Top Pickers

Glazed grass-fed Irish rib-eye with a Guinness and bacon sauce

Nothing brings people together like food, and this stunning bone-in-rib-eye with a Guinness and bacon sauce from Paul Welburn is sure to leave a lasting impression.

4
2
Carved beef feast

FOR THE GLAZED GRASS-FED RIB-EYE:

  • 2 bone-in rib-eyes
  • 25g burnt butter
  • 250ml Guinness
  • 50g malt extract
  • 50g marmite
  • 20g soy sauce

FOR THE GUINNESS AND BACON SAUCE:

  • 4 shallots
  • 3 carrots
  • 1 garlic clove
  • 5 crushed peppercorns
  • 1 sprig of thyme
  • Dash of rapeseed oil
  • 500ml Guinness
  • 175ml red wine
  • 1000ml of dark chicken/beef stock
  • 150g diced smoked bacon
  • 100g smoked bacon trimmings

FOR THE SMOKED CABBAGE:

  • 2 pointed cabbages
  • Dash of rapeseed oil
  • 1 pinch of salt

FOR THE BEER PICKLED ONIONS:

  • 4 small onions
  • 500ml of Guinness
  • 250ml of white wine vinegar
  • 100g demerara sugar
  • 2tbsp of honey
  • 5 juniper berries
  • 1 sprig of thyme
  • 1tbsp of malt extract

FOR THE CASHEL CROZIER BLUE CHEESE:

  • 1 packet of Cashel Crozier blue cheese

FOR THE STRING FRIED POTATO:

  • 2 Maris Piper potatoes
  • 500ml of vegetable oil
  • 1 pinch of salt

FOR THE GLAZED GRASS-FED RIB-EYE:

  • 2 bone-in rib-eyes
  • 25g burnt butter
  • 250ml Guinness
  • 50g malt extract
  • 50g marmite
  • 20g soy sauce

FOR THE GUINNESS AND BACON SAUCE:

  • 4 shallots
  • 3 carrots
  • 1 garlic clove
  • 5 crushed peppercorns
  • 1 sprig of thyme
  • Dash of rapeseed oil
  • 500ml Guinness
  • 175ml red wine
  • 1000ml of dark chicken/beef stock
  • 150g diced smoked bacon
  • 100g smoked bacon trimmings

FOR THE SMOKED CABBAGE:

  • 2 pointed cabbages
  • Dash of rapeseed oil
  • 1 pinch of salt

FOR THE BEER PICKLED ONIONS:

  • 4 small onions
  • 500ml of Guinness
  • 250ml of white wine vinegar
  • 100g demerara sugar
  • 2tbsp of honey
  • 5 juniper berries
  • 1 sprig of thyme
  • 1tbsp of malt extract

FOR THE CASHEL CROZIER BLUE CHEESE:

  • 1 packet of Cashel Crozier blue cheese

FOR THE STRING FRIED POTATO:

  • 2 Maris Piper potatoes
  • 500ml of vegetable oil
  • 1 pinch of salt
Copy Text

GLAZED GRASS-FED IRISH RIB-EYE

STEP 1

Season the rib-eyes with salt and place in a vacuum bag with a sprig of thyme, some dried hay and a splash of rapeseed oil before vacuum sealing the bag. Then place the beef in a pre-heated water bath set at 52 degrees for 45 minutes.

STEP 2

Remove the rib-eyes from the water bath and place on a pre-heated BBQ to allow a crust to form. Cook each side for around 3 minutes and then remove, brushing each rib-eye with burnt butter before resting for 20 minutes.

STEP 3

Carve each rib-eye and brush with the Guinness glaze, ready to serve.

 

GUINNESS AND BACON SAUCE

STEP 1

Heat the oil in a sauce pan and add the bacon trimmings to caramelise gently. Then add in the chopped carrots and shallots and continue to caramelise for 5-10 minutes.

STEP 2

Add in the garlic and peppercorns and sweat in the pan for 5 minutes before adding red wine and Guinness to deglaze the pan. Reduce the alcohol by half before adding the stock and thyme, then bring to the boil and simmer for 25 minutes.

