Orders made before 12 noon will be delivered the next day except Discovery Bay, Ma Wan and Tung Chung. We do not deliver on Sundays or Public Holidays. Our retail store is open Mon – Sat 10am – 6pm / Sun 10am – 5pm


  • 3 slices bacon, diced
  • 1 large onion, halved and sliced
  • 3 teaspoons dark brown sugar
  • 1 bottle dark beer or stout such as Guinness
  • 5×200 grams boneless chuck steaks
  • 1/4 teaspoon ground allspice
  • 1 pound parsnips-peeled and cut into 3-inch pieces, thicker segments halved
  • 4 bay leaves
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh thyme


Preheat the oven to 150  degrees C. In a large, heavy ovenproof pot or Dutch oven, cook the bacon over medium for 5 minutes.

Stir in the onion and 2 tsp. of sugar. Cover and cook over medium, stirring occasionally, until the onion is deep brown – 12 to 14 minutes.

Pour in the beer, scraping up any browned bits from the bottom of the pan.

In a bowl, combine the beef, allspice, 3/4 tsp. salt and 1/2 tsp. pepper. Transfer to the pot along with the parsnips, bay leaves, mustard, 1 tbsp. thyme and the remaining 1 tsp. sugar

Bring to a simmer over medium. Cover, transfer to the oven and cook until the beef and parsnips are tender, about 1 1/2 hours; remove the bay leaves and season. Divide among bowls; sprinkle with the remaining thyme or parsley. Serve with crusty baguette.