Limited availability this coming week!! Our Grillmaster's cut has been very popular but get it before it's all gone. The T-bone is the perfect balance between flavour in the sirloin and tenderness in the fillet. This 650g piece of 30 day old dry aged beef is expertly grilled over an open wood fire to your liking. Book now and come get yours for only R240 including a side order of your choice.
36 days matured ribeye steak pan fried with butter, garlic and wild rosemary. Oh the weekends off... It becomes a ritual, a feast, dinner with your kind of people on a Saturday evening. And with the amazing company comes the amazing food. Flavors of nature simple and straightforward. Beef seasoned with seasalt flakes and cracked black pepper only, one hour prior to frying. Garlic crushed and thrown on the hot oil sizzling on the pan, the wild rosemary then joins in embracing my kitchen with otherworldly aromas dancing with each other. I only enjoy it for a second before I put the steaks on the pan. "Hisssss", said the steak as it touched the hot surface of the pan. And when the other one joined in they sang their brief song to me just long enough to hear its time to turn them and repeat this magic on the other side. Finally it was over and it was time to rest. Not the cook though, he was far from the resting steak, all occupied by the asparagus spears steaming away and the new potato jumping up and down in the boiling water. Dimmed lights and a breathing bottle of Argentinian Malbec were waiting along with his friends, the music and the endless conversations keeping us up till the next morning put us to sleep.
@beefsteakwineclub excellent paring for a medium rare ribeye. The Argentinian Malbec takes out the best flavors from that magnificent cut of 36 dry aged beef, compliments it perfectly with its vibrant aromas and a slightly spiced finish.
Find a full selection of Carrig Brewing Co on draught at The Bridge.
Email [email protected] to book!
#thebridgebarandeatery #ipa#freerangebeef #dryagedbeef#cheese #weekend #beerandburger#burgerandbeer #comfortfood#pubgrub #bar#craftbeer #pints#thebridgebarandeatery #rowing#barandeatery #food #foodie#dublinbars #boatclub #craftbeer#carrigbrewingco #taste#instafoodie #foodgram#dublinfoodie #2018#foodbloggers
Rangers valley sirloin. Dry aged in-house 45 days 🥩 #dryagedbeef
Fast rather than slow, more rather than less--this flashy "development" is linked directly to society's impending collapse. It has only served to separate man from nature. Humanity must stop indulging the desire for material possessions and personal gain and move instead toward spiritual awareness.
Agriculture must change from large mechanical operations to small farms attached only to life itself. Material life and diet should be given a simple place. If this is done, work becomes pleasant, and spiritual breathing space becomes plentiful.
Masanobu Fukuoka, The One-Straw Revolution
Hereford Grass Fed Dry Aged Steak!! Snack time at the allotment! my usual choice for the family is Rib Eye as my kids love the fat! I am learning about the different steaks. This is the next steak up from the ribeye, between the ribeye and sirloin. We really enjoy dry aged beef. It’s truly beautiful. We are blessed to have access to good clean nutrition for or family here in Wales.
With my favourite cast iron pan. Enjoyed it with @lovingfoodsltd Kim chee
We harvested our first Daikon Radish and Carrots and Red Cabbage leaves for our first home ferment from our labour.
Using a Comfrey leaf like parchment paper.
Our son had his @victorinoxswissarmy knife.
Nothing beats a real fire with real food.
The fire was Oak & Blackthorn.
Will use the ash from the fire for Biochar and will activate it with my urine and give it back to our garden.
This fire & nourishment will be the first of many at our new plot.
If nature is left to itself, fertility increases. Organic remains of plants and animals accumulate and are decomposed on the surface by bacteria and fungi. With the movement of rainwater, the nutrients are taken deep into the soil to become food for microorganisms, earthworms, and other small animals. Plant roots reach to the lower soil strata and draw the nutrients back up to the surface.
Masanobu Fukuoka, The One-Straw Revolution
@oldhomestead_steakhouse was one of the #highlights of my #nyc trip. The #dryagedbeef is honestly #unforgettable especially for a #carnivore like me. I ate there twice and really miss it, truly the best steak 🥩 I have ever had and believe me, I’ve had steak everywhere. The applewood smoked #bacon was also the best ever.
Nothing better then grilling a tomahawk steak on a Saturday afternoon. #ttqualitymeats
Will this Swedish made hand mincer that is 50+ years old,and belonged to my Nana still produced the goods on 35day dry aged trim?#Meat #butchersofinstagram #oldschool#butcherblock #dryagedbeef
Look at this beautiful creation! 🤤🤤
#100 - 1️⃣0️⃣0️⃣ day dry-aged signature beef patty, bone marrow onions, smoked garlic mayo, American cheese, lettuce & pickles.
Available today at @fargovillagecov and in the shop. They are very limited in number and when they’re gone they’re gone 🍔✌🏾
It’s your last chance to get your Libertine fix this week!
Find the van today at Kenilworth Food Festival, pop to the shop (open until 4pm) or if your feeling lazy find us on @deliveroo ! 🍔✌🏾