Recipes

How to cook the perfect roast beef, hassle free!

Cooking perfect roast Beef.
We have learnt (mainly from our mistakes, trial and error and reading lots of different cook books) a fail safe way to cook most of our roasts (that is, if you like it pink in the middle). It's also great if you're unsure as to what time you are going to serve, as the meat will be at its optimum at any time.

Over-cooking our meat is a real shame, as everything we've done to reach this stage has been connected to presenting you with tender, juicy meat with tonnes of flavour. If you over cook it, dry it out and ma...
6 years ago

Nigel Slater's Cow Crumble

This savoury crumble uses a delicious mixture of Diced Casserole, Skirt and Shin (all available on line or or through our butchery) to create a casserole which is then topped with grated potato and parsnip.

Ingredients:

6tbsp Olive Oil

2kg Diced beef (mixture of Diced Casserol, Skirt & Shin)

3 Carrots

3 Celery Sticks

3 Onions

3 tbsp plain flour

salt & pepper

2 Bay leaves

8 Sprigs of Thyme

2 Large Potatoes

4 Large Parsnips

125g Butter

2tbsp Black mustard seeds

20cm Piece of shin bone

Method:

Preheat the oven to 160C. Heat olive oil in l...
6 years ago

Sticky Beef Ribs

You can use our Jacobs Ladder, Short Ribs or Dinosaur Bones for this recipe. Allow plenty of time (at least 6-7 hours) for this to cook as it's one of those dishes which can't be rushed. You'll know when it's ready when you can slide the meat off the bone.

Ingredients:

1kg Short Ribs/Jacobs Ladder/Dinosaur bones

4 tbsps. ground coffee

200 ml cider vinegar

75 g tomato puree

100g soft brown sugar

5 cloves of garlic

1-2 tsps. dried chilli flakes

2 tbsps. dried oregano

salt

Method

Put all the ingredients, except the beef, into a saucepan and bring to the boil. T...
6 years ago

Beef and Prune Tagine

This is one of our favourite dishes. Not only does it taste delicious, it’s also really quick and easy to prepare. The flavours get better and better the longer it cooks.

Don’t worry you don’t need a proper tagine, I use a Le Crueset casserole dish with a fitted lid.

Serves 4 – 6

  • 3tbsp oil

  • 600g Diced casserole Steak

  • 1tbsp each of ground cumin and coriander seeds

  • 1tsp ground ginger

  • 2 cloves, ground

  • Salt & pepper

  • 1 onion, sliced

  • Zest of half an orange 1tbsp honey 250g pitted prunes 100g almonds
    6 years ago

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