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This is a super-easy recipe from a friend and it has been passed down by the elderly to her and she generously shared it with everyone because good food is worth spreading around! It is simple, aromatic, beefy, and the ingredients are so common you will have it at home! It is worth trying especially you need to make up something quick for the unexpected crowd in this wintry day!

Ingredients
1 kg Beef Rump, largely diced
1 brown onion, chopped
3 carrots, chunkily chopped
3 potatoes, chunkily chopped
2 can of diced tomatoes
1 tsp of mixed herbs
2 tbsp. of oil
Salt and pepper to taste

Steps
In a pot, heat 2 tbsp. of oil, stir fry the onion until aromatic, then add in the beef. Stir fry for 3 minutes.
Add carrots and potatoes, cook for 5 minutes before adding in the diced tomato and bring to the boil.
Turn the flame to low, and cook for 1 hour, stir occasionally.
Add salt and pepper to taste before turning off the flame.
Serve with rice, bread or even on its own!

Tips
This recipe can be prepared in a crockpot, slow cooker, casserole or in the oven!
Fresh herbs such as rosemary, basil, and thyme can be added for extra flavor.

If you’re a meat lover, at one time or another the prospect of smoking meat at home has probably crossed your mind. We all love brisket, right? But if you haven’t yet mastered it, it can be a notoriously hard cut of meat to get right. That’s why we’ve written this guide to perfectly smoked results, the old-fashioned way. Shop our beef cuts today.

What is meat smoking?

Meat smoking is the process of using a smokey chamber to surround the meat and cook it at a low temperature for a long period of time. This keeps the meat juicy and the prolonged exposure to smoke gives it that well-loved smokey flavour that can’t be achieved any other way. We recommend using a charcoal grill or smoker to cook the perfect brisket. Here’s what you need to know as we guide you through the basics of how this can be done using your next order with Online Meats.

How to prepare

Brisket is a notoriously tough cut of meat, which is what makes it ideal for slow cooking to soften it up. If your cut isn’t pre-trimmed you’ll want to trim the fat leaving between 0.5 and 1cm of fat for flavour. Next is the all-important meat rub. We like to keep things simple to allow the smokey meat flavour to shine through.

1. Equal parts sea salt and freshly ground black pepper
2. Garlic powder
3. Paprika
4. Mix all the above ingredients to create the rub. Make sure to cover all parts of the brisket when applying.
5. Leave the brisket to warm to room temperature for up to an hour before cooking.

How to cook

It’s essential to maintain a consistent temperature to lock in the smoke. Avoid opening the cooker lid as much as possible and use a wireless thermometer if you have one. Use a water pan in the smoker to retain moisture and if you do notice the brisket drying out, spritz it with an apple juice or apple cider vinegar spray. Cook until it probes tender. Roughly speaking, a 5kg brisket will take 12 hours to cook at 125°C. Once your brisket has formed a nice outer bark and is still soft you might want to wrap it in foil or butcher’s paper. Keep cooking until it reaches the internal temperature of 75°C.

Once cooked, let the brisket rest for up to an hour before slicing it against the grain and trying to retain the outer bark. Cut in 1-2cm thick slices and serve with coleslaw and mashed or baked potatoes.

This guide has hopefully provided you with the basics to pursue your meat smoking goals. Make a meat order with us today and you could be cooking in no time at all.

Using brisket in this recipe instead of the beef mince creates a distinction not only in the look, but also in the flavour. Try this recipe to have a real beautiful “beefy” taste! Recipe inspired by one of our lovely customers, Pauline M.

We’ve put down one of our favourite recipes which you can make with the help of our Winter Warmer Box made up of: 

A very common Malaysia curry originated from Indonesia, Beef Rendang is prepared with aromatic spices. It is typically a dry curry, but the meat is tender and every piece is coated with the curry sauce! If you have long to try to cook a curry from scratch, this simple recipe will no doubt be the best to start with!

At Online Meats we do what we can to promote sustainability. One of the ways we do that is with all aspects of how we deliver. We are proud to partner with Urgent Couriers which is New Zealand’s first carbon-neutral delivery service. 

Introducing Adele who is a part of JR Wholesale Meats, E- Commerce Manager and the champion for Online Meats.

 

 

Nothing beats a roast. If you can make one well, you can cook for a big group of people. Perfect for special occasions, Christmas or even just a Sunday. Roasting is one of the simplest cooking methods. You set the temperature, place the meat or veggies in the oven and let it do its thing. With this in mind, how do you ensure a perfect roast every time? We’ve put together our top tips for cooking a roast.

This recipe is so simple and turns the boring drumsticks into a mouthwatering dinner masterpiece! All the ingredients can be found at onlinemeats.co.nz, and you are just a click away!

Marinated Chicken Nibbles ,easy to throw together, and delicious to eat guaranteed to please every time.

Char siu, or BBQ pork, is one of our favorite takeaways in Chinese eateries. With this 3-ingredient recipe, you can make it at home yourself! Learn these shortcuts and cook like a pro in no time!

When it comes to storing meat, one of the most common questions we hear is: “Can I refreeze meat after it’s been defrosted?” The short answer is yes — but only if it has been thawed correctly. Done the wrong way, refreezing can affect both safety and quality.