The Meat Room

New sausage flavour ALERT! We now have pork and leek sausage in store. They are on special this weekend. Come and get yours while stocks last.

The Fat Boys Chilli Sauce guys will be doing boerie rolls this Saturday (27th July) outside the shop, so pop by and grab yours.

Hi guys please come down and support the Fatboys at the Meat Room this Sat and get yourself a borewors roll and cool drink .

We will be closed on Friday 28th June 4th for Matariki. Open Thu, Sat and Sun as normal. Have a great long weekend.

We love our morning visits from our furry friend Venus, who comes for her daily treats. 🐾💕

Have you tried our Italian pork & fennel sausages yet? We have them on special this weekend. Come and get yours while stocks last.

Here is your mid week recipe, thanks to Chris for this roast brisket with spicy balsamic and Worcester sauce glaze!

Ingredients:
• 2kg piece of brisket, fat trimmed

For the spiced rub:
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1.5 tsp cumin powder
• 1/2 - 1 tsp cayenne pepper or chilli powder

For the braising liquid:
• 2 large onions sliced
• 3-4 cloves of garlic sliced
• 1 lt chicken stock 2 cups
• 1/2 cup Worcestershire sauce
• 4 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 2 tablespoon olive

Method:
• Combine all the spices for the rub and rub liberally all over the brisket. Put the meat in a zip lock bag and leave for a few hours, preferably overnight
• Turn oven on to 170°C
• Heat the olive oil in a pan until hot and brown the brisket for about 2 minutes on each side
• In a roasting pan, lay the chopped onions and garlic and place the browned meat on top
• Add the rest of the ingredients for the braising liquid
• Cover the pan tightly with foil and place in the over for 3 hours, checking and basting the meat at the end of every hour. Top up with a little water if needed
• At the end of 3 hours, remove the meat from the pan and wrap in foil
• Strain the liquids from the pan into a small saucepan and simmer until it has reduced and has thickened to a glaze
• Once the meat has rested for 20 minutes, remove the foil, brush with the glaze and cut into slices against the grain
• Serve with Mac n Cheese, roast green beans or any other sides of your choice.

Come down a grab a boerie roll today!

Hi guys if you in the browns bay area on sat come down to the meat room and grab a boerewors roll and a drink .There will be free fat boys chilli sauce available to Smash on your boerewirs roll.

This weekend we have our chicken and bacon sausages on special. Come and get yours while stocks last.

Long Weekend Loading.... Kings Birthday weekend hours:
We will be open on Sat 1st and Sun 2nd June, as normal.
Closed Monday 3rd June. Have a great long weekend!

Give this recipe a go and enjoy over the long weekend ahead. (it does need some time to marinade for a few days 😉)

German Sauerbraten - (recipe by Kimberly Killebrew)

Ingredients:
• 1.5 - 2kg beef chuck roast
• 2 large onions, chopped
• 2 large carrots, diced
• 1 large leek, chopped
• 3 cloves garlic, minced
• 2 large sprigs thyme
• 2 small sprigs rosemary
• 2 bay leaves
• 8 juniper berries, cracked
• 6 whole cloves
• 10 whole black peppercorns, cracked
• 2.5 teaspoons salt
• 1 teaspoon sugar
• 600 ml red wine
• 250 ml red wine vinegar
• 250 ml water
• 4 tablespoons all-purpose flour
• 85 g ginger snap biscuits, crushed
• 1 tablespoon honey

Method:
• Prepare the Marinade: Place all of the veggies and herbs in a pot along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.
• Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes.
• Turn off the heat and let the mixture cool down completely.
• Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot.
• Let it marinate in the fridge for at least 4 days, preferably 7 - 10. Unless the meat is completely submerged under the liquid, turn the roast over once every day.
• Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.
• Turn the oven on the 150°C
• In a large ovenproof pot, heat a tablespoon or two of oil over high heat. Generously brown the roast on all sides. Remove the roast and set aside.
• Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot and cook for 5-7 minutes.
• Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavour. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.
• Add honey and crushed ginger biscuits. Return the roast to the pot.
• Bring to a boil, reduce the heat to low, cover with foil and then a tight lid and place in the oven for about 2-3 hours until the meat is tender, turning the roast once half way through cooking.
• Cooking time will vary depending on how long the roast marinated. (Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start. So check on your roast periodically for doneness.)
• When the roast is done, remove and transfer it to a plate and let it rest for 5 minutes before slicing.
• Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. bring it to a simmer and reduce slightly to thicken.
• Spoon the gravy over the sliced Sauerbraten and serve immediately with sides of your choice.