STEP 3

Pass the sauce through a sieve and return the sauce to the pan to reduce over a medium heat. In a frying pan, cook off the diced bacon until golden brown and add to the sauce just before serving.

 

SMOKED CABBAGE

STEP 1

Heat the oil in a frying pan and add the cabbage cut side down. Add a splash more oil and place a lid on top of the cabbage to cook on a high heat for 5 minutes.

STEP 2

Once the cabbage is very well coloured , reduce the heat and continue to cook with the lid on for another 5 minutes until it is tender to the touch.

STEP 3

Remove from the heat , and leave to steam in the pan with the lid. When ready to serve brush with some brown butter and plate up.

 

BEER PICKLED ONIONS

STEP 1

Add all the pickle ingredients to a pan and bring to the boil.

STEP 2

Pour the pickling liquid over the segmented onions and allow them to cool before placing them into a jar and sealing. Leave for a week before using to allow them to mature in flavour.

CASHEL CROZIER BLUE CHEESE

STEP 1

Crumble a block of Cashel Crozier blue cheese over the stacked smoked cabbage and beer pickled onions before finishing with the string fried potato.

 

STRING FRIED POTATO

STEP 1

Peel a couple of large potatoes and cut them up into very fine match sticks until they resemble a string-like thickness.

STEP 2

Rinse in cold water to remove some of the starch and dry with a tea towel.

STEP 3

Fry the stringed potatoes in 170c preheated vegetable oil until crisp and golden , drain and season with salt.

Copy Text

GLAZED GRASS-FED IRISH RIB-EYE

STEP 1

Season the rib-eyes with salt and place in a vacuum bag with a sprig of thyme, some dried hay and a splash of rapeseed oil before vacuum sealing the bag. Then place the beef in a pre-heated water bath set at 52 degrees for 45 minutes.

STEP 2

Remove the rib-eyes from the water bath and place on a pre-heated BBQ to allow a crust to form. Cook each side for around 3 minutes and then remove, brushing each rib-eye with burnt butter before resting for 20 minutes.

STEP 3

Carve each rib-eye and brush with the Guinness glaze, ready to serve.

 

GUINNESS AND BACON SAUCE

STEP 1

Heat the oil in a sauce pan and add the bacon trimmings to caramelise gently. Then add in the chopped carrots and shallots and continue to caramelise for 5-10 minutes.

STEP 2

Add in the garlic and peppercorns and sweat in the pan for 5 minutes before adding red wine and Guinness to deglaze the pan. Reduce the alcohol by half before adding the stock and thyme, then bring to the boil and simmer for 25 minutes.

STEP 3

Pass the sauce through a sieve and return the sauce to the pan to reduce over a medium heat. In a frying pan, cook off the diced bacon until golden brown and add to the sauce just before serving.

 

SMOKED CABBAGE

STEP 1

Heat the oil in a frying pan and add the cabbage cut side down. Add a splash more oil and place a lid on top of the cabbage to cook on a high heat for 5 minutes.

STEP 2

Once the cabbage is very well coloured , reduce the heat and continue to cook with the lid on for another 5 minutes until it is tender to the touch.

STEP 3

Remove from the heat , and leave to steam in the pan with the lid. When ready to serve brush with some brown butter and plate up.

 

BEER PICKLED ONIONS

STEP 1

Add all the pickle ingredients to a pan and bring to the boil.

STEP 2

Pour the pickling liquid over the segmented onions and allow them to cool before placing them into a jar and sealing. Leave for a week before using to allow them to mature in flavour.

CASHEL CROZIER BLUE CHEESE

STEP 1

Crumble a block of Cashel Crozier blue cheese over the stacked smoked cabbage and beer pickled onions before finishing with the string fried potato.

 

STRING FRIED POTATO

STEP 1

Peel a couple of large potatoes and cut them up into very fine match sticks until they resemble a string-like thickness.

STEP 2

Rinse in cold water to remove some of the starch and dry with a tea towel.

STEP 3

Fry the stringed potatoes in 170c preheated vegetable oil until crisp and golden , drain and season with salt.