PATRICK’S DAY BEEF RECIPES
& COOKING ARTICLE
Antony Worrall Thompson
From Dublin to Denver, Cork to Cairo and Limerick
to Liverpool, St Patricks Day is the one day
a year when everyone fancies themselves as an honorary
Irishman or woman.
Millions of revellers around the world are getting set for
a day of great craic with friends and family. But
wherever you are, Paddys Day is also an excuse for
getting back in touch with all things Irish, especially
the wonderful recipes and unique ingredients from the Emerald
To truly appreciate the vast heritage associated with
St Patricks Day, TV chef Antony Worrall Thompson
has created some great beef recipes to savour true
Irish flavour come March 17th. Here are a couple to
get you started:
Braised Beef Short Ribs with Champ
Beef and Guinness Pie
you think of Ireland, its green, lush land is probably
the first thing that springs to mind. You would be
right, too, because it is the grass capital of Europe
its cool, moist summers and mild winters make
it perfect for growing grass almost all year round.
Its no surprise, then, that with such a great
environment, Irish beef has a strong reputation for
superb flavour, just as nature intended.
produced under the Bord Bia Quality Assurance Scheme
is found in most supermarkets and assures you that
the beef is reared to very high international standards
of animal husbandry and welfare, by farmers committed
to protecting the environment for both their animals
and future generations.
Irish beef production is predominantly a grass based
system. Some four-fifths of Irelands sizeable
agricultural land area is devoted to grass. Ireland
possesses the largest continuous stretch of carboniferous
limestone in Europe underlying the central lowlands,
it nourishes rich, bone-building pastures, excellent
for cattle production.
Ireland has Europes longest growing grass season.
The Gulf Stream provides frequent rainfall and low
annual temperature range. Harsh frosts are rare, as
are high summer temperatures. This combination of
geology and climate in Ireland produces lush pastures
and allows for a relatively long grazing season.
In general, grass-fed beef is better because:
Omega-3 fatty acids
healthier ratio of Omega-3 to Omega-6 fatty acids
fatty acids originate in green plants and grass is
a rich source of omega-3. Whilst grass fed cattle
do not put on weight as rapidly, the meat is more
nutritious as the cows have higher levels of omega-3
fats and vitamins A and E.
Omega-3 fatty acids are mildly anti-inflammatory and
Omega-6 fatty acids are powerfully inflammatory. For
optimum health, the right ratio of Omega-3 to Omega-6
is required. Grass fed beef has the correct
ratio of these two fatty acids (1:2).
An Omega-3 rich non-inflammatory diet is the best
way to protect your heart. (source: Pasture Perfect,
Jo Robinson. ISBN 0-9678116-1-9).
The health benefits of this good
fat, Omega-3, are becoming increasingly well known.
People whose diets are low in Omega-3 are more at
risk from cancer, depression, obesity, diabetes, arthritis,
allergies, asthma and dementia, high blood pressure
and an irregular heartbeat.
A typical 6oz loin steak from a grass fed cow can
have up to 92 fewer calories than a 6oz loin steak
from a grain fed cow.
husbandry, animal welfare and environmental care are
important to British people and these are just some
of the reasons that the Irish Food Board is highlighting
the benefits of grass fed beef and how this influences
the flavour and quality. Food experts generally
admit that beef that has been free to roam is lower
in saturated fat, higher in Vitamins A and E and with
a natural balance of Omega 3 and 6. As our closest
neighbour, Ireland has been providing British people
with free-range beef and other food for 100s
beef is available at a supermarket near you
cattle are free range
cattle are grass-fed
feeding is the healthiest diet for cattle / healthier
is the grass capital of Europe
has one of the longest grazing periods in Europe
is ecologically advanced
beef is a simple, natural, free range food
Irish cattle tend to take longer to grow
whats the hurry? The end result will
be meat with more vitamins,
more Omega-3 (and a near perfect balance of Omega-3
to Omega 6) it will be leaner, less calorific
and will have lower levels of cholesterol and the
cows enjoy a more natural, happier life!
