IT’S the season for winter comfort food – soups and slow cooks, casseroles , roasts and stews – and you’ll find the perfect cuts of meat at the market.
Andrew Cameron of Byron Grass Fed – which sources grass fed and finished beef from local farmers – says osso bucco is one of his customer’s favourite winter cuts. To cook, toss the beef in some flour and salt and pepper, brown then set aside. Fry some onion, garlic, carrot and celery in the same pan until softened, add some stock, wine, a tablespoon of tomato paste and a tin of tomatoes, then return meat and cook for about an hour and a half. Sprinkle with gremolata (grated fresh lemon rind, garlic and parsley) and serve with potatoes and green beans. Chuck steak is another great winter cut, says Andrew, and ideal for stews and casseroles.
Bexhill farmer Warren Wiggins, of Local Dorper Lamb, says lamb neck chops are considered an old fashioned cut, but are full of flavour due to the meat sitting close to the bone and great for winter meals like lamb stew. Add carrots, celery, carrot, potato and a can of Guinness for a hearty Irish-style stew. Lamb shanks are another of Warren’s recommendations for winter – when cooked slowly, the meat has velvety and melting texture.
For sides or to add to your stews and slow cooks, you’ll find plenty of winter vegies at the market now, including carrots, celery, potatoes, sweet potatoes, pumpkin, fennel, broccoli, cabbage and cauliflower, tomatoes, fresh herbs and bone broth, a great alternative to stock, and you can mop up the gravy with a fresh slice of sourdough from local bakers Heart Breads Byron Bay.