, I can’t think of anyone better to tell you how to prepare your beef than the 2020 nominated Ausmumpreneur. Check out this recipe and more from Yajambee Farms to save money, time and reduce your carbon footprint.
More about Yajambee
Based on Mt Mee, Yajambee Farms is a young family producing local, grass-fed beef to the Brisbane region. Free from hormones, antibiotics and other nasties, the cattle are raised in a low stress environment with plenty of green grass and fresh ocean air. Yajambee takes great pride in the treatment of their cattle and providing beefy packages that encourage consumption of the whole animal - offering a nose-to-tail experience.
Festive Pulled brisket with pickled vegetables
1.2 - 2kgs beef brisket
1 1/2 tsp sweet paprika
1 1/2 tsp smoked paprika
1 tsp cayenne pepper - if you like heat add more!
1 1/2 tsp freshly grated ginger
1 tsp white sugar
110mls soy sauce
3 tablespoons rice wine vinegar
1 cup beef stock
1 brown onion
1/2 med cucumber
1/2 cup white wine vinegar
2tbsp white sugar (you can add more or less sugar until the pickle is balanced)
1. Mix all ingredients (except for beef stock) in a bowl. Rub some of the marinade over brisket and leave to marinate for a few hours (overnight is best).
2. Slice onions and place on the bottom of the slow cooker.
3. Place marinated brisket on top of onions, then pour in beef stock, and then add the remaining marinade. Cook on medium for 7-9hours until brisket is falling apart.
1. Place vinegar and sugar into a sauce pan and warm until the sugar dissolves. Let cool completely.
2. Finally Julianne vegetables leaving seeds out and place into a container. Pour over the vinegar mixture and marinade for a few hours.
Serve brisket in a toasted bun, drizzle with some of the brisket sauce, add pickled vegetables and fresh coriander.
Note: You can use this marinate rub on any roast of beef for extra flavour, especially if you want to make a statement for the Christmas table.
Leftovers make great toasted sandwiches when you don’t feel like cooking.
This recipe is also great if you have more groups of people to entertain this season. Use the leftovers to create the perfect pasta dish by adding the shredded beef to make a Ragu and serve with a local red wine, or heat and serve the beef on the side of mashed potatoes, or gnocchi and veggies for another Christmas feast.
Save money, time and reduce your carbon footprint all while doing so cooking with one cut of beef and turn it into three dishes this festive season.