Remember to always 'SEAR' your Beef or Lamb on the BBQ Hotplate or in a fying pan prior to cooking it under the hood or in the oven, this not only locks in the flavour but it also keeps it moist and adds a 'crust' to the finished product. Coat with Extra Virgin Olive Oil, salt and pepper and some fresh Tyme……Just a few minutes on each side will do the trick!

Yes, I did this one in the oven!! Bolar Blade MSA Beef, Red wine and stock in the tray……………….

Wanna Good Beef Supplier? For those of you in Australia check Woolies out…………………….!

https://www.ausfoodnews.com.au/2012/01/10/woolworths-introduces-new-meat-grading-system-for-australian-beef.html

Tip: Make sure the Beef cut is MSA graded……!