Spiced Beef
This cured cut of meat is Tom Durcan's signature beef.
The secret of cooking is slow simmering over low heat to make the meat moist and tender.
First note the weight of the meat. Remove all packaging and place in a pot of cold water. Bring to the boil and simmer slowly.
To eat the spiced beef warm, cook for 50 minutes per kg. To eat cold, cook for 40 minutes per kg and then leave the meat cool in the cooking liquid to retain its moistness.
This cured cut of meat is Tom Durcan's signature beef.
The secret of cooking is slow simmering over low heat to make the meat moist and tender.
First note the weight of the meat. Remove all packaging and place in a pot of cold water. Bring to the boil and simmer slowly.
To eat the spiced beef warm, cook for 50 minutes per kg. To eat cold, cook for 40 minutes per kg and then leave the meat cool in the cooking liquid to retain its moistness.
This cured cut of meat is Tom Durcan's signature beef.
The secret of cooking is slow simmering over low heat to make the meat moist and tender.
First note the weight of the meat. Remove all packaging and place in a pot of cold water. Bring to the boil and simmer slowly.
To eat the spiced beef warm, cook for 50 minutes per kg. To eat cold, cook for 40 minutes per kg and then leave the meat cool in the cooking liquid to retain its moistness.
