April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
3 sizes
Rolled Brisket is a fantastic piece of meat to slowly braise – and is a cheaper alternative for your traditional roast. As you slow cook the meat, the fibres break up to add to the succulent flavours, giving you a delicious family meal.
1.4kg feeds 4-5
1.8kg feeds 6-7
2.5kg feeds 8-9
Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large flameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins.
The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through cooking time for an even roast.
Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.
Resting meat will make it more tender and juicy as it allows the juices to reabsorb evenly through it after cooking. Put your joint on a warm plate and cover it loosely with foil. Set aside for 15 – 30 minutes before carving it.
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