To source a generously fatty blend of the finest, private reserve 100% Perthshire Black Angus Beef for the BurgerMondayPopup presented by young&foodish in London on 24 January, James Lowe, the chef at St John Bread & Wine, consulted with butcher Darragh O’Shea at his shop in Knightsbridge.
BurgerMondayPopUp Co-Chef James Lowe Seeks Shitload of Fat at O’Shea’s Butchers
17 January 2011 By Leave a Comment
epic steak frites dinner: sizing up the cuts
The next youngandfoodish Steak Frites Tasting Dinner will be Tuesday 25 May in the private dining room of Racine Restaurant in London.
The menu will again feature three steak classics – onglet aux échalottes, filet au poivre, côte de boeuf – prepared by chef Henry Harris with the finest cuts of dry-aged, grass-fed beef selected by Darragh O’Shea of the great London butcher O’Shea’s of Knightsbridge. Each steak will be matched to a red wine selected by Peter Lowe of Berkmann Wine Cellars:
Space is limited. Book now.
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Mastering the cuts – watch the videos
Why do you love steak frites? – see the winning response in #steakfrites twitter competiton
4 April 2010 By 2 Comments
#steakfrites video finale: côte de boeuf
Chef Henry Harris of London’s Racine babies a côte de boeuf thick enough to stand up on its side in the pan. He bastes the double rib chop from O’Shea’s of Knightsbridge with butter as the aged beef’s marbling self-bastes its interior with fat.
13 March 2010 By Leave a Comment
#steakfrites video 5: raw essentials
In part 4 of Steak Frites – Mastering the Cuts, Darragh O’Shea, he of the great London butcher shop O’Shea’s of Knightsbridge, pulls out his finest grass-fed, dry-aged beef and explains how to recognise top quality by colour and cut. His personal favourite amongst the three cuts he presents to Racine chef Henry Harris for the #steakfrites tasting dinners is not the prized côte de boeuf nor the pristine filet but rather the underrated, working-class onglet. He’s proud to call that flavour-packed thick skirt the Steak O’Shea.
12 March 2010 By Leave a Comment
