Tips for cooling slow simmered beef and lamb meals
- Refrigerate the hot beef or lamb meal immediately after the steam from cooking has evaporated. Don’t leave it to cool on the bench.
- Cool food as quickly as possible by placing in a shallow container and then into the fridge.
- Slow simmered beef and lamb meals can keep for 2 to 3 days in the refrigerator.
Reheating slow simmered beef and lamb meals on the cooktop
- Bring the refrigerated (or thawed) meal to the boil slowly over a medium heat in a saucepan.
- Reduce the heat to low and simmer, stirring occasionally.
- Simmer gently for 3 minutes or until the beef or lamb and sauces are steaming hot (above 75°C) all the way through.
Reheating slow simmered beef and lamb meals in the microwave
- Place refrigerated (or thawed) meal into a deep-sided microwave safe dish, then cover. Covering the dish stops the meat drying out and speeds up the reheating time.
- Place dish on the outside of the turntable in the microwave.
- Reheat on high, stir periodically to ensure consistent heating throughout. The reheating time varies depending on the quantity.
- Heat until the beef or lamb and sauces are steaming hot (above 75°C) all the way through.
Tips for freezing slow simmered beef and lamb meals
- Place the cooked meal into a shallow container once the steam from cooking has evaporated. Add a little water if needed to keep the beef or lamb just covered. This stops the meat becoming dry or getting freezer burn.
- Place the container into the fridge. Once the dish is cool, transfer to the freezer.
- When reheating frozen beef and lamb meals make sure you refrigerate any leftovers immediately and use within 1 day. Do not refreeze any leftovers.
Defrosting slow simmered beef and lamb meals
- Cover and place in the refrigerator until the beef or lamb meal is defrosted.
- You can also use the microwave to defrost the beef or lamb meal if you’re short on time. To speed up the microwave defrosting process, separate defrosted portions from the still frozen sections of the meal.
- Reheat until both the beef or lamb and sauce are steaming hot (above 75°C) all the way through.