Support British beef

Support British beef

Posted 25th Apr 2016

This Great British Beef Week (23rd to 30th April 2016) we're celebrating the quality and versatility of British beef and have gathered a selection of tasty recipes sure to inspire

Beef Cakes with Marrow & Ginger Relish

Serves 6

300g sweet potatoes, peeled and cut into chunks
225g lean beef mince
4 spring onions, thinly sliced
Salt and pepper
1 tablespoon plain flour
1 onion, finely chopped
1 garlic clove, crushed
450g marrow, peeled, de-seeded and cut into small chunks
2.5cm piece root ginger, peeled and chopped
2 tablespoons soft brown sugar
2 tablespoons olive oil

1. Place the sweet potatoes in a pan of boiling water and cook for 10 minutes until tender. Drain the potatoes and allow to cool.

2. Fry the beef mince in a pan until brown and crumbly. Allow the beef to cool slightly and then place in a large mixing bowl with the sweet potatoes. Add the spring onions and mix all of the ingredients together. Season to taste.

3. Take large handfuls of the mixture and shape into individual flat cakes. Dust the cakes with flour and allow to cool in the fridge.

4. To make the relish, put the onion, garlic, marrow, ginger and sugar in a pan. Cover and allow to reduce for 10 minutes.

5. Meanwhile, heat the oil in a large non-stick frying pan and fry the cakes for 3-4 minutes on each side until golden brown.

6. Serve the cakes with the relish and some seasonal greens.

Recipe courtesy of

Seared Steak, White & Green Bean Salad

Serves 4-6

410g white butter beans, rinsed and drained
4 large tomatoes
300g cherry tomatoes, halved
300g green beans, blanched
2 shallots, finely chopped
100ml olive oil
2 garlic cloves
Salt and pepper
2 tablespoons vinegar
1 tablespoon sweet chilli sauce
1 teaspoon agave syrup
2 handfuls of basil, chopped
2 handfuls of coriander, chopped
4 sirloin steaks
1 teaspoon garlic granules
1 teaspoon paprika
1 tablespoon coconut oil
½ red onion, sliced

1. Cook the butter beans in slightly salted water for 4-5 minutes. Take the beans out of the water using a slotted spoon and leave the water on the stove. Immerse the beans in cold water and then drain.

2. Make a cross incision on the top of each of the large tomatoes and place in the boiling water on the stove. Cook for 2 minutes and then put in cold water. When cool, remove the tomato skins, cut into quarters, de-seed and then slice into strips.

3. Place the butter beans in a large mixing bowl and add the cherry tomatoes, tomato strips and green beans.

4. To make the dressing, fry the shallots in 2 tablespoons of the olive oil until sautéed and add the garlic. Season with salt and pepper and leave to cool.

5. Put the shallots and garlic in a mixer with the remaining olive oil, vinegar, sweet chilli sauce, agave syrup, basil and coriander. Blend and then taste for seasoning. Pour half of the dressing into the bowl with the tomatoes and beans. Toss and then place on a serving platter.

6. Season the steaks on both sides with salt, pepper, garlic granules and paprika. Heat a non-stick frying pan with coconut oil and cook the steaks over a medium-high heat for 2-3 minutes per side, or to your liking. Remove the steaks and place on a plate to rest.

7. Slice the steaks into equal size strips and place on top of the tomatoes and beans. Drizzle with the remaining dressing and garnish with the red onion.

Recipe courtesy of

Beef Stew with Dumplings

Serves 4

2 tablespoons olive oil
125g butter
750g beef stewing steak, chopped into bite-sized pieces
2 tablespoons plain flour
2 garlic cloves, crushed
150g baby onions, peeled
150g celery, cut into large chunks
150g baby carrots
2 leeks, roughly chopped
200g swede, cut into large chunks
150ml red wine
500ml beef stock
2 tablespoons Branston pickle
2 fresh bay leaves
3 tablespoons fresh flat parsley, chopped
4 tablespoons fresh thyme leaves, chopped
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Salt and pepper
200g self-raising flour
50g mature Cheddar cheese, grated

1. Pre-heat the oven to 180°C/150°C Fan/Gas Mark 4. Heat the oil and 25g of the butter in an ovenproof casserole dish and fry the beef until browned on all sides. Sprinkle over the plain flour and cook for a further 2-3 minutes. Add the garlic and all of the vegetables and fry for 1-2 minutes.

2. Stir in the wine, stock, Branston pickle, bay leaves, parsley and 3 tablespoons of the thyme leaves and then add the Worcestershire sauce and balsamic vinegar to taste. Season with salt and pepper, cover with a lid and transfer to the oven to cook for 1½ hours, or until the meat is tender.

3. While the stew is cooking, make the dumplings. Put the self-raising flour into a bowl and season with salt and pepper, add the remaining butter and rub in using your fingertips until the mixture resembles fine breadcrumbs. Stir through the Cheddar and remaining thyme and add 1-2 tablespoons of cold water a little at a time until the mixture forms a stiff dough. With floured hands, roll spoonfuls of the dough into small balls.

