| Click Here to Buy Guinness and Cider Spiced Beef | |
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750g Guinness & Cider Spiced Beef |
| Crisp rocket leaves | |
| Baby spinach | |
| Flat leaf parsley | |
| A celery stick | |
| 4 pears | |
| Large shavings of Hegartys cheddar | |
| Seeds from 1 Pomegranate | |
| Icing Sugar | |
| 90 ml extra virgin Olive Oil | |
| 30 ml Sherry Vinegar | |
| Salt and cracked Black Pepper | |
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Spiced beef needs to be cooked long and slow. Put the beef in cold water with an onion, celery stick and carrot. Bring it to the boil slowly, turn down the temperature until the water is just trembling. It will take up to 3 hours to cook the beef. It will be done when a skewer can be pushed into the piece of meat with ease. Allow the meat to cool in the cooking liquor for best results. The Hegartys cheddar has a sweet nutty flavour and contrasts very well with the spiced beef. The celery adds crunch to the salad and the pomegranate seeds add colour and extra flavour. Roast Pears: Peel, quarter and core the pears. Heat a small roasting pan, add a little olive oil and then the pears. Colour them a little then sprinkle with a little icing sugar and then roast in a hot oven at 180C/356F for 10 minutes or until golden and tender. Ideally add to the salad whilst still warm. Salad Dressing: Whisk oil into the vinegar and season with salt and cracked black pepper To Serve: Put two slices of the cold spiced beef on a plate. Combine the salad ingredients in a bowl and dress with a little salad dressing and place on top of the beef. Serve with crusty white bread. Hegarty Farmhouse Cheddar An aged Cheddar made by Dan Hegarty. White Church Foods |
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Jacobs on the Mall is a 130 seat contemporary style Restaurant in the heart of Cork City’s financial district, with its own private dining room and piano bar, serving modern European food, with an emphasis on locally sourced free range and organic produce.