James Whelan Butchers: Ultra Slow-Roast Sirloin

Posted on Monday, September 29th, 2014 by Pat Whelan in Beef Recipes | No Comments »

ultra slow roast sirloin

Very slow roasting is the answer when you have to go out and want dinner to be ready when you come home. This method produces a very juicy and flavoursome roast.

Ultra Slow Roast Sirloin – Printer Friendly Download


  • 1.5 kg sirloin
  • 1 tablespoon extra virgin olive or Irish rapeseed oil
  • flaky sea salt and freshly ground black pepper
Serves 4-6

To Cook

Preheat the oven to 75° C/fan 55° C/gas mark ¼. Rub the sirloin with the oil and season with flaky sea salt and freshly ground black pepper. Place a ridged griddle pan over a high heat and when it’s smoking, sear the meat on all sides until well browned. Place the meat in a roasting tin and cook for 4–5 hours, or until a meat thermometer reads 50° C (for rare meat), 55° C (medium rare) or 60° C (medium). Start checking the temperature after four hours. Cover with foil and leave to rest for 30 minutes before serving. This would be excellent with Béarnaise sauce

Know Your Spuds

Posted on Monday, September 29th, 2014 by Pat Whelan in Foodie Articles | No Comments »

October 3rd is National Potato Day; a day to celebrate the spud.  Not the most glamorous of national days perhaps, but despite the fact that it is probably a promotional notion dreamt up by potato growers, why shouldn’t it have its own day?  There was a time in Ireland when every day was National Potato Day but the world has evolved and pasta, rice cous cous and a host of other grains have muscled in on the potato’s patch.  Also the spud’s criminal association with its fiendish friend, BUTTER, hasn’t helped its reputation in the health conscious and fat fighting communities.  It’s high time someone spoke up for the spud and even the dairy company that it keeps.  It’s time we stopped vilifying a perfectly good food and enjoyed its versatility.  Here’s to National Potato Day; I declare myself a supporter.

Potatoes have been part of European cuisine for a few centuries now.  In Ireland we have the legendary Sir Walter Raleigh to thank for bringing us the first spud.  Where would the Sunday Roast be without at least one side dish of some sort of potato, be it roast, mashed, croqueted or all three in some excessive cases.  What would have become of the fish had we not put it together with the chip?


The potato originated in South America and at first was thought of as an ornamental plant.  Once its true value was discovered it was hard to believe how tasty, versatile, economical and nutritious the yield could be.  A potato has good levels of Vitamin B and C, is a good carbohydrate and a good source of iron and potassium along with other minerals.  There’s no fat in the potato and due to its dense nature it can fill you up.

Various varieties have been created so throughout the year we can also enjoy the subtle differences in taste and texture.  I always look forward to the new potato but equally I can enjoy a plate of winter mash or a large jacket potato baked in the oven.  Some varieties are better for chips and others are ideal for salads.  Whatever your preference, floury or waxy, there is a potato variety for everyone.

Before the advent of the fridge many people stored spuds in a potato box in a darkened cellar or a shed.  If you have such a place (that’s not centrally heated) then you could still do it.  Ideally you can keep potatoes in your fridge and they will last but I think it’s best to use them relatively quickly once you’ve bought them.