Here is our mid week winter warmer recipe. Ossobuco with Gremolata

Ingredients:
• 1.5 kg Beef shin slices
• 1 large carrot finely diced
• 1 stick celery finely diced
• 1 brown onion finely diced
• 350ml white wine
• 350ml beef stock
• 1 tblsp tomato paste
• Flour for dusting the meat
• Salt
• Pepper
• Olive oil

Gremolata:
• 4 tblsp fine chopped fresh Italian parsley
• 1 clove garlic finely chopped
• Zest of one large lemon finely chopped

Method:
• Turn the oven on to 130°C
• Heat 4tblsp of olive oil in an oven proof pan
• Season the meat well with salt and pepper
• Dust the meat lightly in flour and brown in the hot oil. About 2 minutes each side.
• Remove the meat and set aside
• In the same pan, fry the onion, celery and carrot for about 7 minutes until they have softened slightly
• Stir in the tomato paste
• Add the wine, stock and meat back to the pan
• Bring to a simmer, then cover the pan with foil and a tight fitting lid and put it in the oven
• Cook for about 2.5 hours until the meat is tender, turning once after about an hour
• When the meat is done, mix together the ingredients for the Gremolata and sprinkle over the warm meat and sauce
• Serve with, risotto, mashed potatoes or polenta

It's an oldie but a goodie! Happy Mothers Day to all the Mom's

We will be closed on Thursday 25 April for Anzac Day. Open all weekend and Friday 26 April as normal. See you in store.

Come down to Browns Bay on Sunday 21 April and bring your pooch along to this great free event.

After the huge success in 2023, we're really excited to bring all of you canine fans BROWNS BAY DOG DAY OUT 2024 🐕🐩🐕🐩🐕🐩🐕🐩🐕🐩

Join us at Phoenix Plaza for a pawsome day filled with fun activities for you and your furry friends. Get ready for a tail-wagging good time as we celebrate all things dog-related. From market stalls selling all things canine, workshops, expert speakers and 'paw'traits to doggy fashion shows, live music and more! There's something for every pup to enjoy.

There are plenty of fabulous hunger- and thirst-busting options at local cafes and eateries for all fur parents. Thanks for supporting Browns Bay businesses as they bring this event to you.

Please note that Phoenix Plaza & the beach reserve are not fenced, and there will be dogs of all ages and sizes, so please use your discretion if having your pet off-lead.

Restricted parking is available in the town centre close to the event. Unrestricted parking can be found west of Glen Road.

Don't miss out on this opportunity to meet other dog lovers and make new furry friends. Mark your calendars for this exciting event that's sure to make tails wag! All at the beautiful Browns Bay beach.

Sunshine Events

Looking forward to the long Easter weekend, here are our hours for the weekend:
We will be open on Sat 30 March 8am - 5.30pm.
Closed Fri, Sun & Mon. Wishing you all a safe and happy Easter weekend.

Are you up for a challenge? Give this Thor’s Hammer a try!

Slow Roasted Beef Shank with Beer and Bone Marrow Sauce

Ingredients:
• 1 beef shank - approx 2kg
• Seasoning - I used The Four Saucemen Beef Rub
• 1 sprig rosemary
• 200ml Milk stout
• 400 ml Beef stock
• 1 Garlic head sliced across the top to expose the cloves
• 2 Shallots finely chopped
• 1 tsp Dijon mustard
• 1 tsp red wine vinegar
• Olive oil
• Salt and pepper
• Butter

Method:
• Turn your oven onto 150°
• First roast your garlic. Drizzle with olive oil and wrap the whole cut garlic head tightly in foil. Roast for about 1 hour until very tender.
• Remove and allow to cool in the foil
• Using a long thin knife and chopsticks, remove as much of the bone marrow as you can. Refrigerate until later
• Rub the meat with olive oil and season well
• Heat about 5 tbsp. Olive oil in a heavy pan until really hot and brown the meat well on all sides
• Remove the meat and wrap it tightly, together with the rosemary sprig first in baking paper and then in foil.
• Slow roast in the oven until tender - about 4-5 hours.

For the sauce:

• Melt about 2 tbsp. of butter in a sauce pan and gently fry the shallots until soft
• Add the milk stout and boil for about 1 minute
• Squeeze in the soft garlic puree.
• Add the mustard, vinegar and beef stock and whisk everything together
• Simmer the sauce until reduced by about half
• Thicken with a little corn starch mixed with water if you wish
• Add the bone marrow and stir through. The marrow will melt but leave behind some solid pieces. This is what you want. Season with salt and pepper to taste
• Remove meat from the oven and rest in the foil for about 15 minutes.
• Remove foil, and pull the tender meat apart.
• Serve with the sauce and your choice of sides. I served this with creamy mashed potatoes and coleslaw

We have all your Easter stock available. Limited numbers so get in early so you don’t miss out.

