The Bowler comes from the underside of the shoulder blade at the wing; because of this you get a perfectly shaped cut of meat, it looks very much like a fillet but needs longer, slower cooking. In this recipe we cut thick slices of bowler and cooked them slowly in a tightly lidded pot for succulent meat before coating in a rich creamy sauce. Serve this recipe with rice, potatoes, or tagliatelle and a generous handful of chopped parsley for a dose of freshness among the rich flavours of this dish. 

This recipe is a nod to our Instagram series on ‘Traditional Butchery’. In our second episode, part 1, we focused on the Bowler and Top Rib of Beef

These cuts are available in our shops upon request, if you fancy trying out something a bit more traditional, please don’t hesitate ask. 


1. Preheat the oven to 170C fan.

2. Rub a deep, cast iron pot or baking dish with a knob of butter so it coats the bottom and sides of the pot.

3. Layer the bottom with 3 of the thinly sliced onions and sprigs of thyme, pour over the 100ml of water or stock and place the beef bowler slices on top. Season with salt and pepper, pop the lid on and place in the oven for 1 hour 45 minutes.

4. To make the sauce, set a wide, heavy based frying pan on a medium heat, along with 25g butter, melt down until just bubbling, add in the last remaining sliced onion and cook down until softened and golden, approx. 10 minutes. Add in the crushed garlic and cook with the onions until fragrant but not browned.

5. Add in the sliced mushrooms and cook down until they begin to wilt and soften. Add in the brandy at this stage (optional) if you are cooking on a gas hob, tilt the pan towards the flames for the brandy to catch and flambé for 30 seconds, if not, cook in the pan with the mushrooms for 7 minutes until the alcohol is burned off.

6. Whisk the beef stock and mustard together in a bowl and pour into the pan, simmer the stock for 10 minutes until reduced and thickened slightly then turn the heat down to low and add the crème fraiche, stirring to combine. Season with salt and pepper to taste and set aside to rest until the beef is finished braising.

7. Remove the pot from the oven, the beef should be lovely and tender but still holding shape, the onions should be wonderfully caramelised and jammy.

8. Reheat the creamy mushrooms on a low-medium heat, thinly slice the beef into strips and place into the pan, discard the thyme sprigs and spoon in the caramelised onions, stirring well to combine. Add in the spinach and stir to wilt into the sauce.

9. The sauce should now be lovely and thick, coating the beef slices and mushrooms, it should also have a beautiful sweet note from the slow cooked onions.

10. Serve immediately in shallow bowls with rice, potatoes, or tagliatelle. Sprinkle with the chopped parsley for freshness. Enjoy!


• 1kg Beef Bowler, sliced (ask your butcher to do this)
• 4 large white onions, halved and thinly sliced
• 25g butter
• Sprig of fresh thyme
• 100ml water or stock
• Salt and pepper, to taste
• 2 garlic cloves, peeled and crushed
• 600g mushrooms, roughly sliced
• Glug of brandy (optional)
• 1 tsp English mustard
• 400ml beef stock
• 150ml crème fraiche
• 200g spinach
• Handful of parsley, chopped for garnish