Recipe
Known for its intense and mouth-watering flavour, this recipe from Tom Cenci showcases grass-fed Irish Onglet at itÄôs finest, rubbed in cocoa powder to add an extra smoky depth. Paired with a pickled walnut and fennel salad Äì it’s a perfect dish to impress guests.
A steak of epic proportions, Tom Cenci‘s c?¥te de boeuf with almond Caesar salad and beef dripping toast is perfect for an indulgent dinner or just when you’re after some serious satisfaction.
This classic French dish is one of Tom Cenci‘s favourite one-pot wonders – always a winner on a cold day! Tom has elevated the dish by using grass-fed Irish beef cheeks which become super tender when slow cooked.
Considered the king of all cuts, nothing beats the melt-in-the-mouth experience of a perfectly cooked fillet. Pink peppercorns, red wine and brandy adds an incredible medley of flavours to this fillet steak from Tom Cenci, and is perfectly complemented with triple cooked beef fat chips.
The marbling fat so typical of intensely flavoured grass-fed rib-eye steak is perfectly married with the sweet, tart and spicy tamarind sauce. Grilled on the BBQ, this Thai style recipe from AngloThai chef John Chantarasak is a true explosion of flavour.
The flavours of the Irish rump steak stand up to the richness of this coconut cream red curry and pair wonderfully with the earthy flavour of BBQ charcoal grilled celeriac. This recipe from AngloThai chef John Chantarasak adds a unique British flavour to a widely recognised Thai curry.
These meatballs are just so versatile. They are also delicious served in a rich meat gravy with mashed potatoes or try American style and stuff the leftover meatballs and tomato sauce into a roll.