Why not make your own favourite takeaway meal at home this week?
The Classic Double Bacon and Cheese Burger

Ingredients:
• Burger Patties
• Tomato thinly sliced
• Lettuce
• Streaky bacon
• Yellow cheddar cheese slices
• Gherkins
• Mayonnaise
• Brioche buns

Method:
• Fry your burger patties on a medium heat until cooked to your liking
• Top with a cheese slice about 1 minute before building your burger
• Grill the bacon slices until crispy
• Lightly toast a brioche burger bun
• Lightly butter both sides
• Spread a good dollop of mayo on the base
• Layer tomato slices, lettuce and then bacon
• Add two cheesy burger patties
• Top with sliced gherkin and the top of the bun
• Enjoy!!

It has been a minute but we are back with this new Caribbean Lamb Curry recipe.

Ingredients:
For the marinade

• 1.5kg lamb stew
• 1 bunch fresh coriander (with some of the stalks)
• 2 spring onions, chopped
• 2 garlic cloves, minced
• 2 hot chillies finely chopped (pref Habanero)
• 1tbsp fresh ginger, chopped
• 1 lemon, juiced
• 1 tsp ground allspice
• 2 tbsp curry powder
• 1 ½ tsp salt
• 1 tsp pepper
• 4 tbsp vegetable oil

For the stew:
Vegetable oil, for cooking
1 onion finely chopped
2 garlic cloves minced
2 tbsp hot curry powder
1 tsp coriander powder
1 tsp ground allspice
1 tsp fenugreek seeds
1 tsp ground cumin
1 can crushed tinned tomatoes
½ tsp pepper
1 tsp dried thyme
500ml water, or enough to cover the meat
3 large potatoes cut into chunks
I tin of coconut milk
Salt to taste

Method:
• Put all the marinade ingredients in a food processor and blend until you get a paste
• Rub the marinade all over the meat and leave for a few hours to marinade preferably overnight
• Place a large pan over a medium-high heat, then add 2 tbsp oil. Once the oil is hot, brown a handful of the meat at a time. Add a little more oil to the pot if necessary to brown off all the meat (Place the cooked meat on to a large plate or bowl).
• In the same pot, add another 2 tbsp. of oil. Cook the onions through until softened
• Stir in the garlic, all the spices, the thyme and the tomatoes. Stir for about a minute and bring to the boil
• Add the meat and water then cover and stir well
• Simmer the curry covered for about 2 hours until the meat is almost tender enough
• Add the coconut milk and potatoes
• Simmer for another 20-30 minutes until the potatoes are cooked through
• Serve with rice

Product update! We have limited stock of the Best of The Bone Both in store. First come first serve. Due to limited stock we are unable to take any orders on this batch.

Here comes another long weekend loading.... We will be open as normal Sat, Sun and Mon. We will be CLOSED on Tuesday 6th February Waitangi Day.

Long Weekend loading.... We will be open on Saturday from 7:00am to 5:30pm and Sunday 7:00am to 4:00pm. We will be CLOSED on Monday 29th January for Auckland Anniversary.

Have you still got Christmas ham left in the fridge? Try this recipe for brunch.

Ingredients:
• 1 pack of puff or short crust pastry
• 100g finely chopped Sun-dried tomatoes
• 100g Cheese grated or crumbled - tasty, edam, feta, even blue. Whatever you have left over
• 300g leftover Christmas ham cut into small cubes
• 65g leftover roast baby onions roughly chopped
• 150g leftover roast potatoes cut into cubes about the same size as the ham
• 300ml cream
• 3 large eggs
• Salt
• Pepper
• Parsley

Method:
• Heat your over to 170°C
• Butter a 25cm fluted tart tin and line it with the pastry
• Lay baking paper over the pastry, fill with baking beans or rice, and blind bake in the oven for 20 minutes.
• Remove baking beans and paper and allow the tart shell to cool. If the tart shell has puffed on the base, press it down gently with the back of a spoon.
• When cool, sprinkle the cheese over the base of the tart shell
• Add the ham, potatoes and sun-dried tomatoes
• Season with a pinch of salt and cracked black pepper
• Beat the eggs and the cream together and pour over the ingredients until just under the rim of the tart tin. You may have a little leftover.
• Place the tart on a baking sheet and bake for 40-45 minutes until it is puffed and set — a skewer inserted into the centre will come out clean.
• Transfer the baking sheet to a rack and let rest for at least 15 minutes before serving — it’s best just warm or at room temperature.
• Garnish with extra sun-dried tomatoes and chopped fresh parsley.

