Posts Tagged ‘Irish Beef’

Short ribs are also known as Jacob’s ladder. The flavoursome meat is well suited to slow braising; the meatier the ribs the better, so ask for them well-trimmed. Taken from the bone, short rib meat also works well in burgers. Short Ribs with Balsamic Vinegar – Printer Friendly Download Ingredients 6 beef short ribs, cut […]

This is one of the most stylish fast food dishes imaginable, and you can prepare it in the time it takes to order a takeaway. Perfect for a summer lunch in the garden with a bottle of lightly chilled red wine. Or inside if the weather doesn’t oblige. Truffled Fillet of Beef and Hegartys Cheddar […]

Delicious dividends guaranteed with this novel  investment idea. We’re giving Irish investors an alternative to the financial markets by offering them the opportunity to put their money into Beef Bonds! We launching this year’s crop of Beef Bonds which gives investors a return for their money and an investment in something they know and trust. The Beef […]

Speedy and very tasty, this is one of those dishes that makes you realise that cooking at home is so much better (and better for you) than ordering takeout. Beef Noodle Soup with Pak Choi – Printer Friendly Download Ingredients 4 tablespoons sake 3 tablespoons mirin 1 tablespoon soy sauce 3 cloves garlic, finely chopped […]

Despite the name, this is not a fiercely hot salad, although you can add more and hotter chillies if that is your preference. You can also make it a more substantial meal by adding rice or egg noodles to the salad. Weeping Tiger Salad – Printer Friendly Download Ingredients 800 g sirloin steak extra virgin […]

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 […]

Ask your butcher to prepare the hanger steak for grilling; it will probably be in a few pieces once the sinew has been removed. This recipe will work equally well with sirloin or skirt steak, but adjust the timing accordingly. Farro is a nutty-tasting whole grain from Italy; you could use brown basmati rice or a barley couscous instead. […]

Fat-phobes love this cut of steak as no trimming is required. Don’t skip the marinating stage, though — that’s what keeps the meat juicy and tender. Skirt Steak with Green Herb Sauce – Printer Friendly Download Ingredients a whole skirt steak 8 sprigs rosemary 8 cloves garlic, unpeeled and smashed freshly ground black pepper 2 […]

As with beef Bourguignon, there are as many variations on the theme of daube as there are cooks in Provence. You can cook a daube with chunks of meat — shin would be good — or in the piece, pot-roast style. Here we have used the so-called housekeeper’s cut, which is taken from the shoulder […]

Marcella Hazan’s Classic Italian Cookbook is one of the greats, essential in any comprehensive library of cookbooks. Hazan is credited with having introduced authentic Italian cooking to America, and her recipes are always restrained and simple. Her ragù is a no-frills version – it contains no pork and no chicken livers, no garlic and no […]

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, […]

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 […]