Having mentioned all the good and virtuous things about potatoes it’s time to move on to something a whole lot sexier. You’ve probably guessed already that some of my favourite potato dishes involve a whole lot of fat; oh yes when the spud hooks up with a little dairy or fat, either animal or vegetable, it means a good time for all. Goose fat, dripping, olive oil, sunflower oil, butter, milk or cream all work well.  (If you find yourself frothing at the mouth because I mentioned the ‘F’ word or finding the above akin to food porn then stop reading now, it’s about to get a whole lot worse.)  They could take me out and whip me before I’d ever suggest that creamy mash can be achieved with anything other than full fat butter and full fat milk. There, I’ve said it.  Forget all your substitutes, let’s just do it properly and indulge.  If you’ve ever wondered how high end restaurants achieve excellent lump free mash or ‘Potato puree’ as it often appears on the menu, well some use butter, milk and an egg yolk and sometimes even a sneaky spoon of sugar.  For perfect potato puree try the following.  Boil the potatoes in their skins in salted water for about 20minutes.  Pour off the water, drain and peel.  Mash them, or preferably, put them through a potato ricer.  Put the mash back into the saucepan and for every kg of potato (uncooked weight) use 30g butter, 250 ml milk and 1 egg yolk.  Stir all of these ingredients into the potatoes over a low heat.  Add the salt, sugar (about a tablespoon per kg) and a little nutmeg at the end to season and if you want to really achieve excellent puree then beat the whole lot with a metal whisk.

Another favourite of mine is Potato Gratin.  (I can hear the sharp intake of breath from fat fighters).   Creamy, garlic-y, thinly sliced potatoes are always indulgent and seem to be an all time favourite.  There are many different recipes for this but I like to use a mix of full fat cream, crème fraiche and an egg all mixed together and poured over the thinly sliced potatoes and fresh garlic.  I slice the potatoes quite thin.  Despite some recipes saying 30 minutes I think this needs about 45 minutes at 180 in order to cook the potatoes properly.

Potato Gratin

The Spanish have taken the egg and potato mix to its zenith with the Spanish Tortilla.  Exploring what other cultures do with potatoes is always a revelation and I would certainly encourage you to do so.  I hope this has inspired you to revisit the spud, enjoy National Potato Day and whether it’s a simple chip or a lovely roast spud don’t forget to pop into James Whelan Butchers in Oakville or stop by our website online and pick up something nice to go with it. www.jameswhelanbutchers.com

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers


James Whelan Butchers: Individual Yorkshire Puddings

Posted on Thursday, September 25th, 2014 by Pat Whelan in Side Dishes | No Comments »

Yorkshire puddingsEveryone loves Yorkshire pudding — fact. A muffin tin is ideal for making these attractive individual puddings, but you can of course use the mixture to make one large pudding that you serve in slices — it’s your choice. Either is delicious.

Individual Yorkshire Puddings – Printer Friendly Download


  • 150 g plain flour
  • 6 eggs
  • 150 ml milk
  • 110 ml water
  • sea salt and freshly ground black pepper
  • beef dripping, melted (to grease the tin)

Serves 6 greedy people (makes 12 muffin-sized puddings)

To Cook

Sift the flour into a bowl and make a well in the centre. Add the eggs and incorporate gradually, using an electric hand whisk. Add the milk, water and seasoning and whisk until the batter is smooth. About 15 minutes before the beef is ready to come out of the oven, increase the heat to 220° C. Use a pastry brush to grease the muffin tin (or a roasting tin) with the melted dripping and place it in the oven to heat. After about ten minutes, add the batter to the tin and return to the oven on as high a shelf as you can for about 25–30 minutes, or until the puddings have risen and look crisp and golden. While the puddings are cooking, get everything else ready. Serve immediately.


James Whelan Butchers: Roast fillet with prosciutto

Posted on Tuesday, September 23rd, 2014 by Pat Whelan in Beef Recipes | No Comments »

roast fillet with prosciuttoAn impressive dish for a buffet table, this is simple to make and can be prepared ahead of time. Serve at room temperature.

