Friday, 13 February 2015

In a stew.

Beef Short Ribs
Ox tail
Ox cheek
Beef Shin

All of these are great cuts that are hearty and will keep you well fed when the weather is cold and dreary. The cuts that are on the bone mean that the marrow adds a richness and helps to chivvy the gravy along (which is always good).

However if you want to try something different but aren't feeling too experimental, we can always dice up some ox cheek and you can whack it in the slow cooker or casserole dish and cook it for a minimum of 4 hours with red wine, beer or brandy. When it's cooked for a really long time it is soft and tender and is to die for.

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