SPICE-GLAZED STRIPLOIN WITH FENNEL AND ORANGE SALAD

Serves
4
Prep
20mins
Cook
1.5hrs
DIFFICULTY
medium
Ingredients
  • 4 x 200g Manning Valley Naturally striploin steaks
  • 6 small beetroot, trimmed
  • 6 sprigs thyme
  • 4 garlic cloves
  • 2 Tbsp extra virgin olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp golden syrup
  • juice of 2 lemons
  • 6 medium potatoes
  • vegetable oil, for deep frying
  • 2 tsp fennel seeds, toasted
  • 2 tsp sea salt flakes
  • sea salt flakes and freshly-ground black pepper
  • 1 head fennel, shaved
  • 2 cups green beans, cut into fine strips
  • 4 oranges, segmented
Method
  • Preheat oven to 200ºC. Wrap the beetroot, thyme, garlic, and 1 Tbsp extra virgin olive oil in a foil pouch, place on an oven tray, then bake for 1 hour, until the beetroot is tender. Peel and halve the beetroot.
  • Mix the spices, Worcestershire sauce, golden syrup, and lemon juice in a small saucepan and simmer over moderate heat until thickened. Grind the fennel seeds in a mortar, then mix with the sea salt flakes.
  • Slice the potatoes ½ cm thick with a crinkle cutter, then cook in moderate (150ºC) vegetable oil for 12 minutes, until tender. Drain well. Increase the oil to 190ºC and fry for 4 minutes, until golden and crisp. Toss with fennel seed salt.
  • Meanwhile, season the steaks with salt and pepper, then drizzle with the remaining extra virgin olive oil. Cook on a hot barbecue grill for 6 minutes, turning several times. Begin basting with the spice glaze and cook for a final 3 minutes. Set aside to rest for 3 minutes.
  • Carve the steaks and serve with baby beetroot, chips, and a lightly tossed mixture of fennel, beans, and oranges.

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SPOTTED 👀 Our amazing brand partner @chefjasonr SPOTTED 👀 Our amazing brand partner @chefjasonroberts caught up with @acurrentaffair9 earlier this week to chat all things Royal Beef Quiche, created in honour of Their Majesties King Charles III and Queen Camilla! 🎉 We’re so proud to be part of this royal moment. 👑

#manningvalleynaturally #grassfedbeef #royalquiche
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The most special day 💚👑 @chefjasonroberts @ The most special day 💚👑

@chefjasonroberts @theroyalfamily 

#manningvalleynaturally
MANNING VALLEY NATURALLY
@manningvalleynaturally
This morning on TODAY... our amazing brand partner This morning on TODAY... our amazing brand partner, Chef Jason Roberts, served up something fit for a King to the hosts of @thetodayshow! 👑

He created a Royal Beef Quiche using our award-winning Manning Valley Naturally Grassfed Beef to celebrate Their Majesties' visit to Australia. And we’re pretty sure the hosts couldn't get enough of it! 🥧💛

#manningvalleynaturally #grassfedbeef
MANNING VALLEY NATURALLY
@manningvalleynaturally
FATHER'S DAY IS THIS WEEKEND! Celebrate dad this FATHER'S DAY IS THIS WEEKEND!

Celebrate dad this weekend by creating our #manningvalleynaturally Rib Eye Steak Chips With Charred Potato Fondant, Meat Dust And Single-Malt Beetroot Sauce, because he deserves only the best.

For the full recipe click the link in our bio. 

