{"title":"Organic Beef Offal","description":"\u003cp\u003eOur organic beef offal is packed with organic goodness, essential nutrients and tastes delicious.\u003c\/p\u003e","products":[{"product_id":"organic-ox-cheek","title":"Organic Ox Cheek","description":"\u003cp\u003eOx cheeks are delicious but need long, slow braising in good quality stock to bring out their rich, beefy flavour and meltingly tender texture.\u003c\/p\u003e\n\u003cp\u003eA delicious cut of our grass-fed organic beef and sure fire wintery favourite among stew-lovers.\u003c\/p\u003e\n\u003cp\u003e2 Ox Cheeks per pack- approx. 600g\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 123 Kcal\/ 515 kJ | Fat 4.6g, of which saturates 1.9g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20.6g| Salt 0.2g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Ox Cheek is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBraised Ox Cheek Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg ox cheek (trimmed and cut into chunks)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e1 cup red wine (optional, replace with beef broth if preferred)\u003c\/li\u003e\n\u003cli\u003e2 cups beef broth\u003c\/li\u003e\n\u003cli\u003e1 can (400g) diced tomatoes\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons all-purpose flour (optional, for thickening)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oven:\u003c\/strong\u003e Preheat your oven to 160°C (140°C fan)\/325°F\/Gas Mark 3.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Meat:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Beef:\u003c\/strong\u003e Season the ox cheek chunks with salt and pepper. Add them to the pot and sear on all sides until browned. Remove the meat from the pot and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté:\u003c\/strong\u003e In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables start to soften, about 5-7 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Garlic:\u003c\/strong\u003e Stir in the minced garlic and cook for another 1-2 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Tomato Paste:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir In:\u003c\/strong\u003e Add the tomato paste and cook for 2 minutes, stirring frequently, to deepen its flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze and Add Liquids:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze:\u003c\/strong\u003e If using wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Broth and Tomatoes:\u003c\/strong\u003e Stir in the beef broth, diced tomatoes, bay leaves, dried thyme, and dried rosemary. Return the seared ox cheek chunks to the pot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBraise:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e Bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the ox cheek is tender and easily shreds with a fork.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThicken Sauce (Optional):\u003c\/strong\u003e If you want a thicker sauce, remove the ox cheek and reduce the sauce on the stovetop over medium heat. Alternatively, you can mix 2 tablespoons of flour with a bit of water to make a slurry and stir it into the sauce. Simmer until thickened.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe:\u003c\/strong\u003e Discard the bay leaves. Serve the braised ox cheek with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eY\u003cspan\u003eour delicious and tender braised ox cheek!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"600g","offer_id":36054834020509,"sku":"BF0049","price":14.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-ox-cheek-37861716852893.jpg?v=1731499921"},{"product_id":"organic-ox-kidney-diced","title":"Organic Ox Kidney Diced","description":"\u003cp\u003eTrimmed and diced ready to cook up traditional favourites like homemade steak and kidney pie, stew or something more unusual like faggots!\u003c\/p\u003e\n\u003cp\u003eHigh in protein, vitamins and minerals whilst very low in fat, including organic ox kidney and other offal in your diet is a fantastic way to claim a nutrient-dense boost.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Ox Tongue is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 88 Kcal\/ 370 kJ | Fat 2.1g, of which saturates 0.8g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 17.2g| Salt 0.43g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSupplier Information \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eCooking Instructions\u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeef and Kidney Pie Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Filling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400g \u003ca href=\"https:\/\/www.eversfield-organic.co.uk\/products\/organic-diced-stewing-beef\" title=\"Organic Diced Beef\"\u003ediced beef\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e250g  ox kidneys, cleaned, trimmed, and cut into bite-sized pieces\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and diced\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, diced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons plain flour\u003c\/li\u003e\n\u003cli\u003e300ml \u003ca href=\"https:\/\/www.eversfield-organic.co.uk\/products\/beef-bone-b\" title=\"Beef Bone Broth\"\u003ebeef stock\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e150ml red wine \u003c\/li\u003e\n\u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chopped fresh parsley (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Pastry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250g (9 oz) plain flour\u003c\/li\u003e\n\u003cli\u003e125g (4.5 oz) cold unsalted butter, diced\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1 large egg, beaten (for egg wash)\u003c\/li\u003e\n\u003cli\u003e1-2 tablespoons cold water (as needed)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Pastry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix Ingredients:\u003c\/strong\u003e In a large bowl, combine the flour and salt. Add the diced butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm Dough:\u003c\/strong\u003e Add cold water, a little at a time, and mix until the dough comes together. You may need 1-2 tablespoons of water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChill Dough:\u003c\/strong\u003e Form the dough into a ball, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Filling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown Beef:\u003c\/strong\u003e Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides. Remove from the pan and set aside.