Our classic braise or ragu we make for the restaurant here.
We take the bone in shins, necks and oxtail from our cattle, and slow cook them in plenty of good beef stock, white wine, herbs, leeks, garlic, and peppercorns. Once cooked, we pick them down off the bone and combine with a braise of gooey leeks and smoked bacon. It makes for a vary versatile thing; a base for a pie, a ragu for a good pasta (just add to a tomato sauce), or simply warm it through and serve with a butter mash for a dish in its own right.
Each pack is 600g finished product, and is ready to eat. Just requires warming through. Designed to feed a family of 4 as part of a meal.
