This is also my family’s favourite. My passion is low n slow, weather its slow cooked in our off set wood smoker or slowly simmering away on the stove top.
Slow cooking allows me to infuse the food with any amazing aromatics that will create a match made in heaven.
About 15 years ago i was asked to join a committee by the Meat and Livestock association. The Beef master piece Volume 1. A group of chefs from establishments in Sydney to comprise a booklet to educate not only other chefs but the keen home cook. Spending time with colleges educated myself to many ideas thinking outside the box. At this stage i proved that using a secondary cut called bolar blade could be slow cooked and served medium offering a far superior flavour with the added benefit of a versatile cut during large functions
“All these gourmets delights are provided by Good 2 Eat mobile catering sunshine coast..”
The secret with any produce is to under stand it first. How will it react to different cooking styles, does it even need cooking? What herbs and spices work well with it, may be it is already perfect?
Our beef cheeks are slow cooked in our beef master stock with a little extra red wine 🙂 onion, celery, rosemary and peppercorns. Cooked very low for 12 hours.
