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Shop Update 23rd May 2020

As expected, and cautiously welcomed, we’re making further changes to our schedules and opening our doors for normal trade a little more. We’ve placed our opening/ordering guidelines on the front page of the website and on the checkout page. Our schedule guidelines, highlighted within the coloured box, updates daily at midnight and will inform you when your order will be delivered, available for shop collection, and also our shop opening times.

At present, due to storage capacity we can process next day orders only, though you can now opt to collect your order on the next available shop opening. If in doubt, please check the highlighted schedule on the website.

Please note as of Monday 25th May 2020 our shop opening times will be as follows:

Opening Times (Hallam Road, Stenhousemuir)

Monday: 11:00am to 2:00pm
Wednesday: 11:00am to 2:00pm
Friday: 11:00am to 2:00pm
The shop will be closed for public trade on Tuesday, Thursday, and Saturday.

Deliveries

Home deliveries will now be made on the following three days of the week:

Tuesday, Thursday, & Saturday

Click & Collect

You can now opt to collect your online order from our shop in Stenhousemuir by selecting Shop Collection at Checkout. Collection days will be the same as our shop opening days/times; Monday, Wednesday, and Friday – from 11:00am to 2:00pm.
If you choose to collect your order from our shop, please remember to collect your order on the day advised in the highlighted schedule displayed on the website front page & checkout pages.

Website Updates

We’ve eased the restrictions on the site a bit, allowing the ability to place an order as a Guest. Placing an order as a Guest no longer makes it necessary to create an Account to place an order. We’re aware this can present a hurdle in placing an order for a few, so we’re trying to give everyone the option whether or not to create an Account. If you think there’s a chance that you’ll be placing more than one order with us, we’d highly recommend creating an account with us, which gives you the ability (if you can remember your password) to save your details for future use, essentially saving you a lot of time filling in the same details every time you place an order. There are yet more advantages if you choose to create an account other than saving time: order histories, future loyalty schemes, faster resolution to any issues that can happen, to name just a few.

To Create an Account with us simply visit this link and follow the steps to Register:
https://www.rbrownandson.com/butchers/my-account/

We will be bringing you more improvements over the next few weeks as we look at yet more ways to simplify the login process for those that already have an account with us, and especially for those who may be prone to forgetting their passwords (sound familiar?).

And Finally…

Thanks very much for your continued support, and reading our latest shop announcement, which we hope provides you with the essential information you need. Please don’t hesitate to contact us with any queries you may have. We look forward to seeing you in the shop more often from Monday, we’ve been saving up our worst jokes to share with you all.

Take care,
Steven & Staff

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How to… Cook Satay Chicken

Our first Chicken recipe for the collection, delicious Satay Chicken skewers and sauce, courtesy of Laurie Lee Moodie. Don’t let the lengthy list of ingredients put you off, they’re all super-easy to find and there’s only three main steps in creating this dish.

Ingredients

Marinade
1 piece Ginger
2 Garlic Cloves
Zest and juice of 1 Lime
1 tsp clear Honey
1 tbsp Soy sauce
1 tbsp Mild Curry Powder
3 tbsp Peanut Butter
3 of Brown’s Chicken Fillets
165ml Coconut Milk
1 tsp Vegetable Oil

Sauce on the side
½ Lime, juice only
1 tsp Clear Honey
1 tbsp Soy Sauce
1 tbsp Curry Powder
3 tbsp Smooth Peanut Butter
165ml Coconut Milk

To Serve
Skewers for Chicken.
Cooked Rice and lime wedges, or salad – mines was mango, rocket, coriander, cucumber and soya sauce.

Step 1 – Blitz it!

