G’day mates! Aussie Beef rissoles, a quintessential Australian dish, has a history as rich and robust as it’s flavours. The humble rissole, believed to have been brought over by European settlers, has undergone a delightful transformation over the years. Aussies have put their unique spin on this dish, making it a beloved staple on our dinner tables. So, let’s fire up the barbie and craft some of the most mouthwatering rissoles you’ve ever tasted!
Ingredients: The Right Mix of Goodness
1. Ground Beef
- 500g of lean ground beef. Opt for 80-85% lean beef to strike the perfect balance between flavor and juiciness.
- 1 cup of fresh breadcrumbs (you can use Panko breadcrumbs or make your own by blitzing stale bread).
- 1 large onion, finely chopped. Adds that extra savory kick and moisture to the rissoles.
- 1 large egg, lightly beaten. The binding agent that holds everything together and adds a creamy texture.
5. Worcestershire Sauce
- 2 tablespoons of Worcestershire sauce. This magic elixir amplifies the flavor of the beef.
- 1 cloves of garlic, minced. For that delightful hint of pungent goodness.
7. Salt and Pepper
- To taste. Don’t skimp on the seasoning; it’s the key to making your rissoles pop.
8. Herbs & Spices
- Oregano, Thyme and some of my favourite Smoked Paprika
- 9. 1 Large Carrot
Tips and Tricks: The Secrets to Perfection
1. Mix It Right
- Gentle Hands: When mixing the ingredients, handle the mixture gently. Overmixing can result in tough rissoles.
2. Perfect Texture
- Breadcrumbs Magic: Adjust the amount of breadcrumbs to achieve the desired consistency. Too much makes them dry, too little might make them fall apart.
3. Flavour Explosion
- Worcestershire Magic: Worcestershire sauce is your flavor booster. Don’t hold back, it’s what makes the taste of beef rissoles truly special.
4. Let Them Rest
- Patience Pays Off: Allow the mixture to rest for at least 30 minutes in the fridge. This helps the flavors meld and the mixture to firm up, making shaping easier.
5. Shaping Matters
- Uniformity Counts: Shape the rissoles into uniform sizes to ensure even cooking. Aim for a diameter of about 8-10 cm.
6. Hot Grill or Pan
Cook them in a pan or on the BBQ, it makes no difference, they will still come out fantastic.
7. Cooking Time
- Don’t Rush: Cook on medium heat, turning occasionally until browned and cooked through. Approximately 15-20 minutes should do the trick.
Let’s Get Cooking: Steps to Aussie Beef Rissole Perfection
Prepare the Ingredients: Finely chop the onion and mince the garlic. Measure out the Worcestershire sauce, breadcrumbs, egg, salt, and pepper.
Mix the Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, chopped carrot, minced garlic, Worcestershire sauce, beaten egg, herbs and spices.
Gently Combine: Using your hands, gently mix the ingredients until just combined. Avoid overmixing, as it can result in tough rissoles.
Rest the Mixture: Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
Shape the Rissoles: Take the mixture from the fridge and shape into evenly sized rissoles, about 8-10 cm in diameter.
Sear the Rissoles: Preheat a pan or grill on medium-high heat and drizzle with olive oil. Sear the rissoles on each side for about 5-7 minutes until browned.
Cook to Perfection: Reduce the heat if they start to blacken as this will ruin them. Slow cook on a lower heat if this happens and aim for a nice brown char.
Serve and Enjoy: Serve the beef rissoles with your favorite sides – whether it’s a fresh salad, mashed potatoes, or a good old Aussie potato salad. Bon appétit!
There you have it, folks! Aussie Beef rissoles, a true Australian classic that never fails to delight taste buds and bring people together. So, gather ’round the barbie, embrace the sizzle, and indulge in a piece of Australian culture and history. Happy cooking, and may your rissoles always be round moist and flavourful!
If you really like this recipe and you love a bit of spaghetti, these Aussie Beef Rissoles go great as meatballs. Roll them up and cook them the same in a pan and then throw them into my world famous bolognese sauce. They are a match made in heaven. Anyways give it a go and you won’t be disappointed.