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown Kidneys:\u003c\/strong\u003e In the same pan, add the ox kidneys and cook until browned. Remove from the pan and set aside with the beef.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté Vegetables:\u003c\/strong\u003e In the same pan, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened and the onion is translucent.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the Gravy:\u003c\/strong\u003e Stir in the flour and cook for 1-2 minutes. Gradually add the beef stock and red wine (if using), stirring constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Seasonings:\u003c\/strong\u003e Return the browned beef and kidneys to the pan. Stir in the Worcestershire sauce, dried thyme, dried rosemary, bay leaf, and season with salt and pepper. Simmer for 20-30 minutes until the meat is tender and the gravy is rich. Remove the bay leaf and stir in the chopped parsley if using. Allow the filling to cool slightly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAssemble the Pie:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e Preheat your oven to 200°C (180°C fan)\/400°F\/Gas Mark 6.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoll Out Pastry:\u003c\/strong\u003e On a lightly floured surface, roll out half of the chilled pastry dough to fit your pie dish. Line the dish with the pastry, trimming any excess.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Filling:\u003c\/strong\u003e Spoon the beef and kidney filling into the pastry-lined dish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTop Pie:\u003c\/strong\u003e Roll out the remaining pastry dough and place it over the filling. Seal the edges by pressing them together with your fingers or a fork. Trim any excess pastry and make a small slit in the top to allow steam to escape.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEgg Wash:\u003c\/strong\u003e Brush the top of the pie with the beaten egg for a golden finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBake the Pie:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake:\u003c\/strong\u003e Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCool:\u003c\/strong\u003e Allow the pie to cool slightly before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Serve warm with your choice of sides, such as mashed potatoes, steamed vegetables,\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eY\u003cspan\u003eour Beef and Kidney Pie—a classic, comforting dish with rich flavours and a satisfying texture!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"300g","offer_id":36054833135773,"sku":"BF0050","price":5.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-ox-kidney-diced-37861723046045.jpg?v=1731499924"},{"product_id":"organic-ox-liver","title":"Organic Ox Liver","description":"\u003cp\u003eFor true believers in whole animal eating, our organic grass fed ox liver is full-flavoured and a traditional triumph.\u003c\/p\u003e\n\u003cp\u003eA fantastic source of protein and iron, the punchy flavour of beef liver lends itself well to hearty liver and onions, rich casseroles and even homemade pate for committed pate fans.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 88 Kcal\/ 370 kJ | Fat 2.1g, of which saturates 0.8g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 17.2g| Salt 0.43g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Ox Liver is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOx Liver and Bacon with Onions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g ox liver, sliced\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e4 slices of \u003ca title=\"unsmoked back bacon\" href=\"https:\/\/www.eversfield-organic.co.uk\/products\/organic-unsmoked-back-bacon\"\u003eunsmoked back bacon \u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 large onion, sliced\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon balsamic vinegar (optional)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh parsley, chopped (for garnish)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Liver:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason and Dredge:\u003c\/strong\u003e Season liver slices with salt and pepper and coat with flour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Bacon:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFry Bacon:\u003c\/strong\u003e In a large skillet, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Liver:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Liver:\u003c\/strong\u003e In the same pan, add the liver slices and cook for 2-3 minutes on each side until browned and cooked through. Remove from the pan and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook Onions and Garlic:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté:\u003c\/strong\u003e In the same pan, add the sliced onions and cook until caramelised, about 10 minutes. Add garlic and cook for an additional minute.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCombine:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze:\u003c\/strong\u003e If desired, add balsamic vinegar to the pan and stir, scraping up any browned bits.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Liver and Bacon:\u003c\/strong\u003e Return the liver and crumbled bacon to the pan, stirring to combine and heat through.