Bord Bia - Irish Food Board
The flavour shows where the best grass grows
Make these Irish recipes with our succulent grass-fed beef
It’s the sweet grass of Ireland that makes some of the most luscious, tender beef in the world, and the perfect ingredient for some of our favourite recipes and traditional Irish food here at Grasstronomy Farm. From beef burgers to Irish beef stew – we’ve plenty of ideas for you to try. Enjoy!
This classic dish is just so delicious there’s no wonder that it has lasted the test of time. Use the best dry-aged steaks you can find and make sure you give them plenty of time to rest before serving them – this allows all the juices to settle.
This white bean purée is a great alternative to creamy mashed potatoes and every bit as moreish. We’ve paired it with some minute steaks, which literally take 3 minutes to cook.
A big pot of chilli is brilliant for feeding a hungry crowd and the beauty of it is that it can be made in advance and reheated. In fact, leaving it overnight will allow the flavours to deepen even further. We like it with tortilla chips but it’s also yummy with baked potatoes, warm soft flour tortillas or rice, depending on what you fancy.
This noodle stir-fry is the backbone of any number of simple suppers. Once you’ve mastered the technique, you won’t need a recipe – just a variety of vegetables! Keep the flavours simple and clean, and you should end up with a tasty result every time.
This is a wonderfully hearty dish for a cold winter’s evening and just that little bit different from a regular stew. The cobbler topping is very similar to a savoury scone. If you haven’t got buttermilk, you can use half the quantity of milk and add the juice of a lemon.
This delicious combination of juicy fillet steak and concentrated wild mushrooms in crisp pastry crust are brilliant for entertaining. The parcels can be made several hours in advance and just popped into the oven when you are ready for them. Dried porcini mushrooms have that incredibly intense wild mushroom flavour, which makes this recipe ultra-special, so they really are worth seeking out.
Traditional corned beef can be made from topside, brisket, housekeeper’s cut or silverside and is often now available in supermarkets or good butchers. The brisket is normally considered the best as it has a perfect fat to meat ratio.
This dish is full of fresh, clean flavours with a sauce that is similar to teriyaki but not quite as sweet. Shitake mushrooms are excellent in Oriental dishes because they have a pronounced mushroomy scent and a taste that stands up well to robust flavours. Don’t bother to wash or peel them – just wipe with a damp paper towel if needed.
This recipe may look a bit complicated but it’s well worth the effort. Even better, this is a dish that actually benefits from being prepared the day before you plan to serve it. The perfect stand-by for a dinner party!
This recipe may look a bit complicated but it’s well worth the effort. Even better, this is a dish that actually benefits from being prepared the day before you plan to serve it. The perfect stand-by for a dinner party!
Resident nutritionist Julie Dowsett shares her musings on staying healthy with beef.