Method

  1. Place ginger, soya sauce, 2 garlic cloves, zest and juice of 1 lime, 1 tsp clear honey, 1 tbsp mild curry powder, 3 tbsp peanut butter, 165ml can coconut milk, and 1 tsp veg oil into blender and blitz
  2. Cube chicken then place in bowl and mix (I use my hands and give it a thorough mix), then leave in fridge for 2+ hours, or overnight
  3. Once Chicken has marinaded, skewer chicken and place on tin foil or baking tray, put in oven at 200°C, turning occasionally, until chicken has slight charcoal appearance

Sauce on the side
Place ½ lime juice, 1 tsp clear honey, 1 tbsp soy sauce, 1 tbsp curry powder, 3 tbsp smooth peanut butter, and 165ml of coconut milk into a pan and heat till slightly bubbling.

Serve with chicken, rice and salad. Goes best with a glass of white wine 😀

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How to… Cook Stovies

Thank you very much to Allyson Allison for the latest addition to our Cooking Tips & Recipes collection. Allyson has shared her (not-so-secret) family recipe, a take on a true Scottish favourite.

“This is my mums recipe, so I better not try and take the credit for it.”

Allyson Allison

Requirements

  • Large Casserole Dish (& Lid)
  • 4 Square Sausage (small size pieces)
  • Maris Piper Potatoes (thinly sliced) – more than you would use if you were to boil them
  • 2 Onions (thinly sliced)
  • 400g tin of Chopped Tomatoes
  • Worcestershire Sauce
  • Garlic Salt + Pepper to season
  • Oven Pre-Heated to 200°C

Method

  1. Start layering…… Quarter (¼) of the sliced potatoes in casserole dish, then add half (½) of sliced onion, one sausage in small pieces……. repeat layering until all potatoes, sausage and onion used
  2. Pour over chopped tomatoes, season top of tomatoes with garlic salt, pepper and a good couple of shakes of Worcestershire sauce
  3. Put casserole lid on and place on middle shelf in oven…… 200°C
  4. After one hour, take out of oven and use large serving spoon to mix and chop ingredients.
  5. Return to oven. Takes approximately 1½ to 2 hours depending on how thinly potatoes cut….. but you’ll know when potatoes are cooked and soft in texture.
  6. Serve with large glass of milk, HP sauce…. 😀
Step 4 – Out of oven
Step 4 – Give it a mix

Step 5 – Voila!

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How to… Barbecue the Tomahawk for 2 (v.2)

I cooked one of your tomahawk steaks yesterday on the bbq and would like to share how I did it as it turned out great.

Fraser Campbell

It seems our Tomahawk’s are indeed a popular choice for the barbecue. We’ve got our second Tomahawk Barbecue tip, this time from Fraser Campbell, who’s went above and beyond the call of duty to document his tip. Take a look for yourself…

Requirements

Tomahawk Steak - Remove from fridge and sit for 2 hours.

Method

  1. Remove the Tomahawk from the fridge two hours before cooking.
  2. Using a charcoal BBQ, create two cooking zones. So, all the coals on one side of the bbq, one for direct heat and one for indirect.
  3. Once BBQ up to temperature, coat the steak with salt and pepper and place it on the side of the bbq with NO coals, so the Tomahawk is being cooked indirectly. 
  4. Flip and turn the Tomahawk every 10 minutes or so to ensure even cooking, at the same time basting it with some melted butter. 
  5. Your best friend here is a meat thermometer. I was trying to achieve an internal temp at the fattest part of the Tomahawk of 60°C for medium. I was checking the steak regularly and once at 59°C I moved the steak to cook over the coals for 2-3 minutes each side to achieve the char. 
  6. Tomahawk was then left to rest in the kitchen for around 12 minutes under foil. This method is called reverse searing and turned out perfect. 
Tomahawk steak - indirect cook over BBQ
Steps 3 & 4 – Indirect Cooking
Tomahawk steak - Direct cook over coals
Step 5 – Direct cooking over coals

The final results…

Tomahawk Steak (with Chicken) - The final results
Fraser Campbell’s BBQ Tomahawk served (Left), also Fraser’s “Nando’s-style” BBQ Chicken (Right)

Many thanks for sharing your BBQ tip, Fraser – it looks totally awesome, and we’d bet it tastes out of this world.
If you have a favourite recipe or cooking tip you’d like to share with us, simply email it to recipes@rbrownandson.com

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Shop Update 15th May 2020

As a result of the ever-changing situation we have decided to now open our shop in Stenhousemuir to the public for normal trade for two days of the week, Mondays from 10:30am to 2:00pm, and Saturdays from 10:30am to 1pm. As always, you are most welcome to visit our shop in Stenhousemuir and we look forward to some customer banter. 