Roast fillet with prosciutto – Printer Friendly Download


  • 1.5 kg beef fillet, cut from the middle
  • 1 tablespoon extra virgin olive oil or Irish rapeseed oil
  • flaky sea salt
  • freshly ground black pepper
  • 20 slices prosciutto
  • 3–4 tablespoons Dijon mustard
Serves 10

To Cook

Preheat the oven to 200° C/fan 180° C/gas mark 6. Heat a heavy frying pan until smoking. Rub the fillet with the rapeseed oil and season generously with sea salt and freshly ground black pepper. Sear the meat until browned on all sides. Allow to cool slightly. Lay the prosciutto out on greaseproof paper in overlapping rows so that it makes a rectangular shape. Coat the beef all over with mustard and place it on the prosciutto. Wrap the prosciutto around the beef and secure with string. Sit the fillet on a roasting tray and roast for 30 minutes for rare, 40 minutes (medium) or 50 minutes (well done). Check the internal temperature against the chart on page 66 to ensure that the beef is cooked to your liking. Leave the beef to cool in the roasting tray. Dab with kitchen paper to remove any excess juices. Carve into thin slices and serve on a platter, or serve whole and allow people to help themselves.

James Whelan Butchers: Rib on the Bone: the Roast of Roasts

Posted on Thursday, September 18th, 2014 by Pat Whelan in Beef Recipes | No Comments »

Rib of beef on the boneThere are few reactions as satisfying for the cook as the one you get when you bring a majestic rib roast of beef to the table. The smells emanating from the kitchen are beyond seductive, and the appearance of the meat does not disappoint. We’d always suggest buying a piece bigger than you think you need, because the leftovers will make for a few happy lunches the next day and will disappear before you know it. Other cuts that are good to roast on the bone are sirloin from the hindquarter and wing rib.

Rib on the bone: the roast of roasts – Printer Friendly Download


  • 4–6 kg rib of beef
  • extra virgin olive oil, Irish rapeseed oil or soft dripping
  • fine sea salt and freshly ground black pepper

Serves 10

To Cook

Preheat the oven to 230° C/fan 210° C/gas mark 8. Rub the joint all over with the oil or soft dripping and season with salt and pepper. Place the meat in a heavy-duty roasting tin and cook for 30 minutes, until browned and sizzling. Turn the heat down to 160° C/fan 140° C/gas mark 3 and open the oven door for a minute to accelerate the drop in temperature. Give the joint a further 9–10 minutes per 500 g for very rare meat, 12–15 for medium or 18–20 if you prefer it well done. As all ovens vary, a meat thermometer is invaluable, as it will give you the confidence to know the exact moment when the beef is cooked to your liking. Remove the meat from the oven and place on a warm platter in a warm place, covered loosely with foil. Leave it to rest for at least half an hour before carving — this allows the meat to relax and improves its flavour and juiciness.


Pour the juices and fat that have accumulated in the roasting tin into a Pyrex jug. The fat (dripping) will rise to the top and you can spoon most of this off and reserve it. Return the residue to the roasting tin and place on top of a low heat. If you want a thicker gravy, add a teaspoon or two of flour now, scattered across the tin. Gradually add half a bottle of red wine and 500 ml of beef stock, stirring as you do so to ensure that the flour is absorbed. Simmer for fifteen minutes or so, scraping the tin to ensure that no flavour is lost, until the gravy has thickened slightly. Taste and adjust the seasoning, sieve and serve.

James Whelan Butchers: Tagliata

Posted on Wednesday, September 17th, 2014 by Pat Whelan in Beef Recipes | No Comments »

Tagliata from The Irish Beef BookThis is Domini Kemp’s version and very good it is too. You can make this with fillet, sirloin, striploin or rib-eye.

Tagliata – Printer Friendly Download


  • 600–800 g fillet of beef (or sirloin, striploin or rib-eye)
  • salt and pepper
  • 4 good handfuls rocket
  • 8 Portobello mushrooms, peeled and cut into thick slices
  • Parmesan shavings

For the marinade:

  • 100 ml balsamic vinegar
  • good few sprigs rosemary
  • 8 cloves garlic, peeled
  • 200 ml olive oil
Serves 4

