Get Inspired with The Careys In The Kitchen

As we bid farewell to Summer and welcome the start of the cooler months, we thought what better way to brighten the mood (and ignite the tastebuds) than sharing a little ‘in-the-kitchen’ inspiration. Renowned for their knowledge on angus beef and creativity in the kitchen, a sit down with the Careys seemed like the obvious starting point.
If you didn’t know much about the family before, you’re in for a treat as they introduce themselves and share with us their favourite meat cuts and crowd-pleasing go-to recipes.
Get ready to add this to your favourites bar, as these Green Meadows Beef recipes are too good not to try at home.


Meet Joe; a fourth generation Carey to protect and nurture the Green Meadows farm, not-to-mention Father of the Carey family. Joe’s active role today covers overall everyday management and running of the farm.
Joe was born on the farm and sent to boarding school in Wellington.  When his father was unable to continue farming, Joe returned to the farm in his fourth form (Year 10 these days).  He’s been focused on improving the pasture and animal welfare ever since.
Since starting Green Meadows Beef, Joe has enjoyed experimenting with different beef cuts.  Whether it’s cooked on the BBQ or in the oven – Beef Brisket is Joe’s pick for the cooler weather.


Braised Beef Brisket

  • 2kg Green Meadows Beef Brisket
  • 1x tablespoon all purpose seasoning
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic & herb salt seasoning
  • 2 tablespoons brown sugar
  • ½ teaspoon paprika
  • ½ teaspoon smoked paprika
  1. Mix together, rub onto the meat and place in the fridge overnight.  Turn the meat in the morning.
  2. Cook in a covered dish in the oven / bbq for 4hrs at 100 degrees.  Can remove the lid for the last hour of cooking.
  3. Turn the meat once when cooking.
  4. Slice against the grain and serve with mash and vegetables, or use for homestyle burgers


Brent is the eldest son of the three Carey brothers.  With a broad experience in technology, marketing and managing people, Brent is a key pillar of our advisory board.  Plus, he’s first to volunteer to help on the Green Meadows Beef stall at Food Shows.
“Beef casserole is my go-to comfort food. It is simple to make and once prepared you can forget about it for a few hours, as it gently simmers away, filling your kitchen with comforting aromas. Perfect for the slow cooker. Upon your return you will find a lovely velvety stew with moist chunks of beef that are literally falling apart. Meat that melts in your mouth is just divine”.

Beef Casserole, Served with Creamy, Buttery Mashed Potatoes or Celeriac Mash

  • 500g of Green Meadows Diced Beef
  • 1 brown onion, diced
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 200g of button mushrooms, halved
  • 1 tbsp of tomato purée
  • 1 tbsp of balsamic vinegar
  • 1 tbsp of lemon juice
  • 1 tbsp of mustard
  • 1 cup red wine
  • 500ml of beef stock
  • 2 garlic cloves, minced
  • 2 sprigs of thyme
  • 2 sprigs rosemary
  • 2 tsp of dried chilli flakes
  • 1 tsp of marjoram
  • 1 tsp of oregano
  • 50g of plain flour
  • salt
  • black pepper (lots)
  • Olive oil
  1. Heat a large casserole over a high heat with a little oil and separately fry all the vegetables until coloured all over. Set aside on a plate while browning the meat.
  1. Preheat the oven to 150°C.
  1. Pat the beef dry with kitchen paper and dust with the plain flour. Return the casserole to the heat and fry the beef until browned all over. 
  1. Stir in the tomato purée and cook for a few more minutes before adding the stock. Bring to the boil, then return the cooked vegetables to the casserole. 
  1. Mix in all the other ingredients and cover with a lid. Transfer to the preheated oven for 2-6 hours, or until the meat is soft and tender. Check it throughout the cooking process and add more beef stock or red wine if more liquid is needed. Make sure the beef is covered.
  1. Tip: if feeling exuberant, stir in ½ cup of sour cream or cream just before serving.


Meet Karl; the second eldest of the Carey brothers.  Karl spent most of his childhood exploring the rivers and Green Meadows surf break that the company is named after.  To him, being able to share a part of that special place is what makes our business so unique.  Sitting on the advisory board with Brent, Karl also works in the food industry.
Not only is Karl’s favourite dish quick and easy to make but it’s family-friendly and the perfect go-to for all seasons!

Korean Beef Burger 

  • 500gm GMB premium mince 
  • 4 tbs soy sauce 
  • 1 tbs brown sugar
  • 1 tbs toasted sesame oil
  • 1/2 tsp ground ginger
  • 2 tbs freshly grated ginger
  • Finely chopped spring onions 
  • 1 x grated carrot 
  • Pinch of Chilli flakes (optional)
  • Season with salt and Pepper 
  1. Combine all dry and wet ingredients together and mix well.  
  1. Form into burger shapes and place in fridge to firm.  
  1. Remove from fridge and then pan fry or BBQ until cooked. 
  1. Assembly burger with Asian slaw or greens and enjoy. 


Nick is the youngest of the Carey family and works full-time on the Green Meadows Beef business as their Managing Director. This includes taking care of strategy, partnerships, and managing the processing facility and butchery on Katere Road in Waiwakaiho, New Plymouth, and much more.
“With younger meat eaters in the house, mince is a weekly meal choice for us.  It is about getting good quality grass-fed beef into growing children, and I’m honoured to be able to share Green Meadows Beef cuts with them.”
Nick’s recipe is quick, great for kids and even better – you can serve any left overs on Mince on Toast for a hearty winter brunch.

Hearty Beef Mince


  • 500gm GMB premium mince 
  • 1 onion (diced)
  • 1 glove garlic (diced/mince)
  • ¼ cup Whitlocks Tomato Chutney Sauce (or other tomato/BBQ type sauce)
  • 1 tbs soy sauce
  • 1 tbs cornflour
  1. Heat oil in a deep pan and fry the onion and garlic for about 5 minutes until soft. 
  1. Add the mince and cook through until the mince is no longer red.  Be careful to cook on a medium heat so it isn’t brown.
  1. Add 1 ½ cups boiling water, tomato chutney sauce and soy sauce and simmer for 15-20 minutes, stirring occasionally.
  1. Mix the cornflour with 2 tbs cold water and make a paste.  Add it to the mince and cook for a further 5-10 minutes. 
  1. Serve with pasta, rice or big chunks of toasted sourdough bread.  You can also sneak some frozen vegetables in if you’re game enough!

Ready to give them a go?
Get started today and shop the curated range of Green Meadows Beef favourite cuts below.

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