‘Crap Housewife’ Jessica Rowe has been learning to cook and this marinating meat tip is invaluable

Lockdown this year hasn’t exactly been a breeze for people such as Jessica Rowe who don’t enjoy cooking and spending time in the kitchen.

Fortunately though, the self-proclaimed ‘Crap Housewife’ has managed to cook up some rather tasty meals thanks to some much-needed tips from Australia’s best butchers.

The TV presenter, who blogs about her household foibles on her site Crap Housewife, has been learning a lot about the art of cooking meat as host of MLA’s Greatest Butcher on Your Block: Ask Your Butcher video series.

“I’ve always been impatient when it comes to cooking meat. I crank up the temperature and then wonder why the meat’s burnt on the outside and raw on the inside,” she explains.

“I’ve since learnt that low and slow is the only way to go and my hubby (Peter Overton) and daughters Allegra, 13, and Giselle, 10, are very thankful for that!”

Jessica admits that one of her main problems with meat was staring at all the raw cuts in the supermarket and having no idea what to do with them.

“It sounds so obvious, but if you’re like me and haven’t a clue, then just go and talk to your local butcher and find out about the great cuts of beef and lamb that they have. Butchers now have ready-made meals, as well as doing most of the prep work for you, all that is left for you is to get their cooking instructions and you have a really delicious meal.”

Jessica features in all new videos alongside butchers learning tips such as how to cook the perfect steak, carve a leg of lamb like a pro, how to brown meat to perfection and how to make the perfect kebab skewer.

One of the butchers Jessica spent time with, Sarah Wadland from Farmgate to Plate in Sydney’s Miranda says going to a butcher shop doesn’t mean you have to spend a fortune. There are many cuts of beef and lamb that are easy and affordable.

“Never forget that you can always ask your local butcher what he or she recommends in terms of value for your money or just a damn good tasty meal that isn’t too hard to prepare.”

Jessica says Sarah’s tips on how to properly marinate meat have been invaluable.

“However, if you don’t want to make your own, let me suggest getting some ready-made marinades from the butcher to transform any meat or lamb dish. Anything in a jar has always been my go-to marinade! Or else there are so many deliciously marinated meats already prepared for you in the butcher shop – all you need are the cooking instructions.”

Sarah shares her best tips on how to perfectly marinate meat.

1. Pre-marinade the meat as soon as you get home.

2. If you’re not in the mood for a lot of ingredients, a simple marinade such as olive oil, salt and pepper, mixed herbs and garlic is still delicious.

3. The longer your meat is marinating the better. This helps to add more flavour to the meat and break down the meat and tenderises it a little.

4. The marinade will pair perfectly with various steak cuts. Try rump, sirloin or economical oyster blade adjusting cooking time to your liking. The longer your meat is marinating the better. This helps to add more flavour to the meat, break it down and also tenderise the meat a little.

5. Always take your meat out of the fridge for at least an hour to get it down to room temperature.

Honey-Soy Oyster Blade Steaks

Serves: 4

Prep time: 20 min

Cook time: 5 min

Ingredients

• 4 x 150g oyster blade steaks
• 1/4 cup soy sauce
• 2 Tbsp honey
• 2 tsp grated ginger
• 2 garlic cloves, grated
• 1 tsp sesame oil

To serve

• 2 bunches Asian greens, steamed, sautéed, or grilled
• Steamed rice
• Toasted sesame seeds, optional

Method

1. Combine soy sauce, honey, ginger, garlic, and oil in a large ceramic dish or snap-lock bag. Add steaks and turn to coat with marinade. Allow meat to marinate for 20 minutes, as it comes to room temperature.
2. Preheat BBQ or a heavy-based skillet to medium-high. Drain excess marinade from steaks and cook for 2 – 4 minutes per side, or until cooked to your liking.
3. Transfer cooked steaks to a clean plate, cover loosely with foil and rest 5 minutes.
4. Serve steaks and resting juices with steamed rice, greens, and sesame seeds.

Check out The Greatest Butcher campaign page here.