To Cook

Start by making the marinade. First remove all the leaves from the rosemary—you want a good tablespoon of rosemary leaves, even two. In a blender, whizz all the ingredients together. Season the marinade, which should be dark and thick. Pour it on top of the beef and leave for a while to marinate — a few hours would be great, or even overnight. When you are ready to cook, put the rocket on each plate, along with some Parmesan shavings. Heat up a frying pan or griddle pan until it is really hot. And if your pan is a regular size, you may need to do this in two batches.
Let the excess marinade run off the beef and then sear and brown it at a very high temperature. Turn the steaks over when they release themselves; and when you have great colour on them, set them aside to rest. Finish cooking any remaining steaks if necessary, otherwise fry the chunky mushrooms and pour any remaining marinade on top. They don’t need much cooking. They will absorb the marinade and heat up thoroughly till they get slightly charred and burnt at the edges and are piping hot. At this stage, you can slice the beef and arrange beef slices and mushrooms on top of the rocket and serve straight away.

James Whelan Butchers: Oven Chips with Rosemary Salt

Posted on Tuesday, September 16th, 2014 by Pat Whelan in Side Dishes | No Comments »

Oven chips with rosemary salt from the Irish Beef BookThis recipe is taken from my book “The Irish Beef Book and is a delicious accompaniment to steak. The rosemary empart huge flavour to the chips.


  • 3 sprigs fresh rosemary
  • zest of 1 lemon
  • 85 g sea salt
  • 900 g Maris Piper potatoes, unpeeled, cut into large chips 1cm thick
  • 100 ml extra virgin olive oil or Irish rapeseed oil
  • 1 bulb garlic, cloves separated but unpeeled
  • freshly ground black pepper

Serves 4

To Cook

Preheat the oven to 230° C/fan 210° C/gas mark 8. Place a baking tray in the oven. To make the rosemary salt, remove the leaves from the rosemary, chop them and put in a mortar and pestle with the lemon zest and salt. Work to make a paste, adding more salt if the mixture is too wet. Spread out on a plate in a warm place to dry out a little. Parboil the chips for about 10 minutes in boiling salted water. Heat the oil in a frying pan, smash the garlic cloves under the flat side of a knife blade and add to the pan, followed by the chips. Toss in the oil until well coated, then season with pepper. Bake on the preheated oven tray for 15–20 minutes until crisp and golden. Sprinkle the rosemary salt on the chips before serving

Great Career Opportunities @ James Whelan Butchers

Posted on Monday, September 15th, 2014 by Pat Whelan in Foodie Articles | No Comments »

A Butchers Life for Me

I’ve posted this piece before but I think it eloquently captures the point I am making and so I’ve posted it again. We have some great opportunities at the moment in James Whelan Butchers, so if you know anyone or perhaps you’d like a career change, this is your chance!

There’s a tremendous beauty in the English language. We, unlike some of our European neighbours, have been blessed with an abundant tongue based on rich, ancient foundations. We have an instrument of expression that when used correctly can work incredible magic. Words can make us fall in love, do things we don’t want to do, create mental pictures or even stir up emotions we didn’t even know existed. There is power in words and yet we are often lazy, assuming that some subjects don’t deserve a richer word currency. Sad to say, recent recruitment advertising that I have seen for butchers is a perfect example. It looks like there are openings for apprentice butchers in many parts of Ireland which is great news, including my own business, exposing the fact that there is not a lack of jobs in the industry, but a lack of skills. However looking at the distinctly dull and lifeless call to arms, I can see many approaching just because there’s a paying job at the end of it. I caution that a paying job is never a good driving factor for a life in this world.

While the word ‘passion’ is often bandied about and overused these days it should be fully applied to butchers. I want people with an ardent interest in the area to come forward to fill any positions I may have or take up any training programmes we create. I want those bordering on the obsessive because then and only then will we have a chance at creating a healthy legacy. On that note, I am often asked if “I minded taking over the family business”! It always amazes me that anyone would think I was obligated or forced in some way to follow in my father’s footsteps. I genuinely loved every part of the business. I had butchery in my blood and for me it was a natural step. I was simply fulfilling my purpose and calling and while I’m thankful that I have such a strong ancestral link to raising stock for food and this noble craft, I firmly believe that it would have been my perfect job had I been the very first in my line to become a butcher.