If you do intend on paying us a visit, please adhere to public safety guidelines on physical-distancing of at least two meters, and using our hand-sanitiser provided when you enter. These steps are important and will help reduce the chances of spreading covid-19.

We also need to announce that there will be no home deliveries this Monday (18th May). 

If you place and select ‘home delivery’ after 7:00am on Saturday morning (when we start processing orders) you will receive your delivery the following Tuesday 19th. 

You still have time to order for Saturday delivery.

We will of course provide an option to collect your online order from the shop in Stenhousemuir if you wish to, for both this Saturday and Monday openings. There is no charge for shop collection.

Thanks again for all your support, likes and shares, recipes and cooking tips. Please keep them coming!

Steven & Staff

R. Brown & Son, Butchers

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How to… Cook ‘Store Cupboard Beef Stroganoff’

Thanks to Julie Barr for our next addition to our community Cooking Tips & Recipes collection.
Julie has really stepped up to the plate with her Store Cupboard Beef Stroganoff, which looks ‘awfy tasty‘. Julie must surely get extra thumbs-up for presentation, fantastic effort, Julie.
Give it a go yourself, have a hunt in the cupboards and add your own twist to Julie’s recipe. You can of course submit a new recipe for the collection too. Simply email it, with a picture or two to recipes@rbrownandson.com

Store Cupboard Beef Stroganoff by Julie Barr

Ingredients

  • 2 Sirloin Steaks
  • 3 White Onions
  • Punnet of Mushrooms
  • 700ml of Milk (Full Cream or Semi-Skimmed)
  • 50g of Salted Butter
  • 2 Generous Tablespoons of Plain Flour
  • 1 Knorr beef stock pot 
  • 1 Teaspoon of freshly ground Black Pepper
  • 60g Soft Cream Cheese (eg Philadelphia)
  • Optional: A teaspoon of miso paste if you have it but fine without

Method

  1. Remove the visible fat from the sirloin steaks and keep to one side.  Cut the steaks into very thin slices.
  2. Remove the onion skin, cut the onions in half and then cut into thin slices
  3. Cut the cleaned mushrooms into thin slices
  4. In a deep non stick pan make a roux with the butter and flour (melt the butter over a low heat then add the flour to make a thick paste)
  5. Slowly add the cold milk to the roux continuously stirring until all the milk is added and the mix begins to thicken a little (if you happen to get lumps don’t worry, just blitz it with a stick blender). Simmer on a low heat and stir occasionally while you prepare the other ingredients.
  6. Add the beef stock cube to the pot and stir
  7. Add the pepper to the pot and stir
  8. Optional: Add the miso paste if you have it
  9. In a frying pan flash fry the thin slices of steak until they are nicely browned, set aside to rest in a dish for a few minutes then add to the roux and milk and stir in.
  10. In the same frying pan add the fat from the steak and let it melt
  11. Fry the onions and mushrooms in batches until they have a good colour then add the pot.
  12. Once all the ingredients are included simmer for 30 minutes, stirring occasionally.
  13. Add the soft cream cheese and stir in well, simmer for a further 10 minutes 

I serve this with cauliflower rice but it works equally well with quinoa or mashed potato.

Enjoy!

