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Hearty Winter Recipes to Warm Up This January with Premium Irish Meats from Butcher.ie

As the new year begins and snow blankets Ireland, there’s no better time to embrace the warmth and comfort of home-cooked meals. The frosty mornings and crisp, chilly evenings make January the perfect month to gather around the table and savour hearty, nourishing dishes that warm both body and soul.

For those who appreciate premium ingredients and exceptional flavours, nothing compares to the satisfaction of creating meals with expertly sourced Irish meats. Whether you’re hosting an intimate dinner for family or treating yourself to a well-deserved indulgence, the right recipes can turn even the coldest days into a celebration of good food.

At Butcher.ie, we know that good food starts with more than just quality—it’s about carefully selected ingredients that are prepared with care and designed to deliver exceptional taste. That’s why we’ve created a collection of winter recipes that highlight the richness and versatility of our finest cuts, from tender slow-cooked brisket to luxurious oxtail braised with dark chocolate and chilli.

These dishes go beyond ordinary winter fare. They combine bold flavours with thoughtful accompaniments, creating meals that are as comforting as they are impressive. Whether you’re tucking into a plate of lamb shank tagine after a long walk in the snow or enjoying a rich pork sausage cannelloni on a quiet evening, these recipes are guaranteed to delight and inspire.

So, as the snow falls and the cold snap continues, let’s embrace the season with hearty dishes that bring warmth and joy to every table. Explore the recipes below and discover how Butcher.ie’s premium ingredients can turn your winter meals into something truly unforgettable.

 

Slow-Roasted Dry-Aged Brisket with Black Garlic Glaze, Parmesan-Truffle Mash, and Crispy Polenta Chips

Transform your Sunday roast into a gourmet masterpiece with this slow-roasted brisket. Tender beef is coated in a rich black garlic glaze, paired with luxurious Parmesan-truffle mash and crispy polenta chips. This creative combination of bold flavours and textures makes it a meal to remember.

Serves: 6–8
Preparation Time: 45 minutes
Cooking Time: 6 hours

Ingredients:

For the Brisket:

• 2kg dry-aged beef brisket
• 2 tablespoons coarse kosher salt
• 1 tablespoon cracked black pepper
• 2 tablespoons beef dripping
• 6 black garlic cloves, mashed into a paste
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon smoked paprika
• 1 cup beef stock

For the Parmesan-Truffle Mash:

• 1.5kg Maris Piper or Yukon Gold potatoes, peeled and cubed
• 3 tablespoons unsalted butter
• 2 tablespoons beef dripping
• 100ml double cream
• 50g freshly grated Parmesan cheese
• 1 teaspoon truffle oil

For the Crispy Polenta Chips:

• 200g fine polenta
• 750ml chicken or vegetable stock
• 50g Parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 2 tablespoons olive oil

Instructions:

For the Brisket:

1. Preparation: Preheat your oven to 150°C (300°F). Pat the brisket dry and season with salt, pepper, and smoked paprika.
2. Searing: Heat the beef dripping in a large ovenproof dish. Sear the brisket on all sides until golden brown. Remove and set aside.
3. Black Garlic Glaze: In a small bowl, mix black garlic, soy sauce, honey, and balsamic vinegar. Spread half the glaze over the seared brisket.
4. Slow Roasting: Add beef stock to the dish, cover tightly with foil, and roast for 5 hours, basting every hour.
5. Final Glaze: After 5 hours, remove the foil, brush with the remaining glaze, and roast uncovered for 30 minutes at 200°C (390°F) until caramelised. Let the brisket rest for 20 minutes before slicing.

For the Parmesan-Truffle Mash:

1. Boil the potatoes in salted water until tender. Drain and mash.
2. Stir in butter, beef dripping, cream, Parmesan, and truffle oil. Season to taste.

For the Crispy Polenta Chips:

1. Cook the Polenta: Bring stock to a boil. Whisk in the polenta and cook until thickened (5–7 minutes). Stir in Parmesan, garlic powder, and oregano. Spread onto a lined baking tray and cool completely.
2. Cut and Cook: Cut the chilled polenta into chips. Brush with olive oil and bake at 220°C (425°F) for 25–30 minutes until golden and crispy, turning halfway.

Plating:
Slice the brisket and serve with a scoop of Parmesan-truffle mash and a side of crispy polenta chips. Drizzle with pan juices for a rich finish.

 

Spiced Oxtail Braised in Dark Chocolate and Chilli Sauce, Served with Garlic Mashed Potatoes and Sautéed Spinach

This bold and luxurious oxtail dish is braised in a rich dark chocolate and chilli-infused sauce. The combination of deep flavours, tender bone-in oxtail, and a hint of heat creates a meal that’s both comforting and sophisticated. Serve with creamy garlic mashed potatoes and garlicky sautéed spinach for a well-rounded plate.

