This beef comes from the herd of Sussex cows raised in harmony with their surrounding countryside at Park Farm in Kent, grazing on grass pastures during the summer months and on home-grown forage once winter sets in.
Cook low and slow with red wine, garlic & tomatoes. Serve with mash or cannellini beans.
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 5 days
Preheat oven to 160°C. Brown the meat and add liquid, then cook for 3-4 hours.
Andy Clarke believes in low-intensity farming, rearing his herds of Sussex cows and Romney sheep on traditional grasses – a slow