THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
It's been a busy few weeks here at Muffs HQ. We have been
doing lots of planning and negotiating on what direction to
take the business.
SHIN OF BEEF
We are coming up to year four being in our new premises now
and we have been growing ever since we opened the doors.
The support we have had from the local community has been
overwhelming and humbling.
In the last few years we have tried all sorts of new lines. We are
always dabbling with new product development, some things
people go for and some not so much. But in doing that we
have built up a vast repertoire of ready meals, stir fries and
innovative products that are tried and tested.
You may have noticed that our dry goods area has been
shrinking and the shop is starting to look a little sparse. The
reason for this is we are having a refit at the beginning of
November.
We aim to increase our chilled display by around 30%. This
will give us more needed room to grow our ready meals,
veggie side dishes and our special offer meat packs. We will
still offer all the favourites on the dry goods section this will
just be streamlined down to the best selling items.
Work will start on Saturday 9th November so we will be
closing early shutting the doors at 2pm so we can get the shop
ready for the workman. We hope to be open as usual or at
least partially open by Tuesday 12th November having been
closed on the Monday. We will be working hard to keep up
with our impressive displays but as you can imagine with all
the extra space to fill this could take us a couple of days to get
going properly.
With that in mind we are having our official relaunch on
Saturday 16th November at 10am. We would like to invite all
of our customers old and new to join us in raising a glass of
bubbly and it goes without saying but lots of food sampling!
We will be fully Christmas ready with the shop looking festive.
Our Christmas order books will be ready to go so you can get
all you festive meats and pies ordered. Keep an eye on our
Facebook page for further developments.
Everyone here at Muffs would like to thank you for your
support over the past few years. If you haven’t had a chance
to come to the shop but like our contributions to Wirral Life
Magazine this would be a great chance to come and see what
we are about! I will look forward to seeing you all for some fizz
and nibbles, hope you can join us.
48 wirrallife.com
INGREDIENTS METHOD
•
•
• 1.
2.
•
•
•
•
•
•
2kg bone in Shin of beef
2 bay leaves
Sprigs of thyme and
rosemary
Large can of beer or ale
whatever brand you like
2 red onions quartered
330ml stock whatever you
have or make up beef
2 cloves of garlic
2 handfuls of mushrooms
torn or halved
1 tbsp oil
3.
4.
5.
6.
7.
8.
9.
Preheat your oven to 140 0 C.
Use a casserole or roasting tin large
enough to hold all the ingredients.
Put the shin of beef along with the herbs,
beer and stock in.
Cover with a tight fitting lid or double
thickness of tin foil to stop the liquid
evaporating.
Cook for 4 hours.
Fry the onions in the oil until lightly
brown then add the mushrooms
and garlic, get a little colour on the
mushrooms.
Remove the lid or foil and add the onions
and garlic mushroom spoon juices over
the joint then return to the oven for
another 45 minutes to an hour, basting
now and again.
The beef should be melt in the mouth
tender by now, take out and leave to rest.
Take out the bay and herbs, thicken the
gravy if needed and serve with your
favourite vegetables.