BEEF COOKING NOTES

Mince 

With only 10% fat, this beef should be sealed gently, breaking it apart to ensure all the meat is well sealed. Then add the vegetables, sauces and flavours of your choice.  

The Topside Roasts

Oven roast at about 150 degrees or on the stove top (covered) for 3 hours or so.  Sealing the roast on high heat prior to the cook helps seal in all those flavours. Once sealed add roughly chopped onion, plenty of garlic, a carrot and some celery, and a base of broth of sock (half  a cup should do) .

The Brisket 

A personal favourite – brings a world of delicious aromas to the kitchen as it slowly cooks over about 4-6 hours. As with the topside, seal well, then add as above and let is simmer gently – long and slow.

The Cross Cut Blade

A wonderful piece for the barbecue, or cut the meat from the bone and slow cook, or stir fry.

The Casserole beef 

Seal each piece well and add your choice of vegetables. This cut makes the best ragu or curry – you choose, and once again low and slow. Serve with some rice or pasta and sit around the fire and enjoy.    

The T-Bones, Fillet, Rump and Sirloin 

Hot and fast, but not over cooked.

Beef Sausages 

The course ground beef is encased in natural skins with garlic, parsley, Murray River Pink salt and pepper. As they contain NO preservatives or fillers – we advise, once defrosted, use with a day, and again, low and slow. The sausages are wonderful cold and thinly sliced as part of your lunch the next day.  

CHICKEN COOKING NOTES

Our chicken meat is dark and gamey, predominately on the legs.  It should be cooked slowly in the oven or stove top, and covered to lock in all those delicious flavours.  

We always gently seal the chicken in the pot for cooking, add some onion, garlic, carrot (for sweetness) and of course celery and parsley. A little broth or stock and off you go.

Best slowly cooked several hours and served with seasonal vegetables – crispy potatoes always!  

Once this meal is consumed – make a soup. Your choice of fresh vegetables, pulses or grains if you like and all the left over meat from the bones.  

The “whole chicken” process is not complete without a stock or broth.  There are many broth recipes but this is our staple. 

Use all the bones, cover with water, and once again add those vegetables, a splash of apple cider vinegar, 1 bay leaf, whole pepper corns (whole is fine as you will be straining the broth) and salt. 

Once very lightly simmered for at least 12 hours (I do 24-48 hours), and strained through a muslin lined colander, the broth can be cooled and frozen, or poured into sterilised jars, sealed and refrigerated. 

I use this refrigerated broth within several days HOWEVER please spend some time researching the safest way to capture and store this wonderful staple. The above information is my method and the shelf life has not been tested.