The Langton
u
Arms
Men
of the
month With 21-day dry-aged beef from the family farm on the
menu, Tom East finds a Tarrant Monkton pub where diners
love ox liver and faggots just as much as succulent steaks
W
“
ant really good quality beef? “It’s all in the
hanging,” says Barbara Cossins, proprietor of
The Langton Arms. Fed up with serving meat
from suppliers that wasn’t as good as it could
be, Barbara opened a butchery two years ago
in order to hang meat from the cows reared by
her husband and daughter at Rawston Farm.
Dry aged for 21-28 days, this beef is used for
everything from steaks to faggots, while the
pub’s garden provides some of the seasonal
vegetables. This is proper farm to fork stuff,
or as Barbara says: “From hoof to plate!”
O f f t h e Me n u
Ta r r a n t Va l l e y B r i s k e t
52
Ingredients
(Serves 3-4)
21-day matured Tarrant Valley rolled brisket
3 sticks celery, roughly chopped
1 large onion, roughly chopped
2 large carrots, roughly chopped
4 bay leaves
1 tsp fresh or dried thyme
1 large glass red wine
1 pint beef stock
Salt and pepper for seasoning
The Langton Arms
is a freehouse,
serving ale from
four pumps. They
also use Flack’s ale
for the beer batter
for the haddock.
As well as the Grill
& Butchery Menu,
the Langton Arms
has a one-pot
garden summer
menu. The one-pot
refers to the lidded
china pot that
keeps the dishes
bug-free and warm.
Method
1) Preheat oven to 220°C. Roughly chop
up all the vegetables, mix with the herbs, a
little salt and pepper and place in the
bottom of an ovenproof dish.
2) Season the brisket with salt and pepper,
place on the bed of vegetables, and put
the uncovered meat in the oven for 15 to
20 minutes. Remove from the oven, add a
large glass of red wine and 1 pint of beef
stock. Turn the oven down to 150°C, then
cover the whole dish with a good layer of
tin foil and return to the oven to pot roast
for five hours until tender.
3) Serve with mashed potatoes (add some
horseradish to the mash if you like), your
choice of vegetables and the juices
from the pan.
{
Address: The Langton Arms, Tarrant
Monkton, Nr Blandford, DT11 8RX
Telephone: 01258 830225
Website: thelangtonarms.co.uk
Email: [email protected]
www.menu-dorset.co.uk
{