Recipe
This stunning beef rump starter uses this beautiful cut for two different preparations Äì a classic beef tartare and delicious potted beef recipe. Paul serves the dish with his spin on gentlemanÄôs relish Äì to save time you can use a good-quality brown sauce instead if preferred. The relish makes more than is needed for this recipe, but it can be stored in sterilised jars and kept for a host of other dishes.
This braised whole beef shin recipe from Pascal Aussignac is a warming delight. This cut is normally served with very heavy, rich flavours, but this recipe is a fresher take, with the beef braised in orange and red wine and served with a gremolata, giving the slow-cooked beef a wonderfully aromatic flavour.
Recipe by¬JOHN RELIHAN
Irish food champion and accomplished chef John Relihan creates the ultimate Irish beef stew just in time for St PatrickÄôs Day. Hearty, warming and packed with flavour, itÄôs the perfect recipe to reach for when hosting those larger gatherings.
This chateaubriand recipe is perfect for special occasions. Order the thick end of the fillet from your butcher for this dish, and ask for the beef to be as well hung as possible: from 14 to 21 days is perfect. Serve up with a big bowl of chips or chunky potato wedges.