Everything you need for a weekend of slow cooking — stews, pies, ragùs and Sunday braises that make the house smell incredible.
1kg diced beef — Cut from well-worked cuts like shin and chuck, ready-diced for stews and pies. Long, slow cooking breaks down the connective tissue into rich, silky gravy.
600g chuck, cut as 2 x 300g steaks — A well-marbled cut from the shoulder, full of flavour. Best braised whole or cubed into a ragù, where the fat renders down into deep, beefy sauce.
500g shin — A hard-working leg cut, heavily muscled with a rich seam of collagen running through it. Slow-braised, it turns meltingly tender and gives stews and ragùs real body.
1kg oxtail — Bone-in segments of tail, prized for the gelatine they release over a long, low cook. Deeply savoury and rich — the classic choice for a proper Sunday braise or oxtail stew.
Everything you need for a weekend of slow cooking — stews, pies, ragùs and Sunday braises that make the house smell incredible.
1kg diced beef — Cut from well-worked cuts like shin and chuck, ready-diced for stews and pies. Long, slow cooking breaks down the connective tissue into rich, silky gravy.
600g chuck, cut as 2 x 300g steaks — A well-marbled cut from the shoulder, full of flavour. Best braised whole or cubed into a ragù, where the fat renders down into deep, beefy sauce.
500g shin — A hard-working leg cut, heavily muscled with a rich seam of collagen running through it. Slow-braised, it turns meltingly tender and gives stews and ragùs real body.
1kg oxtail — Bone-in segments of tail, prized for the gelatine they release over a long, low cook. Deeply savoury and rich — the classic choice for a proper Sunday braise or oxtail stew.
