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the butchers blog

Beef Osso Buco is a traditional Italian dish that is both comforting and satisfying. It's a hearty meal that's perfect for a cozy night in, and it's surprisingly easy to make. In this blog post, we'll walk you through how to make beef Osso Buco, step-by-step.


  • 4 beef shanks, cut about 2 inches thick

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 1 medium onion, finely chopped

  • 2 medium carrots, finely chopped

  • 2 celery stalks, finely chopped

  • 4 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 1 cup red wine

  • 2 cups beef broth

  • 2 bay leaves

  • 2 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • Salt and freshly ground black pepper, to taste

  • Gremolata (optional)

  • 1 tablespoon grated lemon zest

  • 2 garlic cloves, minced

  • 2 tablespoons chopped fresh parsley


  1. Preheat your oven to 350°F (175°C).

  2. Heat the olive oil and butter in a large Dutch oven over medium heat. When the butter is melted, add the beef shanks and brown them on all sides, about 8 minutes total. Remove the shanks and set them aside on a plate.

  3. Add the onion, carrots, celery, and garlic to the Dutch oven. Sauté for about 5 minutes, or until the vegetables are softened.

  4. Add the tomato paste to the vegetables and cook for an additional 2 minutes, stirring constantly.

  5. Pour in the red wine and bring it to a boil, scraping up any browned bits from the bottom of the Dutch oven with a wooden spoon.

  6. Add the beef broth, bay leaves, thyme, and rosemary. Return the beef shanks to the pot and bring everything to a simmer.

  7. Cover the Dutch oven with a lid and transfer it to the oven. Bake for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.

  8. Remove the Dutch oven from the oven and let it cool for a few minutes.

  9. Optional: While the beef is cooling, make the Gremolata. In a small bowl, mix together the lemon zest, garlic, and parsley.

  10. To serve, ladle the beef Osso Buco onto plates and sprinkle with the Gremolata, if desired.

And that's it! Your delicious beef Osso Buco is ready to enjoy. Serve it with some crusty bread and a glass of red wine for the perfect meal.

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If you're looking for a flavourful and tender cut of beef that's perfect for grilling or broiling, look no further than a beef flank steak. With its long, lean shape and rich, beefy flavour, this versatile cut is a favourite of home cooks and professional chefs alike. In this blog post, I'll walk you through a simple yet delicious recipe for cooking a beef flank steak.


  • One 1Lb Sedore Meats beef flank steak

  • 2 tbsp olive oil

  • 2 tbsp soy sauce

  • 1 tbsp honey

  • 1 tbsp red wine vinegar

  • 2 cloves garlic, minced

  • 1/2 tsp black pepper


  1. Begin by preparing your marinade. In a small bowl, whisk together the olive oil, soy sauce, honey, red wine vinegar, garlic, and black pepper.

  2. Place the beef flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, making sure it is evenly coated.

  3. Seal the bag or cover the dish with plastic wrap and place in the refrigerator to marinate for at least 30 minutes, or up to 2 hours.

  4. Preheat your grill or broiler to high heat.

  5. Remove the steak from the marinade and discard any excess marinade. Pat the steak dry with paper towels to remove any excess moisture.

  6. Place the steak on the grill or broiler and cook for 4-6 minutes per side, or until it reaches your desired level of doneness. For a medium-rare steak, cook for about 4 minutes per side.

  7. Once cooked, remove the steak from the grill or broiler and let it rest for 5-10 minutes before slicing.

  8. Slice the steak against the grain into thin strips and serve.


  • Flank steak is a lean cut of meat, so it's important not to overcook it. Aim for medium-rare to medium doneness for the best flavour and tenderness.

  • When slicing the steak, be sure to cut against the grain. This will help to break up the muscle fibres and make the meat more tender.

  • Serve your beef flank steak with your favourite sides, such as grilled vegetables, a fresh salad, or roasted potatoes.

In conclusion, cooking a beef flank steak doesn't have to be complicated or time-consuming. With this easy recipe, you can enjoy a delicious and flavourful steak in no time. So fire up your grill or broiler and get ready to impress your family and friends with your culinary skills!

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Texas style beef ribs are typically cooked low and slow over wood smoke to achieve a tender, flavourful result. Here is a recipe for smoking Texas style beef ribs:


  • 5-6lbs of Sedore Meats Texas Style beef ribs

  • Salt

  • Pepper

  • Garlic powder

  • Wood chips (preferably oak or mesquite)


  1. Prepare your smoker by heating it to 225-250°F (107-121°C) and adding your wood chips.

  2. While the smoker is heating up, prepare your beef ribs by seasoning them generously with salt, pepper, and garlic powder. You can also use a pre-made rub if you prefer.

  3. Once the smoker is up to temperature, place the beef ribs on the grates and let them smoke for 4-6 hours. You can use a meat thermometer to ensure the internal temperature of the ribs reaches at least 185°F (85°C).

  4. After 4-6 hours, check the ribs for tenderness by inserting a toothpick or meat thermometer into the meat. If it slides in and out easily, the ribs are done. If not, continue smoking for another hour or so.

  5. Once the ribs are done, remove them from the smoker and let them rest for 10-15 minutes before slicing and serving.

Enjoy your delicious Texas style beef ribs!

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