Paddy's Spiced Beef

Our spiced beef has won many awards and continues to do so (Gold Medal 2015). A traditional recipe from owner Paddy Buckley. Easy to follow and simple to cook. We also have secret cooking methods which you can ask any of our butchers for while in the shop.

Ingredients (Serves 6-8)

4lb/2kg of spiced beef
1 glass of sherry, beer or cider
1 large tblsp brown sugar
1 bay leaf
1 lemon

Preparing

Place the spiced beef in a large pot and cover with cold water.
Add a good glass of cooking sherry, beer or cider.
Add large tbsp. brown sugar, bay leaf and a squeeze of lemon.

Cooking

Gradually bring to the boil, then leave to simmer on a very low heat.
Simmer gently, allowing 40 mins for every pound plus an extra half hour.
Leave to rest in liquid before removing to carve.
You can leave to cool in the liquid overnight, this will enhance the flavour.

Serving Suggestion: Serve as a sandwich with mustard relish on fresh bread or traditionally with Turkey and Ham on Christmas day.
It’s also delicious cold on brown bread or cream crackers.





Leopold’s Liver & Onions

James Joyce wrote about Buckley's liver as Leopold Bloom in Ulysses. Although he was very picky he did used to buy his meat from us and he had his favourite days for doing just that.

This recipe is dedicated to him. Serve with lots of greens and a smidgen of mash.

Ingredients (Serves 4)

1lb/450g lambs’ or calves’ liver
4 tsp plain flour
20g butter
1 tsp sunflower oil
1 medium onion, fairly thinly sliced
2 rindless lean back bacon rashers (about 55g), each cut into 2cm wide strips
500ml beef stock, made with 1 stock cube
2 tsp tomato ketchup
flaked sea salt
freshly ground black pepper

Preparing

Rinse the liver in a colander under cold water and drain it well on kitchen paper
Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper
Add the liver to the bowl and turn it in the flour until lightly coated

Cooking

Melt half the butter with the oil in a large non-stick frying pan over a medium heat
Tap the excess flour off each slice of liver and add them to the pan using tongs
Cook for 1½–2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate
Turn down the heat and melt the remaining butter in the same pan
Add the sliced onion and cook for a minute or so, stirring to separate the layers
Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often
Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly
Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy
Put the liver back in the pan and heat it through in the onion gravy for 2–3 minutes until hot, stirring
Season to taste with salt and pepper
Serve the liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens





Brisket of Beef

Ingredients (Serves 9-10)

1 (5 to 6 pound) beef brisket, trimmed
3 tablespoons Essence, recipe follows
3 1/2 teaspoons salt
1 tablespoon olive oil
4 cups Barbecue Sauce
about 500 ml/ 18 fl oz beef stock
And some fresh bread rolls.

For the dry rub:
2 tbsp each chilli powder and mustard powder
1 tbsp each paprika, ground cumin, garlic powder, ground black pepper, caster sugar
1 bay leaf, crushed

Preparing

Preheat the oven to 160°C
Season the brisket on both sides with the Rub and 1 1/2 teaspoons of the salt

Cooking

Heat the oil in a large heavy skillet or large roasting pan over high heat.
Add the meat and sear, turning once, until evenly browned, about 2 minutes per side. Transfer to a large roasting tin.
Combine the barbecue sauce, stock, and the remaining 2 teaspoons salt in a large mixing bowl and mix well.
Pour the mixture over the brisket and cover tightly with aluminum foil.
Bake for 3 hours or until the meat is really tender when you puch a fork in to it.
Turn the meat over, cover again, and continue baking for another 2 1/2 hours, or until very tender.
Let stand for 15 minutes before carving. Slice the meat across the grain and arrange onto warm bread rolls. Serve with the pan juices spooned over each sandwich.





Steak

Ingredients (Serves 4)

Olive oil
2 sirloin steaks, weighing approx. 400–500g each
Salt and black pepper
3 cloves garlic, peeled and bashed with the flat part of a knife or by hand
4–6 sprigs of rosemary
2 strips of lemon zest (use a vegetable peeler)
50g lemon juice (approx. 1 lemon)
60g rocket leaves
40g parmesan cheese shavings (use a vegetable peeler)
Sea salt

Preparing

We dry age all our steaks for at least 3 weeks but once you've bought your steak if you are not going to eat right away then take it out of wrapping and place it on the rack set of your fridge over a tray
You could leave this for a day or until you are ready to cook
This will concentrate the flavour and start to tenderise the meat
When you're ready to cook the steak, take it out of the fridge and allow it to come to room temperature for 2 hours

