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Recipe page

Cooking with Red Devon beef is very rewarding as it has an unusual depth of flavor and richness.  For a definitive guide, we recommend “Meat” by Hugh Fearnley-Whittingstall.  (He raises Red Devons.) 


Want to know the best recipes for each cut?  Here are our recommendations:

Brisket: slow cooker pot roast

Boneless chuck roast: grillade des mariniers, slow cooker pot roast

Shanks: braised shanks with white wine

Short ribs: braised short ribs

Top sirloin roast, eye round roast: beef carbonnade, simple pot roast

Stew meat: beef carbonnade

Ground beef: lasagne, meatloaf, kofte


Fridge method

Unwrap your beef and put it on a wire rack over a plate.  Leave to defrost in the fridge for 12-24 hours (a large roast may take longer).


Water method (if in a hurry)

Leave your beef in its plastic packaging.  Immerse in a large bowl of cold water.  Steaks will defrost in 2-3 hours, a pound of ground beef in 1-2 hours. 


Whichever method you choose, once defrosted and out of its packaging, pat the beef dry with kitchen towels and refrigerate.  An hour or so before cooking, bring it to room temperature, then proceed with your recipe.

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