Tried my first attempt at making some Irish bresaola charcuterie and what is this I hear you ask? It’s a cured meat that’s served thinly sliced along with salads or a cheese board. Bresaola is an unusual one as it requires both a dry and wet cure. It’s really a simple recipe to try. Once its cured it can be left hanging in the kitchen for a month or two to mature and then used as required.
Cooking on the new stove is amazing, we can start off a pot roast for example on the cooker then leave it sitting on top of the stove bubbling away slowly all day.
Since we moved in we have spent all our time and effort setting up the smallholding, knowing that everything we done inside the house was pointless as we needed to completely renovate the house. There was one exception, the heating! We took my old log burning stove with back boiler with us and plugged it into the existing heating system but it was only 21.7KW and totally not sufficient to heat the house. It’s rated for 6-8 radiators & domestic hot water and couldnt manage the 36 radiators Continue reading
Only problem was it was in one whole fillet and frozen. But last night was the night I really wanted a big thick piece of fillet so out came the saw and knife… Continue reading
Myself and Chris went down to the butcher last night to pick up the heifer and 2 lambs I brought down 3.5 weeks ago and we got back 23 boxes of meat. We now have plenty of our dexter mince, burgers, steaks and roasts as well as lamb burgers, chops and roasts if anyone is looking for some. Continue reading
The cut is the ‘Eye of the Round’, not a very well known cut apparently but is cooked at high temperature for 40 minutes and left to rest for 15. So its best served rare to medium rare or when the internal temperature reaches 50C. Continue reading
Milk is going in for 30 minutes, just need to top the water up a little bit more Continue reading
Tonight we had boeuf bourguignon on the menu, takes a bit of preparation but is well worth the wait. I started off by taking a kilo of our Dexter shin beef Continue reading