The eagle-eyed among you will have spotted that Turner & George are now offering a range of meat boxes. 'Hurrah!' we hear you cheer. For not only have we taken some weight off your shoulders - deciding what to buy can be difficult sometimes - you can now go about your everyday business, safe in the knowledge that you have a supply of ethically sourced meat in your fridge or freezer at home. For a month at least.

In our estimation, each box should supply the bedrock for at least six square meals, for a family of four. Or eight, if you are a couple. And whilst we are keen to promote meat, we also want to encourage a balanced diet and foster a healthy approach to buying meat.

Buy quality and eat in moderation is our motto.

The boxes themselves come in three varieties. The Winter Beef Box, the Winter Lamb Box and the Spanish Old Cow Box. With the first two, obviously, your style of cooking will very much be led by the season and we hope that the cuts and joints inside will inspire you to create a whole range of heartwarming dishes. Roasts, casseroles, curries, pies, you name it. As for the Galician and Basque option, this should definitely appeal to all you hardcore carnivores out there, who grill inside and outdoors, whatever the weather. However, if you do get stuck for ideas, then you can always hop onto the blog or find recipes throughout our website.

To help you hit the ground running, a great suggestion (in our humble opinion) is Richard H. Turner's Braised Short Rib in Beer. Slow-cooked in a fragrant, stout broth, this cut of meat simply falls off the bone and makes for perfect eating when the ground is scorched with frost and the air dips below zero. Just make sure you mash up enough potato, with plenty of butter, to help soak up all that rich gravy. And get some greens in, people.

With these boxes, you're getting your protein in abundance here but don't forget your minerals.

Braised Short Rib in Beer

METHOD

  1. Cover the meat, vegetables, faggot of herbs and spice bag in the beer and refrigerate overnight.
  2. Drain the liquid into a large oven proof pan or Dutch oven and reduce by half over a medium heat.
  3. Add the stock, bring to a simmer and pre-heat oven to 160oC.
  4. Heat the dripping in a large non-stick pan, dust the Short Ribs in the seasoned flour, fry until brown and add to the hot stock.
  5. In the same pan, fry the vegetables (adding more dripping if necessary) and add to the meat and stock.
  6. Add the faggot and spice bag to and place the large pan or Dutch oven into the pre-heated oven.
  7. After 3 hours remove from the oven and check the meat for tenderness. If the fat has not been rendered, and the meat is not tender and hanging off the bones then replace into the oven and check again every half hour until ready.
  8. When the meat is ready, drain the liquid into another pan and reduce whilst skimming surface constantly.
  9. Finally, pour the the sauce back over the meat and vegetables, filtering with muslin or a fine sieve. Bring back up to temperature, correct seasoning and serve in warm bowls with crusty bread. Enjoy!