British Tomahawk Steak Min 0.9kg - £15 @ Morrisons from 16-19th June
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British Tomahawk Steak Min 0.9kg - £15 @ Morrisons from 16-19th June

40
Found 12th JunMade hot 12th Jun
Aldi had these on offer a couple of weeks ago and really enjoyed it.

Description

Treat your hero to the Daddy of all steaks, and serve up a `Tomahawk weighing in at over six times more than the average.

Our super-sized steak is 42oz*, aged for 14 days and sold with the rib bone intact for enhanced flavour. At 14 inches long and 8 inches wide on average, you¿ll find a generous helping of deliciousness on your plate with this beef beauty.

****2 per person

I Reverse Seared mine when I cooked it, Dry Brined it first then seasoned it and cooked it on a smoker for 2 hours first, then seared it on the BBQ till it reached internal temp of 145°F for medium cooked. Served with tomatoes on the vine drizzled with olive oil and sea salt and cooked on the smoker also. Or Pit Beans with burnt ends and some warm crusty bread or rolls for the mopping up..

Hopefully Morrisons stores will have sufficient stocks as it looks glorious this weekend and should be perfect weather for some outside steak cooking

Top comments

Original Poster

helloyoufool

had one last year - very good. OP - you have a recipe for your pit beans … had one last year - very good. OP - you have a recipe for your pit beans please? I tend to buy tins of these bean styles when visiting the US & must admit haven't considered making my own!



Pit Beans are great with Ribs or any meat. I have made them with different types of beans Pinto, haricot and Butter beans all mixed together. But for ease to do, using Heinz beans produces just a good a finished result. This is the recipe I work from, most of the time now

100ml of BBQ sauce (I make my own sweet BBQ sauce) but for ease of use I think the Hellmans range is very good and just as easy to add 100ml of that, than the hour or so it takes to make a BBQ sauce from scratch
25g of the rub you have used on your meat
1 tablespoon olive oil
1 red bell pepper, chopped
1/2 large white onion, chopped
1tbsp rapeseed oil
2 cloves garlic, chopped (I use pickled garlic cloves, which I chop up finely, much softer and almost dissolve once cooked slowly in the mixture)
4 x 415g cans baked beans,
500g of tomato passata
100g brown sugar (50g of Muscavado or Molasses Sugar and 50g of Light brown sugar is my preference)
1 tbsp onion powder
1 tbsp smoked paprika
1 tsp fresh cracked pepper
2 tbsp molasses or black treacle
200g chopped, cooked pork shoulder, pork belly or beef brisket (I save the burnt ends from ribs I do and freeze it, but frying some pork belly well done beforehand works also when shredded up)
6 slices crispy smoked streaky bacon, broken up by hand in chunks (I use my own home made cured and cold smoked bacon, fried so it is crispy) but you can buy crispy bacon strips in the supermarket and use that

Fry the onion first in a saucepan, with the olive oil, till it becomes translucent add all the other ingredients bring to simmer then transfer to a cast iron pot or dutch oven or the like (can be done the night before and left to cool down, if doing a long cook, on a smoker) then transfer to a smoker and cook for at least 6 hours . If cooking for a shorter time, bring it up to a bubbling temperature on the cooker at least before putting it on the smoker/bbq

I leave the top off the pot and place it under the meat I am cooking so all the drippings and mop sauce go into the beans also. I resist stirring them to often as they have never stuck to the bottom of the pan on the smoker although the juice does rise to the top. When made in larger quantities like this.

Cook some of those part cooked bread rolls in the oven and serve warm with the meal, great for mopping up the juices whilst eating the meat and beans.

This serves 8 people comfortably (and usually some left over for the next day re-heated, and still just as tasty. Use 1/2 the amount for less people

Edit. |I am not keen on fiery but chilli flakes can be added if you like a bit of heat and also it can be cooked in an oven @ 275F for 2 hours, if you don't have a smoker.









Edited by: "sotv" 12th Jun

Had one last year and it was so good I actually cried when eating it.
I'd had a few too many beers whilst cooking it like, which may have been a factor, still though, it was absolutely lush.

I'll axe my wife if she'll buy me one.
Edited by: "y-oh-y" 12th Jun
40 Comments

I'll axe my wife if she'll buy me one.
Edited by: "y-oh-y" 12th Jun

4 reviews


Rating: 5 star out of 5

20 June 2016

Amazing!

