Angus Diced Beef

Even cubes for the pot, so the pieces cook at the same pace and there is no knife work on a weeknight. Curry, casserole, pie filling, goulash: it is the cut for anything with a lid on it. It forgives an extra half hour; it does not forgive a rush. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.

Brown it in batches in a hot pan first. Crowd it and it steams instead of colouring, and that colour is most of the flavour. Then it wants liquid, a lid and low heat: two to two and a half hours in a low oven or the slow cooker. It is done when it is fork-tender, about 90°C inside; time matters more than the number. Skim the fat and serve it with something to soak up the gravy. Want it marinated? Pick one of our shop-made marinades when you add it to your order.

Gluten free.