MAS promise

• Brush meat with oil instead of adding oil to pan. This will reduce the amount of oil needed and assist in sealing in the juices.
• Ensure that cooking surface is hot - there should be lots of sizzle.
• Place meat on surface and let cook until moisture appears, then turn (once only).

• Brush meat with oil instead of adding oil to pan. This will reduce the amount of oil needed and assist in sealing in the juices.
• Brown meat in small botches (about 200g at a time) to prevent the meat from stewing. Set aside.
• Reduce heat and add onions, garlic and spices and sauté until transparent.
• Add flavourings, firm vegetables and liquid.
• Bring all ingredients to the boil and then reduce heat to low, cover and simmer for approx 2 hours or transfer to oven dish and cook on low oven (160 C) for 2 hours.
• Add soft vegetables in the last 20 minutes of cooking.

TIP: If buying steaks cut to 2.5cm cubes.
TIP: Buy MSA graded beef and lamb for guaranteed eating quality.

• Brush meat with oil instead of adding oil to pan. This will reduce the amount of oil needed and assist in sealing in the juices.
• Ensure that cooking surface is hot - there should be lots of sizzle.
• Brown meat in small batches (about 200g at a time) to keep the pan hot and prevent the meat from stewing.
• Remove from pan. Add aromatics (garlic, chili and spice).
• Stir-fry vegetables. Return meat and add any sauces.
• Heat through and be sure not to bring to the boil.
• If buying steaks, cut into strips of meat to 60mm x 12mm x 12mm.  Serve immediately.

• Cook for a few minutes per side (depending on thickness).
• Turn only once.
• Cook until steak feels 'very soft’ with back of tongs.

AFTER COOKING: Place steak in a warm place or cover with foil and rest for 3-5 minutes.

• Cook on one side until moisture is pooling on top surface.
• Turn only once.
• Cook on second side until moisture is visible.
• Cook until steak feels 'springy' with back of tongs.

AFTER COOKING: Place steak in a warm place or cover with foil and rest for 3-5 minutes.

• Cook on one side until moisture is pooling on top surface.
• Turn and cook on second side until moisture is pooling on top.
• Reduce heat slightly and continue to cook until steak feels 'very firm' with back of tongs.

AFTER COOKING: Place steak in a warm place or cover with foil and rest for 3-5 minutes.

• Preheat oven to recommended temperature - refer table below.
• Place roast on a rack in a roasting tray.
• Follow suggested cooking times - refer table below.
• Periodically check internal temperature using a meat thermometer - refer table below.
• Remove from oven and cover with foil when cooked.
• Rest in warm place for 10-20 mins for large roosts or 5-10 for small roasts, like lamb racks and mini roosts, before carving.

 TIP: If roast is fillet, brown before roasting.