Ordered online, excellent service as always. The steak was as soft as butter, fantastic value! We shared between 2 and still got some left! And got another in the freezer for another time.



19 June 2016

1 of 1 found this review helpful.
So disappointed

Got one of these and really looked forward to eating it. Chose what looked like the best one on the shelf. But when opened, the bottom had a great large chunk of fat running under it, and also when I cut into it, not marbled, but big line of fat. Good work of hiding it Morrisons.. Also shrunk a lot when cooked... Sunday dinner spoiled as I was so looking forward to it..




19 June 2016

1 of 1 found this review helpful.
Proper steak.

Huge piece of steak, beautifully marbled and aged and like cutting through butter when cooked. Treat yourself.



Rating: 1 star out of 5

18 June 2016

3 of 5 found this review helpful.
Tomahawk disappointment

Unfortunately this really isn't what the pictures would have you believe. Marbling of fat on a steak is great for flavour but on the one a had there were thick blocks of it running through the steak and these had been hidden by the label. The weight was at the lowest end of their scale and the bone was easily 28cm long so the amount of meat was poor. Very disappointed. Don't waste your money.

had one last year - very good.

OP - you have a recipe for your pit beans please? I tend to buy tins of these bean styles when visiting the US & must admit haven't considered making my own!

With the limited supplies to each store leading to wasted visits last time around, I'll give this a swerve.

Got 2 last year & they were ok but not mega.

Original Poster

helloyoufool

had one last year - very good. OP - you have a recipe for your pit beans … had one last year - very good. OP - you have a recipe for your pit beans please? I tend to buy tins of these bean styles when visiting the US & must admit haven't considered making my own!



Pit Beans are great with Ribs or any meat. I have made them with different types of beans Pinto, haricot and Butter beans all mixed together. But for ease to do, using Heinz beans produces just a good a finished result. This is the recipe I work from, most of the time now

100ml of BBQ sauce (I make my own sweet BBQ sauce) but for ease of use I think the Hellmans range is very good and just as easy to add 100ml of that, than the hour or so it takes to make a BBQ sauce from scratch
25g of the rub you have used on your meat
1 tablespoon olive oil
1 red bell pepper, chopped
1/2 large white onion, chopped
1tbsp rapeseed oil
2 cloves garlic, chopped (I use pickled garlic cloves, which I chop up finely, much softer and almost dissolve once cooked slowly in the mixture)
4 x 415g cans baked beans,
500g of tomato passata
100g brown sugar (50g of Muscavado or Molasses Sugar and 50g of Light brown sugar is my preference)
1 tbsp onion powder
1 tbsp smoked paprika
1 tsp fresh cracked pepper
2 tbsp molasses or black treacle
200g chopped, cooked pork shoulder, pork belly or beef brisket (I save the burnt ends from ribs I do and freeze it, but frying some pork belly well done beforehand works also when shredded up)
6 slices crispy smoked streaky bacon, broken up by hand in chunks (I use my own home made cured and cold smoked bacon, fried so it is crispy) but you can buy crispy bacon strips in the supermarket and use that

Fry the onion first in a saucepan, with the olive oil, till it becomes translucent add all the other ingredients bring to simmer then transfer to a cast iron pot or dutch oven or the like (can be done the night before and left to cool down, if doing a long cook, on a smoker) then transfer to a smoker and cook for at least 6 hours . If cooking for a shorter time, bring it up to a bubbling temperature on the cooker at least before putting it on the smoker/bbq

I leave the top off the pot and place it under the meat I am cooking so all the drippings and mop sauce go into the beans also. I resist stirring them to often as they have never stuck to the bottom of the pan on the smoker although the juice does rise to the top. When made in larger quantities like this.

Cook some of those part cooked bread rolls in the oven and serve warm with the meal, great for mopping up the juices whilst eating the meat and beans.

This serves 8 people comfortably (and usually some left over for the next day re-heated, and still just as tasty. Use 1/2 the amount for less people

Edit. |I am not keen on fiery but chilli flakes can be added if you like a bit of heat and also it can be cooked in an oven @ 275F for 2 hours, if you don't have a smoker.









Edited by: "sotv" 12th Jun

They sold out in less than 10 mins in my local last time, not gonna waste my time.

