Roasted & glazed Nature’s Fresh chuck rib soft tacos

serves

4

prep

20 mins

cook

3.5 hrs

difficulty

Easy

ingredients

1.5kg Nature’s Fresh beef chuck ribs
sea salt flakes and freshly-ground black pepper
2 Tbsp extra virgin olive oil
2 Tbsp Mexican chilli powder
1L beef stock
¼ cup smoky barbecue sauce
2 Tbsp chipotle chillies in adobo sauce
24 small white corn tortillas
fine green coleslaw, sour cream and guacamole, to serve

method

Preheat oven to 150°C. Season the chuck ribs generously, then sear in a heavy skillet over a high heat for 5 minutes, until well-browned. Rub with Mexican chilli powder, then arrange in a deep roasting pan with the stock, barbecue sauce and chillies. Cover with foil and bake for 3 hours, then uncover and bake for 30 minutes.
Pour the sauce into a medium saucepan, then boil rapidly for 10 minutes, until thickened. Ladle over the ribs, then bake for a further 15 minutes, until glossy. Grill the tortillas, then top with slaw, sour cream, guacamole and shredded beef.

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Celebrate Dad this Father's Day with... NATURE'S

Spice up your life with this. A dash of Zhoug, add

THIS IS THE 💚 OF Queensland! Muttaburra is the

THIS RECIPE MAKES US THINK OF CHRISTMAS 🎄🎄… it must be the roast and the chermoula sauce! If you’re thinking of something different for #christmasmenu this year, we suggest our #naturesfreshnaturalbeef RUMP ROAST. Full recipe details follow.

Ingredients:

1.2kg piece Nature’s Fresh bolar blade

sea salt flakes and freshly-ground black pepper

2 tsp harissa paste

½ cup extra virgin olive oil

2 tsp cumin seeds

1 tsp coriander seeds

1 bunch coriander leaves

1 bunch parsley leaves

½ bunch thyme leaves

4cm piece ginger, minced

4 cloves garlic, minced

finely-grated zest and juice of 2 lemons

1 tsp chilli flakes

1 cup chickpea four

2 Tbsp buckwheat flour

2 sprigs rosemary leaves, finely chopped

Method:

1/ Truss the bolar blade with kitchen string, then rub with salt, pepper, harissa and 1 Tbsp olive oil. Set on a rack over a roasting pan and place in a moderate lidded barbecue and roast for 45 minutes, until medium. Allow to rest for 7 minutes.

2/ Place the cumin seeds in a pan over high heat and fry until toasted. Grind in a mortar and put half in a bowl, setting the rest aside. Toast and grind the coriander seeds and add to the bowl. Finely chop the herbs and add to the bowl with the ginger, garlic, zest, juice, chilli and ¼ cup extra virgin olive oil. Season with salt and pepper.

3/ Combine the flours, rosemary, reserved cumin and 1 cup ice cold water in a bowl and whisk well. Season with salt and pepper. Set a crepe pan over a moderate heat and add ¼ cup at a time, swirling to coat. Cook for 1 minute each side. Repeat with the remaining batter.

4/ Carve the beef and serve with the chermoula sauce and chickpea crepes.

CHRISTMAS IS SERVED 🎄🎄

Recipe by @fastedmedia with imagery by @roughcutstudioaustralia

#bolarblade #roastbeef #roast #christmasfood #christmascooking #festive #christmasmenu #christmasdinner #beef #recipeshare #christmasleftovers #recipe

Christmas Sorted! This recipe is sure to impress.

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Roasted & glazed Nature’s Fresh chuck rib soft tacos

serves

4

prep

20 mins

cook

3.5 hrs

difficulty

Easy

ingredients

method

share recipe

add some more freshness.

connect with us for

fresh ideas

Nature’s Fresh

NH Foods

Follow Us

Roasted & glazed Nature’s Fresh chuck rib soft tacos

serves

4

prep

20 mins

cook

3.5 hrs

difficulty

Easy

ingredients

method

share recipe

add some more freshness.

Grilled flank steak with salsa verde

Chipotle mayo

Salsa verde

Tomato and red pepper relish

connect with us for

fresh ideas

Nature’s Fresh

NH Foods

Follow Us