Oxtail & Osso Bucco Soup
Recipe by Andrew Clarke Ingredients: 1 kg Greenlea Beef tail 1 kg Greenlea Osso bucco 1 celery stick (roughly diced) 2 brown onions (roughly diced) 2 carrots (roughly diced) ½ leek (roughly diced) 1 Tbsp butter 8 cloves garlic 200 gm soup mix (dried peas, lentils, barley) 500gm red gourmet potatoes (roughly diced) 1 Tbsp fresh chopped thyme 1 bunch silverbeet (roughly diced) ½ Savoy cabbage (roughly diced) 3 Tbsp brown sugar 1 Tbsp salt (depending
Korean-style Braised Short Ribs
Recipe by Emma Ong This is one of your ‘set it and forget it’ slow cooker recipes, using Greenlea’s grass-fed beef and Restore bone broth. The braising of this meat makes it fall-off-the-bone tender. The sweet and flavourful sauce is kids approved. Make sure you make enough rice, because this is going to be your favourite family friendly meal you will
Soy Braised Eggs & Beef Cheek
By Emma Ong Thanks to the flavourful eggs and melt-in-mouth tender beef cheek, this is easily one of the most popular family dishes that younger children really enjoy. The dish serves two main meals for a family of four. Leftovers can be stored in the fridge for 3-4 days. INGREDIENTS: 1 L Restore chicken bone broth 1 Kg Greenlea beef cheek 6 eggs 1 whole garlic (peeled) 8