Fresh Beef Heel (igbesi)

Fresh Beef Heel (igbesi)Fresh Beef Heel (Igbesi) is a bone in cut prized for the rich, gelatinous stock it gives off during a long simmer a good base for a hearty soup or pepper soup that needs body as well as flavour. How to cook Thaw overnight in the fridge never at room temperature. Season generously with salt, pepper, ginger, garlic, stock cube and spices. Pair with scotch bonnet, tatashe and tomato base for classic Nigerian stew. For pepper soup, use a blend of uziza,

Fresh Beef Heel (Igbesi) is a bone-in cut prized for the rich, gelatinous stock it gives off during a long simmer — a good base for a hearty soup or pepper soup that needs body as well as flavour.

How to cook

• Thaw overnight in the fridge — never at room temperature.
• Season generously with salt, pepper, ginger, garlic, stock cube and spices.
• Pair with scotch bonnet, tatashe and tomato base for classic Nigerian stew.
• For pepper soup, use a blend of uziza, uda, ehuru and chilli.

Storage

• Keep frozen at -18°C until ready to cook.
• Defrost in the fridge, cook within 24 hours of thawing.
• Reach a minimum internal temperature of 75°C before serving.

Frequently asked

Is this meat halal?

Yes — this product is halal-certified. The certification is displayed on the pack.

How do I defrost it safely?

Move from freezer to fridge the night before you plan to cook. Never thaw at room temperature. Cook within 24 hours of defrosting.

What's the best African dish for this cut?

Best slow-cooked into pepper soup or a rich bone broth — the long simmer is what brings out the gelatine and flavour.

Ingredients

Beef Heel.

Nutrition Facts (per 100g/ml)

Typical values (as consumed): Energy: 1210 kJ / 290 kcal, Fat: 26g (of which Saturates: 11g), Carbohydrate: 0g (of which Sugars: 0g), Protein: 15g, Salt: 0.2g.

No artificial colours, flavours or preservatives.