Our native breed grass fed beef is full of flavour and with the right food pairings the results can be heavenly.
Feeding on a natural diet of grass gives our beef a fuller, “beefier” flavour than grain fed beef and this is strengthened by dry ageing which imparts a slightly gamey flavour depending on the length of ageing time.
Beef generally pairs well with vegetables and shellfish and also is enhanced by acidic flavours found in fruit and vinegars. Sharp flavours like horseradish and mustard also work well.
For some cuts, you may want to apply some good quality oil and perhaps some garlic.
Most of the time you want the surface of your beef to be dry, this promotes browning which brings out even more of that intense beefy flavour. This not only makes the perfect steak when frying in a pan, but also helps with roasts and dishes with gravy, like stews and casseroles. So whenever possible brown your beef first.
Simple classic dishes are often the best and nothing beats a well marbled, dry aged and grass fed rib eye steak. Here you get the best of both worlds with a good fat content (flavour comes from fat) and a tender well matured meat.
Herbs that work well with beef include anise hyssop, lovage, dill, mint, parsley and thyme.
Fruits & berries include blackberry, coconut, juniper, lemon, lime, orange, pear and tomato.
Vegetables include beetroot, peppers, broccoli, cabbage, carrot, celery, horseradish, mushroom, olives, onion, parsnip, peas. potato, swede.
Powerful earthy flavours stand up well to the flavour of beef and a classic pairing is beef and onions. Nothing beats a beef and onion gravy made from onions roasted with the beef and the charred bits scraped from the bottom of a roasting pan.
For a shellfish pairing try our beef short ribs cooked with mussels by sealing short ribs in butter and cooking in vegetables and stock until tender.Then strain and reduce the liquid into a thick sauce. Cook some butter with shallots, garlic and parsley with a splash of cider in a pan. Place a lid on the pan and cook the mussels for 3-4 minutes, or until the shells are open. Drain the mussels, reserving the cooking liquor. Remove half the mussels from their shells. Blend some garlic and butter with parsley. Place the reserved mussel juices in a frying pan and bring to a simmer. Whisk in the garlic butter and cook until thickened. Add the mussels (both in and out of the shells) and remove from the heat. To serve, shred the beef and divide between serving plates. Pour over the glaze. Warm the mussels in the garlic and parsley butter and serve over the top of the beef. Garnish with parsley leaves.
Other pairings with beef include anchovy, anise, bacon, blue cheese, capers, chilli, cinnamon, cloves, coffee, egg, garlic, ginger, hard cheese, liver,oily fish, oyster, peanut, pork, truffle, walnut and watercress.