Many people miss the fundamental reasons someone might want to take up this trade. I often find myself standing at a fence in the dew drenched, quiet early mornings, marvelling at the wonder of the animals I rear and the link they provide between us and the land. While I take great care in raising them and enjoy their inherent, melancholic majesty, I am also starkly aware of their ultimate upcoming sacrifice. These gracious, primal mammals provide us with food that keeps us healthy and makes us strong. I fully acknowledge the responsibility of ensuring that we make the most of such selfless surrender. As a butcher it is up to me to find out everything I can about the animal and the nourishment it can provide. I am responsible for making sure that every part of the animal that is a source of nourishment can be used as such. It is up to me to know how to cook any cut of meat, nose to tail including the bones, and to have personal experience of that so I can pass it on – that is a calling, a purpose and so much more than just a job. It is in this kind of thinking that one finds the joy.

Besides the cerebral there is also the physical. Part of the work of a butcher is not pretty. It is bloody, heavy and serious work. That neatly tied, attractive little package or the dark red fillet of steak that makes eyes at you from behind the gleaming glass of a butcher’s counter was once part of a large and wieldy carcass that required a deft combination of skill and art to bring it to such an aesthetic end. I can recall many days in the slaughterhouse where I emerged after ridiculously long hours of carrying, carving and cutting spent and exhausted. I often imagined a crowd outside that steel door just waiting to celebrate and applaud my wondrous achievements of turning the gory and slightly macabre into things of beauty that people enjoyed bringing to their kitchens. Of course the brass band and the cheering crowds only existed in my head as few people picking up a Sunday roast truly appreciate where it has come from. It is worth remarking that we are particularly unaware of this in Ireland. In France you will notice that a skilled butcher or baker is something to be celebrated and indeed treasured by the community. In Ireland sometimes the job of butcher or baker don’t have the craft recognition they deserve. Hence the dull recruitment ads that include uninspiring sentences such as “Trimming excess fat off meat and finishing to customer specifications will be required”. Where is the art and the craft, the nourishment, the acknowledgement of the ability to butcher an animal and provide real nutritious food that promotes life? Where is the fun? Where is the joy?

We must also remember that many of our human rituals are based around and linked to food. The food providers in our lives are vital. Being a butcher is more than just a job. There has to be an appreciation of the intrinsic nature of the work and what you are really doing rather than the soul less single minded goal of a pay packet. This is the only way to happiness and a fulfilling career in any walk of life.

At James Whelan Butchers we do provide an 18 month programme with an accredited FETAC qualification on completion. We only create the very best butchers that will carry our signature of excellence into the industry. We want the passionate and enthusiastic so if you or someone you know is interested they can contact us via the website or info@jwb.ie

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers

New James Whelan Butchers @ Avoca, Kilmacanogue

Posted on Monday, September 15th, 2014 by Pat Whelan in Foodie Articles | No Comments »

New James Whelan Butcher shop in Avoca Kilmacanogue

New James Whelan Butcher shop in Avoca Kilmacanogue – Images courtesy of Avoca Kilmacanogue

Following the successful launch of our butcher shops in Dublin, at Avoca Monkstown and Rathcoole, we are delighted to announce that we are bringing our craft butchery excellence and expertise to the new Avoca Food Market in Kilmacanogue.

The entire food market will include James Whelan Butchers and a number of new additions to Avoca.We will have a 550 square foot specialist craft butcher shop in the new Avoca food market in Kilmacanogue, where customers can come and see at first hand how we approach our craft. As well as the opportunity to buy and taste our top quality meat products, customers will be able to see our skilled professional butchers in action in what will be an exciting food experience for the Irish consumer in an amazing setting.

