Posts Tagged ‘The Irish Beef Book’

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 […]

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 […]

This is another unusual and delicious pizza that makes a wonderfully stylish starter for a kitchen supper with friends. It’s a great way of using up those little jars of truffle paste and bottles of truffle oil that you buy on holiday in France or Italy and then leave to languish at the back of […]

April Bloomfield is the British chef behind the Spotted Pig in New York. We took inspiration from a recipe in her book, A Girl and Her Pig, to create this luxurious pie that celebrates not only quality beef, but also one of our wonderful Tipperary cheeses, which is produced by the Grubb family, who also […]

These cute little pies are lovely for supper with a simple green salad on the side. The chorizo makes for added interest and flavour. Children love these pies. Individual Potato-Topped Steak and Chorizo Pies – Printer Friendly Download Ingredients 50 g butter freshly ground black pepper fine sea salt 500 g onions, minced 500 g […]

If you are not a mushroom fan, you can leave out the porcini or replace them with some chopped pancetta or bacon. Cottage Pie with Porcini Mushrooms – Printer Friendly Download Ingredients 20 g dried porcini 2 tablespoons extra virgin olive oil or Irish rapeseed oil 1 kg minced beef 1 onion, chopped 2 garlic […]

‘In 2002 I was honoured to be named as one of Rick Stein’s Food Heroes; it was one of the proudest moments of my career to date. Rick has always encouraged us to think carefully about the food we eat, to seek out the best quality ingredients and to cook them simply. The whole idea […]

Beef cheeks are one of our favourite cuts. The meat is intense, full of robust flavour and has a richness that is not at all cloying. Don’t be put off by what might seem like a bizarre combination of ingredients; this recipe is a cinch, and it takes very little time to prepare. The recipe […]

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 […]

A delicately spiced curry that needs very little attention, and does not take long to prepare. Baked Beef and Almond Curry – Printer Friendly Download Ingredients 4 tablespoons groundnut oil 12 small green cardamom pods 2 x 5 cm cinnamon sticks 1.2 kg stewing beef – chuck would be perfect 2 teaspoons whole cumin seeds […]

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 […]

If you have leftover rare roast beef, particularly topside  this is a lovely way to use it up, rather than cooking steak especially. Jerusalem artichokes are in season in the winter months, but if you can’t find them, use celeriac or even roasted carrots instead. You can roast the beetroot and artichokes ahead of time. […]