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  • The story of beef

    It’s no coincidence that one of Ireland’s most famous folk tales, An Táin, revolves around the ownership of a bull. Cattle have long had a crucial place in Irish society, as a source of both dairy and meat.

    Indigenous breeds such as Dexter and Moiled cattle have been largely replaced by continental breeds, but these rare native breeds have been enjoying a revival, championed on innovative restaurant menus around the country for their rich dark meat and yellow marbling.

    The dual value of a cow – as a daily source of dairy and occasional source of meat – meant that prime beef cuts were traditionally a luxury and often preserved for festive meals. Lesser cuts were slow-cooked while offal such as oxtail, tongue and sweetbreads were commonly enjoyed.

    A popular festive treat in Co Cork, spiced beef is now being embraced on pioneering menus across the country year-round, joining air-dried beef as Irish charcuterie options.

    McGeogh’s roast beef fillet, air-dried beef rosti, celeriac & chestnut purée and beetroot crisps

    Roast fillet of beef

    Quantity Ingredients
    220g McGeogh's beef fillet
    1 pack McGeogh's air-dried sliced beef
    1 celeriac, diced
    1 garlic clove, diced
    25g butter
    100g potatoes, grated
    100ml cream
    1 organic beetroot
    200ml olive oil
    1 egg yolk
    100g chestnuts, cooked
    1 shallot, diced
    1 tbsp plain flour
    100ml red wine
    100ml beef stock
    1 punnet micro greens (if available)
      Fresh thyme


    For the celeriac purée:

    1. Peel and dice celeriac and half of a shallot.

    2. Sweat off the shallot and garlic in 2 tbsp. of olive oil.

    3. Add butter and continue to cook on low heat.

    4. Add diced celeriac and a sprig of thyme.

    5. Add 50ml of water and cook on low heat for 5-8 minutes.

    6. Add 100g of chestnuts.

    7. Add 100ml cream and continue cooking until the celeriac is tender.

    8. Blend until really smooth, season and strain through a fine sieve. 

    For the beetroot crisps:  

    1. Heat a deep fat fryer to 180ºC.

    2. Very finely slice the beetroot, and cook in the hot oil for a few minutes until crispy.

    3. Drain onto kitchen paper and season with salt and pepper.

    For the air-dried beef rosti:  

    1. Mix together grated raw potato, egg yolk, 1 tbsp. of flour, chopped air-dried beef, and salt and pepper. 

    2. Shape the rostis into patties, and pan-fry in olive oil for 3-4 minutes until golden, cooking both sides.

    3. Place in oven at 180ºC for 5-8 minutes until fully cooked.

    McGeogh’s roast beef fillet:

    1. Pan-fry the beef in 3 tbsp. of olive oil, cook for 5 minutes on each side. 

    2. Then transfer to a hot oven for 3-4 minutes with knob of butter, sprig of thyme and season well.

    3. Remove from oven and rest meat for 5 minutes on a warm tray.

    4. Deglaze the frying pan with red wine and reduce by half, and add a sprig of thyme.

    5. Add the beef stock and reduce to sauce consistency.

    6. Season and strain through a fine sieve.

    To serve, swipe warm celeriac purée across a plate with the back of spoon, place the rosti on the plate and lay the beef fillet just to the edge of the rosti.

    Garnish with beetroot crisps and finish with micro greens, and serve the sauce in a small jug on the side.


    Did You Know?

    …that despite popular opinion, corned beef was not widely eaten in Ireland. But, it was one of the country’s leading food exports during the 18th century, mainly from the Cork City. Irish corned beef provisioned the British navy fleets for over 200 years, and it was shipped to British and French colonies.

    230x100 Fergus-O-Halloran Original

    Find out more about the creator of this delicious recipe.

    Read more about Food Champion Fergus O'Halloran

    Always allow every large cut of meat to rest before cutting, this gives time for the juices to spread evenly throughout.

    Fergus O'Halloran
    The Twelve Hotel, Co Galway