The new Kilmacanogue food hall promises to be very exciting offering a range of great food under the one roof with 100 per cent focus on delicious, seasonal, Irish food.

The Avoca Kilmacanogue store is on the N11 or Wexford Road very close to Bray on the Southern side of Dublin. Set in the grounds of the old Jameson (of whiskey fame) estate, surrounded by ancient trees and rolling gardens, the Avoca store at Kilmacanogue is simply Ireland’s best retail & food experience. (It’s pronounced Kill-ma-cano-guh by the way, tho’ we often just shorten it to Kilmac.) There’s a treasure trove shop which assails the senses. Two award-winning cafes with terraces. A gourmet foodhall & deli. Not to mention a wonderful garden and the acclaimed Avoca Nursery.

I would like to take this opportunity to thank all our customers for their support in making James Whelan Butchers so special.

We look forward to seeing you there in late October!

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers


James Whelan Butchers: Brined Beef Brisket on the Bone with BBQ Sauce

Posted on Monday, September 15th, 2014 by Pat Whelan in BBQ Recipes, Beef Recipes | No Comments »

Brined beef brisket on the bone with BBQ sauceThis recipe is a labour of love that takes time but is well worth it. Do make it with a fine big piece of brisket so that you get the most out of your efforts. Brining the meat makes it very moist and juicy, but the recipe for slow-cooked pulled chipotle brisket (page 188) is very good too, and takes less preparation time.

Brined Beef Brisket on the Bone with BBQ sauce – Printer Friendly Download


  • 4 kg piece of brisket on the bone
  • yellow mustard

For the brine:

  • 1 litre apple juice
  • 750 ml water
  • 600 g sugar
  • 200 g sea salt
  • 200 ml Worcestershire sauce

For the dry rub:

  • 4 tablespoons smoked paprika
  • 4 tablespoons sea salt
  • 2 tablespoons sugar
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon turmeric
  • 2 tablespoons garlic powder
  • 2 tablespoons dried thyme

For the barbecue sauce:

  • 250 ml cider vinegar
  • 250 ml balsamic vinegar
  • 500 ml water s 150 g tomato puree
  • 1 medium onion, chopped
  • 1 thick slice of lemon
  • 50 ml Worcestershire sauce
  • 8 tablespoons honey
  • 8 tablespoons treacle
  • 1 teaspoon chilli flakes
  • 2 bay leaves
  • 1/2 teaspoon freshly ground black pepper
  • 400 g brown sugar
  • 2 tablespoons yellow mustard
  • 2 tablespoons tomato ketchup
  • 4 cloves garlic, peeled and crushed
  • 2 tablespoons sea salt

Serves 10

To Cook

First make the brine. Place all the ingredients in a saucepan over a high heat and stir while bringing to the boil. Remove from the heat and stir until the sugar and salt are completely dissolved. Leave to cool. Place the brisket in the brine for a couple of hours, choosing a container that allows you to submerge the meat completely. Make the dry rub by combining all the ingredients. Remove the brisket from the brine and pat dry with kitchen paper. Smear the surface of the brisket with yellow mustard. Then sprinkle all over with the dry rub. If you have a stove-top smoker, put in the brisket for about an hour over medium heat, checking it every so often to make sure that the meat does no burn. This step is optional —there’s no need to rush out and buy a smoker — it just adds an extra dimension. Make the barbecue sauce by putting all the ingredients into a large pot over high heat. Bring to the boil, reduce the heat and simmer for about 1 hour and 15 minutes or until the consistency is sauce-like. Remove the bay leaves and lemon and blend with a hand blender. Preheat the oven to 130 C/fan 110C/gas mark 1. Place the brisket in a roasting tray and cover with a layer of clingfilm and two layers of tinfoil. Cook in the preheated oven for approximately five hours, or until very tender. To char the outside, either finish the brisket on the barbecue or in the oven with the foil off until it is nicely browned and the fat is crisp. When the brisket is cool enough to handle, extract the meat, the crisp fat and the outer bark from the surface, discarding any excess visible fat. Combine with the barbecue sauce, warm gently, and serve with red slaw and sweet potato wedges

