We love this recipe by BBC Good Food which uses diced stewing steak (or shin) instead of mince.
You need to be a bit organised as the recipe recommends that you marinate the beef overnight before cooking but it doesn’t take long to do this and it is well worth it to intensify the flavours.
Once cooked, it freezes really well and tastes fantastic, turning a midweek staple into something that bit more special.
https://www.bbcgoodfood.com/recipes/feed-crowd-chunky-beef-chill
Serves 4 4 Tablespoons concentrated butter or ghee 300 ml Curry Puree (can be shop bought or see recipe below to make your own) 1
The Chuck Eye or Delmonico steak is often called the “poor man’s ribeye”. It’s quite a lot cheaper than the traditional Ribeye steak we sell.
For enough marinade for about a kilogram of steak, you will need the following: 2 garlic cloves roughly chopped Half a red chilli, deseeded and
This is delicious when used on any of our steaks but you an also use on joints for a twist on a traditional roast. The
Also called the Hanger steak, the Onglet has a strong flavour and dark colour. It is cut from underneath the diaphragm and has a membrane down
It is important to us that we use the whole animal and so your beef box may sometimes contain items that you haven’t cooked with
