You just purchased some good quality meat from us. The meat looks so clean, healthy and bright in color. Not to mention- you also spent good money on it. There is a way to cook the meat so that you get all the flavor from it. Preparation is key. This preparation method works only for chunks of meat- like beef or lamb stew or kabobs or oxtail, etc. This will also make great tasting stock. You can't use this method on minced meat.
The preparation method:
1) Defrost the meat.
2) Once the meat is defrosted, rinse it with warm water and set aside.
3) Take a deep pot and fill it half way with water- just enough to cover the meat. Place the pot on the stove and let the water boil.
4) Once the water boils, place the meat inside. Let the meat boil for 5-10 minutes, but not more! You will see that there is brown residue that will come out of the meat. This is normal.
5) Remove the pot from the stove. Be careful because the pot will be very hot. Strain the meat and dump the water out. Rinse the meat and pot with cold water to cool them down. Then clean the pot very well, as there will be brown residue in it. Then rinse each piece of meat so that there is no brown residue on it.
6) Refill the pot with water, again just enough to cover the meat. Cut up an onion into 4 pieces and place it in the pot. Add 1 bay leaf. Add the meat. The onion and the bay leaf will help absorb any of the brown residue left over.
7) Let the meat cook until its done. Add water as you see fit as the meat cooks. If you see brown residue come out into the pot, take a spoon and remove it. The brown residue will affect the taste of the broth and meat. Remove the onions and bay leaf and discard.
You can add spices to the meat when its half way cooked if you like. And the meat will be ready for whatever dish you are preparing. Be sure to save the stock and use it. If you don't plan on using it, then freeze it for when you are ready to use it. You will notice a difference in taste once if you follow this method. Let me know how this works out for you!