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Buy British: 5 beef recipes to try this summer

Here are five recipes using the best of British beef to try this summer.


Emily   Ashworth

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Buy British beef! 5 recipes to try this summer #BuyBritish

Emily   Ashworth
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Texas Brisket

Texas Brisket

 

Ingredients

 

11 lb piece of beef brisket.

BBQ sauce (Bought or homemade)

500 ml of beef stock

salt

1 tsp of paprika, ground black pepper, caster sugar, ground cumin, garlic powder

2 tsp of chilli powder, mustard powder

1 crushed bay leaf

 

Method

  1. First, heat the oven to 150C or gas 5.
  2. Mix the paprika, pepper, sugar, cumin, garlic, chilli, mustard, and bay leaf in the bowl. Rub the mix over the beef and put it to one side.
  3. Mix the stock with about half of the sauce in the roasting tin and add the beef before covering it in tin foil.
  4. Cook the brisket for four to five hours until it is tender. You can test how tender it is with a fork. Leave it to cool in its tin overnight, but don’t refrigerate it.
  5. It will be ready the next day, when you can fire up a BBQ. It is recommended to cook this on a low flame until it’s charred and warmed through.

Source: BBC Good Food

Garlic Butter Sirloin

Garlic Butter Sirloin

 

Ingredients

 

4 lb Sirloin steak

7 Tsp butter

salt

4-6 crushed cloves of garlic

Ground black pepper

 

Method

  1. Preheat the BBQ at a high heat.
  2. Melt the butter in a small saucepan over a lower heat and add garlic.
  3. Sprinkle the sirloins with salt and pepper and barbecue them for between four and five minutes.
  4. When done, brush the garlic butter onto the steaks and leave it to rest for a few minutes.

Source: Allrecipes

BBQ Beef Ribs

BBQ Beef Ribs

 

Ingredients

 

4 short beef ribs

BBQ sauce (again, preferably home-made)

a chopped onion

half a head of garlic

a tsp of fennel seeds

two star anise

black pepper

 

Method

  1. Put the ribs in the saucepan and cover in water.
  2. Add the onion, star anise, garlic, black pepper and fennel seeds into the saucepan and bring to a boil.
  3. Cook the ribs until they’re tender, for about three hours. There may be scum that forms on the top, but you’ll just have to skim it.
  4. Preheat the oven to 200C or gas 6. Put the sauce in the bowl and cover the ribs in it before finishing on the barbecue.

Source: BBC Good Food

British Beef Burgers

British Beef Burgers

 

Ingredients

 

1 lb Lean minced beef

1 egg

a half Tsp of Dijon mustard

2 crushed garlic cloves

olive oil

a diced red onion

salt and pepper

 

Method

  1. Tip the beef into a bowl with the onion and egg, then mix.
  2. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
  3. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
  4. Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly brush 1 side of each burger with oil.
  5. Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.
  6. Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.
  7. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside. Slice each bun in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

 

Source: BBC Good Food

Barbecued Rump

Barbecued Rump

 

Ingredients

 

180oz rump steak

Dijon mustard

olive oil

tarragon

pepper

vinegar

 

Method

  1. Place the steak in a shallow dish.
  2. Add the marinade ingredients (the mustard, olive oil, tarragon and pepper) to the dish and massage it into the steak as best you can.
  3. After you’re done, let it marinade in the fridge for an hour and a quarter.
  4. When the time has passed, rub it in vinegar and set it aside for twenty minutes, before barbecuing.
  5. Barbecue on a medium heat for fifteen minutes per side and allow it to rest for ten minutes before carving.

Source: Tesco Real Food

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