Good morning,
We’ve moved our first group of cattle out this week. They jostled out of the yard and having been stretching their legs and basking in the sunlight ever since. It really is a sign that spring is here.
There is nothing better than the first barbecue of the year and this weekend feels like the perfect time to fire things up. You will be pleased to know we are well stocked with Sussex Wagyu steaks & burgers.
The farm gates will be open and we will be sipping cider in the sunshine from 11am until 4pm on Saturday. There is an abundance of wild garlic growing along the farm drive, which you are more than welcome to help yourselves too. Try mixing it with mayo, chilli & lemon juice for chip dunking and burger slathering.
Trenchmore tour
We’re hosting a Trenchmore Farm & Friends open day on Saturday 2nd April. Expect live music, Wagyu burgers, local food, drink & floral market stalls and a farm tour.
If you have ever wondered how regenerative agriculture works, why the Wagyu or where to find an excellent cowboy hat, Nev is looking forward to answering your burning farming questions from 2pm.
Please pre-order a burger online to book your place on the farm tour as there is a limited capacity.
Pulled Sussex Wagyu Brisket
I have made this recipe a number of times and it is yet to disappoint. It compliments a barbecue spread very well, but can be made well before. It is based on Tom Kerridge’s version but with a little less sugar and a little more cider. Naturally.
2kg Sussex Wagyu brisket
For the rub -
2 tbsp coriander seeds, 2 tbsp cumin seeds, 1 tbsp yellow mustard seeds, 1 tbsp black peppercorns, 1 tbsp dark brown sugar, 1 tbsp smoked paprika, 1 tsp cayenne pepper, 400ml beef stock
For the barbecue sauce -
250ml cider vinegar, 30g brown sugar, 125ml Silly Moo Cider, 250ml ketchup, splash Worcestershire sauce, 200ml cooking juices from the beef brisket
toast the coriander, cumin, mustard and peppercorns
once cooled, grind and mix with sugar, paprika & cayenne
score the beef, rub spice mix, cover and store in the fridge overnight
turn oven to 160C, put brisket on a wire rack inside a baking dish, pour stock into the dish and cover the whole thing tightly with foil and cook for 4-6 hours until very juicy and tender
turn oven off and leave to cool in the foil for 30 mins
for the barbecue sauce, put vinegar in a pan on a high heat and reduce by half
add sugar, cider, ketchup, W sauce and skimmed cooking juices from the brisket and simmer for 20 mins until thick & glossy
shred the brisket meat and add to the barbecue sauce for 15 mins
serve in a brioche bun, tortilla wrap, with rice, potatoes or just straight from the pan.
