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USING THE NECK, CHUCK & SHOULDER CUTS

Here at IrishBeef.co.uk, we’re big advocates for great grass-fed Irish beef cuts, cooked in the best possible ways to maximise flavour, enhance subtle tastes and tease out hidden textures. There are a large amount of different cuts – all with wildly differing tastes – which is why it pays to pay careful consideration to what cuts…

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INGREDIENTS FOR THE PERFECT PIE!

When the nights are dark and the weather is cold there is nothing more comforting than coming home to a delicious, hearty home-cooked pie. Served with potatoes and seasonal vegetables, a pie makes for a tasty mid-week treat. They’re also a great way of using up leftover vegetables, as well as cheaper cuts of meat such…

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HARK THE GOLDEN ROAST POTATO!

What would any Christmas dinner be without the potatoes? Crispy on the outside and fluffiness on the inside, they are the perfect accompaniment to any festive feast. With the potential for a multitude of opposing textures and flavours ranging from the rich and salty to the subtle and fluffy; roast potatoes are an absolute must-have…

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SPECTACULAR SPICE – EVERYTHING YOU NEED TO KNOW ABOUT CHILLIES

With the cold winter nights well and truly here, our need for warming, interesting dishes hit critical mass. While making your favourite Rendang, or adding a bit of spice to your tagine how brilliant would it be to add chilli’s that you’ve grown yourself, in your kitchen? Whether you are chilli au fait or a…

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Cooking Techniques

How-to prepare and cook different cuts of Irish Beef Roasting Best cuts for roasting are rib of beef, rolled rib, sirloin, topside and fillet of beef. For the best flavour and extra tenderness, make sure the beef is aged a minimum of three weeks. Remove the meat from the fridge an hour before cooking. A…

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