Posts Tagged ‘Beef Recipes’

James Whelan Butchers: Bone Marrow Pizza

Monday, May 11th, 2015 in Beef Recipes, Recipes | No Comments »

The bone marrow gives a rich beefiness to this pizza — you might not manage a whole one on your own, so is perhaps best shared between two as a starter, or cut into small pieces as part of an antipasti offering. The Irish-made pizza bases sold under the Pizza da Piero brand are excellent […]

Steak, Kidney and Mushroom Pie with a Marrowbone Funnel

Friday, February 6th, 2015 in Beef Recipes | No Comments »

This is a real showstopper, almost medieval in appearance. We’ve given a recipe for a rich bone marrow pastry, which is truly delicious, but you can use ready-made puff or savoury shortcrust, as long as it is an ‘all butter’ version. We won’t tell. The Irish brand “Roll It” is excellent. Steak, Kidney and Mushroom […]

James Whelan Butchers: Irish Beef Cheek Lasagne

Monday, January 5th, 2015 in Beef Recipes, Recipes | No Comments »

This was one of our great discoveries when we were testing recipes for this book. It elevates the humble lasagne to another level entirely. Irish Beef Cheek Lasagne – Printer Friendly Download Ingredients 70 g butter 40 g plain flour 1 litre milk 1 teaspoon salt 1 teaspoon freshly grated nutmeg olive oil or rapeseed […]

Beef Tataki

Wednesday, November 12th, 2014 in Beef Recipes | No Comments »

A truly fresh and vibrant salad that takes next to no time to prepare. This works well as either a starter or a main course. Beef tataki – Printer Friendly Download Ingredients 500 g beef fillet 30 ml extra virgin olive oil or Irish rapeseed oil For the marinade: 75 ml soy sauce 50 ml rice […]

James Whelan Butchers: Spanish Meatballs in a tomato Chorizo sauce

Monday, October 20th, 2014 in Beef Recipes | No Comments »

Everyone in our house loves meatballs especially Spanish meatballs! Baking the meatballs in the oven rather than frying them makes this recipe very straightforward and the chorizo elevates the dish from run of the mill to something a little more special with very little extra effort. This is a terrific multi-generational crowd-pleaser; the quantities can […]

James Whelan Butchers: Beef Carpaccio with Desmond Cheese

Thursday, October 16th, 2014 in Beef Recipes | No Comments »

A simple and very elegant dish. Excellent dry-aged fillet of beef served in this way is a real pleasure. Be sure to use very good olive oil — you will really notice the difference. Many hard cheeses will work here — and Parmesan or pecorino would be authentic — but if you are feeling patriotic, […]

James Whelan Butchers: Beef Wellington

Tuesday, October 14th, 2014 in Beef Recipes | No Comments »

My family loves this recipe and there’s something wonderfully retro about the notion of beef Wellington. It puts us in mind of formal dinners at Downton Abbey or seventies dinner parties with the hostess floating around in a kaftan. Named after the man who crushed Napoleon at Waterloo, the very notion of preparing beef Wellington […]

James Whelan Butchers: Beef Teriyaki with Spring Onions

Friday, October 10th, 2014 in Beef Recipes | No Comments »

This Japanese dish is very easy to make and, in my experience, universally popular! Marinate ahead for a super-speedy supper. Beef Teriyaki with Spring Onions Printer Friendly Download Ingredients 8 tablespoons soy sauce 4 tablespoons mirin 4 tablespoons caster sugar 1 tablespoon honey 1 tablespoon sesame oil 2 teaspoons finely grated ginger 1 garlic clove, thinly […]

James Whelan Butchers: Steak Tartare

Wednesday, October 8th, 2014 in Beef Recipes | No Comments »

Some people use fillet, others striploin. Sirloin works too. The meat you use must be of excellent quality; you have to have absolute trust in your butcher. It’s important to hand-chop the meat with your sharpest knife, and taste the mixture as you go along, tweaking until you have the balance just right. We prefer […]

James Whelan Butchers: Tongue and Roast Beetroot Salad with a Balsamic Dressing

Friday, August 22nd, 2014 in Beef Recipes, Recipes | No Comments »

Lots of people these days seem to be nostalgic for the ox tongue of their childhood, but few attempt to cook it. A whole ox tongue does look rather terrifying, admittedly, but we think it’s worth the effort. Brining the tongue before you cook it gives the meat great flavour, but does turn it into […]