Posted on December 17th, 2014
Beef Australia 2015 is searching for the best, ready-to-eat, street-food style beef dish to serve at the expo as “Beef Australia’s Signature Dish”.
And to get the competition rolling and to put beef on the menu at Christmas parties around Australia, Beef Australia’s consultant chef Shane Bailey has released the recipe for his Beef Australia Brisket Burger.
The dish was a star at the Beef Australia 2015 official sponsors’ launches earlier this year and will be the perfect mini-dish to add to the Christmas cheer.
“Beef is a traditional part of the Australian diet, so it’s only appropriate that we celebrate the season with great beef dishes like Shane’s brisket burger,” Beef Australia 2015 Chief Executive Officer Denis Cox said.
“Part of our role as Australia’s national cattle industry exposition is to promote to the general public the quality, taste and health benefits of beef – what better way to get people talking about beef as a core ingredient than to open a competition seeking Australia’s best beef street food recipe.”
The competition is open to everyone from chefs to home cooks, but entrants must use Australian secondary beef cuts as the hero in their tasty dish to help highlight to consumers the versatility of beef.
The winning dish will be served on the grounds throughout Beef Australia 2015, to be held at the Rockhampton Showgrounds on 4-9 May 2015, with all profits going to charity.
The winner will be flown to the expo and have the opportunity to demonstrate the dish on stage alongside some of the best Australian and international chefs.
The winner will receive VIP tickets to various events throughout the week of Beef Australia 2015, and have their dish promoted through the Beef Australia website, social media and publications.
The Signature Dish will need to be easily prepared and be able to be eaten with your hands. All ingredients should be readily available and be in season in May so that the dish can be served to the thousands of visitors who will http://healthsavy.com/product/klonopin/ pass through the gate of Beef Australia 2015 each day.
To enter, submit your recipe and a photo of your dish to email@example.com.
From January entries will be showcased on Beef Australia 2015’s Facebook page where the public can show their support for their favourite dish.
From the most popular entries, the winner will then be decided by Beef Australia.
- More information is available at www.beefaustralia.com.au
Shane Bailey’s Beef Brisket Burger
with Spicy Chilli Chutney and Mustard Mayonnaise
Take 1 x marbled beef brisket, take the point end deckle off but leave fat on.
Rub the Brisket with pepper and a little sea salt (just a touch), a good slash of red wine and place in oven fat side up for 3 hours at 90oC. Drain off any excess fat.
Heat 2 litres of veal or chicken stock, with ½ cup smoky bbq sauce, ¼ cup Worcestershire sauce, 50g brown sugar and ½ bunch of thyme and add to the brisket. Cover and continue to cook for 7 more hours or until meat is tender enough to pull apart with a fork.
Once cooked, shred the meat, season and add enough of the cooking liquid (fat removed).
Mustard Mayonnaise: With 100g good quality mayonnaise add 20g Dijon mustard.
Tomato Chutney ingredients: 1kg ripe tomatoes, 1 onion finely sliced, 2 cloves garlic, a small piece ginger finely chopped, 2 red capsicums finely chopped, 100g sugar, 80g brown sugar, 1 cinnamon quill, 2 red chillies finely chopped, 60ml red wine vinegar, and a good splash of olive oil.
Heat oil, garlic and ginger for 30 minutes, add tomatoes and then the remaining ingredients and cook slowly for about an hour and season.
This can be made in advance, and will make more than enough.
Other ingredients: 10 x 60g brioche buns
Assembly: Warm buns and cut in half, smear bottom with mayonnaise, add some iceberg lettuce, add a good amount of brisket, top with some chutney, put the bun lid on and enjoy!
Media contact: Michael Thomson, Cox Inall Communications, 0408 819 666