Many thanks to Rozanne Stevens for allowing us to use this recipe. As well as being a regular guest on the Pat Kenny show Rozanne Stevens writes a column in The Health and Living Supplement of the Irish independent and she has been Head Tutor in Cooks Academy in Dun Laoghaire over the last 4 years.
1. Simmer the beef in a large pot pf water with the spices for 30 minutes
per 500g. Remove from poaching water and allow to rest for 10 minutes before carving.
2. The sauce: melt the butter in a pot, add the flour and stir for a minute. Gradually add the stock and stir to bash out any lumps. Stir in the milk, cream and horseradish sauce. Season and adjust the amount of horseradish, it should be subtle.
3. Serve hot with the sauce, or cold on sandwiches
A wonderful unusual salad which includes spiced beef, pomegranate, and farmhouse cheddar cheese. Got to be tasted.
750g Guinness & Cider Spiced Beef
Crisp rocket leaves
Flat leaf parsley
A celery stick
Large shavings of Hegartys cheddar
Seeds from 1 Pomegranate
90 ml extra virgin Olive Oil
30 ml Sherry Vinegar
Salt and cracked Black Pepper
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
Recipe courtesy of Annette Flanagan of Jacobs on the Mall, 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.;
Having been thrilled with Kate O’Toole using McCarthy’s fabulous Sliabh Luachra Air Dried Beef on “The Restaurant”, it was a further privilege that the recipe was in this week’s RTE Guide.
Air-dried Sliabh Luchra Beef with fresh figs, Desmond Cheese and Rocket Salad
225 g air-dried unsmoked Sliabh Luchra beef
1 tablespoon best aged Balsamic Vinegar (25-year-old preferably)
150g organic rocket leaves
80g Desmond cheese shavings
4 large fresh ripe black figs, quartered
1-2 tablespoons first cold pressed, extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Slice the beef very, very thinly (best get this done with a proper butcher’s slicer as it should be wafer thin). Divide the beef into four portions and fan out in the centre of four serving plates.
Put the Balsamic vinegar in a bowl and toss the rocket leaves in it, then scatter them on top of the beef.
Place the figs on the rocket and sprinkle the Desmond cheese shavings over everything. Drizzle everything lightly with a little olive oil and season with freshly ground black pepper. Serve immediately.
This recipe and the images used on this page are from the RTE website and you could originally view it here: http://www.rte.ie/food/2009/0113/airdriedbeef.html