Asain Beef Stew

Blend together 2 onions, 4 cloves of garlic, thumb size ginger, 2tsp ground corniander, 2tsp chinese 5 spice, 4tbsp sherry, 4tbsp soy sauce, 4tbsp oil, 2tbsp oyster sauce, 4tbsp brown sugar.

Pour into caserole dish and add 3.5kg Beek Skin.

Cook 2hr, till meat tender.

Why not try it with a refreshing sour and spicy salad?

Slice finely 4 carrots and 4 spring onions, and a hand full of coriander leaves and bean sprouts and dress with 2tbsp Thai Fish sauce, juice of a lime and 2tbsp sugar.

A refreshing change to a traditional beef stew, still with the comfort factor!

Spiced Brisket

£12.50/kg

4 week aged, home reared brisket of beef marinated in Christmas spices and stuffed with orange segments.

Cooking Instructions:

For every 454g (1lb) of brisket joint add one cup of orange juice and one cup of water to a saucepan. Gently simmer the joint in the liquid for 2.5-3  hours. If the liquid starts to evaporate add a litlle more water. This joint is also suitable to cook in slow cookers. Once cooked remove the joint from the liquid to rest Reduce the liquid by half on a high heat or until it becomes thicker. Slice the brisket and pour the spiced orange sauce reduction back over the meat. - Yummy 

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