Butcher's Braising Box

For the next 24 hours only, we're giving you the opportunity to buy our Butcher's Braising Box at only £20 - that's better than half price!

From everyday dinners, to home-cooking favourites, this box is the perfect mix of essentials from our luxurious Fillet Steak Mince, ideal for homemade Bolognese or burgers, our Beef Meatballs, great for a quick and easy midweek meal, to our Pork Shoulder with Crackling to enjoy as a comforting roast dinner.

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

COOKING INSTRUCTIONS

Beef Meatballs

​Cooking guidelines from defrosted: remove the meatballs from the packaging
​and allow to come to room temperature for 10 minutes before cooking.
​Pan fry: preheat a heavy based frying pan on a medium heat, when hot add a little oil.
​Add the meatballs and cook for 11-12 minutes, turning occasionally and searing all over.
​Grill: preheat grill on medium setting. Place meatballs on grill rack.
​Cook on the middle shelf for 11-12 minutes. Turn halfway through cooking time.
​Ensure product is fully cooked & piping hot throughout before serving.
​Do not reheat once cooked.
​Cooking appliances vary in performance; these are guidelines only.​

Diced Beef Steak

1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140 C-160 C / Fan 120 C-140 C / Gas 1-3.

2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

3. Add the liquid
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.

5. Test the meat
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter, basting as you go.
Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it.

Allow a total cooking time between 1½ -2 hrs, or until tender.

Fillet Steak Mince

Cooking guidelines from defrosted: allow the mince to come to room temperature prior to cooking. Remove all packaging.
​Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 5-8 minutes per 440g. Then use as per your favourite recipe.
​Ensure the minced steak is piping hot throughout before serving.
​Chef's tip: for best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!
​Cooking appliances vary in performance, these are guidelines only.​

Beef Rib Trim

1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140 C-160 C / Fan 120 C-140 C / Gas 1-3.

2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

3. Add the liquid
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.

5. Test the meat
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter, basting as you go.
Insert a meat fork it should slide in and out easily.
Or simply take a piece out and taste it.

Allow a total cooking time between 2 - 2½ hrs, or until tender.

Butcher's Pork Sausages

Cooking guidelines from defrosted: remove all packaging. Separate the sausages using scissors. Do not prick sausages.

Pan fry: heat a little oil in a heavy based frying pan. Cook on a medium heat for 15-17 minutes, turning occasionally.

Grill: preheat grill to medium. Place sausages on a grill rack, brush lightly with oil and cook on the middle shelf for 12-14 minutes, turning occasionally.

Ensure product is fully cooked & piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.

Pork Shoulder with Crackling

​Cooking guidelines from defrosted: remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper.

​Allow the meat to come to room temperature for up to 30 minutes before cooking.

​Preheat the oven to 250°C / fan 230°C / gas 9.

​Season joint with salt and pepper just before cooking.

​Sear the meat for 15 minutes in the oven. Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g (lb).

​Once joint is cooked, rest it in the warm place for at least 20 minutes.

​Cooking appliances vary in performance, these are guidelines only.​

NUTRITIONAL INFORMATION

Beef Meatballs

Diced Beef Steak

Butcher's Pork Sausages

Beef Rib Trim

Fillet Steak Mince

Pork Shoulder with Crackling