Julie Barr
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How to … Barbecue the Tomahawk for 2 (v.1)

Thanks so much to Tom Brennan for our first contribution to our community Cooking Tips & Recipes collection. Tom has put a slight twist on the Tomahawk cooking instructions by bring the barbecue into the equation. Give it a go yourself, or even submit a recipe for the collection yourself. Simply email it, with a picture or two to recipes@rbrownandson.com

Tomahawk for 2 BBQ's by Tom Brennan

Requirements

Method

  1. Marinade the Tomahawk in Extra Virgin Olive Oil for a couple of hours
  2. Sprinkle the Tomahawk with Salt & Pepper
  3. Sit the Tomahawk Steak for an hour out of the fridge until it reaches room temperature
  4. Pre-heat your oven to about 200C
  5. Heat your barbecue to a high temperature, keeping lid closed
  6. Place steak on the barbecue for 4 minutes each side
  7. Once BBQ’d 4-Minutes each side only, place the steak into the hot oven on a wire rack over an oven tray for 18 to 20 mins
  8. Take the Tomahawk out of the oven and let the steak rest before cutting into steak size slices

This was an amazing steak full of flavour

Tom Brennan

Thank you so much for your barbecue tip for the mighty Tomahawk for 2 Steak.

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Shop Update 24th April 2020

Important Shop Announcement

Deliveries

From this Monday (11th May), our delivery days will be as follows: Tuesdays to Saturdays. There will be no deliveries made on Sundays or Mondays, including the 27th.

All orders placed from 7:00AM on a Saturday, to 7:00AM the following Monday, will be delivered on the Tuesday.
Furthermore, any order placed from 7am on Tuesday will be delivered on Wednesday, and so on… next-day delivery.

These changes are necessary for us to continue to provide an optimal service to our customers, and also to give our staff some breathing space. We’ve been flat-out since this all started and most of the staff haven’t even had a day off.

Shop Opening

Yes, we’re opening for a short while every Saturday from 10am to 1pm. This will allow you to collect any orders placed between the times of 7:00am on Friday to 7:00am on Saturday. Or if you’d prefer to have a normal shop without involving technology you’ll be most welcome.

Please practise physical distancing measures when you visit, and you will be asked by the serving staff to use the hand sanitiser provided when you enter the shop.

We would much prefer if you can use contactless payment methods, though we understand that isn’t possible for everyone.

PayPal Checkout

Finally, we’re aware that some of you have experienced issues with PayPal, or don’t want to use it. We’d like to remind you that you don’t need a PayPal account to pay for your order, they do accept debit & credit cards as an option without creating an account, please get in touch if you don’t see this option. We are working hard to simplify the checkout experience for you, and we expect these changes to be in-place within the next week or two. 

Steven & Staff

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How to… Cook Spaghetti Bolognese

Ingredients

  • 300g of Spaghetti pasta
  • 1lb Lean Steak Mince
  • Half Beef Stock Cube
  • 1 Carrot
  • Half Medium-Sized White Onion
  • 3/4 Stick of Celery
  • 1 Tablespoon of Olive Oil
  • 2 Tablespoons of Tomato Puree 
  • 2 Tins of Chopped Tomatoes
  • 1/2 Red Pepper (optional)
  • Basil (optional)
  • Parmesan Cheese (optional)

Method

1. Cube the red pepper and carrot, gently fry in a medium/ large pot for 5-6 minutes.
2. Whilst the carrot and pepper are frying, dice the onion and finely chop the celery.
3. Put the onion and celery in with the red pepper and carrot and fry for a further 2-3 minutes.
4. Add Mince to brown, stirring constantly to break it up.
5. Add the chopped tomatoes, tomato puree, beef stock cube and some basil to the pot. Put a lid on the pot and reduce to a simmer for around 30 minutes.
6. Half fill a medium pot with boiling water and add your spaghetti, cook for around 12 minutes.
7. Serve up and garnish the dish with some basil, and a sprinkle of parmesan, if you like!

Lily Grace Brown, 15 year old budding cook, has been chopping veg since the age of three with her Gran, Mairi Brown. Lily has kindly shared her own recipe for Spaghetti Bolognese, which is a firm hit at the dinner table.

We look forward to receiving more recipes from Lily in the future.

Give it a try and let us know how it goes.