Personally I prefer not to pay £15,99 a kilo for beef bone.

If you want taste Waitrose have beef short ribs 1/3 off at £5.32 kg until 30th June

Heat. Wish I could give extra Heat for OP's fantastic sales pitch!

Had one last year and it was so good I actually cried when eating it.
I'd had a few too many beers whilst cooking it like, which may have been a factor, still though, it was absolutely lush.

sotv

Pit Beans are great with Ribs or any meat. I have made them with … Pit Beans are great with Ribs or any meat. I have made them with different types of beans Pinto, haricot and Butter beans all mixed together. But for ease to do, using Heinz beans produces just a good a finished result. This is the recipe I work from, most of the time now100ml of BBQ sauce (I make my own sweet BBQ sauce) but for ease of use I think the Hellmans range is very good and just as easy to add 100ml of that, than the hour or so it takes to make a BBQ sauce from scratch25g of the rub you have used on your meat1 tablespoon olive oil1 red bell pepper, chopped1/2 large white onion, chopped1tbsp rapeseed oil2 cloves garlic, chopped (I use pickled garlic cloves, which I chop up finely, much softer and almost dissolve once cooked slowly in the mixture) 4 x 415g cans baked beans, 500g of tomato passata100g brown sugar (50g of Muscavado or Molasses Sugar and 50g of Light brown sugar is my preference)1 tbsp onion powder1 tbsp smoked paprika1 tsp fresh cracked pepper2 tbsp molasses or black treacle200g chopped, cooked pork shoulder, pork belly or beef brisket (I save the burnt ends from ribs I do and freeze it, but frying some pork belly well done beforehand works also when shredded up)6 slices crispy smoked streaky bacon, broken up by hand in chunks (I use my own home made cured and cold smoked bacon, fried so it is crispy) but you can buy crispy bacon strips in the supermarket and use thatFry the onion first in a saucepan, with the olive oil, till it becomes translucent add all the other ingredients bring to simmer then transfer to a cast iron pot or dutch oven or the like (can be done the night before and left to cool down, if doing a long cook, on a smoker) then transfer to a smoker and cook for at least 6 hours . If cooking for a shorter time, bring it up to a bubbling temperature on the cooker at least before putting it on the smoker/bbqI leave the top off the pot and place it under the meat I am cooking so all the drippings and mop sauce go into the beans also. I resist stirring them to often as they have never stuck to the bottom of the pan on the smoker although the juice does rise to the top. When made in larger quantities like this.Cook some of those part cooked bread rolls in the oven and serve warm with the meal, great for mopping up the juices whilst eating the meat and beans.This serves 8 people comfortably (and usually some left over for the next day re-heated, and still just as tasty. Use 1/2 the amount for less people


Cracking recipe thanks for sharing it

Thanks Op, and thanks for the recipe which sounds delicious.

These look great but I can get them from my butcher any time. I couldn’t say they are exactly the same weight as they are never more than a tenner. Absolutely delicious - bought the 1st one for my daughter when her boyfriend dumped her and it even put a smile on her face.

Wow op u really are quite the chef!

The one from aldi gave me the squits for days

Original Poster

mrsmaxi0409

Wow op u really are quite the chef!



Not really a chef more Man, lump of meat, fire, smoke and a sauce, let me at it....X)

Isn't this rather a lot for one person?

BigCheeseGlenni

If you want taste Waitrose have beef short ribs 1/3 off at £5.32 kg until … If you want taste Waitrose have beef short ribs 1/3 off at £5.32 kg until 30th June


I like doing these in the oven. Closed pan, covered in stock for 2.5 hours at 150C. A little bbq sauce when you serve.

years ago,the younger generation wouldnt touch this cut of meat! But with clever marketing,they have turned it in to something "special"
Rib of beef is the best cut of meat you can get!
I was a butcher for 16 years and the only people that used to buy it was the older generation,as it was relatively cheap,plus they knew something all the young kids didn't.
Yes it has fat in it but that is flavour and a natural baster.
i suggest Aldi for their rib eye steak,which retail at about £3 each for 9oz steak.Every one i have had has been superb.Also you are only paying for the meat and not a massive amount of unnecessary bone.
Enjoy.

