The next Beef Day is November 2nd, and we are taking orders now. Email us for more info firstname.lastname@example.org or call 07964 301620.
We were lucky enough to have a stand at the first Feast on the Farm at Peterley Manor Farm. A brilliant weekend of passionate producers, chef talks, demos and workshops. Looking forward to next year's already.
We were pleased to host members of the PFLA at Bailey Hill Farm the evening before the AGM, for a farm tour and sausage supper. It was great to talk about how we are managing the farm and to hear people's ideas and experiences. We've also hosted two visits from local Beaver colonies in the last couple of weeks, so the tour route is being well trodden. We really enjoyed seeing the children having fun on the farm, and learning about worms!
Sometimes people think slow cook cuts take cook's time and effort, or are only for winter. Not so! Here's an example: beef shin rogan josh! Simmer some roughly diced beef shin in an inch of beef stock (don't submerge) with a lid for 2-3 hours. Drain stock. Add ready made rogan josh sauce (I used Lloyd Grossman). Microwave some rice. Serve. Cooking time 2.5 hours. My time? 5 mins. Put it on when you get in, by the time the kids are in bed it's done. Or if you're still young and cool put it on before you go OUT, done when you get home. Better than a kebab. Yum. (Excessive carbs optional 😉).
Thank you to Optima magazine for a lovely article on Native Beef and the benefits of pasture fed management for health, environment and welfare. See the online version at http://www.optimamagazine.co.uk/read/food/farming-and-production/1674-pasture-perfect
We are taking orders for beef for this Wednesday August 2nd. Get in touch on email@example.com or call on 07964 301620. You can collect Wednesday late afternoon or another day by appointment, or we can courier deliver.
Another culinary delight courtesy of Laura's sister, Susannah Shier:
I’ve been after a good pulled beef recipe for a while, and this one is really easy and tastes divine! I thought it would do two meals but it was so delicious every scrap got devoured (it served 4). It’s inspired by Tom Kerridge who serves it in buns with barbecue sauce (see: http://www.bbc.co.uk/food/recipes/pulled_beef_brisket_in_a_53078). We had it with homemade coleslaw and sweet potato fries.
Pulled beef brisket
1 kg piece been brisket
1 tablespoon smoked paprika
1 tablespoon dark brown sugar
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
1 heaped teaspoon freshly ground black pepper
good pinch of salt
300 ml beef stock
1 heaped dessert spoon plain flour
1. Toast the coriander and cumin seeds for a minute or two in a dry non-stick pan (until you can smell the oils being released). Keep them moving about so they don’t burn. Then tip into a pestle and mortar and grind them roughly.
(You could use ready ground spices here, but the flavour and especially the aroma of the freshly toasted seeds is really lovely).
2. Mix the ground spices together with the paprika, sugar, salt and pepper and rub all over the beef, getting into as many creases as you can.
3. Ideally, leave (covered with some clingfilm) for a couple of hours or even overnight. When ready to cook, preheat the oven to around 150C. You want a cool oven, my oven cooks hot so I actually did it at 140C. Place the beef on a rack in a roasting tin, and pour the beef stock around it. Cover with a couple of layers of foil so it is well sealed.
4. Place in the oven for 4-5 hours, until the beef is really soft and pulls apart. Check periodically to make sure there is still some liquid in the tray, top up with water or more stock if it goes dry.
5. For a lovely gravy, skim the fat off the juices, stir in a heaped dessert spoon of plain flour and let bubble on the stove until thickened.
The next beef day will be August 3rd. An email will go out shortly, but feel free to send orders in at any time. Contact us firstname.lastname@example.org for a list of cuts and prices. There's a good bit in the freezer at the moment, so don't wait until the 3rd if you are doing a BBQ!