Now that the winter months have tightened their grip and the nights are closing in, we think its time to warm your insides with a special oxtail stew. The result of long experimentation, this is a truly definitive winter dish. Stews are what you might call core dishes to our cooking traditions – where the French have their Daubes and the Italians have their Stracotti, we have Stews! It may not, perhaps be as lovely a word as the other two, but a proper stew is a wonderful dish all the same.
Bakerie will be serving up 6 hour brasied ox cheek, oxtail and truffled swede stew, taking months of experimentation and 3 days to produce, the cuts of ox are macerated in Domaine Peiriere Platinum Mourvèdre (Minervois, France) – Peppery and dark berry fruit aromas with hints of truffle, leather and stewed fruits with a hint of wild game and spice.
Diners will also be served a large glass of Mourvèdre with their meal.
This wine will also be on offer for the night by the bottle.
Bakerie will also be freshly baking rosemary and black pepper bread to accompany the stew.
Date: Thursday 16th February 2017
Time: 7pm – 11pm (food served at 7.30pm)
Limited tickets available
45 Lever Street, Northern Quarter, Manchester, M1 1FN
Bookings: 0161 236 9014