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The Reveley

"Our focus is on delivering food that tastes fantastic every time, with provenance a key feature. Grass fed beef & lamb from DCF tells a really important story." Ben Keal, Executive Chef

Short Order Burger Co

"Quality and provenance is paramount when selecting the ingredients to include in our burgers. Blackwood Valley Beef from Dirty Clean Food provides us with premium 100% grass-fed beef that is ethically raised and locally sourced." Simon Kony, Owner

Glenarty Road

Dirty Clean Food offer the entire package. We love working closely with other likeminded farmers, ensuring our customers enjoy a high quality product that has been ethically raised and processed. The paddock to plate philosophy that we both share means that we can showcase less than common cuts in their best light. It is a delight to see our customers enjoy their meal so much because of this. Sasha McDonald Read more

Sales Partners

We are thrilled to be supplying some of the best chefs and independent retailers in WA. We would love you to support them, secure in the knowledge that the beef and lamb you are served is ethically raised and grown by farmers committed to regenerating the world...and it tastes fantastic!

Christie's Boeuf Bourguignon with Grass-Fed Beef

 

INGREDIENTS

1.5kg Osso Bucco
1/2 bottle red wine
1 litre beef stock
1 carrot
3 sticks celery
1 brown onion
5 cloves garlic
10 small pickling onions, shallots or red onions
10 mushrooms
10 cloves
1 tablespoon brown sugar
2 tablespoon tomato paste
7 potatoes 
small handful each flat leaf parsley, thyme, oregano
salt and pepper
plain flour

METHOD

  1. Heat a large frying pan to high heat, or your camp oven to hot over coals
  2. Coat osso bucco in plain flour and brown on high heat it batches and set aside.
  3. Roughly chop brown onion, celery and carrot and add to a food processor with the garlic, roughly process until finely chopped and fry off in a large frying pan on medium heat until browned and reduced by about half, set aside.
  4. Leaving them whole or in half for larger onions, brown the small onions, then add the beef, carrot mixture and all other ingredients to the pot and bring to a low simmer - add water to just cover the ingredients.
  5. Cook in the oven for 4 hours at 150C, or in your camp oven for 4 hours on medium coals (gently simmering).
  6. Serve with crusty bread and chopped flat leaf parsley.