Diced beef can be cooked with vegetables and added through a curry or simply simmered in a broth packed full with winter vegetables. Searing or browning the outer, lean surface of meat, usually at a fairly high temperature beforehand, develops flavor and color through caramelisation. It is an important step in several cooking methods to produce a tasty meal. Once browned, transfer to a casserole dish, add cubed seasonal vegetables. Remove excess fat from pan and add stock or liquid, stir well then pour over meat and vegetables. Liquid should almost cover meat. Cover dish tightly and cook in a preheated oven or slow cooker according to the recipe. If using a slow cooker, follow the above steps but do not add as much liquid. Generally 1 cup of liquid is usually sufficient for cooking with 1 kg of meat. More liquid will be required if rice, pasta or dumplings are added. A tight-fitting lid holds in the steam that helps to soften the connective tissue, making the meat more tender.
- EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)
- EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for adults)
- EXCELLENT SOURCE OF IRON (contains at least 25% of the recommended daily intake for adults)
- SOURCE OF ZINC (contains at least 10% of the recommended daily intake for adults)
- LOW SODIUM (contains less than 120mg/100g)