Flavorful Beef Recipes Beyond Steaks

A great steak is hard to beat, but beef has so much more to offer. From a slow, glossy braise to quick-seared wagyu and smoky skewers, these three recipes show off different cuts at their best — all available from Mmmm! and delivered to your door.

1. Slow-braised beef short ribs with mushrooms

A comforting, East-meets-West braise with red wine, soy and five spice. Bone-in short ribs turn meltingly tender and give the sauce incredible body.

Serves 6 · About 3 hours, mostly hands-off

Ingredients

• 1.8kg beef short ribs, cut into pieces
• Peel of 1 orange, rinsed
• 1 onion, chopped
• 1 cup beef broth (try our Steakhouse Beef Broth)
• 1 cup dry red wine
• ½ cup port or cream sherry
• ¼ cup balsamic vinegar
• 2 tbsp soy sauce
• 1 tsp dried thyme
• A thumb of ginger, peeled and thinly sliced
• ½ tsp Chinese five spice
• 450g mushrooms, sliced
• 2 tbsp butter
• 2 tbsp cornstarch mixed with 3 tbsp cold water
• Salt, pepper and ¼ cup chopped chives

Method

1. Season the short ribs and brown them well on all sides in a heavy pot. Set aside.
2. Soften the onion in the same pot, then add the broth, wine, port, balsamic, soy, thyme, ginger, five spice and orange peel. Scrape up the browned bits.
3. Return the ribs, cover and braise on low heat (or in a 160°C oven) for 2½–3 hours, until fork-tender.
4. Meanwhile, sauté the mushrooms in butter until golden.
5. Lift out the ribs, skim the fat from the liquid, then bring it to a simmer and stir in the cornstarch mixture until glossy. Add the mushrooms and ribs back in.
6. Season and scatter with chives. Serve with rice or mash.

2. Garlic butter wagyu

When the beef is this good, keep it simple. A hard sear and a spoonful of garlic herb butter is all wagyu needs.

Serves 2 · 15 minutes

Ingredients

• 2 wagyu steaks — Australian Wagyu Striploin MB 8/9 or Wagyu Ribeye Cap MB 8/9
• Sea salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 1 tbsp salted butter, softened
• 1 clove garlic, minced
• 1 tbsp chopped parsley

Method

1. Take the steaks out of the fridge 30 minutes before cooking. Pat dry and season generously.
2. Mash the butter with the garlic and parsley.
3. Heat the oil in a heavy pan until smoking. Sear the steaks 2–3 minutes per side for medium-rare (wagyu's marbling cooks quickly).
4. Rest for 5 minutes, top with garlic butter and slice to serve.

3. Coconut lemongrass beef skewers

Fragrant, Thai-inspired skewers that are perfect for a weekend BBQ.

Serves 4 · plus 1 hour marinating

Ingredients

• 400g beef — grain-fed Angus rump cap or fresh beef stir-fry strips, sliced into thin strips
• 1 medium red onion, cut into 16 wedges
• 2 tbsp vegetable oil
• Marinade: ¼ cup fish sauce, ¼ cup lemon juice, 1½ tbsp brown sugar, 2 tsp chopped garlic
• Coconut sauce: 200ml coconut milk, 3 tbsp fish sauce, 3 tbsp lemon juice, 1 tbsp brown sugar, 2 tsp chopped garlic, 1 stalk lemongrass (bruised)
• Coriander sprigs, to garnish

Method

1. Combine the marinade ingredients, toss with the beef and onion, and refrigerate for 1 hour.
2. Simmer the coconut sauce ingredients for 5 minutes until slightly thickened; remove the lemongrass.
3. Thread the beef and onion onto skewers, brush with oil and grill over high heat for 2–3 minutes per side.
4. Serve with the coconut sauce and coriander.

Firing up the grill for a crowd? Our ready-to-go BBQ sets take care of the shopping list.

Premium beef, delivered in Singapore

From everyday cuts to wagyu, Mmmm! delivers butcher-selected beef islandwide. Still deciding? Read our grass-fed vs. grain-fed guide or try our 30-minute steak recipes.