#manningvalleynaturally #manningvalley #manningvalleynaturallybeef #grassfed #grassfedbeef #grainfree #beef #australianbeef #premiumbeef #ribeye #fathersday #fathersday2024 #celebrate #recipe
MANNING VALLEY NATURALLY
@manningvalleynaturally
SPOTTED 👀 Our amazing brand partner @chefjasonr SPOTTED 👀 Our amazing brand partner @chefjasonroberts caught up with @acurrentaffair9 earlier this week to chat all things Royal Beef Quiche, created in honour of Their Majesties King Charles III and Queen Camilla! 🎉 We’re so proud to be part of this royal moment. 👑

#manningvalleynaturally #grassfedbeef #royalquiche
MANNING VALLEY NATURALLY
@manningvalleynaturally
The most special day 💚👑 @chefjasonroberts @ The most special day 💚👑

@chefjasonroberts @theroyalfamily 

#manningvalleynaturally
MANNING VALLEY NATURALLY
@manningvalleynaturally
This morning on TODAY... our amazing brand partner This morning on TODAY... our amazing brand partner, Chef Jason Roberts, served up something fit for a King to the hosts of @thetodayshow! 👑

He created a Royal Beef Quiche using our award-winning Manning Valley Naturally Grassfed Beef to celebrate Their Majesties' visit to Australia. And we’re pretty sure the hosts couldn't get enough of it! 🥧💛

#manningvalleynaturally #grassfedbeef
MANNING VALLEY NATURALLY
@manningvalleynaturally
FATHER'S DAY IS THIS WEEKEND! Celebrate dad this FATHER'S DAY IS THIS WEEKEND!

Celebrate dad this weekend by creating our #manningvalleynaturally Rib Eye Steak Chips With Charred Potato Fondant, Meat Dust And Single-Malt Beetroot Sauce, because he deserves only the best.

For the full recipe click the link in our bio. 

#manningvalleynaturally #manningvalley #manningvalleynaturallybeef #grassfed #grassfedbeef #grainfree #beef #australianbeef #premiumbeef #ribeye #fathersday #fathersday2024 #celebrate #recipe
MANNING VALLEY NATURALLY
@manningvalleynaturally
PORT AND FENNEL SEED BRISKET POT ROAST WITH VEGETA PORT AND FENNEL SEED BRISKET POT ROAST WITH VEGETABLE PAN SAUCE, WALNUTS AND SEARED BRUSSELS SPROUTS

Winter weekends call for slow-cooked perfection, and this Port and Fennel Seed Brisket Pot Roast delivers just that! Served with a selection of seasonal veggies, this one is bound to become a household winter staple. Make sure to SAVE this post so you can always find it!

Preparation time: 20 minutes
Cooking time: 3½ hours
Serves: 4

1.6kg piece Manning Valley Naturally brisket
½ cup extra virgin olive oil
sea salt flakes and freshly-ground black pepper
1 brown onion, chopped
2 carrots, peeled and chopped
2 sticks celery, peeled and chopped
8 cloves garlic, smashed
1½ tsp fennel seeds
½ bunch thyme leaves
4 bay leaves
1 cup tawny port
1L beef stock
2 cups Brussels sprouts, leaves separated
pinch chilli flakes
chopped walnuts, lime wedges and chopped parsley, to serve

1️⃣ Rub the brisket with 1 Tbsp oil and season generously with salt and pepper. Sear in a large heavy-based pot over a moderate heat for 8 minutes, turning several times, until well-browned. Set aside.
2️⃣ Add another tablespoon of oil to the pot and fry the vegetables, garlic fennel seeds, thyme and bay leaves for 5 minutes, until softened. Pour in the tawny port and simmer briefly, then return the beef and cover with beef stock, adding water if required. Cook gently with the lid on for 3 hours, until very tender.
3️⃣ Drain the liquid into a blender and add enough of the vegetables while the motor is running to make a spreadable sauce.
4️⃣ Fry the Brussels sprouts in the remaining oil in a pan over a high heat for 2 minutes, until lightly wilted. Add the chili and season generously with salt. Serve with the sauce, carved brisket, walnuts, lime wedges and parsley.

#SlowCookedPerfection #WinterStaple #ComfortFood #BrisketLove #SeasonalVeggies #DeliciousDinner #SundayRoast #FoodieFaves #HomeCooking #TenderAndFlavorful #ManningValleyNaturally

"THE GOLD MEDAL EXHIBIT (MANNING VALLEY NATURALLY) WAS A STAND OUT... AN EXCEPTIONAL ENTRY."

Judge – 2018 Sydney Royal Fine Food Show