The Meat Room's Christmas hours:
24 Dec - 7am – 2pm
25 Dec & 26 Dec – Closed
27 Dec to 30 Dec – 7am – 5.30pm
31 Dec – 7am – 2pm
1 Jan & 2 Jan – Closed
3 Jan - Normal hours resume
From all of our team we wish you all a safe and happy festive season. Thank you for all your support this past year.

Here is our Christmas Ham recipe from Chris. No excuses now not to impress the family 😜

Baked Ham with Pineapple and Rum Glaze

Ingredients:
• 1 x Fully cooked half bone in ham +/- 4Kg

For the glaze:
• 1 x 425g can crushed pineapples blended until very smooth
• 1 cup brown sugar
• 75b Butter
• 50ml rum
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon garlic powder
• 1 Tablespoon Dijon mustard
• ¼ cup lemon juice
• Whole cloves

To make the glaze:
Over a medium heat simmer butter, sugar and spices for about 10 minutes stirring frequently. Remove from the heat and stir in the rum, pineapple, lemon juice and Dijon mustard. Return to a low heat and simmer until reduced and thickened – about 10 minutes. Remove from the heat and allow to cool to room temperature.

For the ham:
Turn the oven on to 160 degrees C
Using a sharp knife to help, gently peel off the thick skin leaving the layer of fat underneath. Score across the fat in a diamond pattern being careful not to cut into the meat. Insert a clove into each diamond. Put a rack in the bottom of a roasting pan then place the ham on the rack. Add about 1 cup of water to the roasting pan. Baste the ham with the pineapple/rum glaze and then place in the oven. Bake for about 1 ½ hours basting
every 15 – 20 minutes. For the last 20 minutes, turn the oven up to 200 degrees C, and baste one final time. Keep an eye on it to ensure that the basting doesn’t burn.. Remove the ham from the oven and rest for at least 30 minutes. This ham is best served warm or at room temperature.

Come down for the Santa Parade this Saturday in Browns Bay.
Come and check out all the activities:
🎄 Live entertainment on stage in Phoenix Plaza from 10am
🎄 Arts & Crafts market 3pm-7pm in Phoenix Plaza
🎄 Parade starts at 5pm at the Marine Centre

Please remember some roads will be close from 2.30pm.

Just over 4 weeks to go. Don't forget to get your orders in soon.

Come and support Warren this Saturday in raising funds for Movember with some boerewors rolls. See you then!

Come down to see the lighting of our Christmas Tree in Brown Bay tonight! Heaps of entertainment for the whole family.

We're lighting up the giant Christmas tree in Phoenix Plaza next Friday 17 November. Bring your kids along to help us celebrate. One of them will be the lucky person who gets to turn the lights on.

4pm to 8pm 🛍 Arts & Crafts Auckland Mama Markets in Phoenix Plaza
4.15pm 🎅 Kapa Haka Event Opening by Northcross Intermediate
4.30pm to 6.30pm 🎄 Kids' Entertainment
6.30pm 🎅 Santa Makes A Special Early Appearance
6.30pm to 9pm 🎤 Live Music - Happy Fish Band
7.30pm 🎄 Draw Winner to Light Up the Christmas Tree
8pm 5️⃣4️⃣3️⃣2️⃣1️⃣ Countdown to Lights On ⚡️

Lots of candy and Christmas cheer for the young 'uns ❤️💚 to say a huge thank you 🙏 for supporting our town centre this year.

Thanks for bringing a non-perishable food item for those less fortunate. The collection box will be next to the fence at the Christmas tree.

Great mid week recipe:
Slowed roasted lamb shoulder with Middle Eastern flavours

Ingredients:
• 1 lamb shoulder. Bone in
• 4 red onions quartered
• 1 x 10cm piece of ginger, grated
• 5 fat garlic cloves crushed
• 1 heaped tsp coriander powder
• 1 heaped tsp cumin
• 1 tsp dried rosemary
• 2 Tblsp pomegranate molasses
• 2 Tblsp olive oil
• Juice of one lemon
• Fresh coriander
• Pomegranate seeds
• Salt and pepper

Method:
• Turn the oven on to 150°C
• Mix the ginger, garlic, olive oil, pomegranate molasses, lemon juice and spices in a bowl
• Stab the lamb should all over with a thin sharp knife and season well with salt and pepper
• Pour the marinade over the lamb and rub in well all over
• Place the onions in a roasting tray and place the marinated lamb on top
• Cover with a piece of baking paper and then tightly with foil
• Cook in the over for 4-5 hours until meltingly tender
• Serve with fresh coriander and pomegranate seeds

Sauce:
Mix 5 tablespoons of Greek yogurt with 1 tablespoon of chopped fresh coriander, a squeeze of lemon, cracked black pepper and a drizzle of extra virgin olive oil.