Essential Meats in Frenchs Forest, New South Wales, Australia | Butchers shop

Essential Meats

Locality: Frenchs Forest, New South Wales, Australia

Phone: +61 2 9975 1409

Address: Shop 32 Forestway Shopping Centre 2086 Frenchs Forest, NSW, Australia

Website: http://www.essentialmeats.com.au/

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24.01.2022 Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner for mid-week dinner or any occasion that deserves something charred and extra juicy on the table. RECIPE BELOW: *... * * Ingredients 200 gram 1-inch thick Australian Porterhouse steaks A pinch of salt A pinch of cracked black pepper 2 tablespoons olive oil, divided 4 tablespoons butter, divided 6 garlic cloves lightly crushed with the back of a knife, divided 6-8 thyme sprigs, divided (or rosemary or parsley) For Mushroom Sauce: 2 cloves garlic crushed 1-2 teaspoons Worcestershire sauce (OR balsamic vinegar) 1 cup sliced brown mushrooms 1/2 cup light cream or reduced fat cream, (or heavy cream) Instructions 1. Before cooking, allow steaks stand 30 minutes at room temperature. Then season all sides with salt and pepper. 2. Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. When pan begins smoking, lay the steaks into the pan away from you, in batches of two and cook 3 minutes on each side or until browned. 3. Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 sprigs of thyme, and 3 garlic cloves to the pan. Allow the butter to foam a little and baste the steaks (use an oven mitt, hold panhandle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon). Baste constantly while cooking for a further 1-2 minutes, or until the steaks are done to your liking. (For well-done steaks, flip them a couple more times while cooking until done to your preference.) 5. Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steaks, then remove them and let rest. (Discard the thyme and garlic, but leave a second lot of pan juices in the pan.) 6. While steaks are resting, add the crushed garlic to the buttery juices in the pan. Sauté on medium heat for 30 seconds until fragrant. Add the vinegar and mushrooms and cook until soft, then add the cream. Season with salt and pepper to your taste. 7. Serve steak with the mushrooms sauce and garlic roasted potatoes

24.01.2022 #FAQ: What are the best #Knives for cutting raw #Meat? Boning knife - used to remove bones from meat Butcher knife - perfect for cutting, slicing and trimming meat and is a favourite among butchers... Meat cleaver - used to chop up large pieces of meat with the ability to cut through bones without cracking or splintering them #EssentialMeats

23.01.2022 Wine with #Beef: The best #Wine Pairing based on type of cut #LeanCuts of beef with wine: When pairing wines with leaner cuts, look for light or medium-bodied red wines. ... These wines should have slightly higher acidity that will cut through the texture of the lean meat. A general rule to follow is to match the intensity of the dish with the wine; so if it’s top sirloin beef stew, a slightly bolder, medium red such as Sangiovese will do nicely! EXAMPLES: Eye of round steak, sirloin tip side steak, top round roast, bottom round roast, top sirloin fatty cuts of beef with wine #FattyMeats work great with bold red wines that have high tannin. The tannin is an astringent which works as a palate cleanser to ’scrape’ the fattiness from the inside of our mouth. This is why bold reds, like Barolo or a Napa Cabernet, work so well with a filet! EXAMPLES: hanger steak, filet mignon, porterhouse steak, skirt steak, New York strip, t-bone steak, ribeye steak Come into #EssentialMeats to collect your favourite #steak to go with your wine today!

22.01.2022 Treat yourself this #Monday to some delicious, spicy beef tacos! They are perfect for the whole family! #Recipe below *... * * INGREDIENTS: - 1 tablespoon olive oil - 1 red onion, finely chopped - 2 cloves garlic, chopped - 500g lean beef mince - 35g pkt Mexican Seasoning - 500ml Massel beef stock - 400g can black or turtle beans, rinsed and drained - 8 taco shells - 1 avocado, mashed - 1 lemon or lime, rind finely grated & juiced - 2 tablespoons chopped coriander - 2 tablespoons chopped mint - Oak leaf lettuce, to serve - 1/2 cup grated tasty cheddar cheese - 1 tomato, halved, chopped - Pickled jalapeños, to serve - Sour cream, to serve METHOD: 1. Heat the oil over medium-high heat in a large frying pan. Add the onion and cook stirring for 2 minutes. Add the garlic and cook 1 minute. Add the beef, cook stirring and breaking the lumps up with a wooden spoon until the beef is browned (about 8-10 minutes). Add the seasoning and stir through. 2. Pour in the stock and beans. Bring to boil, reduce heat and simmer for 10-15 minutes or until the stock has reduced and the mixture is thickened. Remove from heat. 3. Meanwhile, heat taco shells in the oven according to packet instructions. 4. Combine the avocado, lemon or lime rind and juice, coriander and mint in a bowl and season with salt and pepper, mix well. 5. To assemble, place some lettuce in the base of each taco. Top with beef mixture, cheese, tomato, guacamole, jalapeños and sour cream. Serve.

13.01.2022 You know what they say: "Good things come in bacon wrapped packages" SO try making these bacon wrapped pineapple #Burgers! #Recipe below *... * * Ingredients: 2 pounds lean ground beef cup prepared barbecue sauce Kosher salt, to taste Ground black pepper, to taste 4 canned sliced pineapple rings 8 slices bacon Hamburger buns (optional) Hamburger toppings (optional) Directions: 1. Preheat the oven to 400F/200C. Line a large baking sheet with aluminum foil or parchment paper and it set aside. 2. In a large bowl, mix together the ground beef and the barbecue sauce. Shape the beef mixture into 4 patties. Season the patties with salt and pepper. 3. Place two strips of bacon to make four X’s on the baking sheet. Place a hamburger patty on the centre of each X, and a pineapple ring on top of each patty. Wrap the patties in a crisscross fashion by folding up the ends of the strips of bacon. Use a toothpick in the centre to help secure the bacon. Repeat with the remaining burgers. 4. Bake the burgers until the beef patties and bacon are cooked to your liking. For extra-crispy bacon, place the patties under the broiler for 3 to5 minutes after the burgers are done cooking.