James Whelan Butchers: Pork Spare Ribs

Posted on Monday, September 15th, 2014 by Pat Whelan in Pork Recipes, Recipes | No Comments »

pork spare ribsThere is only one way to eat ribs and that’s with your fingers. It’s a messy business, so napkins and finger bowls are essential! The combination of sweet and spicy with fruity overtones turns a strip of ribs into a feast. The ribs should be marinated overnight for the best result.

Download Pork Spare Ribs Printer Friendly Recipe



  •  1 cup soy sauce
  • 3⁄4 cup brown sugar
  • 1⁄4 cup balsamic vinegar
  • 1⁄4 cup tomato paste
  • 1⁄4 cup orange juice
  • 2 tablespoons grainy mustard
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon hot chilli powder
  • 1⁄2 teaspoon cumin powder

Serves 4 ( Allow 4 ribs per person)


To Cook

Preheat the oven to 200°C/400°F/gas mark 6. Combine all the ingredients except the pork and mix well. Heat in a saucepan, stirring constantly until it boils. Remove from the heat and allow to cool completely. Lay the ribs in a flat dish, cover with the marinade and refrigerate for several hours minimum. Reserve any extra sauce. Pour any remaining marinade over the ribs and bake for 45 minutes. Serve when cooled to room temperature.



James Whelan Butchers Beef Dripping wins 3 star Great Taste Award!

Posted on Tuesday, September 2nd, 2014 by Pat Whelan in Foodie Articles, Good Food | No Comments »

James Whelan Butchers Beef Dripping wins 3 star Great Taste Award! Selected as a 2014 Top 50 Food

Beef Dripping, produced in Clonmel, Tipperary by Pat Whelan, a fifth generation butcher, has just been announced as one of the Top 50 best foods in the UK and Ireland. Of 10,000 entries to the Great Taste Awards, just 153 were awarded a Great Taste 3 Star, and James Whelan Butchers Beef Dripping has now been further selected as a 2014 Top 50 Food and shortlisted for a Great Taste Golden Fork Award.Great Taste Top 50 2014

Great Taste Awards 2014 3 Stars - Selected as a 2014 Top 50 FoodPraised by the Great Taste judges as “an absolute showstopper” with “tremendous, deep beefy flavours” which “blew us all way”, the Beef Dripping is made from the suet of grass fed Angus and Hereford beef. Rendered down and clarifed into a pure fat, James Whelan Butchers Beef Dripping is simply packaged in white wax paper and stays fresh for up to six months, when stored in a cool dark place.

Seeing the upsurge of interest in heritage foods and traditional ingredients, Pat Whelan of James Whelan Butchers was inspired to create his own Beef Dripping. With the very best of beef available to him, he soon perfected a product that he was proud to share with is customers.James Whelan Butchers Award Winning Beef Dripping

“It’s the taste of my childhood” said Pat Whelan. “Our Beef Dripping is nutrient rich, high in omega-3 acids, clean, pure and carries great flavour, whether for frying a steak, roasting potatoes, or simply slathered onto good bread.”

The Great Taste Awards, organised by the Guild of Fine Food, is the benchmark for speciality food and drink. Judged by over 400 of the most demanding palates belonging to food critics, chefs, cooks, members of the Women’s Institute, producers and a host of food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation.

Great Taste Awards 2014 Beef DrippingThe Beef Dripping, priced €3.99, is available now online at www.JamesWhelanButchers.com or from James Whelan Butchers at Clonmel, Tipperary, Avoca Food Market, Monkstown or Avoca, Rathcoole.

The Golden Fork Award winners will be announced in London on September 8th. See #Top50Foods @GuildofFineFood