What’s with this Sydney weather? Feels like winter again! Reminds of us when we were eating warming comfort food like this: Special shepherd’s pie with grassfed lamb, eggplant, roasted capsicum and sweet potato. A Mediterranean twist on an old classic. #bringbackspring #shepherdspie #grassfed #lamb #eggplant #capsicum #sweetpotato #mediterranean #slowcooked #comfortfood
Braised beef short ribs, cooked for five hours in beef stock and Malbec wine. This is Mayfield beef — award-winning free range, grassfed and barley-enhanced beef from the Central Tablelands and Northern Plains of NSW. Always in stock at @dulwichhillgourmetmeats! This dish was was finished by scraping away the veggies and placing the beef in a super hot oven to get the top nice and crispy. Served with Argentinean chimmichurri. #mayfield #beefshortribs #braised #slowcooked #winter #comfortfood #mudporcelain
Meet our friend, Chuck. He’s dinner tonight. He’s just been browned on the stovetop and will now be covered in foil and braised in the oven on a bed of Spanish onion for a few hours, so he gets nice and tender. He spent last night in the fridge, swimming in a marinade of olive oil, dry sherry, lemon juice, lemon rind, garlic, fresh thyme, dried mint, paprika, salt and pepper. Can’t wait to see him again! #braised #chucksteak #slowcooked #grassfedbeef #intheoven #sundayroast
Need an idea for a different take on a lamb roast? Try this recipe. It’s so simple but so so delicious. This is @dulwichhillgourmetmeats grassfed lamb shoulder, bone in, weighing about 1.5kgs. First, pound two tablespoons each of juniper berries, cumin seeds and sumac, some minced garlic, lemon rind, salt and pepper. Then mix in some olive oil and two tablespoons of pomegranate molasses. Cut a series of slits into your lamb shoulder and rub all over with the paste, then put the lamb in a ziplock bag to marinate in the fridge overnight. Next day, when ready to cook, preheat the oven to 220 degrees C, then put some lemon slices in a deep oven dish and place the lamb on top with a cup of water. Cook uncovered for 25 mins, then lower the heat to 120, cover with foil and cook for 7-8 hours, basting a few times. Garnish with lemon rind and parsley. Sooo delicious! And goes well with anything from couscous, to a simple bean salad and some steamed greens. This pic is the lamb after the first stage of cooking. It eventually turns quite black on the outside and can be pulled straight off the bone 🍖 #grassfed #lambshoulder #recipe #slowcooked #roastlamb #comfortfood
We love our lamb shanks here at Dully! They’re another one of those tougher cuts of lamb which take on a soft, melting texture when cooked low and slow. There are so many ways to cook lamb shanks … we reckon they’re great for a sheepy twist on the popular Thai beef massaman curry. Pop in to the store at Marrickville Rd to get your fill of premium grassfed Aussie lamb. And let us know if you’d like a recipe for the Massaman! #lambshanks #grassfedlamb #massaman #thaistyle #slowcooked #lowandslow #winterwarmer #comfortfood
Guess what we have in stock? RABBIT! Today our lovely friends from Burrawong Gaian sent us a limited number of fresh rabbits and rabbit liver, so pop in if you’d like to celebrate the weekend with a hearty rabbit stew. You could go Greek-style like this “kouneli” dish pictured, which combines rabbit with garlic, onion, white wine, fresh herbs, lemon and olive oil. Delicious! See the recipe in the comments below 🍽 #greekstyle #rabbitstew #kouneli #slowcooked #winterwarmer #burrawonggaian #comfortfood #recipe
We’re well into winter here in Sydney, which calls for those richer cuts like beef cheek. If you cook these for long enough, all that connective tissue transforms into tender, flavourful, meaty goodness. Simply brown your meat and set aside. In the same pot, sauté some carrots, onion and celery in butter, and when browned, add chopped garlic and herbs like bay leaf and rosemary and maybe a cinnamon stick. Turn up the heat, add a cup of red wine and reduce, then a cup of chicken broth. Bring to the boil and quickly reduce heat, then cover and simmer for 4-5 hours. When the cheeks are super tender, remove beef, then reduce the liquid to create a thick sauce. Season your beef cheeks and serve them with cauliflower purée with lots of butter, and steamed broccolini. Warming winter comfort food! #beefcheek #winterwarmer #lowandslow #slowcooked #redwine #winter #comfortfood #recipe
Feel like cooking up something warm to fire up your belly on these cold Sydney nights? Our customer Stefania has been kind enough to share her partner’s recipe for North African lamb cous cous, made with lamb shoulder purchased from our store @dulwichhillgourmetmeats. Check the comments below for the recipe, and pop in to see us to source grassfed lamb from some of the east coast’s best producers. Oh and by the way, if you’re watching the footy tonight, go the Blues! #slowcooked #northafrican #lamb #couscous #winterwarmer #dinner
Delicious Venetian-style duck maryland ragu. The addition of cinnamon gave the sauce added sweetness and complexity. This got an hour more of cooking before the meat was pulled from the bones and the sauce reduced. Served with rigatoni and reggiano. Let us know if you’d like the recipe! #venetian #duckragu #pastasauce #slowcooked #duck #delicious
George’s low and slow beef brisket, done in the smoker oven. Amazingly tender and absolutely delicious. #grassfed #beef #brisket #lowandslow #slowcooked #dinner