You can’t beat a succulent cut of meat during the cold winter months. Whether it’s braised pork, a tender T-bone or a leg of Aussie lamb, nothing goes better with a glass of wine and an open fire than meat cooked to perfection. Adding hearty cuts of meat to your meal is a great way to add substance and take your winter dishes to the next level.
To find out the top tips for picking out the best cuts of meat this season, we sat down with Stokehouse Executive Chef and Electrolux ambassador, Richard Ousby.
1. What’s your preferred cut of meat for the winter season? Why?
Pork ribs, braised in a sticky sauce. You can eat them for dinner, alone, or with a couple of beers in the afternoon!
2. What are your tips for picking up the best cut?
Consider what you’re going to use it for and do your research. Expensive meat isn’t always the best choice. It really depends on what you are cooking.
3. What are the main mistakes that people make when shopping for meat cuts?
I know the mistake I make the most is I end up buying meat without a plan, and then scramble to pull it together as a meal without having the other ingredients.
4. What makes one cut of meat more ‘premium’ than another?
Generally, cost and premium is associated with texture - so if you want a tender piece of meat it will cost a little bit more.
5. What are the main mistakes that people make when cooking with meat cuts?
Overcooking it. Cook it less and check it (even cut into it – you don’t have to try and guess), then let it rest.
6. Do you have different cooking preferences for different cuts of meat? If so, can you share your favourites?
Of course! All meat needs to be treated differently to bring out its best. For example, you can’t really grill a pork trotter – it needs to be slowly braised with love over time.
7. Can you share your favourite recipe and cut of meat?
Medium-rare scotch fillet with Café de Paris
- 1x scotch fillet
- 200g softened butter
- 15g tomato sauce
- 1 tsp Dijon Mustard
- Dash of Worcestershire sauce
- 25g chopped shallots
- 10g chopped fine leaf parsley
- 10g chopped chives
- Little bit of zest from a lemon and an orange
- Pinch of salt
- 5g finely chopped capers
Café de Paris
- Combine all ingredients together and mix thoroughly, adjust seasoning to taste
- Roll onto plastic wrap, roll into logs, and freeze
- Will make approx. 10 servings (20g/each)
- Brush the meat with rendered fat, and sprinkle with sea salt
- Sear the meat in a hot, dry, cast-iron pan for 2-3 minutes (or until your preference)
- To keep the steak moist, turn it only once
- Once cooked, rest the meat