Serves: 6
Preparation Time: 1 hour
Cooking Time: 4–5 hours

Ingredients:

For the Oxtail:

• 2kg beef oxtail
• 2 tablespoons beef dripping
• 1 large onion, finely diced
• 2 carrots, diced
• 2 celery sticks, diced
• 4 garlic cloves, minced
• 2 dried ancho chillies or 1 teaspoon chilli flakes
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1 cup red wine
• 400g canned tomatoes
• 500ml beef stock
• 30g dark chocolate (70% cocoa or higher)

For the Sides:

• Garlic Mashed Potatoes: 1.5kg potatoes, peeled and cubed; 3 garlic cloves, minced; 3 tablespoons unsalted butter; 100ml cream; salt and pepper to taste.
• Sautéed Spinach: 500g fresh spinach; 2 tablespoons olive oil; 2 garlic cloves, minced; salt and pepper to taste.

Instructions:

For the Oxtail:

1. Preparation: Preheat the oven to 160°C (320°F). Pat the oxtail dry with paper towels and season generously with salt and pepper.
2. Searing: Heat the beef dripping in a heavy ovenproof pot or Dutch oven over medium-high heat. Sear the oxtail on all sides until deeply golden. Remove and set aside.
3. Building the Base: In the same pot, sauté the onion, carrot, celery, and garlic until softened. Add the ancho chillies (or chilli flakes), cumin, cinnamon, and smoked paprika, and cook for another minute until fragrant.
4. Deglazing: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer until reduced by half.
5. Braising: Stir in the canned tomatoes, beef stock, and chocolate. Return the oxtail to the pot, ensuring it’s mostly submerged in the liquid. Bring to a simmer, cover tightly, and transfer to the oven. Cook for 4–5 hours, turning the oxtail pieces occasionally, until the meat is tender and falling off the bone.

For the Garlic Mashed Potatoes:

1. Boil the potatoes in salted water until fork-tender. Drain and mash.
2. In a small saucepan, melt the butter and gently sauté the minced garlic until fragrant. Add the cream and heat through.
3. Stir the garlic butter mixture into the mashed potatoes. Season with salt and pepper to taste.

For the Sautéed Spinach:

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant.
2. Add the spinach and cook, stirring, until just wilted. Season with salt and pepper to taste.

Plating:
Serve the tender oxtail on a bed of garlic mashed potatoes, spoon over the rich dark chocolate and chilli sauce, and add a side of sautéed spinach. Garnish with fresh herbs such as coriander or parsley if desired.

 

Lamb Shank with Saffron and Apricot Tagine, Herbed Couscous, and Mint Yoghurt

This aromatic lamb shank dish is inspired by the warm, fragrant spices of North Africa. Slow-cooked with saffron, apricots, and aromatic spices, the tender meat is paired with fluffy herbed couscous and cooling mint yoghurt for a perfectly balanced meal.

Serves: 2
Preparation Time: 20 minutes
Cooking Time: 3 hours

Ingredients:

For the Lamb Shank Tagine:

• 2 lamb shanks (600g total)
• 2 tablespoons beef dripping
• 1 onion, finely sliced
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• A pinch of saffron threads, soaked in 2 tablespoons warm water
• 1 cup chicken or lamb stock
• ½ cup dried apricots, halved
• 1 tablespoon honey
• Zest of 1 orange

For the Sides:

• Herbed Couscous: 150g couscous; 300ml hot chicken stock; 1 tablespoon olive oil; 2 tablespoons chopped parsley and coriander.
• Mint Yoghurt: 200g Greek yoghurt; 1 tablespoon finely chopped mint; juice of ½ lemon.

Instructions:

For the Lamb Shank Tagine:

1. Preparation: Preheat your oven to 160°C (320°F). Season the lamb shanks with salt and pepper.
2. Searing: Heat the beef dripping in a heavy casserole dish. Sear the lamb shanks until browned on all sides. Remove and set aside.
3. Building the Sauce: Add the onions and garlic to the same dish and cook until soft. Stir in cinnamon, cumin, and coriander, and cook until fragrant.
4. Braising: Add the soaked saffron (with its water), stock, apricots, honey, and orange zest. Return the lamb shanks to the dish, cover, and cook in the oven for 2.5–3 hours, turning occasionally, until tender.

For the Herbed Couscous:

1. Place couscous in a bowl. Add hot stock and cover for 5 minutes. Fluff with a fork and stir in olive oil and herbs.

For the Mint Yoghurt:

1. Combine Greek yoghurt, mint, and lemon juice in a small bowl.

Plating:
Place the lamb shank on a bed of herbed couscous, spoon over the fragrant saffron and apricot sauce, and add a dollop of mint yoghurt on the side.

4. Slow-Cooked Pork Shoulder with Apple Cider Glaze, Creamy Mustard Mash, and Green Beans with Toasted Almonds

This slow-cooked pork shoulder is tender, juicy, and finished with a tangy apple cider glaze. Paired with creamy mustard mash and crisp green beans with toasted almonds, it’s a hearty yet refined dish.

