A great cut of grass-fed meat deserves a lot of love and care throughout the cooking process. There are plenty of ways you can serve up your grass-fed lamb or beef, whether it’s pan-fried, grilled or barbecued.
However, why not bite the bullet and step out of your culinary comfort zone? There are plenty of other techniques you could try to coax even more wonderful flavours out of your meat, and you’ll gain more knowledge and experience along the way.
For those in need of some inspiration in the kitchen, here are three ways to cook meat that you may not have tried before.
The sous vide technique can be ideal for producing flavourful and rich dishes, and it’s perfect for cooking any kind of meat you desire. Sous vide cooking involves placing your ingredients into a vacuum-sealed plastic bag and cooking it in a water bath. When the food has reached the right temperature and duration of cooking, you can take it out and serve.
There are many advantages of the sous vide technique. You can control the temperature exactly, so your meat is tender and filled with flavour. It also gives you more control than simply pan-frying or grilling.
Salt cooking can be tricky to get right, but the rewards are definitely worth the effort. This technique is based on cooking your meat within a pastry crust, made from salt, water and flour. You wrap this mixture around your meat, forming a crust that seals in all of the heat and moisture during the cooking process.
This allows any seasoning and herbs you pack in to infuse throughout the meat completely, producing intense flavours that simply melt in the mouth.
If you don’t have time to make the pastry, you can also use a simple salt crust or add some water to make it into a salt paste, which is used to cover the meat entirely.