antspam

These look great but I can get them from my butcher any time. I couldn’t s … These look great but I can get them from my butcher any time. I couldn’t say they are exactly the same weight as they are never more than a tenner. Absolutely delicious - bought the 1st one for my daughter when her boyfriend dumped her and it even put a smile on her face.



that's what a big meaty boner does for a girl

heat for the price but personally I generally avoid anything but Dexter these days or pure bred Aberdeen Angus. you just won't match the taste. I tend to avoid supermarket steak as they're grain fed and intensive reared so the flavour will never match unless they slip an odd rare breed in without realising it such as White Park. it happens apparently. This deal looks intersting though and if the marbling and fat is good maybe worth a shot.
Edited by: "cjdean1983" 15th Jun

I've always loved T bones steaks so ill think ill give this a bash.Thanks Op

beef bone for £15 lol it is cold.

Can anyone confirm is it's Thursday or Friday? As website says Thursday 16th which is incorrect as the 16th of the Friday!

I got excited when I read "Only £15 between Thursday 15th and Sunday 19th June" but I can confirm they DON'T have any till tomorrow.

dtyson007

years ago,the younger generation wouldnt touch this cut of meat! But with … years ago,the younger generation wouldnt touch this cut of meat! But with clever marketing,they have turned it in to something "special"Rib of beef is the best cut of meat you can get!I was a butcher for 16 years and the only people that used to buy it was the older generation,as it was relatively cheap,plus they knew something all the young kids didn't.Yes it has fat in it but that is flavour and a natural baster.i suggest Aldi for their rib eye steak,which retail at about £3 each for 9oz steak.Every one i have had has been superb.Also you are only paying for the meat and not a massive amount of unnecessary bone.Enjoy.



Is rib of beef the same as Prime Rib? I've only ever seen prime rib in US restaurants and not over here. Tried it once and it was excellent

Picked up 2 this morning at 7am! Thanks OP!

This is a complete rip off
£15 each = £16.67 per kg
Remove the bone and your left with a thick Ribeye steak of around 650g
Your paying nearly £5 for the bone and fat that you can't eat
So that one piece of steak cost around £10 roughly £24 per kg

unreality

Is rib of beef the same as Prime Rib? I've only ever seen prime rib in US … Is rib of beef the same as Prime Rib? I've only ever seen prime rib in US restaurants and not over here. Tried it once and it was excellent



Prime rib is a slow cooked rib joint then thick sliced to serve.

think the closest actual chunk of uk cut meat would be a full wing rib on/off the bone slow cooked.

Rib eye is regular rib with the outer muscle and bone removed

Waitrose rib on the bone @ £16/kg is very good value.(better if you find it reduced.)

Edited by: "getmore4less" 16th Jun

dtyson007

years ago,the younger generation wouldnt touch this cut of meat! But with … years ago,the younger generation wouldnt touch this cut of meat! But with clever marketing,they have turned it in to something "special"Rib of beef is the best cut of meat you can get!I was a butcher for 16 years and the only people that used to buy it was the older generation,as it was relatively cheap,plus they knew something all the young kids didn't.Yes it has fat in it but that is flavour and a natural baster.i suggest Aldi for their rib eye steak,which retail at about £3 each for 9oz steak.Every one i have had has been superb.Also you are only paying for the meat and not a massive amount of unnecessary bone.Enjoy.


If you were a butcher, why on earth are you recommending supermarket meat?! Not a dig, I just assumed butchers would be dead against it

americanonpurpose

If you were a butcher, why on earth are you recommending supermarket … If you were a butcher, why on earth are you recommending supermarket meat?! Not a dig, I just assumed butchers would be dead against it


Perhaps he was giving I personal opinion! That's still allowed isn't it?
I agree Aldi ribeye is unbeatable, you do have to search their stock for decent ones!

Bought 2, well bought 1 but Mrs B got one too. Oh well.

eaten 1 ( shared it) , loved it. Yeah it has fat in it, I prefer that to a lean steak though..

Serving is going on the smoker tomorrow.

happychappy

Perhaps he was giving I personal opinion! That's still allowed isn't it?I … Perhaps he was giving I personal opinion! That's still allowed isn't it?I agree Aldi ribeye is unbeatable, you do have to search their stock for decent ones!


