Prime Cut

Prime Cut
Prime Cut

2026

Honey-Garlic Surprise Steak

Honey-Garlic Surprise Steak

Honey-Garlic Surprise Steak

Ingredients

  • 1 Surprise Steak
  • 1 tablespoon canola or vegetable oil
  • ½ teaspoon coarse salt
  • ¼ teaspoon black pepper
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced or crushed

Instructions

  1. Prepare the Steak: Remove the steak from the refrigerator and leave it at room temperature for 20–30 minutes. Pat dry thoroughly with paper towels.
  2. Season: Rub the steak all over with the oil, then season both sides evenly with salt and black pepper.
  3. Make the Sauce: In a small bowl, mix the honey, soy sauce, and garlic until well combined.
  4. Heat the Pan: Heat a heavy-based skillet or cast-iron pan over medium-high heat for 2–3 minutes, until very hot.
  5. Sear the Steak: Place the steak in the hot pan and cook without moving it for 4–5 minutes, until a deep golden-brown crust forms.
  6. Flip and Glaze: Turn the steak over and pour the honey-garlic sauce into the pan. As the sauce bubbles and thickens, spoon it continuously over the steak. Cook for a further 3–4 minutes, or until the steak is cooked to your liking and coated in a glossy glaze.
  7. Rest and Serve: Transfer the steak to a cutting board and allow it to rest for 5–8 minutes. Slice thinly across the grain and spoon the remaining pan sauce over the top before serving.

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Prime Bites Salad

Prime Bites Salad

Prime Bites Salad

Ingredients

  • 1 bag of mixed leaves
  • 1 avocado, cubed
  • 1 cup of cherry tomatoes, sliced in half
  • 3 sliced fresh mushrooms
  • ½ cup of shredded red cabbage
  • ½ cup of spring onion, thinly sliced
  • 1 cup of Prime Bites for topping
  • 1 cup mayo
  • 1 garlic, minced
  • 1 tsp of black pepper
  • 1 tsp of salt
  • 1 tsp of honey
  • 1 tbsp of lemon juice

Instructions

  1. Wash and prepare all vegetables, then add to a bowl.
  2. Mix mayo, garlic, salt, pepper, honey, and lemon juice for the dressing.
  3. Add the dressing to the salad and toss gently.
  4. Heat 1 tbsp oil in a pan on low heat. Fry the Prime Bites until golden brown and crispy.
  5. Remove and allow the Prime Bites to cool completely.
  6. Top the salad with the cooled Prime Bites and serve.

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3 Way Chicken Wings Recipe

3 Way Chicken Wings Recipe

3 Way Chicken Wings Recipe

Ingredients

  • 1.25 kg chicken wings
  • 2 tbsp oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp black pepper

BBQ Sauce

  • 5 tbsp BBQ sauce

Sweet Chilli Sauce

  • 5 tbsp sweet chilli sauce

Spicy Honey Sauce

  • 4 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp hot chilli sauce
  • 1 garlic clove, crushed

Instructions

  1. Preheat the oven to 220°C (200°C fan). Pat the chicken wings dry, then toss with the oil, salt, garlic powder, paprika and black pepper.
  2. Arrange the wings on a lined baking tray in a single layer. Bake for 40–45 minutes, turning halfway, until golden, crispy and cooked through.
  3. Mix the honey, soy sauce, chilli sauce and garlic in a small saucepan. Simmer gently for 2–3 minutes until slightly thickened.
  4. Divide the cooked wings into three equal portions.
  5. Toss one portion with BBQ sauce, one with sweet chilli sauce and one with the spicy honey sauce.
  6. Return the wings to the oven for 5 minutes to let the sauces glaze the wings.
  7. Serve hot with your choice of sides.

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Honey-Glazed brisket

Honey-Glazed Brisket

Honey-Glazed Brisket

Ingredients

  • 1 Prime-Cut flat brisket (approx. 0.7–1.2 kg)
  • 2 large onions, sliced
  • 2 whole garlic
  • 1 cup dates
  • ½ cup pomegranate seeds for garnish

Sauce

  • ¼ cup olive oil
  • ½ cup date syrup or honey
  • ¼ cup soy sauce
  • ½ cup pomegranate molasses
  • 1½ cups water

Spices

  • 2½ tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • A bunch of fresh parsley

Instructions

  1. Preheat the oven to 160°C.
  2. Season the brisket with salt and pepper.
  3. Heat the olive oil in a large Dutch oven or roasting pan over medium-high heat. Sear the brisket on all sides until browned. Remove from the pot and set aside.
  4. Add the sliced onions to the pot and cook until soft and lightly golden. Add the paprika and stir for 30 seconds.
  5. Place the brisket back on top of the onions.
  6. Add the whole garlic and dates around the brisket.
  7. In a bowl, mix the date syrup, soy sauce, pomegranate molasses, and water. Pour the sauce over the brisket.
  8. Cover tightly with a lid or foil.
  9. Bake for 3½–4 hours, basting the brisket with the sauce once or twice during cooking, until it is fork-tender.
  10. Remove the brisket and let it rest for 20–30 minutes before slicing against the grain.
  11. Add pomegranate seeds before serving.

