Available for delivery:
Tuesday to Saturday
A large, flavourful nugget of muscle, ideal for slow cooking. It has a similar flavour to oxtail and is the best cut for unctuous stews and ragus.
Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked and after!
COOK Stew whole or in fairly big chunks (cut into no more that 4 quarters) in plenty of liquid as you would any slow cooking dish for at least 4 to 5 hours.
Tips for stewing: Keep the meat in fairly big chunks. This helps retain succulence. Start by browning the meat quickly at a high temperature in a little oil. This will help the meat develop a crust while keeping the inside pink. The crust is key to flavouring the dish. Add some vegetables - an onion or two, always - some herbs, a little stock and seasoning if required. Whether on the hob or in the oven, cook slowly (a good rule of thumb, is 2 hours) at a very low temperature (oven 140-150°C Fan) until tender.
See our recipe suggestion for slow-braised ox cheeks in stout here
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days. On arrival please see the labels for use by dates.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.