Cooking

Place a heavy-bottomed frying pan over a high heat, then add a thin layer of olive oil
Heat until the oil is smoking hot
Season the steaks with a little salt and place them away from you in the hot pan for 15–20 seconds
Then turn the steaks over and fry for a further 15–20 seconds
Repeat this, turning the steaks, for 2–3 minutes
Remove from the pan and allow to rest on a wire rack, for 5 minutes, set over a plate to catch the juices
Remove the pan from the heat and discard most of the oil (but don’t clean the pan)
Allow the pan to cool for a few minutes, then pour in 120g olive oil
Add the garlic and sprigs of rosemary to the oil
Rub the strips of lemon zest between your finger and thumb to release the oils, and add them to the pan too
Allow to infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice
Strain this dressing through a sieve and add any juices from the steak
Slice the steaks thinly (5mm wide) with a sharp knife
Season with salt and freshly ground pepper and place on a serving dish
Spoon over half the dressing
Mix the rocket leaves with the remaining dressing and place on top of the beef
Finish with the parmesan shavings and a sprinkling of sea salt





Wine Braised Oxtail

Ingredients (Serves 7-8)

2 ½ teaspoons coarse salt, more as needed
2 teaspoons black pepper
½ teaspoon ground allspice
5 pounds beef oxtails, patted dry
2 tablespoons extra-virgin olive oil 4 shallots, peeled, trimmed and sliced lengthwise 1/4-inch-thick
4 large carrots, peeled and cut into 3-inch lengths
2 small or 1 large celeriac, peeled and cut into 2-inch chunks
1 tablespoon tomato paste
6 large garlic cloves, finely chopped
1 bottle (750 milliliters) dry red wine
1 cup chicken stock
5 parsley sprigs, plus 1/4 cup chopped parsley leaves
2 rosemary branches
2 bay leaves
Grated zest of 1 lemon
Torn celery leaves, for garnish (optional)

Preparing

In a large bowl, combine salt, pepper and allspice
Add oxtail to bowl and rub the mixture all over the meat
Cover with plastic wrap and refrigerate at least 2 hours or overnight

Cooking

Heat an oven, or a heavy soup pot with a lid, over medium-high heat
Add oil and warm through
Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot
Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides
Transfer meat to a plate; repeat until you’ve browned all the oxtail
Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes
Add carrot and celery root and cook 5 minutes
Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute
Heat oven to 325 degrees
Pour wine and stock into pot
Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot
Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes
Return oxtail to pot and bring to a simmer
Cover pot and transfer to oven
Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours
Transfer oxtails to a plate
Spoon off fat from surface of pan juices and discard (there will be a lot of it)
Toss oxtails with remaining pan gravy
Taste and adjust seasonings if necessary
In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt
Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving





Pulled Pork Sandwich

Ingredients (Serves 10)

6 pounds bone-in, skin on pork shoulder
1/4 cup granulated sugar
1/4 cup salt
2 teaspoons coarse black pepper
BBQ Sauce (optional)

Preparing

Using a sharp knife, cut the skin on your pork shoulder into a crosshatch pattern, leaving about an inch of space between the cuts
Be sure to slice through the layer of fat below the skin, but not into the meat
Mix the sugar and salt together and rub all over pork shoulder
Allow the shoulder to sit in the refrigerator, uncovered, for up to and around 72 hours (at least 24)
Rub black pepper all over the pork shoulder and allow it to sit out at room temperature for 1 hour to come up to temperature

Cooking

Pre-heat oven to 135°C
Place shoulder in a roasting pan and cook until the internal temperature reaches 85°C to 90°C about 6 hours
Once it reaches this temperature, remove it from the oven and heat the oven up to 260°C
Cook, rotating every 5 minutes, until skin is blistered, crispy, and deeply golden brown, which should take about 15 minutes
Remove the shoulder from the oven and allow it to sit for 20 minutes
After 20 minutes, remove the layer of crispy skin and chop it roughly
Pull meat away from the bones and shred it using a fork
Toss cracklings in with meat, season to taste, and pile onto a bun
Mixing with barbecue sauce is optional, but delicious




Honey Glazed Ham

Ingredients (Serves 10)

1 whole ham (around 16lb)
1-2 carrots, chopped
1-2 sticks of celery, chopped
1 onion, halved
1 tablesp. peppercorns
1 bay leaf
2 teasp. mustard
3 tablesp. clear honey
Rind of 1 orange, coarsely grated
1 tablesp. brown sugar

