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Slow Cooked Grass-Fed Irish Rib-Eye With Seasonal Root Winter Vegetables And Boxty Pancakes

Tom Cenci puts his spin on the traditional 'Irish Boiled Dinner' with this slow cooked grass-fed Irish rib-eye with seasonal root vegetables and boxty pancakes with Irish trout caviar – it's a perfect dish to impress the whole family.

2
4
Boiled beef and vegetables
  • 1x Bone-in rib-eye
  • 70g Salted butter
  • 3x Thyme sprigs
  • 1x Garlic clove
  • Salt and pepper
  • 10x Maris Piper potatoes
  • 100g Clarified butter
  • 75g Parmesan cheese
  • 30g Potato starch
  • Salt and pepper

FOR THE GRASS-FED POT AU FEU:

  • 1 bone-in rib-eye
  • 2 carrots
  • 1/2 a cabbage
  • 1/2 a swede
  • 2 potatoes
  • 1 turnip
  • 2 shallots, thyme and garlic
  • Pinch of salt and pepper

FOR THE BOXTY PANCAKES:

  • 3 Maris Piper potatoes
  • 100g mash potato
  • 80g flour
  • 1 large egg
  • 150ml whole milk
  • 10g butter
  • Pinch of salt and pepper

For The Grass-Fed Irish Rib-eye:

  • 1x Bone-in rib-eye
  • 70g Salted butter
  • 3x Thyme sprigs
  • 1x Garlic clove
  • Salt and pepper

For The Pommes Anna

  • 10x Maris Piper potatoes
  • 100g Clarified butter
  • 75g Parmesan cheese
  • 30g Potato starch
  • Salt and pepper

FOR THE GRASS-FED POT AU FEU:

  • 1 bone-in rib-eye
  • 2 carrots
  • 1/2 a cabbage
  • 1/2 a swede
  • 2 potatoes
  • 1 turnip
  • 2 shallots, thyme and garlic
  • Pinch of salt and pepper

FOR THE BOXTY PANCAKES:

  • 3 Maris Piper potatoes
  • 100g mash potato
  • 80g flour
  • 1 large egg
  • 150ml whole milk
  • 10g butter
  • Pinch of salt and pepper
Copy Text

SLOW COOKED GRASS-FED IRISH RIB-EYE WITH SEASONAL ROOT WINTER VEGETABLES

STEP 1

Place the rib-eye in a large pot, cover with cold water and place on high heat. Allow the residue to rise to the top of the water, then skim the liquid’s surface with a ladle. Reduce the heat and simmer for 2 hours.

STEP 2

Peel and chop the vegetables into chunks and add to the beef. Cover the pot and continue to cook over low heat for 1 more hour. Take off the heat, remove the lid and drop in the thyme, then allow to rest for 30 minutes. 

STEP 3

Remove the meat and vegetables from the broth and set aside. Strain the broth through a sieve and season with salt and pepper.

STEP 4

Serve by slicing the meat and placing into a shallow bowl, with some vegetables and a ladle broth.

BOXTY PANCAKES

STEP 1

Peel and grate the potatoes on the large side of a grater. Wrap in a clean tea towel and wring well to get rid of any excess liquid.  

STEP 2

Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix well. Place the egg, milk, and flour in a separate bowl and whisk until smooth, then add to the potatoes and stir until mixed then season well with salt and pepper.

STEP 3

Heat some butter in a non-stick frying pan over a medium heat. Spoon the batter into the pan and cook for about 5 minutes until, golden before flipping over to continue cooking for another 5 minutes. Repeat this process until all the batter is used up.

STEP 4

Set the pancakes aside in the oven to keep warm, ready to serve. 

Copy Text

SLOW COOKED GRASS-FED IRISH RIB-EYE WITH SEASONAL ROOT WINTER VEGETABLES

STEP 1

Place the rib-eye in a large pot, cover with cold water and place on high heat. Allow the residue to rise to the top of the water, then skim the liquid’s surface with a ladle. Reduce the heat and simmer for 2 hours.

STEP 2

Peel and chop the vegetables into chunks and add to the beef. Cover the pot and continue to cook over low heat for 1 more hour. Take off the heat, remove the lid and drop in the thyme, then allow to rest for 30 minutes. 

STEP 3

Remove the meat and vegetables from the broth and set aside. Strain the broth through a sieve and season with salt and pepper.

STEP 4

Serve by slicing the meat and placing into a shallow bowl, with some vegetables and a ladle broth.

BOXTY PANCAKES

STEP 1

Peel and grate the potatoes on the large side of a grater. Wrap in a clean tea towel and wring well to get rid of any excess liquid.  

STEP 2

Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix well. Place the egg, milk, and flour in a separate bowl and whisk until smooth, then add to the potatoes and stir until mixed then season well with salt and pepper.

STEP 3

Heat some butter in a non-stick frying pan over a medium heat. Spoon the batter into the pan and cook for about 5 minutes until, golden before flipping over to continue cooking for another 5 minutes. Repeat this process until all the batter is used up.

STEP 4

Set the pancakes aside in the oven to keep warm, ready to serve.