One of the leanest cuts on the animal — and the slow cooker's best friend
Round comes from the hindquarter and is one of the leaner, harder-working cuts on the animal. Your round arrives cut into thin steaks — but they're not for a hot pan and a quick sear. Round is a cut that suits time, and given that time it produces something wonderfully tender and deeply flavoured. It's in all four of your share packs, so this is a recipe you'll come back to again and again.
Sear the round steaks in a hot pan with olive oil until deeply browned on both sides. Remove.
~460g round steaksolive oilIn the same pan, sauté the onion until soft, about 5 minutes. Add the garlic and cook 1 minute more.
1 onion4 cloves garlicAdd the wine and let it bubble for 2 minutes, scraping up any browned bits.
1/2 cup red wineAdd the crushed tomatoes, olives, capers, and fresh oregano. Season well.
1 x 400g tin crushed tomatoes1/2 cup olives2 tbsp capersfresh oreganoReturn the steaks to the sauce. Cover and cook on the lowest heat (or in a 140°C oven) for 2.5–3 hours — or transfer everything to a slow cooker on LOW for 4 hours — until completely tender.
Slice the steaks thickly or shred them through the sauce, then serve over soft polenta or with plenty of crusty bread to mop up the sauce.
polenta or crusty bread💡 Always sear the round steaks before slow-cooking. The browning creates flavour compounds that the slow cooker itself cannot generate — skipping it results in a grey, flavour-poor result.
Round in every pack — here's how to make it magnificent every time. Join the Your Farmer community. 🫙
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Osso Buco-Style Braised Chump Chops with Gremolata
The Milanese treatment — chops braised low in white wine and tomato, lifted at the end by lemony gremolata
Osso buco is Milan's great braise, and the finishing touch is what makes it: gremolata, a raw scatter of lemon zest, garlic and parsley chopped fine, stirred in right at the end. Against an hour and a half of slow, rich braising, that fresh, sharp hit is a revelation — it stops the whole thing feeling heavy and makes you reach for another spoonful. Lamb chump chops stand in beautifully for the traditional veal shin here, their fat and connective tissue melting into a glossy sauce over soft polenta. It takes time, but almost none of it is yours. This is a dish to be proud of.
Read moreabout Osso Buco-Style Braised Chump Chops with Gremolata
Pea-and-ham thinking, straight from the lamb paddock
Every Australian family has a pea-and-ham soup story, and every one of those soups leans on the same trick: a bone in the pot doing the heavy lifting. This is that trick with lamb bones instead of a hock. The split peas collapse into a thick, velvety base, the bones give the broth real depth and body, and a pinch of smoked paprika stands in for the smokehouse if you want that familiar edge. It's the thriftiest pot in this whole collection — pantry peas, add-on bones, one lazy afternoon — and it eats like a hug.
T-Bone with Bearnaise from Scratch
The sauce that turns a steak into an occasion
Béarnaise has a reputation as chef's territory — it isn't. It's three egg yolks, a sharp tarragon reduction and a stream of warm butter, whisked over gentle heat until it turns thick, glossy and faintly wobbly. Twenty minutes of honest attention, most of it while the steak rests. And there's no better steak to learn it on than a grass-fed T-bone: the fillet side was born for béarnaise, and the sirloin side isn't far behind. This is occasion cooking you can pull off on an ordinary Saturday.
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