Recipes

The curry that cooks until the sauce becomes part of the beef

Rendang isn't a curry you serve swimming in sauce — it's a curry you cook until the sauce all but disappears into the beef. Coconut milk simmers down over hours with a fragrant paste of lemongrass, ginger and chilli, getting darker and richer until it clings to every piece. The diced beef pack was built for this: enough connective tissue to stay lush through a three-hour simmer where a lean cut would give up. A genuine weekend project — one pot, occasional stirring, and a finish no takeaway container has ever matched.

The gentle golden curry every Australian kid grew up on

Ask anyone over forty about their mum's beef curry and watch their face change. This is that curry — curry powder from the pantry, one heavy pot, diced beef simmered until it gives up and goes soft, potatoes drinking in the golden gravy. Nothing here will scare the kids and nothing needs a trip to a specialty shop. It wants a couple of hours on the stove, most of them with the lid on and you somewhere else entirely. Rice, a spoon, done.

Three onions, a proper spoonful of paprika and no shortcuts

Goulash is what happens when onions and paprika are given all the time they ask for. Hungarian herdsmen built it in one pot over open fires, using the cuts that needed slow cooking — which is exactly what the diced beef in your share is. Three onions cooked down soft and golden, two big spoonfuls of sweet paprika, and a lazy burble until the beef gives way and the sauce turns brick-red and glossy. One pot, deep flavour, and the kind of bowl you hunch over happily on a cold night.

Proof the everyday pack in your share can do occasion-grade dinner

Bourguignon has a reputation for being fancy. It isn't — it's French farmhouse food, built the same way we'd build a stew here: brown the beef properly, soften the vegetables, add wine and let time do the heavy lifting. The 480g pack of diced beef in your share is exactly the kind of cut Burgundy farm cooks always reached for. This is a Saturday afternoon job where the oven does most of the work, the house smells incredible for two hours, and dinner tastes like far more skill than it actually took.

Thailand’s most beloved street food, made with Your Farmer beef

Pad Kra Pao — stir-fried meat with holy basil, oyster sauce, and fish sauce — is arguably Thailand’s most popular everyday dish. It is fast, intensely flavoured, and completely satisfying. For this version, the diced beef is cut very small (or pulsed in a food processor to a rough mince) so it cooks quickly while still delivering the texture and flavour of genuinely good beef.

Rich, warming, endlessly useful — and better the next day

A proper chilli con carne is not a quick-stir pasta sauce with beans. It is a slow-cooked braise of diced beef with a complex sauce built from dried chillies, toasted spices, and time. Using diced beef instead of mince gives it a heartier texture — chunks of fall-apart beef that hold their own against the bold sauce.

The pie filling that works with puff pastry, shortcrust, or just a lid — your call

A great beef and mushroom pie starts with a great filling — which means properly browned beef, deeply savoured mushrooms, and a sauce that is rich but not heavy. This recipe gives you the filling; what you do with it (full pie, pot pie with a pastry lid, beef and pastry tarts) is entirely up to you.

The curry that asks you to be patient — and rewards you lavishly for it

Massaman is one of the great slow-cooked curries — Persian-influenced, gently spiced with warm aromatics like cinnamon, cardamom, and star anise rather than chilli heat. It is a perfect vehicle for diced grass-fed beef, which gives the curry its collagen-rich, body-building depth as the connective tissue breaks down over a long, gentle simmer.

Sweet, savoury, deeply umami — Korean braising at its most satisfying

Galbi jjim is a traditional Korean braised short rib dish — soy sauce, nashi pear, sesame, garlic, and a long, gentle simmer that produces beef of extraordinary tenderness in a sauce that is simultaneously sweet, savoury, and deeply complex. This version adapts the flavour profile to diced beef and simplifies the technique without losing any of the magic.