Beef Chuck

For simple, old-fashioned, homely cooking

Availability: In stock

Regular Price: £23.00

Special Price: £19.90

CODE: B1794
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The meatiest part of the shoulder, rolled, bound and trimmed, ready for your pot. Like brisket, chuck is a deeply flavoured, hard-working muscle which becomes mellow and juicy when gently simmered.

We have some delicious recipes and accompaniments here
  • A traditional speciality of Aberdeenshire – tender, comforting, lean and healthy
  • Hand prepared from grass-fed beef, raised outdoors in the northeast of Scotland
  • Just slowly simmer as per the instructions that come with your joint
Box Contains:
    1 Beef Chuck, boneless, rolled, 1.2kg
SAVE £3.10
beef chuck tied on grey marble beef chuck cooked and sliced with potatoes and creamy sauce
  • beef chuck tied on grey marble
  • beef chuck cooked and sliced with potatoes and creamy sauce
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Information (Typical per 100g)
Energy: 726 kJ / 174 kcal, Fat: 10.1g, of which Saturates: 4.3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.7g, Salt: 0.14g
INGREDIENTS: 2.5L Water, Beef Chuck, 2 Carrots, 1 Parsnip, ½ Celeriac, 1 tsp. Salt, 1 Bay Leaf, 3 Parsley Stems, 5 Smashed Black Peppercorns, 2 Spring Onions, 1 tbsp. Chopped Chives, Sea Salt, 1 Onion, halved & browned on cut sides until caramelised

METHOD: Bring 2.5L water to the boil. Add the beef chuck, salt, bay leaf, peppercorns and browned onion. Tie parsley stems and spring onions together and add to the pan. Cover and simmer for 3 hours, skimming off any foam which gathers on the surface from time to time. Peel vegetables and cut into 2cm chunks. Add to the water and continue to cook for a further 30 minutes, or until the vegetables are cooked but hold their shape. When the meat is tender, lift it out of the stock and let it rest for 10 minutes. Slice it against the grain and serve on a warmed platter with a little of the stock and veg. Garnish with sea salt and chopped chives.

CHEF'S TIP: Traditionally, more vegetables and pearl barley would be added to stock left from boiling the joint of beef, turning it into a light yet satisfying beef broth soup. This would be served as a starter, or as lunch, with the tender boiled beef sliced and served with boiled potatoes and leafy greens as the main meal.

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