This week Donal cooks three beef dishes using less expensive cuts of meat including oxtail and beef skirt in this final programme of the current series. His local butcher, Ray Collier, gets some of his meat from the farm attached to Howth Castle and Donal meets him there to learn which parts of the animal are best for particular dishes. The less expensive cuts benefit from slow cooking and in this week’s programme Donal prepares Beef Slow Cooked Meaty Chilli; Dad’s Braised Oxtails, and Goulash with Paprika Spiced Dumplings.