As the balmy days of summer gently give way to the crisp embrace of autumn, it’s the perfect time to shift your cooking focus towards more substantial, warming dishes.
September brings with it a sense of transition: lighter, fresh meals make way for heartier ones that bring warmth and comfort as the evenings grow cooler. This is a brilliant opportunity to explore traditional recipes that celebrate the changing seasons. Here’s a look at some dishes and cooking techniques to see you through this time of year, with a particular focus on the best cuts of premium, native breed meats from farms in North Yorkshire.
Braised Beef Brisket
As the weather cools, slow-cooked dishes like braised brisket become an irresistible choice. Brisket, a cut taken from the breast or lower chest of the cow, is known for its rich marbling, making it ideal for slow-cooking techniques that break down its fibres, turning it tender and juicy.
Cooking Tips:
- Braising is the key technique for this dish. First, sear the brisket in a hot pan to lock in the juices, then slow-cook it in a rich broth of red wine, stock, root vegetables, and herbs like thyme and rosemary.
- Cook at a low temperature (about 150°C) for 3-4 hours. The long cooking time allows the collagen in the meat to break down, resulting in a melt-in-the-mouth texture.
Serving Suggestions: Pair with mashed potatoes, roasted seasonal vegetables, or even a herby polenta for a wholesome, rustic meal. Leftovers work wonderfully in sandwiches or even as a topping for baked potatoes or a brisket hash.
Pork Shoulder Roast with Apple and Sage
Pork and apples are a match made in heaven, especially as apple season hits full swing in September. A slow-roasted pork shoulder delivers both crispy crackling and tender meat that can be pulled apart effortlessly.
Cooking Tips:
- Begin by scoring the pork skin to help the fat render and give you that golden crackling. Rub the skin with a generous amount of sea salt.
- Slow roasting the shoulder at a low temperature (around 160°C) for 4-5 hours will give you perfectly tender meat. Baste occasionally with apple cider or juice to enhance the flavour and keep the meat moist.
- Add sage and garlic to the roasting pan for an extra burst of earthy flavours, and roast quartered apples alongside the meat to caramelise as they cook.
Serving Suggestions: This dish pairs beautifully with roasted carrots, parsnips, and perhaps a cider gravy made from the pan drippings. It’s the perfect roast for a cosy Sunday lunch as autumn takes hold.
Venison Stew with Root Vegetables
Venison, particularly from the North Yorkshire moors, is leaner than beef, with a distinct, deep flavour. It’s ideal for making a hearty stew that warms you from the inside as the evenings get cooler. Rich in iron and packed with nutrients, venison is also a great choice for those looking to incorporate healthier red meat into their diet.
Cooking Tips:
- For a stew, choose a cut like the shoulder or neck, which benefits from slow cooking. Brown the meat first, then simmer in a mixture of beef stock, red wine, and seasonal root vegetables like carrots, turnips, and swede.
- Include aromatics such as juniper berries and bay leaves to complement the gamey flavour of the venison.
Serving Suggestions: Serve with creamy mashed potatoes or crusty bread to soak up the rich sauce. The gamey richness of venison pairs particularly well with a dollop of horseradish cream or a side of braised red cabbage.
Mutton Shanks with Rosemary and Garlic
Mutton shanks are a classic autumn dish, perfect for slow braising. The shank is a tough cut, but when cooked low and slow, it becomes tender and falls off the bone with ease. North Yorkshire mutton, especially from heritage breeds, has a rich, earthy flavour that is complimented by simple, traditional herbs like rosemary and garlic.
Cooking Tips:
- Braising mutton shanks in red wine, garlic, and rosemary at a low temperature (around 140-150°C) for 3-4 hours will result in meat that is incredibly tender.
- For added depth of flavour, sear the shanks first in a hot pan before transferring them to the oven with a mix of carrots, onions, and celery.
Serving Suggestions: Serve with mashed root vegetables like parsnips or sweet potatoes, or even a pearl barley risotto. The mutton’s rich, hearty flavour pairs beautifully with robust red wines or a drizzle of mint sauce for contrast.
Slow-Cooked Yorkshire Lamb Shoulder with Rosemary and Garlic
As the cooler autumn days approach, there’s nothing more comforting than a slow-cooked lamb shoulder. This cut, known for its tenderness when cooked slowly, is perfect for sharing with family or friends on a lazy Sunday afternoon. Yorkshire lamb, especially from local breeds, offers a rich, earthy flavour that pairs beautifully with herbs like rosemary and garlic.
Cooking Tips:
- Start by seasoning the lamb shoulder generously with salt, pepper, and a mixture of fresh rosemary and crushed garlic. Let the meat sit for at least an hour to absorb the flavours.
- Slow roasting is the key to making lamb shoulder tender. Preheat the oven to 160°C and roast the lamb for 4-5 hours. Be sure to baste it occasionally with its own juices, or a bit of lamb stock, to keep the meat moist.
- Adding vegetables like onions, carrots, and potatoes to the roasting tin will allow them to absorb the delicious lamb fat and herbs, making a perfect one-pan meal.
Serving Suggestions: Once cooked, the lamb will be so tender it can be pulled apart with a fork. Serve it with roasted root vegetables and a side of mint sauce for a classic pairing. A light gravy made from the pan juices, with a splash of red wine, will elevate the dish even further. For a modern twist, try serving the lamb with a side of garlicky mashed celeriac or creamy polenta.
This dish is perfect for those early autumn evenings when you want something hearty and warming but not too heavy. The fragrant rosemary and garlic perfectly complement the richness of the lamb, making it a go-to meal as the nights begin to draw in.
Final Thoughts
As September ushers in the change of season, it’s the perfect opportunity to rediscover traditional dishes that are hearty, rich, and comforting. The slow-cooking techniques such as braising and roasting bring out the best in meats like brisket, mutton shanks, and pork shoulder, while game meats like venison introduce seasonal flavours that celebrate the countryside.
With premium meats from Grid Iron Meat’s North Yorkshire farms, these dishes are used to their best potential, offering rich, satisfying flavours that feel like the ultimate autumnal treat. Embrace the seasonal shift with these warming meals and savour the comforting nature of traditional fare as the evenings draw in.
