Oxtail Stew

Recipe

Easter sausage production

 Traditional white sausages - Easted delicacy served usually as Easter breakfast

Ingredients

•  casing ( I used sheep casing ) -30 ft ( soaked for 30 min, well rinsed
• 5 kg boneless, well-marbled pork shoulder ( we ordered pastured, antibiotics free pork mince )
• 1 cup worm water
• 10 cloves garlic, crushed in press
• 4 TBSP good quality salt
• 1 TBSP freshly groung  black pepper
• 2 TBSP dried marjoram
• 1 TBPS yellow mustard seeds
  
  
  

  Preparation

• After rinsing hog casings, store in refrigerator until ready to use.
   
• In a small dish, mix water, garlic, salt, pepper and marjoram and set aside.
   
• Cold meat grinds easier so keep the meat refrigerated until ready to grind
  Grind the meat in a hand-cranked or electric grinder, using the medium plate.
  ( I used minced quality meat so no worries ) Place meat in large bowl.
   
• Combine water-spice mixture with meat until thoroughly incorporated.  ( in my opinion working on it for at least 15 min is a must )
  To make sure the seasonings are just right, fry a small patty and taste. Store the ground meat mixture in the refrigerator for at least two hours or overnight before stuffing.
   

Remove casings from refrigerator and knot one end. Lightly coat the stuffing funnel with sausage meat greases.
Slip the other end of the casing over the mouth of the funnel, making sure it is not twisted and the opening is centered around the funnel. Continue to push remainder of casing up onto funnel until you have reached the knot.

• Begin to force the meat into the stuffer with one hand while using the other hand to control the thickness of the sausage as it is extruded.
   
• Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don't overstuff or the casing will burst.
   
• Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 5- to 6-inch intervals to make links.
   
• Store refrigerated and covered up to two days until ready to cook. Before cooking, prick sausage along the length of the link to allow air bubbles to escape. Otherwise they will explode in the cooking water.
• Place sausage in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 30 minutes or until internal temperature reaches 168 to 174 degrees. You can then brown it in a 350-degree oven or in a pan for 15-20 minutes or grill it for 4 to 6 minutes per side, if desired.
   

1. Place on a serving platter and enjoy with homemade horseradish sauce or horseradish and red beets sauce
   source
    

Oxtail stew

                                                                      Okidok!
                                                Oxtail stew on the menu ! Recipe source

Ingredients

• 2.5 kg oxtail , chopped into 4cm chunks (ask your butcher to do this)
• sea salt
• freshly ground black pepper
• olive oil( or lard)
• 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 x 400 g tins of plum tomatoes ( I used organic passata )
• 275 ml porter or red wine( optional)
• 1 litre organic beef stock
• Worcestershire sauce ( optional )
  also added 1  chopped onion  and paprika

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/lard,  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 to the veg,  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.

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. Season to taste and enjoy with seasonal 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!

 Polish_pls

Skladniki

• 2.5 kg ogonow ( pokrokjonych na 4 cm kawalki )
• sol
• swiezo zmielony pieprz
• oliwa , olej kokosowy lub smalec
• 2 srednie pory
• 2lodygi selera
• 4 srednie marchewki
•   galazka tymianku
• swiezy rozmaryn
• 4 fliscie laurowe
• 4 gozdziki
• przecier pomidorowy/passata
• porter, czerwone wino(220ml )- opcjonalnie
• 1 litr wywaru miesnego ( eko )
• Worcestershire sos ( optionalnie )
  ( rowniez dodalam 1 posiekana cebule i lyzke papryki

Do nagrzanego piekarnika (220C )wstawic zaroodporne naczynie i rowniez rozgrzac dobrze.
Ostroznie wyjac  naczynie i ulozyc na nim mieso.
 Skrpic oliwa lub polac rozpuszczonym tluszczem, dobrze namacerowac i staic do piekarnika na ok 20 min az bedzie zrumienione na zloty kolor

 miedzyczasie pokroic warzywa
pory i lodygi selera , zdluz, a nastepnie w kawalki ok 2cm.
 Obrac marchew i pokroci w 2 cm kawalki.
Zrumienic na tluszczu na patelni czy w garnku zeliwnym ( na srednim-malym ogniu )
Posiekac i dodac tymianek i rozmaryn, liscie laurowe i dalej poddusic ok 20 min mieszajac w miedzyczasie
  Wyjac mieso z piekarnika, zmniejszych temp do 170 C

Do  garnka z arzyami dodac gozdziki mieso, papryke, sos pomidorowy i wino.
Zalac wywarem miesnym i dobrze wymieszac.
Gotowac pod przykryciem ok 5h ( mozna w wolnowarze )az mieso zacznie odpadac od kosci  i mieszajac  co godzine, podleajac woda w razie potrzeby.
Zestawic z ognia i odstawic do przestygniecia na ok 10 min. Usunac kosci  i podawac z sezonowymi warzywami
PS
 Dodajac wwieksza ilosc wody uzyskamy zupe .
Pyszne posypane swiezo startym parmezanem

Wonderful offals -tripe soup recipe

                              Tripe soup of Flaki- Polish recipe as my mama made it !  :D

Ingredients

• 1 kg beef tripe ( precooked  cooked, tender and sliced)
• 0.5 kg   beef ( boneless)- I used chicken hearts for higher nutritional quality
• 4-5 carrots-diced or grated
• 2 leek- sliced
• medium size celeriac- grated
• 2 Hamburg parsley- grated
  1onion,  finely chopped
• 3 TBSPs butter ( organic, grass pastured )
• 3 TBSP marjoram ( fresh will be best)
  3 TBSP paprika
  1 TBSP nutmeg or mace
  1 TBSP ginger
    Himalayan salt, black pepper ( freshly ground ), bay leaf - to taste
  2 litres bone broth or meat stock
  tomato sauce- optional

 place tripe, bone broth, cooked and sliced meat or hearts, bay leaf and pepper in a large pan.
 Bring to boil and simmer while preparing the rest of ingredients.
 Melt butter on a frying pan and gently fry veg until soft.
 Add to the saucepan and season with paprika, nutmeg, ginger & marjoram. Add tomato sauce if required.
 Slow cook until  tender and full of flavour.
Season to taste
  Serve hot and Enjoy!


