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Our Recipes

Lamb Henry

Pork Chop

Loin of Pork

Brisket and Beer

Roast Rib of Yorkshire Beef

Rack of Lamb


Topside of Beef

The Haggis



Fry the lardons until they’re lightly browned then transfer to a casserole dish.  In the residual bacon fat, fry the diced onion and garlic then add this to the casserole dish.  Toss the steak into well-seasoned flour, brown it in the frying pan before also adding to the dish.

Deglaze the pan with the wine then add the mustard.  Stir and add to the meat with the bay leaves and beef stock.  Cook the casserole for 1.5 hours or until tender.

Meanwhile, skin the shallots and fry these in the butter and sugar with a drop of water until caramelised; reduce the heat then cook until tender.  When the meat is tender, season to taste and add the shallots.  Leave the whole dish overnight to cool then re-heat the following day.  Serve with roasted new potatoes and crusty brown bread.


1kg chuck steak, diced into 2” cubes

250g lardons, finely diced

1 large onion, finely diced

3 garlic cloves

550ml red wine

450ml beef stock

1 tsp Dijon mustard

2 sliced carrots

25 to 30 shallots

Knob of butter

1 tsp sugar

2 bay leaves