4. Remove the lid from the stew and place the dumpling balls on the top. Cover and return to the oven to cook for a further 30 minutes, or until the dumplings have swollen and are tender. Sprinkle with chopped parsley and serve.

Tip: If you prefer your dumplings with a golden crispy top, leave the lid off for the final 30 minutes of cooking.

Recipe courtesy of

Braised Beef Brisket

Serves 4-6

950g beef brisket
2 tablespoons olive oil
125g carrots, finely diced
125g celery, finely diced
125g onions, finely diced
125g leeks, finely diced
280ml red wine
300g oxtail
1 garlic bulb, halved
2 bay leaves
8 black peppercorns
600ml beef stock
Salt and pepper

1. Pre-heat the oven to 160°C/140°C Fan/Gas Mark 3. Rinse the brisket under cold running water and pat dry with kitchen paper.

2. Heat the oil in a casserole pan and sear the brisket on all sides. Remove from the pan and set aside.

3. Add all of the vegetables to the pan and colour lightly over a medium heat. Add the wine and cook for 1-2 minutes, then return the brisket to the pan and add the oxtail, garlic, bay leaves and peppercorns. Top up with the stock until it comes halfway up the brisket and reserve any leftover stock for later use. Cover with a lid and cook in the oven for 3 hours. Check the brisket occasionally and add the remaining stock if required to maintain the level of liquid.

4. To check if the brisket is ready, insert a meat fork into the thickest part. If the fork goes in and out of the meat easily, the brisket is ready. Remove the brisket and oxtail from the cooking liquid, set aside and keep warm.

5. Reduce the sauce until thickened and season with salt and pepper. Carve the meat and serve with the sauce.

Tip: Serve with creamy mashed or roast potatoes.

Recipe courtesy of

Cottage Pie

Serves 4-6

900g potatoes, peeled and cut into quarters
Salt and pepper
30g coconut oil
2 tablespoons sunflower oil
2 shallots, finely chopped
500g lean minced beef
1 tablespoon tomato purée
3 tablespoons tomato ketchup
2 teaspoons Worcestershire sauce
1 teaspoon garlic granules

1. Pre-heat the oven to 190°C/170°C Fan/Gas Mark 5.

2. Put the potatoes in a large saucepan of lightly salted water and bring to the boil. Reduce the heat slightly and simmer for 15-20 minutes until the potatoes are soft. Drain the potatoes in a colander, then transfer them back into the saucepan and mash. Season the potatoes with salt and pepper, then mash in the coconut oil over a gentle heat for 1 minute. Set aside.

3. Heat the sunflower oil in a non-stick frying pan, add the shallots and cook gently for 5 minutes until they turn translucent and soft. Gradually add in the minced beef and cook on a medium heat for 5 minutes until browned. Add the tomato purée, tomato ketchup, Worcestershire sauce and garlic granules and season with salt and pepper to taste. Continue to cook over a low heat for 10 minutes.

4. Spoon the beef mixture into a baking dish and carefully put the mash over the top, covering all of the filling. Using a fork, create a pattern over the potato topping. Bake in the oven for 30 minutes until the pie is heated through and the potatoes are golden.

Tip: If you prefer more vegetables, add diced carrots and peas to the beef mixture. You can also substitute the potatoes with celeriac mash for a healthier alternative.

Recipe courtesy of

Roast Rump with Onion Stuffing

Serves 5-6

1.2kg top rump roasting joint
100g butter
1 teaspoon cloves, ground
1 star anise
1 teaspoon ground cinnamon
150ml red wine
1 orange, zest and juice
10 Haywards onions, quartered
1 teaspoon sugar
50g breadcrumbs
200g mixed mushrooms, sliced
2 sprigs of fresh thyme
1 tablespoon cornflour
400ml vegetable stock

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Take the meat from the fridge, remove any packaging and bring the joint up to room temperature.

2. Melt the butter in a saucepan and add the cloves, star anise, cinnamon, 100ml of the wine, orange zest and juice and onions. Bring to the boil and then simmer for 5 minutes before adding the sugar. Stand off of the heat for 5 minutes and mix in the breadcrumbs and mushrooms. Leave to cool.

3. Add the leaves from one of the thyme sprigs and season with pepper.

4. If your joint of beef has a string vest, remove it and pull the meat apart where it separates naturally width-ways. Flatten it out, making small insertions to make it double its width and flat.

5. Spoon the breadcrumb mixture onto the meat, covering the whole surface. Roll it up like a roulade and then tie 3 or 4 pieces of kitchen string around it to fix it in place. Put the joint in a large roasting tin and roast for 1 hour, or until cooked to your liking. Baste the meat every 20 minutes while in the oven.

6. Remove from the oven and place the meat on a sheet of tin foil. Wrap the meat in the foil and leave to rest for 10 minutes before cutting.

7. In a large frying pan, heat the juices from the roasting tin and add the cornflour, stirring for 1 minute until a paste is formed. Mix in the remaining wine and stir until thick. Add the stock gradually until the sauce becomes thick and smooth.

8. Serve the sauce with the beef and garnish with the remaining thyme sprig.

Tip: Complete this dish with roast potatoes and greens.

Recipe courtesy of


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