Serves: 6–8
Preparation Time: 30 minutes
Cooking Time: 6–8 hours

Ingredients:

For the Pork:

• 2.2kg pork shoulder on the bone
• 2 tablespoons coarse kosher salt
• 1 tablespoon cracked black pepper
• 1 tablespoon smoked paprika
• 2 tablespoons beef dripping

For the Apple Cider Glaze:

• 500ml dry apple cider
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar

For the Sides:

• Creamy Mustard Mash: 1.5kg potatoes, peeled and cubed; 3 tablespoons unsalted butter; 100ml cream; 1 tablespoon Dijon mustard.
• Green Beans with Toasted Almonds: 500g green beans; 2 tablespoons olive oil; 50g flaked almonds.

Instructions:

For the Pork:

1. Preparation: Preheat your oven to 150°C (300°F). Rub the pork shoulder with salt, pepper, and smoked paprika.
2. Searing: Heat the beef dripping in a large ovenproof dish. Sear the pork shoulder on all sides until golden brown. Remove and set aside.
3. Slow Cooking: Add 1 cup of water to the pan, cover tightly with foil, and roast for 6 hours, basting occasionally.

For the Apple Cider Glaze:

1. In a saucepan, simmer the apple cider, honey, mustard, and cider vinegar over medium heat until reduced by half and syrupy.

For the Sides:

1. Mustard Mash: Boil potatoes in salted water until tender. Drain and mash with butter, cream, and Dijon mustard. Season to taste.
2. Green Beans: Steam the green beans until tender-crisp. Heat olive oil in a frying pan, toss in the green beans, and sprinkle with toasted almonds.

Finishing the Pork:

1. Remove the foil and brush the pork with the cider glaze. Increase the oven temperature to 200°C (390°F) and roast for another 30 minutes until caramelised.

Plating:
Shred the pork and drizzle with the remaining glaze. Serve with creamy mustard mash and green beans with toasted almonds.

Pork Sausage and Ricotta-Stuffed Cannelloni with Tomato Basil Sauce

Bring Italian comfort to your table with this creative twist on cannelloni. Juicy pork sausage is combined with creamy ricotta and herbs, stuffed into pasta tubes, and baked in a rich tomato basil sauce. Topped with melted mozzarella, this dish is hearty, comforting, and perfect for sharing.

Serves: 6
Preparation Time: 30 minutes
Cooking Time: 50 minutes

Ingredients:

For the Cannelloni Filling:

• 2kg pork sausages (casings removed)
• 250g ricotta cheese
• 1 egg
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (optional)

For the Sauce:

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 large onion, finely diced
• 2 cans (400g each) crushed tomatoes
• 1 teaspoon sugar
• 1 handful fresh basil leaves, torn
• Salt and pepper to taste

For Assembly:

• 12–14 cannelloni tubes or lasagne sheets (rolled into tubes)
• 200g shredded mozzarella cheese

For the Sides:

• Garlic Bread: 1 baguette; 50g butter; 2 garlic cloves, minced; 1 tablespoon chopped parsley.
• Mixed Green Salad: 2 handfuls of mixed greens; 1 tablespoon olive oil; 1 teaspoon balsamic vinegar.

Instructions:

For the Sauce:

1. Heat olive oil in a saucepan over medium heat. Sauté garlic and onion until soft and fragrant.
2. Add the crushed tomatoes, sugar, basil, and a pinch of salt and pepper. Simmer for 15 minutes to allow the flavours to meld.

For the Filling:

1. In a bowl, mix the sausage meat, ricotta, egg, Parmesan, oregano, basil, and red pepper flakes (if using). Combine until smooth and evenly mixed.

Assembly:

1. Preheat the oven to 180°C (350°F). Spread a thin layer of tomato sauce in the base of a large baking dish.
2. Using a piping bag or spoon, fill the cannelloni tubes with the sausage and ricotta mixture. Arrange them in the dish over the sauce.
3. Pour the remaining tomato sauce over the cannelloni and sprinkle with shredded mozzarella cheese.

Baking:

1. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes until the cheese is golden and bubbling.

For the Sides:

1. Garlic Bread: Mix butter, garlic, and parsley. Slice the baguette, spread with the garlic butter, and bake at 180°C (350°F) for 10 minutes until crispy.
2. Mixed Green Salad: Toss mixed greens with olive oil and balsamic vinegar.

Plating:
Serve the cannelloni hot, topped with fresh basil, alongside crispy garlic bread and a refreshing green salad.

 

Thank you for choosing Butcher.ie and for allowing us to be a part of your culinary journey. We hope these recipes bring warmth, comfort, and delight to your table this winter. Each dish has been crafted with care, inspired by the exceptional quality of the meats you’ve come to trust.

If you have any suggestions, special requests, or simply want to share your thoughts, we’d love to hear from you. Connect with us on Instagram at @butcher.ie or email us at info@butcher.ie—your feedback and ideas inspire us to keep creating for you.

Here’s to hearty meals, happy moments, and making this winter truly special. Happy cooking!