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WEEKDAY SPECIALS!!!

MONDAY: 12 X FQ MEATBALLS, 1 LITRE OF HOUSE MADE TOMATO BUTTER SAUCE AND A PACK OF FREE PASTA…. FEEDS FOUR….. $16.99

TUESDAY: TACOTUESDAY! OUR BIG TEX (TEX MEX FLAVOURED WITH CUMIN, PAPRIKA, CAYENNE, GREEN ONION, RED WINE AND GARLIC) SOLD LOOSE FOR TACOS ON SPECIAL FOR $5.99/LBS…..  PLUS! OTHER MEXICAN FLAVOURED FEATURES

WEDNESDAY:  MEATLOAF WEDNESDAY!  1.5LB PORK/BEEF MEATLOAF WITH TOMATO PASTE PARSLEY, ONION SALT AND PEPPER… SIMPLE AND DELICIOU…. $11.99 EACH

THURSDAY: CURRY THURSDAYS!  HOUSE MADE CURRY, THE TYPE AND PRICE CHANGE WEEKLY..  SOMETIMES WE SWITCH IT UP WITH A STEW OR ANOTHER TYPE OF ONE POT MEAL.

THE WEEKEND: CHECK OUR WEBSITE HOMEPAGE BANNER OR OUR INSTAGRAM FEED FOR ROTATING WEEKEND SPECIALS INCLUDING LOCAL VENISON, WILD BOAR, BISON

BEEF BLADE POT ROAST!!

INGREDIENTS:

-1 3-lb blade roast (we use West Grey Premium Beef)

-Diamond Crystal Kosher Salt, as needed

-oil, as needed (neutral cooking oil such as sunflower or grapeseed)

-2 large onions, thinly sliced

-1 clove garlic, thinly sliced

-4-5 sprigs of thyme, finely chopped

-4 bay leaves

-½ bottle of red wine

-4 cups stock (we used Turkey stock, but any good homemade stock will do!)

 

  1. Begin by salting the meat. Salt all sides of the meat—sprinkle out of hand, be liberal, about 4 tsp. in total
  2. Brown the meat: choose a heavy large pot with which you will braise in.  Pre-heat your pot or pan over medium-high heat until it is very hot (without oil).  Once pot is hot, add oil and brown all sides of the roast.  Take your time and brown all sides really well. 
  3. Once beef is all browned, remove to a bowl off to the side.
  4. Add onions to pot; stir constantly with a wooden spoon to release their juices, as this begins the deglazing process (dissolving all of those lovely browned bits on the bottom of the pan). Fry them all well in the beef fat that is now in your pot
  5. Once onions are soft and lightly browned, add in garlic and herbs. Cook and stir for a few minutes before adding wine
  6. Bring the wine to a boil, continuing to scrape up any browned bits from the bottom of the pot. Let wine reduce by about half.  Place the lid on top and let the onions stew for about 20 minutes
  7. Remove lid, increase heat to high and boil until onions are thick, syrupy and falling apart.
  8. You can now continue with the braising process: Return the beef and any collected juices that may have formed in the bowl back to the pot.
  9. Add the stock (we added it frozen!)
  10. Bring to a simmer over medium-high heat.
  11. Cover and cook over low heat for 3-4 hours.
  12. Your braised dish is ‘done’ when the meat is completely fork tender and falling apart.
  13. Sauce should be thick. If it needs thickening, bring to a boil for a few minutes over medium-high heat.  Great garnished with parsley and served with pickles!