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Sticky slow-cooked beef brisket

Sticky slow-cooked beef brisket

  • 1 tablespoon extra virgin   
  • 2kg Clayton’s Organic beef brisket
  • 4 cloves garlic, crushed
  • 1 tablespoon good-quality instant coffee Granules
  • 1 tablespoon dried oregano
  • 3 teaspoons ground allspice
  • 1 tablespoon smoked paprika
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup brown sugar
  • 2 cups malt vinegar
  • 2 cups tomato paste
  • 2 cups unsweetened pineapple juice
  • 2 cups water 
  • 1 sprig bay leaves

1. Preheat oven to 180°C. heat the oil in a large heavy based, flame-proof deep sided oven tray over high heat. Add the brisket and cook for 5-6 minutes each side.

2. Place the garlic, coffee, oregano, allspice, paprika, salt, pepper, cayenne, and sugar in a large jug. Add vinegar, tomato paste, juice, and water, and mix to combine.

3. Pour the mixture over the brisket, add the bay leaves, place over medium heat and bring to a simmer. Cover with aluminium foil and cook in the oven for 2 hours 30 minutes or until the meat is tender and shreds easily. 

Slow Cooked Clayton’s Organic Beef Ragu Pasta

Slow Cooked Clayton’s Organic Beef Ragu Pasta

Servings: 4-6


1kg Claytons Organic beef brisket, cut into 4 pieces 

Plain flour for dusting

¼ cup olive oil

1 brown onion, thickly sliced

3 cloves garlic, peeled

1 cup dry red wine

2 cups beef stock

1 cup water

1 x 400g can cherry tomatoes

4 bay leaves

2 tablespoons tomato paste

1 tablespoon caster sugar

400g Caserecci pasta

Sea salt and cracked pepper

½ cup basil leaves 

Finely grated parmesan, to serve


1. Preheat oven to 180°C. Dust the beef in flour, shaking to remove any excess. Heat 2 tablespoons of oil in a heavy-based saucepan over high heat. Cook the beef for 2-3 minutes each side or until browned. Remove from the pan and set aside.

2. Reduce heat to low, add the remaining oil, onion and garlic and cook for 6-8 minutes or until softened. Increase heat to high.

3. Add the wine and cook, scraping the bottom of the pan, for 2-3 minutes or until liquid is reduced by half. Add the stock, water, tomatoes, bay leaves, tomato paste and sugar and stir to combine. Return the beef to the pan, cover with a tight-fitting lid, transfer to the oven and roast for 2 hours. Remove beef from the pan and shred the meat using 2 forks, discarding any fat. Return meat to the sauce and mix to combine. Set aside.

4. Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain, return to the pan with the beef sauce, salt, pepper and toss to combine. Top with basil and sprinkle with parmesan to serve. 

Jackie’s Sticky Chilli Organic Pork Belly with Barbecue sauce

Jackie’s Sticky Chilli Organic Pork Belly with Barbecue sauce

1 tbs vegetable oil

700g pork belly, bone removed, cut into 3cm cubes

4 cups (1 Litre) beef stock

1 red chilli, halved

5 garlic cloves, peeled and bruised

10cm (50g) ginger, peeled and thinly sliced

2 long green shallots, roughly chopped

1 tbs Chinese five-spice

¼ cup light soy sauce

1 tbs oyster sauce

½ cup Shaoxing wine (Chinese cooking wine)

2 tbs caster sugar

Barbecue sauce

1/3 cup (100g) Korean chili bean paste

2 tbs runny honey

2cm (10g) ginger peeled and finely grated

2 tbs light soy sauce

1 tbs vegetable oil

Heat oil in a large saucepan over medium-high heat. Drizzle a little oil into the pan and sear the pork belly on all sides for 6-7 minutes until browned. Add the stock, chili, garlic, ginger, shallot, five-spice, soy sauce, oyster sauce, wine and sugar and bring to the boil. Reduce heat to medium-low, cover with a lid and simmer for 1 hour.

Remove lid and simmer for a further 45 minutes until stock has completely reduced and is sticking to the meat, and the fat is starting to separate.

Meanwhile to make the barbecue sauce, stir together all the ingredients in a bowl.

Remove the pork from the heat. Transfer to the bowl with the barbecue sauce and stir to thoroughly coat.

Put back on medium-high heat to finish off.

Clayton’s Slow Cooker Beef Stew

Clayton’s Slow Cooker Beef Stew


  • 2 tablespoons olive oil
  • 2 pounds Clayton’s Organic Beef, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound baby red potatoes, quartered
  • 4 carrots, cut diagonally into 1/2-inch-thick slices
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon caraway seeds, optional
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat olive oil in a large skillet over medium heat.
  2. Season Clayton’s Organic beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
  3. Place Clayton’s Organic beef, potatoes, carrots, onion and garlic into a 6-quart slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined, season with salt and pepper, to taste.
  4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  5. In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
  6. Serve immediately, garnished with parsley, if desired.
Slow Cooked Clayton’s Texan Beef Pot Roast

Slow Cooked Clayton’s Texan Beef Pot Roast

Serves: Six
Preparation: 20 minutes
Cooking Time: 210 minutes


  • Clayton’s Beef Roast
  • 3 tbsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 2 tsp olive oil
  • 1⁄2 cup soy sauce
  • 1⁄2 sweet soy sauce
  • 750ml stock


  1. Combine spices and half the oil in a large bowl. Add Clayton’s Organic Beef and turn to coat in spice mixture.
  2. Heat remaining oil in a large pan over medium-high heat. Add Clayton’s Organic Beef and cook for 5 minutes or until browned all over. Add soy sauce, sweet soy sauce and stock, bring to the boil. Reduce heat to low, cover and simmer for 1 1⁄2 hours or until tender.
  3. Remove beef, set aside to rest. Strain cooking liquid.
  4. Place 1 cup (250mls) of cooking liquid in a saucepan. Bring to the boil. Reduce heat and simmer for 8-10 minutes.
  5. Serve Clayton’s Organic Slow Cooked Texan Beef sliced with mashed sweet potato, steamed greens or salad and sauce.



  • Clayton’s Organic Beef Mince
  • Egg
  • Breadcrumbs
  • Parmesan
  • Onion
  • Garlic
  • Pepper
  • Parsley
  • Milk


  1. Combine: Place all ingredients in a bowl and stir until combine. If required, add a tablespoon of milk to keep the mixture wet.
  2. Shape: Scoop the meat from the bowl and shape the mixture into a ball, using the palms of your hands.
  3. Bake: Place meatballs onto a prepared baking sheet and bake meatballs for 17-20 minutes, or until the middle is no longer pink. Flip halfway through.
  4. Simmer: If desired, simmer with marinara sauce for 10 minutes and serve.