http://cuisine.com.au/recipe-finder/beef-recipes Be it a simple BBQ steak, meatloaf, or for the fancy beef bourguignon you'll find it hard to beat these beef recipes for all the family. en-au http://cuisine.com.au/recipe/beef-cheeks-in-red-wine-with-carrots-and-mashed-potato This is a good slow dish. It takes two days to achieve a great result. Start on Friday and invite your friends for Sunday lunch! http://cuisine.com.au/recipe/beef-braised-in-red-wine When working at Michel Roux's Waterside Inn in England, I watched the head chef cook this recipe twice a week in winter. No one else was allowed to prepare the dish. For 25 years, the restaurant has had three Michelin stars. I cook it in our restaurant, Bistrode, every year. 1.4 kg beef shoulder, preferably oyster blade, trimmed and cut into six-centimetre cubes http://cuisine.com.au/recipe/calfs_liver_and_creamed_silverbeet Turn over a new leaf and save water It's common practice to wash leafy greens in a colander under a running tap, yet often some grit still clings to the leaves. A cleaner result - which also uses less water - is to fill a bowl with cold water then plunge the greens in, washing them carefully. Lift them out, allowing excess water to run off into the bowl, then leave to drain in a colander before using. http://cuisine.com.au/recipe/thai_beef_curry Kaffir leaves should be emerald, glossy and fresh-looking. Store them in the crisper of the fridge wrapped in plastic film. They can be frozen but eventually turn brown, lose their shine and many of the volatile oils are lost. http://cuisine.com.au/recipe/chillibean_soup_with_corn_chips The best thing about this soup is that it takes everything good about chilli con carne - and turns it into something lighter and faster, but no less satisfying. http://cuisine.com.au/recipe/rare-beef-with-hot-soy-and-chilli Rare beef gets a run for its money with a hot soy dressing that turns it into a warm salad in an instant. http://cuisine.com.au/recipe/roast-beef-burritos Any leftover beef, chicken or lamb can be used as a filling in these tasty burritos. Just make sure the meat is heated through really well once added to the bean and onions. Vegetarian burritos are just as satisfying. http://cuisine.com.au/recipe/strode-bolognese This is an especially rich version of the classic bolognese sauce thanks to the red wine, bacon and parmesan rind. http://cuisine.com.au/recipe/olive-and-pesto-burgers http://cuisine.com.au/recipe/thai-style-beef-ginger-and-snow-pea-salad