Preparing different cuts of meat from our cows

Not all cuts of meat can be cooked in the same manner. Some cuts can be grilled but other cuts need to be slow cooked in order to be tender. Below you can find several recipes for some of our most popular cuts.

OSSO BUCCO RECIPE

INGREDIENT LIST

  • 4-6 pieces beef osso bucco (3-5 pounds)

  • plain flour, for dusting

  • salt and cracked black pepper

  • 2 tbsp Slate Hill cooking tallow (can use olive oil too)

  • 1 onion, chopped roughly

  • 1 carrot, chopped roughly

  • 1 stick celery, chopped roughly

  • 2 cloves garlic, finely chopped

  • 4 cups (1L) beef stock

  • 1/3 cup (80ml) red wine (optional)

  • 400g can chopped tomatoes

  • 1/3 cup chopped flat-leaf parsley

  • polenta or mashed potato, to serve over

STEP 1

Toss meat in combined flour, salt and pepper. Heat tallow in a large heavy-based saucepan over medium-high heat. (Ideally cast iron skillet). Cook meat for 2-3 minutes on each side until browned. Remove and set aside.

Step 2

Add onion, carrot and celery to the pan, and cook for 4 minutes until softened and browned slightly. Add garlic and cook for 30 seconds, then add stock, wine (if using) and tomatoes.

Step 3

Return meat to the pan, bring to the boil, then reduce heat to low. Simmer for 1 1/2 hours, occasionally skimming any excess oil on the surface. Stir through chopped parsley and serve with polenta or mashed potato.