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Honeyed Chuck Roast

Honeyed Chuck Roast

Honeyed Chuck Roast

Ingredients

  • 1 Prime-Cut chuck joint (approx. 1.2–1.6 kg)
  • 2 large onions, sliced
  • 8 cloves of garlic, sliced
  • 1 cup dried apricots
  • 1 apple (Honeycrisp, Gala, or Fuji), peeled and cut into large chunks
  • 2 large red or yellow potatoes, cut into large chunks
  • 3 carrots, sliced

Sauce

  • ¼ cup olive oil
  • 3 tbsp tomato paste
  • 1½ cups dry red wine
  • 2 tbsp honey
  • 2 tbsp chicken soup mix powder
  • 2 cups hot water
  • 2 tablespoons balsamic vinegar (optional)
  • ¼ cup plain flour

Spices

  • 2½ tsp salt
  • ½ tsp black pepper
  • 3 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tsp ground cinnamon
  • 3 tbsp minced flat-leaf parsley, for garnish

Instructions

  1. Preheat the oven to 160°C.
  2. Season the roast with salt and pepper. Heat the oil in a Dutch oven or roasting pan and sear the roast on all sides until deeply browned. Remove from pan and set aside.
  3. To the warm pot, add 1 tbsp oil, then cook the onions until softened and lightly caramelized, about 10–12 minutes. Stir in the garlic and tomato paste and cook for 1–2 minutes.
  4. Sprinkle in the flour and cook for 1 minute, stirring constantly.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes.
  6. Whisk the chicken soup mix powder into the 2 cups of hot water, then pour it into the pot. Add the balsamic vinegar, bay leaves, thyme, honey, and cinnamon.
  7. Return the roast to the pot. Cover and braise for 3 to 3½ hours.
  8. Add the potatoes, carrots, apricots, and apple around the roast. Cover and continue cooking for 45–60 minutes, until the vegetables are tender and the meat is fork-tender.
  9. Remove the thyme and bay leaves.
  10. Taste and adjust with salt, pepper, and, if needed, another teaspoon of honey or a splash of red wine vinegar to balance the sweetness.
  11. Garnish with fresh parsley before serving.

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Prime cut recipe Orange Garlic Herb Roast Chicken

Orange Garlic Herb Roast Chicken

Orange Garlic Herb Roast Chicken

Ingredients

  • 1 whole chicken
  • 1 kg potatoes, cut into chunks
  • 8 cloves garlic, crushed
  • ½ cup oil
  • ¼ cup honey
  • Juice and zest of 2 large oranges
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried mixed herbs
  • 1 handful fresh parsley, chopped

Instructions

  1. Preheat the oven to 190°C (170°C fan).
  2. Mix the oil, honey, orange juice, orange zest, garlic, salt, pepper, paprika, thyme, and mixed herbs in a bowl.
  3. Place the whole chicken in a large roasting pan and coat generously with the orange garlic herb mixture.
  4. Toss the potatoes in the remaining mixture and arrange them around the chicken.
  5. Roast for 1 hour 30 minutes–2 hours, turning the potatoes halfway through and basting the chicken occasionally, until the potatoes are golden and tender and the chicken is fully cooked.
  6. Cover the chicken loosely with foil if it browns too quickly. Check that the thickest part of the chicken reaches 75°C.
  7. Remove from the oven and rest for 10–15 minutes. Sprinkle with fresh parsley and serve the chicken with the garlic herb potatoes.

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Prime Cut Rustic Beef Soup with Tender Carrots

Beef Soup

Beef Soup

Ingredients

  • 2–3 packs Prime Cut Chuck bones
  • 2 packs Goulash
  • 3 litres water
  • 1 large onion, chopped
  • 4 carrots, sliced
  • 4 celery sticks, sliced
  • 4 medium potatoes, cut into chunks
  • 4 cloves garlic, finely chopped
  • 2 tbsp tomato purée
  • 1½ tsp paprika
  • 1 tbsp vegetable oil
  • Salt and black pepper, to taste
  • 150–200 g noodles (optional)

Instructions

  1. Heat the oil in a large pot over medium-high heat. Add the beef bones and beef goulash meat and brown on all sides for 8–10 minutes.
  2. Add the onion, celery, and garlic. Cook for 3–4 minutes, then stir in the tomato purée and paprika and cook for another minute.
  3. Add 3 litres of water. Pour into the pot and stir well. Bring to a boil.
  4. Reduce the heat, partially cover, and simmer gently for 2–3 hours, until the beef is tender.
  5. Add the carrots and potatoes and cook for another 30–45 minutes, until the vegetables are tender.
  6. Carefully remove the bones, shred any meat from them, and return the meat to the soup.
  7. Optional: Add the noodles during the last 5–10 minutes of cooking, following the packet instructions. Alternatively, cook them separately and add when serving.
  8. Taste the soup and season with salt and black pepper if needed. Add a little extra hot water if the soup is too concentrated.

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beef goulash

Beef Goulash

Beef Goulash

Ingredients

  • 2 packs Goulash
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato purée
  • 1 tbsp plain flour
  • 2½ cups hot water
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 2 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp onion powder
  • 1 tsp black pepper
  • 1 tbsp Osem beef soup powder

Instructions

  1. Heat 1 tbsp oil in a large pot over medium-high heat. Add the beef and brown for 5–7 minutes. Remove from the pot and set aside.
  2. Add the remaining 1 tbsp oil to the pot. Cook the onion for a few minutes until golden, then add the garlic and cook for another minute.
  3. Add the tomato purée, paprika, cumin, onion powder and black pepper. Stir well, then add the flour and cook for 1 minute.
  4. Add the Osem beef soup powder, hot water, soy sauce and honey. Stir well, scraping the bottom of the pot to release all the browned bits.
  5. Return the beef. The liquid should come about halfway to two-thirds up the meat. Add a little more hot water if needed.
  6. Cover and simmer on very low heat for 1½–2 hours, stirring gently every 30 minutes, until the beef is fork-tender. Add a little hot water if the gravy gets too thick before the beef is tender.
  7. Once the beef is tender, adjust the gravy to your liking. Taste before adding any extra salt.

Important: Keep the sauce at a gentle simmer rather than a rolling boil. This is the key to getting your beef chunks soft.

Serving suggestion: Serve hot with mashed potatoes or white rice.

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