Beef up your butty for Great British Beef Week!



For this years’ Great British Beef Week, the organisers at Ladies in Beef are encouraging us all to eat more beef sandwiches by educating consumers about getting the best from their beef, by using up leftovers or selecting a steak for the perfect sandwich.

Ultimately, the week is all about raising awareness of the versatility of quality British beef, and aims give the UK’s fantastic farming industry a much-needed boost.

We’ve rallied round to ask a few of our friends for their secrets to the perfect beef butty, and we’ll be sharing these recipes each day this week.

First up, Ginger Pig founder Tim Wilson shares his wisdom on what he thinks makes the best beef sandwich, and it all starts with a specially selected piece of dry aged, grass fed beef.

Quick-roast salmon of beef

The salmon cut is an underused and often unheard of cut of beef from the silverside, but one well worth seeking out. Comprising of a single muscle, so bone and gristle-free, taken from the back area which has plenty of flavour. This cut is usually around 1.5 kilos in weight, and so provides an easy roast for four to six people. Serve finely sliced and nice and pink.

To cook

Season the meat and sear on all sides in a very hot pan, then transfer to the oven and roast at 200°C for 15-20 minutes per 500g. Remove from the oven, keep warm and allow to rest for 15 minutes before carving.

Tim’s leftover roast beef sandwich

Part of the pleasure of a Sunday roast is looking forward to leftovers for lunch the next day. You can buy good quality horseradish sauce, but using a homemade sauce of your own makes this sandwich a game changer…

1 plum tomato, chopped into quarters

1 tablespoon olive oil

Sprig of chopped rosemary

Sea salt

Freshly ground black pepper

Two slices of good quality fresh bread (we like granary)

1 tablespoon horseradish sauce (see recipe below)

1 teaspoon English Mustard

100g leftover beef from your Sunday roast

Handful of rocket

To make

Heat the oven to 200°C. Toss the tomato with the olive oil, rosemary, sea salt and pepper, place in roasting tray and roast for 15-20 minutes until tender. Leave to cool.

Spread one side of your bread with the horseradish sauce, and the other with the English mustard. Pile the slices of roast beef, rocket and roasted tomatoes on to one slice of bread and top with the other slice.

Horseradish sauce

85g horseradish, peeled and grated

1 teaspoon white wine vinegar

1 teaspoon English mustard

115g crème fraiche, plus more if needed

Sea salt

Freshly ground black pepper

To make

Tip the horseradish into a bowl, add the vinegar and mustard and blend. Add the crème fraiche and seasoning and leave to infuse and improve in flavour for 2 hours before serving.