Serving Beef

Marinades add flavour prior to cooking. Simply mix your marinade ingredients together, place in a plastic bag with the beef, seal and shake. Refrigerate for at least an hour before cooking.

Try:Horseradish, mustard, red wine, peppercorns, garlic, ginger, brown sugar, allspice, cumin, paprika, wasabi paste, chilli or sea salt.

Glazes add flavour, enhance the visual appeal of cooked meat and create a succulent layer. Just brush the glaze over the meat in the last few minutes of cooking.

Try: Black bean sauce, honey and wholegrain mustard, barbecue sauce, sweetened wasabi or horseradish – just ensure your glaze contains some form of sugar.

Accompaniments that work well with beef, not only enhance the natural flavours of your meal as a whole, but also enrich your dining experience.

Try: Creamy blue cheese (Mix natural yoghurt with a good blue vein cheese and chopped spring onions) or hot chilli sauce (combine low fat crème fraiche, diced tomatoes and minced red chilli). For a traditional Sunday lunch, serve with steamed new season potatoes, garden peas, a little horseradish and some peppery watercress sauce.

Alcohol helps tenderise the beef during cooking and adds succulence and flavour.

Try: Add a splash of red wine to stews or bolognaise sauces, deglaze the pan with Madeira after frying or make a herb butter with a dash of whiskey to melt on your steak.

Bord Bia - Irish Food Board

The flavour shows where the best grass grows

Serving Beef