Recipe
Recipe by¬ALYN WILLIAMS
Beef shin is a much underused cut, yet it has fantastic flavour when slow-cooked. Alyn Williams cooks this cut of Irish beef for 8 hours in a braising liquor to ensure it melts in the mouth when served, and pairs it with fragrant wild garlic and savoury Parmesan. Alyn serves this on a bed of quinoa which is cooked in much the same as a risotto to give a luxuriously creamy finish.
Miss Foodwise, AKA Regula Ysewijn, slow cooks oxtail over 4 hours, resulting in wonderfully rich, tender meat that easily falls off the bone. To boost the flavour even more Regula adds red wine, bay leaf and sweet baby onions to her stew and serves it on a bed of creamy polenta.
Miss Foodwise, AKA Regula Ysewijn, shares her beautiful Irish beef skirt recipe, serving this underused cut as a steak dish with winter coleslaw and deliciously crispy matchstick fries. The colours of the beef with the vibrant root salad make the dish as visually appealing as it is tasty.
Paul Foster uses Irish beef striploin to create this striking dish of tender pink meat, cooked medium-rare, and a vibrant green purée of alexanders and parsley. ItÄôs worth the time spent foraging for the alexanders as they add a fragrant, aromatic quality to the recipe, but if you cannot find them, you can use all parsley for the purée instead, and substitute the caramelised shoots for your choice of green vegetable. A dish that would be wonderful for a St PatrickÄôs Day celebration, the emerald green kombu squares give a little salty-savoury kick. Remember to remove the beef from the fridge an hour before serving to allow it to come up to room temperature.
Alyn Williams matches perfectly tender Irish beef brisket with vibrant, buttery vegetables and a salty oyster emulsion in this stunning dish. This recipe requires a little forward planning as the brisket is first brined for a week and then slowly braised, but the resulting rich, intense flavour is more than worth the effort. Alexanders can be foraged locally in Britain, but if you canÄôt source these you could use the leaves from the turnips instead.
This is a great way to cook green vegetables and retain their fresh flavour and crunch. With a wide range of greens now readily available, choose from sugar snap peas, French beans, mangetout, spinach, swiss chard, Chinese pak choi, choy sum or even finely shredded cabbage. The hot ginger and chilli sauce gives this vibrant stir-fry a rich, fragrant taste, which is offset with Thai steamed rice.
They say that the best things come those who wait and this extravagant dish is no exception. Taking three days to prepare and marinade, the result is melt-in-the-mouth beef ribs smothered in a sweet and tangy barbecue sauce.
Vibrant in both colour and taste, Adam BennettÄôs tartare recipe has a Japanese twist with fiery wasabi and pickled radish, while fried quinoa adds a little crunch. If you canÄôt find horseradish shoots for the garnish, try using more familiar peppery leaves such as watercress or rocket.
Steak is one of life’s ultimate treats all year round, especially with a deliciously tender Rib eye cut. In this recipe, itÄôs paired to great effect with a fresh and zingy salsa verde made with another summer speciality Äì watercress.
Enjoy tender steak infused with garlic, served on a bed of little gem lettuce with griddled spring onions and sun-dried tomatoes. Serve with warm ciabatta bread and a home-made mustard aioli for that extra bite.