Great British Beef Week

With Great British Beef Week in motion, and running until 3rd May, we thought it’d be the perfect excuse to rustle up four brand new recipes for you beef fans, to inspire you to cook with the fantastic beef produced by British farmers.

Great British Beef Week is organised by Ladies In Beef, whose aim is to raise awareness about British beef. In addition, the week aims to raise vital funds for struggling farming families in the UK by partnering with the Royal Agricultural Benevolent Institution (R.A.B.I.).

As both farmers and butchers, we feel pretty strongly about showing our support for the week, so we’ll be asking our office staff to donate their lunch money to R.A.B.I. You can too by texting RABI18 followed by the amount you want to donate (e.g. RABI18 £5) to 70070.

Feel free to just pig out on these beefy recipes though…

Beef short rib, cheese & rhubarb chutney toastie

Beef leftover cheese toastie 2 closer

Makes 1

Two slices of good quality bread (we like sourdough)
100g (3½oz) leftover beef from your BBQ short ribs or Sunday roast
80g (3oz) Gruyere cheese (or any other melty cheese you have left over)
1 tsp wholegrain mustard
1 tbl spoon Ginger Pig rhubarb chutney

  1. Heat a griddle pan over a low heat. Start assembling your sandwich, spreading the chutney on one slice of bread and the mustard on the other
  2. Pile your beef and cheese onto once slice of bread and sandwich together
  3. Griddle your sandwich for 6 minutes either side, or until the cheese has melted and the bread is charred

 Ginger Pig Meatballs stuffed with Gorgonzola

Meatballs 2 Meatballs 4

Serves 2

For the meatballs

350g (12oz) minced beef
½ red onion, finely chopped
White breadcrumbs, small handful
Fresh parsley, roughly chopped
50g (1 ½oz) Gorgonzola cheese
1 egg, beaten
Freshly ground black pepper
Maldon sea salt

For the sauce

250g (9oz) cherry tomatoes, halved
½ red onion, finely sliced
2 tbsp balsamic vinegar
Freshly ground black pepper
Maldon sea salt
Fresh parsley, roughly chopped
Olive oil

  1. Put the beef, small handful of parsley, onion, egg, bread crumbs, pepper and salt in a mixing bowl and use your hands to combine the ingredients well.
  2. Roll the meatball mixture into small balls, roughly 5cm in diameter. Using the handle of a wooden spoon, make a well in the middle of each meatball and place a chunk of cheese, about 2cm long into the hole. Mould the meatball to try and cover the cheese, with only a small bit showing.
  3. Heat a non-stick frying pan over a gentle heat and brown the meatballs all over, take care to move the meatballs so they form a brown crust evenly and the cheese begins to melt. When done remove from the pan and set aside.
  4. Turn down the heat, and in the same pan add a good glug of olive oil and add the onions and cherry tomatoes and let it all sweat for 2-3 minutes. Add the balsamic vinegar and season well with salt and plenty of pepper.
  5. Add the meatballs back to the pan and heat for a few minutes before serving immediately and sprinkling with parsley.

*To give your sauce a little more punch, add half a deseeded, finely chopped chilli in with the tomatoes.

 Asian-style Picanha Beef Kebabs

Picanha Kebabs

Picanha Kebabs 3

Makes 4 kebabs

For the marinade

2 garlic cloves, crushed and finely diced
100ml (3 ½fl oz) mild soy sauce
5cm (2in) fresh root ginger, peeled and finely chopped
1-2 red chillies, deseeded and finely diced
Freshly ground black pepper

For the kebabs

12 big chunks of picanha steak (roughly 5cm in length)
red onion, cut into big chunks
Freshly ground black pepper
Maldon sea salt

  1. Mix all the ingredients for the marinade together and marinate the picanha cubes in the fridge for 24 hours, or for as long as possible, turning and basting frequently.
  2. Skewer 3 pieces of beef per wooden stick and place red onion in between each bit of meat. Season the kebabs well.
  3. Place the kebabs on a hot griddle or barbecue, turning occasionally for 8-10 minutes. Remove the meat and onion from the skewers and rest for 15 minutes before serving.

Spring beef pasties

Cooked Pasty Pasty 5

Makes 4 generous pasties

For the pastry

400g (14oz) plain flour
200g (7oz) soft unsalted butter
1 large free range egg
1 ½ tsp Maldon salt

For the filling

350g (12½oz) bavette steak
1 onion, peeled
8 new potatoes
1 courgette
1 carrot, peeled
150g (5oz) broad beans
Generous grating of fresh nutmeg
A couple of sprigs of thyme, leaves only, finely chopped
2 tbsp olive oil
Maldon salt
Freshly ground black pepper
1 free range egg, beaten (for brushing the pastry)

  1. First make the pastry. Tip the flour onto the work surface, make a well in the middle and place the butter, egg and salt in it. Mix the ingredients in the well, then draw in the flour around the sides.  Take care not to overwork the mixture. Add 40ml (1½fl oz) cold water and knead a couple of times to ensure the dough is smooth, adding a little more water drop by drop if needed.  Wrap in clingfilm, and chill in the fridge for an hour.
  2. Preheat the oven to 200˚C/400˚F/gas mark 6. Dice the steak and vegetables (minus the broad beans) into even pieces – around 1cm (½in) squared.  Pop into a bowl, and season well with the salt and pepper.  Finely chop the thyme and sprinkle over the filling mixture along with the nutmeg and olive oil. Mix well and set aside.
  3. Divide the pastry into four equal pieces. Place on a lightly floured surface and roll each piece into a rough circle about 22cm (9in) wide. Using an upturned round teaplate, cut a regular circle from each piece.
  4. Take a handful of filling, and place it into the middle of one of your pastry disks. Brush one side with the beaten egg and carefully bring the edges of the pastry together, in a swift motion, tucking in any rogue pieces of filling that may escape. Crimp the edges together tightly with floured fingers. Brush beaten egg all over each pasty and sprinkle with a little sea salt.
  5. Bake in the oven for 20 minutes, then lower the temperature to 180˚C/350˚/gas mark 4 and bake for a further 30 minutes until golden. Enjoy pasties either hot or cold – they are delicious either way, and definitely even more delicious with a dollop of our traditional chutney.