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Sprinkle with fresh parsley and serve with boiled or mashed potatoes, or with a side of steamed vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour cooking with ox liver, whether you choose to prepare it simply or as a more elaborate dish!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":36054833103005,"sku":"BF0051","price":7.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-ox-liver-37861721079965.jpg?v=1731499934"},{"product_id":"organic-jointed-oxtail","title":"Organic Jointed Oxtail","description":"\u003cp\u003eA classic slow-cooked cut that is very robust in flavour and texture, resulting in a thick and rich, gelatinous sauce with the most tender meat which you can pull away from the bone.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 171 Kcal\/ 714 kJ | Fat 10.1g, of which saturates 4.2g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20g| Salt 0.28g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Jointed Oxtail is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBraised Oxtail Recipe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 kg oxtail (cut into segments)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e1 cup red wine (optional, replace with beef broth if preferred)\u003c\/li\u003e\n\u003cli\u003e2 cups beef broth\u003c\/li\u003e\n\u003cli\u003e1 can (400g) diced tomatoes\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e1 tablespoon soy sauce\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons all-purpose flour (optional, for thickening)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oven:\u003c\/strong\u003e Preheat your oven to 160°C (140°C fan)\/325°F\/Gas Mark 3.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Oxtail:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e Heat the vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Oxtail:\u003c\/strong\u003e Season the oxtail segments with salt and pepper. Add them to the pot in batches if necessary, and sear on all sides until browned. Remove the oxtail from the pot and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté:\u003c\/strong\u003e In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables start to soften, about 5-7 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Garlic:\u003c\/strong\u003e Stir in the minced garlic and cook for an additional 1-2 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Tomato Paste:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir In:\u003c\/strong\u003e Add the tomato paste and cook for 2 minutes, stirring frequently.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze and Add Liquids:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze:\u003c\/strong\u003e If using wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Broth and Tomatoes:\u003c\/strong\u003e Stir in the beef broth, diced tomatoes, bay leaves, dried thyme, dried rosemary, Worcestershire sauce, and soy sauce. Return the seared oxtail segments to the pot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBraise:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e Bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the oxtail is very tender and the meat easily falls off the bone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThicken Sauce (Optional):\u003c\/strong\u003e If you prefer a thicker sauce, remove the oxtail from the pot and reduce the sauce on the stovetop over medium heat. Alternatively, mix 2 tablespoons of flour with a bit of water to make a slurry and stir it into the sauce. Simmer until thickened.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe:\u003c\/strong\u003e Discard bay leaves. Serve the braised oxtail with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour rich, hearty braised oxtail!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054833070237,"sku":"BF0052","price":18.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-jointed-oxtail-37861783306397.jpg?v=1731500827"},{"product_id":"organic-ox-tongue","title":"Organic Ox Tongue","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eIf you've only ever seen tongue in its sliced form on the cold meat counter, a whole one might be a little bit intimidating. But persevere: you'll definitely be very pleasantly surprised. Ox tongue is a frugal cut, but that's not its only merit – it's also divinely tender with a yielding, open texture and delicate flavour. Perfect for cold cuts (of which you'll get a lot from one tongue) it's a favourite ingredient in many Asian cuisines.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 242 Kcal\/ 1007 kJ | Fat 18.3g, of which saturates 0g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 19.4g| Salt 2.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Ox Tongue is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrilled Beef Tongue Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 beef tongue \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon paprika\u003c\/li\u003e\n\u003cli\u003e1 teaspoon ground cumin\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried oregano\u003c\/li\u003e\n\u003cli\u003e1 tablespoon soy sauce\u003c\/li\u003e\n\u003cli\u003eJuice of 1 lemon\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Beef Tongue:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean:\u003c\/strong\u003e Rinse the beef tongue under cold water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Place the tongue in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 2-3 hours until tender. Skim off any foam that rises to the surface. The tongue is done when it is easily pierced with a fork.