Have a recipe you’d like to share?
So long as it includes at least one of our products, please send it to us: recipes@rbrownandson.com (Pictures are always great too).
We’re planning on running monthly competitions where we will publish some of the best on our website, stay tuned for more on this.
But in the meantime we’re happy to receive all entries via email

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How to… Cook One-Pot Sausage Casserole

Ingredients

  • Six Champion Pork Links
  • Two Medium White Onion, Diced
  • Three Carrots (Cut however you like, sliced, diced, whatever)
  • 1lb Baby Potatoes or Larger potatoes, halved or quartered
  • One Tablespoon of Oil
  • Thickener for Gravy (see below)
  • Water

Method

Heat oil at a medium heat. When fairly hot, add sausage and turn frequently until lightly browned. 
Remove sausages (add a little more oil if needed). Add onion and fry for a little while until soft.
Return sausage to the pan with the carrot and potatoes.
Add water to the level of ingredients, put the lid on and bring to the boil, then turn down to gentle simmer for about 45 minutes (test your veg with a sharp knife, they should be soft) then remove from heat.  

This is only a rough guide – depends how many you’re cooking for – add more or less of anything. You’ll notice I haven’t used a “casserole mix” because I think there is plenty of flavour as it is – au natural.

Serve on its own or with some green veg. Enjoy!  

Gravy Thickener – I like two heaped teaspoons of Bisto powder together with one teaspoon of cornflour mixed with a little water, or your own favourite. Add gravy thickener and return to heat, stirring until gravy is nice and thick.

Have a recipe you’d like to share?
So long as it includes at least one of our products, please send it to us: recipes@rbrownandson.com (Pictures are always great too).
We’re planning on running monthly competitions where we will publish some of the best on our website, stay tuned for more on this.
But in the meantime we’re happy to receive all entries via email


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How to… Cook the ‘Tomahawk for 2’

Many of you have been asking the best way to cook this big guy so here goes (please remember this is for guidance only).

Here’s a quick list of what you will need:
– Salt & Pepper seasoning
– Butter or Cooking Oil
Tin Foil

Leave the Tomahawk steak out to reach room temperature, for roughly about 1 hour.

Pre-heat your oven to 210C (Gas Mark 7, 425F ). Season steak with salt and pepper.

When oven gets to temperature (or almost), heat a little butter or oil in a frying pan and turn to a high heat. Sear your steak on both sides to seal in the juices and flavour.

Place on the oven tray (if, like me, you want to minimise washing-up, put a sheet of tin foil on bottom of tray) and into the oven it goes!

Oven Cooking Time Guide
Medium-Rare –18 minutes
Medium – 20 minutes

After cooking, remove from oven and cover with tin foil – leave to rest for 15 minutes.

Hopefully everything else will be ready to serve. I like roast vegetables which can be banged in the oven at the same time as the steak but it’s your choice – chips, veg whatever you fancy. (Personally, I like a big dod of horseradish with this too).

Let us know how you get on in the comments section below – ENJOY!

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What a week!

It certainly was a rollercoaster, a scary one at that.

Firstly I must give a huge thank you to all of the staff for working so hard this week. It’s fair to say the wheels would have fallen off this ride very quickly if it were not for your efforts and ability to hold things together. Great work team, I’m very proud of you and what you’re doing for the community. We’re operating with reduced staff numbers at the moment, which really doesn’t help matters, but it’s necessary. Please spare them a wee thought next time you’re clapping for the front-liners.

I’d also like to thank every single one of you for bearing with us at this challenging time. We know things are far from ideal and we’re just as keen as everyone for things to return to normality. As always, your custom is extremely valued, and your words of encouragement is what keeps us going. Thank you.

The world of online retail is new for us. Our original intention was to quietly launch the web shop and spend time ’live’ testing with some of our customers. However, best-laid plans are next to useless at times like these, so we’ve had to dive in head-first at the deep end. There are a few creases to be ironed out but we’re getting there. 

I’d like to also mention that we can no longer accept bespoke orders through Facebook. We are running at capacity as-is, and for now we ask that you use the online webshop, which you can find at: www.rbrownandson.com

Thank you for your understanding and support. Stay safe!
Steven Brown