Beef bits

I’m keen to encourage everyone to think beyond the prime cuts and cook with the less popular ‘secondary cuts’. Many of these are much tastier too; it’s just that most of them call for long, slow cooking. Ox cheeks, oxtail, beef short ribs, shin and flank all have a great flavour and are perfect for braising. Serve as warming winter casseroles or turn into pies, and if you have any leftovers, use them to make interesting winter salads. Butcher’s steak is a great inexpensive alternative to rump or sirloin steak and can be cooked in a similar fashion.