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 recipe makes a great base casserole which is even better with the addition of some diced smoked bacon or crushed garlic. It’s perfect served with some celeriac and potato mash but of course creamy mashed potatoes would be delicious too.
If you’re looking for a recipe to braise beef, then we have something mouth-wateringly special for you. It may take a fair while to cook but the end result is divine, trust us!
Warm your cockles with this hearty Irish beef stew – we think it’s really tasty with mashed potatoes or herby dumplings. And if you make double, you can freeze it too!
Some would say that a fine beef and stout stew is the epitome of traditional Irish food. We couldn’t agree more. Oh…and don’t forget the soda bread!
This pie makes a great meal to tuck into and is also fabulous served with a simple, lightly dressed salad with plenty of chopped fresh herbs. Cayenne pepper adds a bit of a kick to the beef mixture but if you prefer a milder taste, just leave this out.
A classic beef casserole recipe, but made extra festive with cranberries and port. Best of all, you can prepare this dish ahead and freeze it for another time.
The secret to a good hash brown is to keep breaking up the mixture and stirring the brown, crispy bits into the centre of the pan. Traditionally it is made with salted or pickled beef but this recipe uses minced beef.
Treat your guests to one of the very best cuts of beef – a fillet – enclosed in mushrooms and puff pastry. Named after the Duke of Wellington in 1851, this classic recipe is always a winner.
We love this all-time classic. It just shows you can never go wrong with really good beef and red Burgundy wine! This is a perfect meal for shooing away the winter blues and needs nothing more than a large basket of crusty bread for mopping up the sauce.
A slow-cooked dish such as this one is perfect for cheaper and tougher cuts of beef. Not only will the gentle and steady cooking over a longer period soften the meat, but the red wine will also add a richness that simply melts in the mouth.
This is a fabulous open sirloin steak sandwich with a whole host of wonderful flavours. The base is bruschetta, which is basically soft country toast and makes this a meal in itself.
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!
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.
What better way to put those leftovers from your Sunday roast to good use than with this traditional Irish beef stew?
These meatballs are a great way to use minced beef. They’re so easy to make and a firm favourite with us all at Grasstronomy Farm!
For a winter warmer with a twist, try this Mexican style beef casserole. Using a variety of spices, it’s full of big, intense flavours – which taste even better the next day!
Keep it simple with this one-pot wonder. A really cosy, healthy beef recipe that’s easy to cook with very little washing up afterwards!
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.
This dish isn’t as complicated as it might first appear and it can be made a day in advance. You can use either the chuck or blade of beef – both of which are great value. The couscous tastes fresh and light and provides a really lovely contrast to the warming spices in the tagine.
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.
A recipe that is ideal for a family Sunday roast, great in flavour and with tender pieces of beef we think you’ll agree it’s divine! It is slow cooking but the resulting beef is well worth the wait.
Ask your local butcher for a rib of beef for a really tender, tasty Sunday lunch joint. It is accompanied with a big tray of roasted vegetables and potatoes, so after this Irish dinner there’s really very little washing up!
Be inspirational this Christmas and treat those you love to a fabulously roasted joint of beef with all the trimmings. Nothing beats the King of beef roasts to bring family and friends together!
This dish has to be the ultimate treat for a special occasion but be careful not to overcook the beef. The Dauphinoise potatoes can be also made in advance, covered in foil and reheated in individual portions for about 20 minutes, at the same oven temperature as for the beef.
Quality cuts of beef such as rib of beef, rolled rib, striploin and topside taste delicious when simply roasted with crunchy golden potatoes or roasted vegetables.
Look out for good quality beef sausages in your local butchers or most of the larger supermarkets now have a range with a high meat content which are perfect for this recipe. The garlic mash is quite subtle and gives the dish a wonderful lift.
There’s no doubt that making an authentic Bolognese sauce can take a bit of time which is why I’ll always make a large quantity so that I can freeze it in smaller batches. This recipe makes 1.5kg (3 lb), which would be enough to serve 4-6 people with spaghetti Bolognese, using 350-450g (12 oz –1 lb) of spaghetti and make a lasagne, which would also serve 4-6 people.
We think this fabulous pud is well worth making it from scratch, so that the delicious meat juices soak into the suet pastry as the whole thing cooks. It looks amazing served simply wrapped in a folded, clean white napkin with bowls of mashed potatoes and buttered peas.
This French classic has stood the test of time. It’s impossible to beat a perfectly cooked piece of filet mignon served with a rich, creamy sauce and some fat chunky chips. A refreshing watercress salad on the side is the perfect accompaniment.
A traditional Irish spiced beef dish that is usually enjoyed over Christmas. But it also goes well with summer salads.
What better way is there to fend off chilly weather than with this simple, yet heartwarming dish? A leisurely way of cooking beef, it’s ideal for entertaining dinner guests and makes the perfect family Sunday roast.
Resident nutritionist Julie Dowsett shares her musings on staying healthy with beef.
