- British beef that has been naturally grass-fed
- Prepared by hand in our Aberdeenshire butchery
- Ready for your pot with very little prep
Price per kg:
- 1 Beef Chuck, boneless, rolled, 1.2kg
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.