Around 24 months at slaughter. Short horn/Angus cross from K.E.G. We sell dry aged at 30 days.
Soak 2 cups of your favourite dried beans over night. Then drain them. We use a metal casserole pot or our Dutch oven for this. Brown some onions and garlic with the cubed beef. Add a can of diced tomatoes (canned toms are the best you’re going to get in January unless you jarred your own last summer). Throw in the beans. Add 1 tsp paprika, ½ tsp chilli flakes, ¼ tsp cinnamon, ¼ tsp ginger, 1 tsp dried herbs (oregano or sage or rosemary) and 1 tsp of Dutch process cocoa powder – this might seem mad but it works. Bring to the boil then turn to low. You can either simmer it on the stove top from here or put it in a 275F oven for 2-3 hours. It’s ready when both the beef and the beans are tender.