Cranberry Sauce
1 packet x 325g cranberries
225g sugar
125ml water

Cooking

Place the ham, vegetables, peppercorns and bay leaf in a large saucepan
Cover with cold water
Place a lid on the pan, bring to the boil then reduce the heat and simmer for approximately three hours
When the ham is cooked the skin will peel off easily
Remove the joint from the saucepan and place on a roasting tin
Using a sharp knife remove all the skin and score the fat into diamonds
Spread it with the mustard, honey, orange rind and sugar
Bake the ham at Gas Mark 6, 200°C (400F) for about 30 minutes until golden brown
Delicious served with cranberry sauce




Roast Chicken

Ingredients (Serves 4-6)

6% brine (300g salt dissolved in 5 litres of water)
1.5-2kg chicken
1 lemon
1 bunch of thyme
125g unsalted butter, at room temperature, plus extra for rubbing into the skin
30ml dry white wine

For the gravy (optional)
20ml dry white wine
250ml chicken stock
1 tsp Dijon mustard
1 sprig of tarragon
1 sprig of parsley

Preparing

Remove the trussing from the chicken then place it in a clean container
Pour over the brine ensuring that the chicken is submerged then cover the container with clingfilm and place in the fridge overnight
Remove the chicken from the liquid and dry well with kitchen paper
Remove the wishbone and place on a cooling rack over a tray

Cooking

Preheat the oven to 90ºC (about fan 70°C, gas mark ¼ PLEASE NOTE ovens vary so use an oven thermometer to get an accurate temperature)
Roll and pierce the lemon then place it in the cavity of the bird with half the thyme
Rub some butter on top of the skin
Place the chicken on the rack in a roasting tray and place in the oven
Roast the chicken until the internal temperature in the thickest part of the breast is 60ºC (this should take 3-4 hours)
Remove the chicken from the oven and allow to rest for 45 minutes
Turn the oven temperature as high as it will go
In the meantime, melt the butter in a pan and add 30ml wine and a few sprigs of thyme
Bring to the boil then remove the pan from the heat and use the melted butter to baste the chicken before and during browning
Once the resting time has elapsed, put the chicken back in the roasting tray and return it to the oven for approximately 10 minutes or until golden brown, taking care that it doesn’t burn
Once coloured, remove the chicken from the oven and place on a cooling rack
To carve the chicken, remove the legs by slicing down where they meet the breast and splaying them outwards to expose the joint, which you can then sever
Remove the breast by running a sharp knife deeply into the flesh along one side of the centre bone that extends the length of the bird, making a deep vertical cut
Then cut horizontally through the flesh at the bottom of the breast until the horizontal cut meets the vertical, separating the breast from the ribcage
Repeat the procedure on the other side of the centre bone
The breasts can then be laid cut-side down on the chopping board and sliced
Season with salt and freshly ground black pepper

If making the gravy...
When the chicken has been browned and removed from the roasting tray, place the tray containing the juices on the hob over a medium-high heat
Add the white wine and scrape and stir to deglaze the pan
Add the chicken stock and cook until reduced to a sauce
Strain into a small saucepan
Before serving, stir in the mustard and warm through
Finish with freshly chopped tarragon and parsley and season with salt and freshly ground black pepper




Rack of Lamb

Ingredients (Serves 10)

1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, each rack feeds 2-3 people)

For each rib rack:
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
Salt
Pepper
2 Tbsp olive oil

Preparing

Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic
Sprinkle with freshly ground black pepper
Place in a thick plastic bag with olive oil
Spread oil around so that it coats the lamb rack(s) all over
Squeeze out as much air as you can from the bag and seal
Place in a container so that if the bag leaks, the container catches the leak
If you want, place in the refrigerator overnight
Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking
Remove lamb rack from refrigerator to 1-2 hours before you cook it so that it comes to room temp
If the meat is not at room temperature it will be hard for it to cook evenly

Cooking

Preheat oven to 220°C, arrange the oven rack so that the lamb will be in the middle of the oven
Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart
Sprinkle the rack all over with salt and pepper
Place the lamb rack bone side down (fat side up) on the pan
Wrap the exposed ribs in a little foil so that they don't burn
Place the roast in the oven and lower the temp to 200°C
Roast at 200°C for 8 minutes, then lower the heat to 150°C
Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 50°C on a for rare or 60°C for medium rare
Remove from oven, cover with foil and let rest for 5-10 minutes
Cut lamb chops away from the rack by slicing between the bones
Serve 2-3 chops per person


*Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. You can also ask any of our craft butchers to French them for you.