Corned Brisket or Silverside

  • Remove meat from freezer and defrost until it comes back to room temperature
  • Wash meat thoroughly with fresh water to remove the excess salt brine
  • Place in a pot of room temperature water with the following ingredients:
  • 2 tablespoons of cloves
  • ¼ cup white vinegar
  • 2 tablespoons of nutmeg
  • 1 cup brown sugar
  • 2 peeled onions
  • Cook beef on a low boil for 60 mins to the kg and 60 mins over. Rest in the water

(Tip:) You can substitute the water for ginger-ale for a deeper and sweeter flavour.

Rolled roast

  • Remove meat from freezer and defrost until it comes back to room temperature
  • Dry all over with a paper towel
  • Place on an oven tray (with a rack to keep the meat up off the tray) fat side up
  • Drizzle with olive oil and rub oil into the delicious grass-fed fat
  • Coat with a solid dusting of freshly cracked salt and pepper. Can also add some mixed herbs
  • Cook in the oven or BBQ on 135 deg for 4 hrs or until medium rare
  • Heat to 220 deg for 15 mins at the end of the cook to crust that delicious fat.

(Tip:) Best left to rest for 2 hours and then cool in the fridge overnight and served cold for lunch with salad and a few beers after a big morning of fencing.

Crumbed Steak

  • Remove meat from freezer and defrost until it comes back to room temperature
  • Pre -heat BBQ or Pan to a medium heat
  • Add a solid cube of butter and a good run of olive oil. You want plenty of liquid in the pan
  • Shallow fry crumbed steaks in the butter/oil blend turning as least as possible to avoid damaging the crumbs. Add a few sprigs of fresh rosemary and salt and pepper to each side
  • Drain on paper towel and make sure the neighbours haven’t come to visit after smelling the cook

(Tip:) Find yourself a box of Maggi Rich Gravy Mix if you like to eat your crumbed steaks between two pieces of fresh bread. Add tomato sauce and gravy to taste. Avoid wearing a white T-Shirt.

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