Morrisons from Our Deli Brawn, 200g

Product Information

Locate the jowls, the firmer fat that was around the cheeks and has striations of meat throughout. Remove the skin and cut the fat into 1cm dice.

All beef, including oxtail, comes from Yorkshire farmers local to us in Sheffield. We’ve had over 8 generations to build lasting relationships with local farmers, meaning that we can source the very best beef without fail. We only use heritage breeds of cattle, from Dexter to Highland, to get the very highest quality of meat every time. BRAWN (Essex) Procure a pig's head which has been in salt not more than three or four days, wash it and put it on in sufficient water to cover it well. Let it cook gently for about three hours, until quite tender, then take it out, remove the bones (which should come away easily) and cut up all the meat in small pieces, putting it into a basin, which should be kept hot over boiling water, or the brawn will set too soon. Season with pepper (no salt) and a little powdered mace and sage if liked; put into a press- ing tin if one is at hand, and pour over the meat about half a pint of the liquor in which it has boiled. If a brawn tin is not to be had, use an ordinary large cake tiu, put a plate closely fitting on top, and set on that the heaviest weights you have - either scale-weights or flat-irons. Oxtail is the tail of cow, making it a delicious way to enjoy beef. You get all the rich flavour but at a lower price tag than other cuts (although it’s definitely worth splashing out on one of our unbeatable steaks every now and again). Oxtail is an economical way to provide delicious food to a large family (or to a small family, for that matter!).Shred the oxtail meat, discarding the bones and place in a separate bowl, covered, in the fridge overnight. Monkfish benefits too, especially rubbed with a spiced Butter and wrapped in CaulFat, and roasted. Roast and steam at once Meat products, most commonly whole pig's head, boiled with spices until fallen and set as a slab in their own jelly, eaten cold. CaulFat is a translucent lace of fat, which melts when cooked, so it provides moisture and flavour and holds ingredients together whilst cooking. Natural Sausage casing

You can find a huge variety of cheeses, cooked meats, pies and more from Scotland and beyond in our deli section in our online store. Spoon the remaining soup (it will be slightly jellified!) into a pan and heat until it’s simmering. Remove the ears after 2 hours, rinse and leave to cool. You will need to spoon scum from the surface of the simmering water from time to time.

New dimensions of flavours

Add all the vegetables to the casserole dish and cook for 4-5mins, stirring periodically to prevent burning. Add herbs and tomato purée, as well as salt and pepper and cook for another minute. Pour in the wine and allow this to bubble, still on high, for a few more minutes. Bennetts have a wide variety of freshly cooked meat for slicing, all the finest local produce ensuring the best quality taste. All meats are cooked to perfection on the day and can be sliced to your preference, ideal for sandwiches and salads. We are unique in the fact that we still produce some old fashion traditional classics with recipes and secrets passed down through the generations on products that are now not widely available. Oxtail, in the culinary world, is the word for the tail of an ox. It’s high in gelatine, which makes it an incredibly flavoursome way to enjoy beef. A whole oxtail usually weights a whopping 7-8lbs, but it’s cut into sizes more appropriate for use in meals. It makes for delicious soups, stews and gravy.