In our minds, winter calls for slowly cooked dishes bursting with flavour that are meant to be shared amongst family while reflecting on the day just gone. We also love the fact we’re able to introduce the slow cooker, which means less time in the kitchen but plenty more variety with the style of meals we get to enjoy.
This issue of mEAT Magazine includes six recipes which can be adapted for the slow cooker or if you prefer to use the oven, that works too. Think tender, fall off the bone beef and lamb served alongside other ingredients that pack a flavour punch.
Take a look at our top tips for slow cooking on the page opposite as you may just find that one of your winter family classics is adaptable for the slow cooker; again allowing you to spend more time out of the kitchen.
Remember to utilise the alternative cuts listed on each recipe, as Quality Mark beef and lamb is incredibly versatile and there is no need to be restricted by a specific cut when there are plenty to choose from. This is especially true for slow cook cuts so take advantage of what’s on special.
Not only is flavour important, but we’re all looking for ways to make sure our family is well looked after and remain healthy, especially in the cooler months. That’s why we’ve had our nutritionist influence these recipes to ensure each stacks up nutrition-wise and where possible we’ve added tips such as how to boost iron absorption or the fibre content of meals.
We hope you enjoy the recipes in this issue as much as we do. Happy cooking.
The team at Beef + Lamb New Zealand