Where's The Beef? Have A No White Meat Xmas

by Chef Foode - Thursday December 7, 2017 10:12 am

We all love a bit of white meat at Xmas, turkey or pork, but why not make it a non-white Xmas with these great recipes and eat some glorious beef dishes instead? And some of the finest beef in the world comes from Wales. 

For more great ideas visit eatwelshlambandwelshbeef.com

Roast Welsh Beef Sirloin with chestnuts, stilton and chives

Serves 6

Calories 432 kcals

Cooking time  120 mins

Ingredients

  • Rib of Welsh Beef on the bone

  • 45ml (3tbsp) Brandy

  • Seasoning

  • Olive oil

Compote:

  • 2.5ml (½tsp) Cinnamon

  • 2.5ml (½tsp) Mixed spice

  • 15ml (1tbsp) Soft dark brown sugar

  • 45ml (3tbsp) Brandy

  • 300ml (½pt) Cranberry juice

  • 30ml (2tbsp) Cranberry sauce

  • 25g (1oz) Fresh or frozen cranberries,optional

Method

  1. Preheat the oven to Gas Mark 4-5, 180°C, 350°F.

  2. Weigh the joint and calculate the cooking time. Cooking time: Rare – 20 minutes per 450g/½kg (1lb) plus 20 minutes Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes

  3. Place the joint in foil lined roasting pan. Pour over the brandy, a little olive oil and season. Place the joint in the preheated oven and cook for the calculated cooking time, basting the joint occasionally.

  4. Make the compote: Place all the ingredients into a small pan and simmer gently for about 10 minutes to reduce a little and then allow to cool.

  5. When the meat is cooked remove from the oven and allow to rest. Save the meat juices to make gravy or serve with compote or both! Serve the carved Welsh Beef drenched with compote & full festive fare of your choice.

Christmas Rib of Welsh Beef with Whisky Flambe

Serves 4

Calories 462 kcals

Cooking time  60 mins

Ingredients

  • Rib of Welsh beef on the bone

  • 3 cloves garlic, cut in half

  • 45ml (3tbsp) Whiskey

  • Seasoning

  • Olive oil

  • 5ml (1tsp) brown sugar

  • Whiskey to flambé

Method

  1. Preheat oven to Gas 4-5, 180ºC, 350ºF.

  2. Rare – 20 minutes per 450g/½kg (1lb) plus 20 minutes Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes Weigh the joint and calculate the cooking time using the guide above.

  3. Using a sharp knife, make incisions into the outer fat areas, and into these holes push the garlic. Place the joint in a foil lined roasting pan. Pour over the whiskey, a little olive oil and season.

  4. Place in a preheated oven and cook for the calculated cooking time, basting the joint occasionally.

  5. When the meat is cooked, remove from the oven and allow to rest – this relaxes the meat and ensures maximum flavour.

  6. Reserve the delicious juices to make a gravy. Adding a little extra whiskey and reducing the juices will give you a wonderfully rich sauce.

  7. When you’re ready and everything is on the table lightly sprinkle the fat of the joint with the sugar. Take a large metal serving spoon or ladle and half fill with whiskey. Warm the whiskey in a small pan.

  8. Pour the whiskey over the beef and ignite. Please take great care. Make sure you have no flammable decorations around, and keep an eye on the little ones!

  9. Wait for the flames to die down before you start carving. Serve with your favourite festive fare and some crispy Yorkshire puds!

  10. Leftovers? If there’s any cold beef left over the next day, it will make fantastic, luxury club sandwiches – layer with cranberry sauce, watercress, cucumber and avocado slices. Doesn’t that sound better than a turkey sandwich?

Christmas Welsh Beef Meatballs

Serves 4

Calories 286 kcals

Cooking time  35 mins

Ingredients

  • 450g (1lb) lean minced Welsh Beef

  • 2 cloves garlic, crushed

  • 1tsp cinnamon

  • Seasoning

For the Sauce:

  • 1tbsp olive oil

  • 1 red onion, finely chopped

  • 1 clove garlic, crushed

  • 400g can of chopped tomatoes

  • 1tbsp tomato ketchup

  • 150ml (¼pt) mulled wine

  • Pinch sugar

  • 50g (2oz) stilton and Mozzarella, cut into small cubes

  • Black pepper

  • 1tbsp fresh basil, roughly chopped

Method

  1. Pre-heat your oven to Gas Mark 5, 190˚C, 375˚F.

  2. Mix together all of the meatball ingredients and shape into about 16 meatballs.

  3. Now heat the oil in a large pan and fry the onion and garlic for about 4 minutes. Once the onion and garlic have begun to soften, add in the rest of the sauce ingredients.

  4. Place the meatballs into the pan with the sauce and bring to the boil.

  5. When the meatballs have set and changed colour, carefully transfer them into a shallow ovenproof dish.

  6. Sprinkle half the meatball dish with stilton and the other half with mozzarella – half for the adults and half for the children (depending on everyone’s taste’s).

  7. Bake for about 25-30 minutes or until the cheese is melted and golden, and the meatballs have cooked through.

  8. Sprinkle with basil and serve the meatballs with toasted pitta breads and coleslaw.

Christmas Welsh Beef Cupcakes

Serves 12

Calories 282 kcals

Cooking time  20 mins

Ingredients

  • 225g (8oz) Welsh Beef lean mince

  • ½ approx 400g Can chopped tomatoes

  • 5ml (1tsp) Chilli powder

  • 4 Sun dried tomatoes, chopped

  • 2 Spring onions, sliced

  • 1 Fresh tomato, finely diced

  • 500g Packet pre-made shortcrust pastry

  • 25g (1oz) Cheddar cheese, finely grated

  • 500g Packet prepared mashed potato – for ‘Icing’

  • Extra finely chopped tomatoes & spring onions for Cupcake ‘sprinkles’

  • Cupcake/muffin cases

Method

  1. Pre-heat the oven to Gas Mark 4, 180°C, 350°F

  2. Dry fry the mince in a small pan until brown (place the mince in cold pan & increase the heat) – the meat will cook in its own juices). Add the ½ can of tomatoes, chilli and sun dried tomatoes, cook for about 15 minutes. Allow to cool slightly and add the spring onions and fresh tomato.

  3. Line a 12 deep muffin tin with paper cases. Roll out the pastry. Using a fluted cutter (about 10cm diameter) cut out 12 bases and place into the paper cases. Gently push pastry into the paper case to line. Scrunch a little non-stick baking paper into each and add a few pieces of dried pasta or rice and bake blind (just lightly cook) for about 15 minutes.

  4. Remove from oven and take out the baking paper & pasta. Fill each case with the mince mixture.

  5. Lightly warm the mashed potato in the microwave and spoon mash into a piping bag. Pipe a swirl on top of the mince mixture to cover. (If you don’t have a bag you could just spoon the mash on top & finish off with a fork).

  6. Sprinkle with a little grated cheese and place under a hot preheated grill for 2-3 minutes to brown.

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