 Benefits of Tripe - nutritional facts!
source
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.

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

---

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.

Chicken liver pate

 chicken livers ( organic) approx 1/2 kg
 2-3 onions
2-3 carrots
 1 chicken breast (best organic)
 1/2 kg roast pork belly with fat ( best organic)
1 beef steak ( best organic )
 Himalayan salt
 freshly ground pepper
 mace
garlic
paprika
 clarified butter
 Roast  carrots, livers and meat ( also whole onions and garlic if required )
Place in blender with sharp knife tool and blend until smooth
 Place in jars and cover with clarified butter

 inspired by  J Oliver`s  Old School chicken liver parfait recipe

  ok 1/2 kg kurzych watrobek eko
2-3 cebule drobno posiekane, zeszklone
2-3 marchewki
 1 piers z kurczaka*
 1/2 kg brzuszka wieprzowego*
1 stek wolowy*
sol himalajska
swiezo zmielony pieprz
 galka muszkatolowa/maca
czosnek
papryka
klarowane maslo ok 1 kostki
 Opcjonalnie- 1-2 zblanszowane pory
 Upiecz mieso i marchewke w piekarniku ( do miekkosci- jesli przyprawiamy do pieczenia to mniej pozniej z uwzglednieniem tego ) ( razem z miesem mozna tez upiec glowki czosnku i cebule w lupinach )
 Wystudzic i zmiksowac w malakserzez ostrym nozem na dosc gladka mase
Przelozyc do sloiczkow i zalac sklarowanym maslem
Mozna dodac rozmaryn, lisc laurowy do smaku ( ja daje do pieczenia i pozniej troche ozdobnie )

* mieso idealnie z eko hodowli, pastwiskowego wypasu.

late Summer / Autumn lunch options

roasted hokkaido, sweet potato, spicy red cabbage ( fermented ) and buffalo meatballs with homemade mayonnaise and tomato relish

lamb chops with roasted veg and spicy fermented cabbage

chili con carne hot pot

roasted veg rustic style mini carrots, garlic, shallots, acorn squashes, chicken, Cumberland sausages ( wheat/rusk free ) and homemade Sauerkraut

chili con carne bake in roasted squash halves

marrow roast with veg & cheese stuffing

chicken breasts with tomato, shallots and basil

chicken breasts with tomato, shallots and basil

lamb chops roasted veg, mozzarella & French beans

lamb chops roast with veg ( cherry tomato, shallots, feta cheese, garlic, courgettes ), French beans
and chicken breast & veg hot pot )

roasted red beets and apples salad with kombucha & olive oil dressing

cauliflower cheese, meat balls and courgettes in tomato sauce, asparagus and yoghurt & cucumber salad

meat balls and courgettes in tomato sauce, French beans with butter

buffalo kebabs

lamb and vegetable roast

lamb and vegetable roast

lamb and vegetable roast with asparagus, French beans, cucumber salad and peas

marinated chicken roast with veg

marinated chicken and Veg roast  , aubergine & parmesan `waffles`  cucumber salad, tomatoes and French beans

low carbs coconut, almond and flaxseed waffles with mushroom&onion filling, cheese topping

pork and chicken liver meat loaf, boiled egg and salad ( courgettes, steamed French beans, olives, radishes, spinach and lettuce )

cauliflower & celeriac `rice`  & pork loin steaks, fermented gherkin cucumber salad

fish curry

chili con carne with French beans, `guacamole` salad

chili con carne with French beans

chili con carne with French beans, avocado, tomato, celery and radicchio salad

roasted aubergine slices brased with balsamico& olive oil+ garlic, herbs, red onion

roasted pork belly with veg , bacon & heirloom tomato

roasted pork belly with veg, French beans, Heirloom tomato

pulled meat ( slowcooker beef with onions )avocado, tomato and peppers salad, fermented gherkins & French beans

roasted pork belly with baby potato and root veg

roasted chicken with cherry toms, veg and herbs

roasted aubergines, mushroom and bacon Lasagna  ( with courgettes and peppers)

roasted pork with veg

pork and veg roast with French beans and gravy

pork and veg roast with French beans and gravy

burgers with homemade relish and salad

roasted chicken wings & mushroom with cauliflower puree, tomato and cucumbers

moussaka

meat balls with cucumber salad and heirloom tomato

spaghetti squash noodles with meat balls in tomato sauce

beef roast, carrots and butter squash , broccoli and mayonnaise dressing

roast beef, onions, coconut `gravy` , fresh salad

grille halibut steak

roasted pork and beetroot, French beans and fermented gherkins

cauliflower cheese, fish and veg casserole

roasted beef hot pot

beef stew

bacon, eggs and tomato  grilled, Sauerkraut

Roasted hokkaido in coconut oil and rosemary

pork roast with root veg

pork roast with root veg