Amazing offals

 our first  pastured meat order arrived promptly  and we had a lovely Christmas/New Year feast !

 wonderful trotters & veg jelly, pressed tongue, oxtail stew, bone marrow biscuits,  bone broth.....
 wonderful sourced of vitamins (  A, B group ( including B9 ), C2, D3, E, K2), magnesium, calcium, selenium, iron, zinc, iodine,  collagen
Beef liver contains huge amounts of copper and good amounts of healthy fatty acids
 Read more

Składniki
ilość porcji: 8 

•   2 kg nóżek wieprzowych (4 rapetki)
• 250 g chudej wieprzowiny lub kurczaka
• 5 marchewek
• zielony groszek mrozony ( ok 1 szkl
• 5 jajek na twardo
  kawalek selera
  natka pietruszki

• 2 liście laurowe
• 4-5 ziaren pieprzu
• 4-5 ziaren ziela angielskiego
• 2 ząbki czosnku
• 1 łyżka soli

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1. Rapetki oczyścić, opłukać i zalać zimną wodą.
2. Do garnka dodać mięso wieprzowe, warzywa w całości oraz przyprawy ( z wyjatkiem natki i groszku i jaj - groszek i jaja ugotowac osobno)
3. Gotować przez 4 godziny. Mięso nóżkowe jest twarde i musi oddzielać się od kości. Po około godzinie należy wyjąć warzywa i dodatkowy kawałek wieprzowiny.
4. Mięso i selera pokroić w drobną kostkę, marchewkę w talarki, jajka w plasterki
5. Wywar przecedzić i jeszcze doprawić solą i pieprzem do smaku.
6. W salaterkach układać mięso, kawalki jajek i natki,  warzywa, zalać wywarem i odstawić do ostudzenia.
7. Następnie wstawić do lodówki aby galeretka stężała.
8. Przed podaniem należy zebrać tłuszcz z powierzchni, wyłożyć na talerz. Podawac z octem jablkowym lub sokiem z cytryny

Ox Tongue

1 Unsalted Ox Tongue

1 Carrot (halved)

1 Onion (halved)

½ Leek (sliced)

1 stick Celery (cut into cubes)

1 Bouquet Garni

1 clove of Garlic

8-10 Black Peppercorns

2 tbsp Coarse Sea Salt

Instructions

Place the Ox Tongue in a large, heavy sauce pan of cold water and bring to the boil. Simmer for a few minutes and then drain. Using fresh water bring back to the boil. Once boiling, skim the surface scum as necessary and add the aromatic ingredients.
Cover and simmer gently for 4 hours. The tongue is ready when the skin starts to blister.
Remove from the heat and drain. Reserve 275ml of cooking liquor if required for making a hot sauce to accompany the tongue.

To serve hot:
Once the tongue has been removed from the heat, drain and place on a board. Remove the skin and discard. Trim the root if necessary and cut into 3mm slices. Serve on a large plate with a homemade hot or cold sauce e.g. horseradish. Pour a little of the sauce over and serve the rest separately.

To serve cold:
Place the cooked tongue on a board and retain the cooking liquor.
Remove the skin and discard. Trim and neaten the root area if necessary. Return to the cooking liquor and leave to cool. When cool remove from cooking liquor. Roll and curl the tongue to fit into a 20cm (6”) cake tin or soufflé dish; it should be a tight fit.

Boil the reserved cooking liquor. In a small bowl, sprinkle 2 level tsp powdered gelatin into a little cold water and melt over simmering water until completely clear. Strain the melted gelatin into the liquor, stir well and add 2 tbsp port. Pour over the tongue, it should be just level with the top of the tongue. Cover the tongue with a plate, stand a heavy weight on top. Leave in a refrigerator overnight Run a knife around the edge to free the tongue until set. Run a knife around the edge to free the tongue. Transfer to a serving plate and carve horizontally into thin slices.

source

 

 Oxtail Stew

Ingredients

• 2.5 kg oxtail , chopped into 4cm chunks
• sea salt
• freshly ground black pepper
• olive oil
• 2 medium leeks
• 2 stalks of celery
• 4 medium carrots
• a few sprigs of fresh thyme
• a few sprigs of fresh rosemary
• 4 fresh bay leaves
• 4 cloves
• 2 heaped tablespoons plain flour( I used coconut flour )
• 2 x 400 g tins of plum tomatoes( I used organic passata )
• 275 ml porter or red wine
• optional:
• 1 litre organic beef stock ( used some bone broth )

Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Tip: Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. I also love this stirred through pappardelle and served with a grating of Parmesan on top – incredible!

Method

Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.

Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.

Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.

Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.

Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.

source

 Marrow biscuit recipe

 Recent pastured meat order including organ meat : ox heart, liver, tongue and tripe, pork kidneys & trotters, chicken hearts, osso bucco and oxtail
 All pastured, ethical

Benefits of tripe
source

Basic Nutrition Facts

A 3-ounce serving of cooked tripe will provide you with 80 calories, 10 grams of protein, 1.7 grams of carbohydrates and 3.4 grams of fat, including 1.2 grams of saturated fat. This is only about 5 percent of the daily value for fat and 6 percent of the DV for saturated fat (currently considered as a health food)

Source of Selenium

You'll get 10 micrograms of selenium, or 14 percent of the DV, in each 3-ounce serving of tripe. Selenium is an essential mineral that acts as an antioxidant to limit cell damage from harmful compounds called free radicals. It also helps with immune function, thyroid function and the creation of DNA. Meat, poultry, seafood, eggs, Brazil nuts and brown rice are other good sources of selenium.

High in Vitamin B-12

Vitamin B-12, which is only naturally found in significant amounts in animal products, is important for forming DNA and red blood cells to carry oxygen throughout your body. Getting enough vitamin B-12 from your diet may help lower your levels of homocysteine and thus your risk for heart disease, according to the Linus Pauling Institute. Each serving of tripe will give you 0.6 microgram of vitamin B-12, or 10 percent of the DV.

Provides Zinc

You'll also get about 1.5 milligrams of zinc in each serving of tripe, or 10 percent of the DV. You need zinc for immune function, wound healing, blood clotting, reproduction, thyroid and insulin function, healthy vision and a proper sense of smell and taste. Zinc may also lower your risk for heart disease and cancer by acting as an antioxidant and protecting your cells from free radical damage, notes the University of Maryland Medical Center.