Posts Tagged ‘The Irish Beef Book’

Corned Beef Hash

Thursday, November 27th, 2014 in Beef Recipes | No Comments »

This is the ultimate hangover breakfast, and very good even if you haven’t over-indulged the night before. Corned Beef Hash – Printer Friendly Download Ingredients 2 tablespoons Worcestershire sauce 1 tablespoon wholegrain mustard 200 g corned beef, cut into 1 cm cubes 275 g waxy potatoes, unpeeled and choppedinto 1 cm cubes 4 tablespoons extra […]

Braised Featherblade with Parsley and Horseradish Dumplings

Wednesday, November 19th, 2014 in Beef Recipes | No Comments »

Once you discover the poor, neglected featherblade you’ll be asking your butcher for it all the time. It braises beautifully, and the marbling of the meat makes for a satisfyingly rich sauce. This is one for a winter evening, or for a weekend lunch after a bracing walk on the beach or up a mountain. […]

Beef Noodle Soup with Pak Choi

Monday, November 17th, 2014 in Beef Recipes | No Comments »

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 […]

Weeping Tiger Salad

Friday, November 14th, 2014 in Beef Recipes | No Comments »

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 […]

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 […]

Pomegranate-Marinated Hanger Steak with a Warm Farro Salad

Monday, November 10th, 2014 in Beef Recipes | No Comments »

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. […]

Multi-tasking Rich Beef Cheek Ragù

Wednesday, November 5th, 2014 in Beef Recipes, Recipes | No Comments »

You could use this sauce with pasta, on top of a baked potato, with pasta dishes , soft cheesy polenta or simply with mashed potatoes and green vegetables. It is rich, unctuous and entirely wonderful. It also freezes beautifully, so if you get your hands on a quantity of beef cheeks, make a big batch, […]

Skirt Steak with Green Herb Sauce

Tuesday, October 28th, 2014 in Beef Recipes | No Comments »

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 […]

James Whelan Butchers: Ragù: Meat Sauce, Bolognese Style

Wednesday, October 22nd, 2014 in Beef Recipes | No Comments »

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 […]

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 […]