Easy Eating

Brrrr... Cold nights call for warm hearty dinners


AS the blankets roll out and the weather begins to cool down, nothing is more satisfying than a deliciously warm and hearty meal.  

Beef and lamb have long been favourite ingredients in winter recipes. Beef cuts such as chuck and brisket and lamb cuts such as shank and neck are just some of the perfect cuts to use when slow cooking.   

To get into the spirit of the colder months, the team at  Beef and Lamb have compiled a list of winter warmers, perfect for cosy nights indoors.    


Serves 4

Preparation: 20 minutes

Cooking: 2 hours, 40 minutes  


1.5kg lamb short rib racks

1 tbsp finely chopped pickled ginger

1 tbsp soy sauce ½ cup, plus 2 tbsp of sweet chilli sauce

Chinese greens, rice and extra sweet chilli sauce, to serve

*Lamb short rib racks are also known as breasts of lamb. Ask your butcher to bone them across ways to remove excess cartilage, so that once cooked they can easily be cut into individual ribs.  


1. Mix the lamb with the ginger, soy and ½ cup of sweet chilli sauce. Place into a container, refrigerate and marinate for 3 hours, or up to overnight.  

2. Preheat the oven to 170°C. Place the lamb in a baking dish or oven tray in a single layer.  

Pour over any remaining marinade. Cover tightly with several layers of foil and place in the oven for 2 ½ hours or until the meat is very tender.  

3. Remove from the oven and increase the temperature to 220°C. Place the racks on a chopping board, allowing them to cool slightly. Using a large knife, cut the racks into individual ribs.  

4. Transfer the ribs to a flat baking sheet lined with baking paper. Liberally brush the remaining sweet chilli sauce over the ribs and bake for 5-10 minutes or until sticky and glazed. Serve with Chinese broccoli, rice and some sweet chilli sauce.  


Try shredding the lamb and warming it through with leftover sauce. Stir through hot pasta and top with grated Pecorino cheese and chopped parsley.  


Be sure to wrap the ribs with lots of foil and seal tightly when cooking. You don't want any steam escaping.   It's easier (and tidier) to cut the racks into ribs when they are cold. Simply chill them after they come out of the oven.   Cut into individual ribs, warm in a moderate oven then proceed with step 4.    



Serves 4

Preparation: 35 minutes

Cooking: 2 hours, 30 minutes  


1.5kg beef ribs, well-trimmed

1 thumb sized piece ginger, sliced

3 cloves garlic, roughly chopped

½ cup hoisin sauce, plus extra for serving

1 cup rice wine 3 cups beef stock

Sliced spring onion, cucumber batons and Chinese pancakes*, to serve

*Chinese pancakes can be found in the frozen section of Asian grocery shops. Warm through by following the instructions on the pack.  


1. Preheat the oven to 170°C. Place a large, heavy based casserole over a moderately high heat. Rub the ribs with vegetable oil and sear for 8 minutes or until well coloured on all sides.  

2. Add the ginger and garlic and cook for 30 seconds or until fragrant. Add the hoisin sauce, rice wine and stock and bring up to the boil. Cover with a lid and place in the oven for 2½ hours or until the meat is very tender.  

3. When cool enough to handle, shred the meat off the bone. Strain the sauce and skim off any fat. Mix the shredded meat with a bit of the sauce to keep it juicy.  

4. Serve with sliced spring onions, cucumber batons, warmed Chinese pancakes and a dollop of hoisin sauce.  


The shredded meat and sauce would work well in a noodle and vegetable stir fry, or chopped up and cooked through some fried rice with egg and vegetables.  


The ribs can be prepared a day or two early and gently warmed through to serve. The best way to remove all fat from the sauce is to chill it and allow the fat to solidify before simply spooning it off.  



Preparation: 20 minutes

Cooking: 2 hours, 15 minutes

Serves 4  


600g beef chuck steak, diced

1 onion, sliced

2 bay leaves

3 tsp smoked paprika

1/2 tsp dried chilli flakes

4 cloves garlic, chopped

2 cups beef stock 400g tin diced tomatoes

400g tin black beans, drained

Soft tortillas, tomato salsa, coriander leaves and sour cream (optional), to serve   


1. Preheat oven to 170°C. Place a casserole over a medium high heat. Mix the beef with some olive oil and fry in batches for 6 minutes or until coloured. Place all of the meat back in the pan and add the onion, bay leaves, smoked paprika, chilli flakes and garlic and cook for 1 minute.  

2. Add the stock and tomatoes and bring up to the boil. Cover, and place in the oven for 2 hours or until the meat is tender.  

3. Add the black beans and cook, covered, for a further 15 minutes. Season to taste with salt and pepper. Serve with soft tortillas, tomato salsa, coriander leaves and sour cream (optional).  


For beef and bean nachos, spread a layer of corn chips in a shallow baking dish. Top with the leftover stew, shredding or chopping the meat of necessary. Top with some more corn chips and sprinkle the casserole with grated cheese. Bake until hot and bubbly and serve with guacamole, sour cream and pickled jalapeno chillies.  


For a less spicy version, try ¼ tsp dried chilli flakes or simply omit them. Tinned black beans are often found in the Mexican food section of your supermarket, rather than with the other tinned beans.  



Preparation: 20 minutes

Cooking: 2 hours, 30 minutes

Serves 4  


4 lamb shanks

2 onions, sliced

1 cup white wine

3 cups chicken stock

1 cup pearl cous cous*

1 cup frozen peas, rinsed

Juice and zest of 1 lemon

¼ cup mint leaves, chopped

Dressed baby kale leaves, to serve  

*Pearl cous cous, or Israeli cous cous are small, round pasta balls, much bigger than regular cous cous. It is available from supermarkets or delicatessens.  


1. Preheat the oven to 170°C. Place a large, heavy based casserole over a moderately high heat. Brush the shanks with olive oil and cook for 8 minutes or until coloured all over.  

2. Transfer the shanks to a plate and add the onions to the casserole. Cook for 2 minutes or until coloured then add the shanks back in with the wine and stock. Bring up to the boil, cover and place in the oven for 2 ¼ hours or until very tender.  

3. Add the cous cous, making sure it is all immersed in the liquid. Cover and cook for 15 minutes, adding the peas for the last few minutes.  

4. Stir in the lemon zest and mint. Season with salt and pepper and add lemon juice to taste. Serve with a side dish of dressed baby kale leaves.   


For a gluten free option you could substitute the cous cous with cooked beans or lentils. For a savoury hit, try sprinkling the cooked cous cous with some grated pecorino or parmesan cheese.  

Visit for more inspiration.  

Topics:  beef cooking food lamb recipe winter

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