Recipe
This salt beef brisket recipe is not just any salt beef brisket recipe. Lovingly brined, rubbed in a stunning ancho chilli spice mix and gently smoked, it is the product of numerous flavour-infusing techniques, resulting in melt-in-the-mouth, delicious brisket. Chef Andy McLeish serves his beefy creation with a smoked mayonnaise, dainty pickled onions and capers for a truly next-level dish.
ÄúOn the stall here we use Irish beef, and we use a bavette cut. Now, this is a slightly cheaper cut of beef but it’s absolutely delicious. The Irish beef is grass-fed, so when we put it on the grill, all that flavour comes out. So we literally just oil it, loads of salt and pepper, and it is absolutely spot on served medium rare.Äù Äì Lily, STAKEhaus owner
A classic Indonesian dish, beef rendang benefits from complex layers of flavour, which belie its simple preparation. Low and slow cooking is key here, and your patience will be rewarded by a beautifully fragrant dish abundant with notes of lemongrass, garlic and ginger.
These quesadillas are a perfect lunch or mid-morning snack for all of the family to enjoy. They can be prepared up to one hour in advance, covered with cling film and kept at room temperature. Simply flash through the oven when you are ready to serve.
Although good fillet steak can be expensive, the flavour and texture are well worth the money. This teriyaki steak is served with noodles but we think itÄôs also really good served with sticky Thai fragrant rice.
A quirky way of eating Italian carpaccio, which can be served as an appetiser on a bed of lettuce or as part of a main course. After marinating thinly cut strips of beef in garlic, cracked peppercorns and thyme, they are delicately cooked then rolled to serve.¬ To complement the beef, smear the slices with a little horseradish and add a generous bowl of fresh, sharp lemon aioli.
WhatÄôs a summer grill without beef kebabs? Succulent sirloin chunks generously seasoned with salt, cracked black pepper, olive oil and balsamic vinegar, grilled with shallots, courgette and red pepper. Delicious served with a tangy, slightly spicy tomato dressing and warm new potatoes.
These delicious mini Yorkshire puddings with succulent roast beef and horseradish is a delicious additional to any party Äì whether served as a canap?© or as a starter dish.
Recipe by¬RUSSELL BATEMAN
Bresaola is a type of cured salt beef originating in Lombardy, Italy and is commonly served as part of an antipasti platter. Although a little time-consuming, curing your own meats at home is really rewarding and Russell BatemanÄôs Italian starter recipe is a fantastic place to start if you have never done it before. Brining the beef in a spiced red wine liquor first gives the meat its distinct taste, which is delicious sliced wafer thin and served with a blackcurrant dressing and homemade ricotta.
Recipe by¬RUSSELL BATEMAN
In this delicious Russell Bateman recipe, slow-cooked Jacob’s ladder (commonly known as short rib) is served with artichoke beignets, artichoke chips and caramelized Roscoff onions. To prepare the onions, the chef delicately peels back the bulbs layers and brushes each one with a thyme infused butter.