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certified craft butchers of ireland
mix and match 4 packs for 20euro
every gleeson steak is a masterpiece

Gleeson Butchers – Quality Butchers

The first Gleeson’s Butchers store was opened by Pat Gleeson Snr. in 1962. Since then the business has grown with the next generation now involved in the day to day running of our family business. The people may have changed over the years but the love for their craft remains the same.

With 70 years butchers experience in the farming and meat industry, we supply quality and service to the highest standards possible. We have implemented an innovative new system that allows us to trace our meat from farm to fork. Our butchery teams are some of the most experienced in the business and many are with us for over 20 years.

Today we have 4 shops in Artane, Balbriggan, Blanchardstown, and Navan. Here we offer excellent quality, fresh Irish meat at great value and we are well known for our instore special offers!  We are now offering online ordering.

Come in and say hello to our wonderful Navan and Dublin Butchers! Our highly trained Irish butchers and friendly staff are always happy to answer your questions or give advice.

 

Join us on Instagram

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Enjoy all the celebrations☘️
We are open to today but will be closing a little earlier than normal in some of our shops. 
Artane closes at 5pm, Millfield Balbriggan at 5pm, Blanchardstown at 6pm & Navan at 3pm
A traditional favourite our Corned Beef and Parsnip Mash with Mustard and Cider Sauce is perfect for St Patrick's Day.

Serves 6
Ingredients
1½ kg silverside or brisket corned beef
1 carrot
2 celery sticks
2 leeks
1 teasp. peppercorns
250ml dry cider
Parsnip Mash
½ kg  potatoes, peeled and chopped
½ kg parsnips, peeled and chopped
125ml mixture of milk and cream
Knob of butter
Salt and black pepper
Irish Mustard and Cider Sauce
50g butter
25g flour
1 tablesp. mustard
250ml mixture cooking liquid and dry cider
Dash of cream
2 tablesp. scallions (spring onions), chopped
To Cook
Place the joint in a large saucepan. Add the chopped vegetables, peppercorns and cider. Add enough water to cover the joint. Bring to the boil, then simmer for approx. 40 mins per ½ kg or until the meat is tender. Leave in the liquid until ready to serve.
While the meat is cooking, place the potatoes and parsnips in a large pot. Cover with water. Season, bring to the boil, then simmer until both parsnips and potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well. Keep warm.
To Make The Sauce
Melt the butter, stir in flour. Cook for a minute or two.
Add mustard, whisk in the cooking liquid and cider. Bring to the boil, then simmer for 3-4 minutes. Stir in the cream and scallions and taste for seasoning.
Serve the corned beef sliced with the parsnip mash, sauce and buttery cabbage.
It’s always time for a Gleeson’s Full Irish…. but for St Patrick’s weekend it’s essential! ☘️😋
🐣💐It’s time for our EASTER COLOURING COMPETITION!! 🧑‍🎨 

To be in with a chance to win a huge Easter egg simply pick up an entry page instore or print this out, colour it in and return it to one of our shops. 

The colouring pages are available to print out here at 🌺 https://www.gleesonbutchers.ie/younger-customers/ or click on the link in our bio.

🎨  Please return your entries by Friday29th of March so you can have your Easter egg in time for Easter. Don’t forget to include your child's name, address and age. 
Tag us on photos of your children’s artwork on social media and we’ll share them. 
Good luck everyone! 👩🏻‍🎨 

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Happy Mother’s Day 🌺

CHECK OUT OUR 4 FOR €20 RANGE

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