Tuesday 13 Nov 2018
6:00 pm - 9:00 pm
Join the team at The Coal Shed for a night of butcher’s knives and aged meat!
This workshop will take you back to the days of the High Street butcher, a time when it was commonplace to buy whole parts of an animal and little, if any, of it was wasted.
You’ll learn some theory: What’s the difference between grass-fed and corn-fed, and dry aged and wet aged? How is home butchery viable? How do you source quality meat and why is local best?
And then get stuck into some practical action. You’ll discover how to cure beef flap for pastrami – taking your own home to cure and trying the finished product on the night. Then you’ll prepare rib eye steak from a rolled rib, make beef stock from bones and render off the beef fat (using both for confit potatoes and beef-glazed carrots) and concoct two delicious sauces: green peppercorn, and shallot and red wine.
The evening will be a mix of hands-on work and demonstrations, and will culminate in an incredible beef-led dining experience, finishing on a sweet note of chocolate and chilli truffles.
Tickets for this event are £75 per person. Tickets include all equipment, food, welcome drink and a glass of wine with the meal.
Places on this Masterclass will help raise funds for our Community Cookery classes, thanks to the Coal Shed generously donating their team’s time for the event.Book your place
113 Queens RdBrighton BN1 3XGUK
The full beef with The Coal Shed – SOLD OUT
113 Queens Rd, Brighton BN1 3XG, UK