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeel:\u003c\/strong\u003e Remove the tongue from the pot and let it cool slightly. Once cool enough to handle, peel off the tough outer skin. Set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix Marinade:\u003c\/strong\u003e In a small bowl, combine the olive oil, minced garlic, paprika, ground cumin, dried oregano, soy sauce, lemon juice, salt, and pepper. Mix well.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Tongue:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eApply Marinade:\u003c\/strong\u003e Cut the cooked and peeled tongue into slices or chunks. Coat the slices with the marinade, making sure they are well covered. Marinate for at least 30 minutes, or up to 4 hours for more flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Tongue:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat Grill or Pan:\u003c\/strong\u003e Preheat a grill or grill pan over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill:\u003c\/strong\u003e Remove the tongue slices from the marinade and grill for about 2-3 minutes per side, or until you achieve a nice char and the edges are crisp. If using a grill pan, you can get similar results by searing the tongue over medium-high heat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Allow the grilled tongue to rest for a few minutes before serving.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish (Optional):\u003c\/strong\u003e Garnish with fresh herbs like cilantro or parsley, and serve with your favourite sides such as grilled vegetables, rice, or a fresh salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your flavourful grilled beef tongue!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1","offer_id":35665551098013,"sku":"BF0053","price":17.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-ox-tongue-37861720064157.jpg?v=1731499936"},{"product_id":"organic-ox-heart","title":"Organic Ox Heart","description":"\u003cp\u003eFor a delicate and unique flavour, use an organic Ox Heart to braise, casserole or even stuff to add subtle herby hints. Do not be apprehensive, Ox heart is a wonderful source of lean organic meat high in nutrition and unlike other offal, has a distinct meaty taste.\u003c\/p\u003e\n\u003cp\u003ePlease note 700g roughly equals half a heart. \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 104 Kcal\/ 439 kJ | Fat 3.5g, of which saturates 1.7g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 18.2g| Salt 0.22g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Ox Heart is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eBraised Ox Heart Recipe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 ox heart (about 1-1.5 kg)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e1 cup red wine (optional, replace with beef broth if preferred)\u003c\/li\u003e\n\u003cli\u003e2 cups beef broth\u003c\/li\u003e\n\u003cli\u003e1 can (400g) diced tomatoes\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons all-purpose flour (optional, for thickening)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Ox Heart:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean:\u003c\/strong\u003e Rinse the ox heart under cold water and trim off any excess fat and connective tissue. Cut the heart into chunks if it isn't already pre-cut.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Season the pieces of ox heart with salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oven:\u003c\/strong\u003e Preheat your oven to 160°C (140°C fan)\/325°F\/Gas Mark 3.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Meat:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e Heat the vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Heart:\u003c\/strong\u003e Add the seasoned ox heart pieces to the pot in batches if necessary. Sear on all sides until browned. Remove the meat from the pot and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté:\u003c\/strong\u003e In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables start to soften, about 5-7 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Garlic:\u003c\/strong\u003e Stir in the minced garlic and cook for an additional 1-2 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Tomato Paste:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir In:\u003c\/strong\u003e Add the tomato paste and cook for 2 minutes, stirring frequently.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze and Add Liquids:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze:\u003c\/strong\u003e If using wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Broth and Tomatoes:\u003c\/strong\u003e Stir in the beef broth, diced tomatoes, bay leaves, dried thyme, dried rosemary, and Worcestershire sauce. Return the seared ox heart pieces to the pot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBraise:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e Bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the ox heart is tender and the flavors have melded together.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThicken Sauce (Optional):\u003c\/strong\u003e If you prefer a thicker sauce, remove the ox heart from the pot and reduce the sauce on the stovetop over medium heat. Alternatively, mix 2 tablespoons of flour with a bit of water to make a slurry and stir it into the sauce. Simmer until thickened.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe:\u003c\/strong\u003e Discard bay leaves. Serve the braised ox heart with mashed potatoes, rice, or crusty bread to soak up the rich sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your hearty and delicious braised ox heart!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"Half a Heart- 700g","offer_id":35665556177053,"sku":"BF0171","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-ox-heart-37861718950045.jpg?v=1731499760"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/collections\/1147.jpg?v=1727246939","url":"https:\/\/eversfieldorganic.co.uk\/collections\/organic-beef-offal.oembed","provider":"Eversfield Organic ","version":"1.0","type":"link"}