The sauce we can't stop cooking with
If you've followed us on socials, you may have picked up on the fact that our kitchen is currently a building site. For the last month or so, dinner has come out of a slow cooker/air frier combo in the utility room, which has made us fairly obsessive about anything that turns a tough cut of beef into something worth sitting down for with very little effort.
Which is how we ended up working our way through the entire range of Yau's sauces!
Who are Yau's?
Yau's is a family business run by Bonnie and Philip Yau, just down the road from us in Peterborough. They've been making sauces since 2012, all natural, with no MSG and no colourings.
We liked the idea straight away. Two local family businesses, one making the sauce and one raising the beef that goes in it. But mostly we just liked the sauces.
What we've been cooking
The massaman has become a regular with chuck. Brown the chuck, pour over the sauce, and leave it in the slow cooker for the afternoon. By teatime it falls apart with a fork.
The rendang is the one for braising steak or shin. It's rich and deep, and it's best cooked slowly, so it's ideal for a weekend fakeaway.
The black bean is our quick option. Slice flat iron thinly, flash it in a hot pan, add the sauce, and it's on the table in about fifteen minutes. It works just as well with mince.
The sweet chilli goes with mince or skirt, and the Thai red curry works either way: fast with flat iron or skirt, or slow with chuck.
The offer
For now, a free jar of Yau's sauce comes with chuck, braising steak, stewing beef, flat iron, skirt, mince, shin, topside, silverside, or any of our beef boxes. You choose the flavour. All we ask if for your feedback. Is this a product which we should stock and offer alongside our beef?
It's the easiest way we know to get a really good dinner on the table without much effort, and we should know. We've been testing it for months.
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