One of the best things about our diverse group of Lambassadors and Aussie Beef Mates is the wide array of flavors they bring to the party. These three new recipes feature Aussie lamb, beef and (yes) goat, and each from a different cuisine. All delish!
We’ve got your goat – and you’re going to want it in these tasty empanadas from Chef Jeff McInnis. It’s slow-braised Aussie goat shoulder, tucked inside empanada dough and served with a coconut-plantain curry for dipping. A little bit islands, and a hint of thai…so, so good!
Our mate and Lambassador Chef Keith Brunell, these Aussie Lamb Pibil Sopes have our eye as well. The word “pibil” comes from the Yucatan in Mexico and traditionally refers to meats cooked in a put or underground oven. Here chef uses banana leaves to replicate the effect in an oven or smoker, and it’s #aussome! Using a traditional achiote paste rub and housemade salsa macha and onion-habañero relish, the flavor is over the top. With a red masa sope as the carrier, you’re good to go. Nice one Chef!
Finally, our mate up in Canada Matt Rosen developed this tasty ssam – a Korean word for foods wrapped in a leaf! Here it’s a delectable bite of wagyu bavette – a perfect cut for absorbing the bulgogi marinade – seared quickly on the grill. With a bit of crunch from crushed potato chips, acid from pickled radish, and savory ssamjang sauce, it’s a perfectly balanced, rich bite. If you can’t find perilla leaves, shiso will work too. Thanks Matty!
For more global flavor inspo, check out our sortable recipe page. We’re always adding more!