BRAISED BEEF SHORT RIBS WITH CHAMP
For the short ribs:
4 Irish grass-fed beef short ribs, 2in / 5cm wide
and cut through the bone to 3in / 7.5cm lengths, about
350g / 12oz each
2 tbsp flour
2 onions, peeled, roughly chopped
2 celery sticks, trimmed and roughly chopped
1 carrot, peeled, roughly chopped
1 tbsp tomato purée
300ml / ½ pint fl oz O'haras Celtic Stout
1.5litres / 2½ pints beef stock
1 bay leaf
Few sprigs fresh thyme
3 garlic cloves, peeled, roughly chopped
5 black peppercorns
For the champ:
900g / 2lb potatoes
1 bunch spring onions, trimmed and thinly sliced
150ml / ¼ pint warm milk
75g / 3oz Cuinneog butter
the oven to 220°C / fan oven 200°C / Gas mark
the beef ribs with salt and freshly ground black pepper
and dust with the flour.
them in a roasting tray with the onion, celery and
carrot and roast for 20 minutes, then turn the short
ribs over and roast for a further 15 minutes.
cooked, transfer the vegetables and ribs to a heavy-bottomed
saucepan or casserole dish, leaving the fat and juices
behind, and set aside.
the roasting tray with the fat and juices over a low
heat. Add the tomato purée and cook for a minute,
add the stout and beef stock, whisking well until
smooth and incorporating all the lovely caramelised
bits from the bottom of the roasting tin.
the gravy over the short ribs and vegetables and place
over a medium heat.
the bay leaf, thyme, garlic and peppercorns.
with salt and freshly ground black pepper and cover.
to the boil, then simmer gently for 2 to 2 ½
hours, or until the meat is tender: it should be almost
falling off the bone without being too soft.
minutes before the ribs have finished cooking, cook
the potatoes in lightly salted boiling water.
the short ribs and keep warm.
the gravy to the boil and cook for about 10 minutes
until reduced by a third.
the butter in the saucepan and add the spring onions
and saute for 1 minute.
the potatoes and mash.
as much warm milk to make a soft light mixture.
the champ onto warmed serving plates.
the short rib standing up pushed into the champ and
strain over the gravy.
Serve with buttered fine green beans and carrots.
Antony Worrall Thompson
BEEF AND GUINNESS PIE
1.5 kg grass-fed chuck steak, cut in 3-4cm pieces
40g / 1½ oz seasoned flour
55g / 2oz dripping or lard
1 tablespoon black peppercorns
2 teaspoons sea salt
3 teaspoons dried oregano
1 teaspoon soft thyme leaves
7 cloves garlic, peeled
125g / 4 oz soft dark muscovado sugar
1 tablespoon good olive oil
25g / 1oz unsalted butter
2 onions, peeled and roughly chopped
6 sage leaves, finely chopped
18 stoned prunes
1 x 440ml can Guinness
1 block shop bought puff pastry
2 egg yolks for glazing
the meat all over in hot dripping, remove and set
aside to cool
a food processor blend together the next six ingredients
until you have a fine paste. If it appears too dry
add a little water.
the beef all over with the paste, cover and refrigerate
overnight, (ideally!) turning the meat from time to
oven to 150°C / Gas mark 2.
a heavy casserole dish heat the butter and oil until
foaming, add the onions and fry them until they take
on a little colour.
with the flour and stir to combine.
the same casserole, add the beef and any marinade.
the sage, prunes and Guinness, stir to combine bring
to the boil, cover and place in the oven for 2½
to 3 hours.
the mixture in a pie dish then cover with puff pastry,
egg glaze, decorate according to your liking, egg
Bake in a 180°C / Gas mark 4 oven for 40 to 50
minutes until pastry is cooked and filling is hot.
share between individual pie dishes.
with mash and your favourite green vegetables.
Antony Worrall Thompson
supplied by Bord Bia. The role of Bord Bia, the Irish
Food Board, is to act as a link between the Irish
Food, Drink and Horticulture suppliers and existing
and potential customers throughout the world. Their
objective is to develop markets for Irish suppliers
and to bring the taste of Irish food to more tables
world-wide. To find out more about Irish food and
drink or for a wide selection of recipes visit www.bordbia.ie
Hub-UK : email@example.com