Perhaps you missed the part where I said: "Not a dig"

sotv

Pit Beans are great with Ribs or any meat. I have made them with … Pit Beans are great with Ribs or any meat. I have made them with different types of beans Pinto, haricot and Butter beans all mixed together. But for ease to do, using Heinz beans produces just a good a finished result. This is the recipe I work from, most of the time now100ml of BBQ sauce (I make my own sweet BBQ sauce) but for ease of use I think the Hellmans range is very good and just as easy to add 100ml of that, than the hour or so it takes to make a BBQ sauce from scratch25g of the rub you have used on your meat1 tablespoon olive oil1 red bell pepper, chopped1/2 large white onion, chopped1tbsp rapeseed oil2 cloves garlic, chopped (I use pickled garlic cloves, which I chop up finely, much softer and almost dissolve once cooked slowly in the mixture) 4 x 415g cans baked beans, 500g of tomato passata100g brown sugar (50g of Muscavado or Molasses Sugar and 50g of Light brown sugar is my preference)1 tbsp onion powder1 tbsp smoked paprika1 tsp fresh cracked pepper2 tbsp molasses or black treacle200g chopped, cooked pork shoulder, pork belly or beef brisket (I save the burnt ends from ribs I do and freeze it, but frying some pork belly well done beforehand works also when shredded up)6 slices crispy smoked streaky bacon, broken up by hand in chunks (I use my own home made cured and cold smoked bacon, fried so it is crispy) but you can buy crispy bacon strips in the supermarket and use thatFry the onion first in a saucepan, with the olive oil, till it becomes translucent add all the other ingredients bring to simmer then transfer to a cast iron pot or dutch oven or the like (can be done the night before and left to cool down, if doing a long cook, on a smoker) then transfer to a smoker and cook for at least 6 hours . If cooking for a shorter time, bring it up to a bubbling temperature on the cooker at least before putting it on the smoker/bbqI leave the top off the pot and place it under the meat I am cooking so all the drippings and mop sauce go into the beans also. I resist stirring them to often as they have never stuck to the bottom of the pan on the smoker although the juice does rise to the top. When made in larger quantities like this.Cook some of those part cooked bread rolls in the oven and serve warm with the meal, great for mopping up the juices whilst eating the meat and beans.This serves 8 people comfortably (and usually some left over for the next day re-heated, and still just as tasty. Use 1/2 the amount for less peopleEdit. |I am not keen on fiery but chilli flakes can be added if you like a bit of heat and also it can be cooked in an oven @ 275F for 2 hours, if you don't have a smoker.



How the hell do you get time to do this prep SOTV. Are you a chef? KRO

Original Poster

whydoineedastupidusername

How the hell do you get time to do this prep SOTV. Are you a chef? KRO



The only pre cooking is the onion and bits of meat (20 minutes if meat done from scratch) the rest is tins and packets, unless you do your own BBQ sauce and rub. Then you just add everything to the onions once done. Then bring it up to simmer temperature. Really easy to do and adds something to a barbecue meal imho. Can all be done the night before, if necessary and left in the fridge.

Once you have found a recipe you like, easy to try a few replacements/adjustment ingredients to it yourself over the summer until you settle on a version of it you like

If you do pulled pork, ribs, steak or burgers try looking for some homemade slaw recipes, and try them out. I do one with chipotle paste and sundried tomatoes I have adapted from an original recipe along with some other ingredients, works great and once again adds something to your bbq'ed/smoked meat, takes about 20 minutes of prep to do enough for a dozen people or more.

Picked my steaks up this morning. KRO




Edited by: "sotv" 17th Jun

BigCheeseGlenni

If you want taste Waitrose have beef short ribs 1/3 off at £5.32 kg until … If you want taste Waitrose have beef short ribs 1/3 off at £5.32 kg until 30th June


Tried these many times, absolutely fantastic!!.

You don't want fatty marbled steak as you cannot cut the fat off. You want lean steak that you can cut the fat off

Morrisons reduce their meat at the end of the day. I got fillet steaks reduced from £4.50 to £1.

Found one that was 1.28kg, will weight the bone once eaten.

edit: Bone 160gm making the edible meat content 1.12kg or £13.40/kg

We have loads of Beans as I bought 120 cans when Tesco did the 4 pack Branston for 64p will try the recipe
Edited by: "getmore4less" 18th Jun
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