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Slow cooker beef cheeks in red wine

Synonymous with winter cooking, slow-cooked beef cheeks are hearty, satisfying and a real crowd-pleaser on a chilly evening.

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Lamb shanks

Lamb shanks slow cooked with vegetables until meltingly tender is a welcome dish at the dining table on any cold day.

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Delicious roast beef

This simple recipe slow-roasts beef to create succulent results every time. Boasting a couple of secret ingredients in the marinade, this roast beef recipe will melt in the mouth.

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A meatloaf is just like a really big sausage – that’s what I tell my kids, anyway! This recipe is super juicy, and the tangy sauce that goes with it is super divine. The cook’s mum gave her this recipe, as it was the only way she would eat meatloaf as a child. She now makes it for her kids and they love it! Yours will, too 🙂 How to make Mum’s meatloaf: key tips Start by removing the casings from your sausages (and discard them), so that all you are left with is the mince mixture inside. This recipe is incredibly easy – you just mix all the meatloaf ingredients together, place the mixture in a large baking dish (or roasting pan) and use your hands to shape it into a loaf. Think of it as Play-doh for adults! While the meatloaf is baking for a bit, you can get cracking on the sauce, which is just a matter of cooking everything in a saucepan and then pouring it over the meatloaf. The meatloaf, now covered in sauce, gets baked for another 45 minutes. Around every 10 minutes, use a basting brush to baste the meatloaf in the sauce that surrounds it, and watch the top begin to caramelise beautifully. Key ingredients in Mum’s meatloaf recipe You can use whatever flavoured sausages you like for this recipe, but opt for thick sausages so you don’t have to peel as many! Spicier mixtures, or those containing herbs, will add more seasoning to your meatloaf. Opt for a leaner beef mince, if you want to minimise the fat in this dish. Curry powder may seem like an unusual addition but it really adds depth of flavour. The sauce (and glaze), made from heating up some water, tomato sauce, white vinegar, brown sugar, Worcestershire sauce and butter, is a tangy masterpiece. The big tip from the reviewers below is to double it! Of course, it can also be substituted with tomato sauce. Here are some more family-friendly recipes that use sausages. This sausage casserole is also a winter winner. This recipe was originally submitted by Juanita Shackleton, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

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Slow Cooker Corned Beef in Ginger Beer

A delicious new way to cook corned beef.

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Ginger Sticky Pork Spare Ribs

Give pork ribs an Asian makeover with this tasty sticky ginger pork recipe.

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One-Pan Steak Diane

Your favourite Diane sauce, made easy.

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Braised steak and onions

This old-fashioned braise will make your winters warmer. It makes a budget-friendly cut of meat beautifully tender and you’ll just love the oniony flavour. By the way, there is an unexpected ingredient in the dish, which will surprise and delight! How to make braised steak and onions: key tips There is a reason you dust the steaks with flour before browning them. The starch in the flour caramelises as the steaks brown, creating a deeper flavour, and the flour also helps to thicken the gravy in the pot once all the liquid has been added. Make sure you brown the steaks in batches and don’t crowd the pan, otherwise too much liquid will form in the pan and your steaks will stew and become tough. If you like, you can turn this into a one-pot meal, and save on washing up. Brown the meat in your Dutch oven, set it aside, then soften the onion in the Dutch oven and create the gravy. Return the meat and cook as per the rest of the recipe. Cook your braise over low heat for around 2 hours. It will be ready when the meat is fall-apart tender and the gravy is thick. If your gravy isn’t as thick as you would like it, cook the braise with the lid off for another 15-20 minutes to reduce the liquid. Key ingredients in this braised steak and onions recipe Beef oyster blade steak is an inexpensive cut from the shoulder of the cow. Its delicious flavour comes from its marbling and the way the connective tissue breaks down when it’s cooked low and slow. Vegemite is the surprise ingredient in this dish, but it won’t make your meal taste like breakfast! It adds a rich, savoury, umami flavour to this braise, enhancing its overall taste. Worcestershire sauce does a similar thing, so if you don’t have Vegemite, you could always add an extra dash of Worcestershire. Browse more of our stew and casserole recipes to cook over the colder months. And here are another 17 saucy stews for winter. This recipe was originally submitted by mirjam, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.