It’s no secret us Brits love our beef. And with Great British Beef Week (GBBW) kicking off from 23rd – 30th April, it’s the perfect time to celebrate and savour the exceptional taste of homegrown food like Welsh Beef and support British farming.
Looking for some delicious beef recipes to tuck into this GBBW? From the iconic Sunday roast to comforting curries and banging burgers, Welsh Beef is the ultimate versatile ingredient, allowing you to experiment with a variety of meals and keep your dishes fresh and exciting.
What’s more, buying locally produced food, like Welsh Beef, not only supports the local economy but also our farming communities and culture. Fewer food miles and less waste all count towards a better world for future generations. Welsh Beef is also farmed using natural processes that have been sustained over generations in the beautiful Welsh countryside, which helps to make Welsh Beef some of the most sustainable in the world.
So, grab your aprons and get in the moood for GBBW with these delicious recipes from Eat Welsh Lamb and Welsh Beef!
Slow-cooked Welsh Beef brisket
Get ready to celebrate generations of British beef with this delicious and flavour packed slow-cooked Welsh Beef brisket.
- Prep time: 15 minutes
- Cook time: 2 hours 10 minutes
- Serves 5+
Ingredients:
- 1.5kg PGI Welsh Beef brisket
- Oil
- 450ml beef stock or beer
Ingredients for the dry rub:
- 2 tbsp coarse ground black pepper
- 1 tbsp brown sugar
- 1 tbsp onion sugar
- 2 tsp mustard powder
- 2 tsp garlic powder
- 2 tsp chili powder
- 1 tsp paprika
- 1tsp cayenne powder
- 1 tsp salt
Method:
- To make the rub combine all the dry ingredients together. Brush the surface of the brisket with a little oil and then using your hands rub the dry ingredients all over the meat. Leave to marinate in the fridge for at least 1 hour – overnight would be even better
- Preheat the oven to 160°C / 140°C fan / Gas 4
- To cook, heat up a little oil in a large frying pan and fry the meat sealing all edges and fry until browned
- Transfer to a roasting tin lined with foil or baking parchment, gently add stock or beer around the meat, cover and cook in oven for approximately 2 hours per 450g of meat until the meat is very tender. Or you can cook it in a slow cooker on low for approximately 8 hours
- Remove from the oven and allow to rest for 30 minutes before carving against the grain or shredding
- Serve in baguettes with gherkins and fried onions
Asian Welsh Beef and noodle salad
Explore international cuisines with this delicious Asian Welsh Beef and noodle salad.
- Prep time: 30 minutes
- Cook time: 10 minutes
- Serves: 2
Ingredients:
- 1 x 250g PGI Welsh Beef sirloin
- 1 tbsp oil, for frying
- Seasoning
Ingredients for the dressing:
- 3cm piece fresh ginger, grated
- 2 garlic cloves, grated
- 1 lime, zest and juice
- 1 lemon, zest and juice
- 1 tbsp runny honey
- 1 tbsp white vinegar
- Pinch of salt
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil or toasted sesame oil
- 1 pak choi, roughly chopped
- 300g cooked egg noodles
- 1 red chilli, thinly sliced
- Small bag mixed salad leaves e.g. rocket, baby spinach
- 4 spring onion, finely sliced
- 25g roasted salted cashew nuts or peanuts
Method:
- Make the dressing: put the ginger, garlic, lime and lemon zest and juice, honey, white vinegar, seasoning, and oil in a bowl, gently whisk together
- Sprinkle a little black pepper over the steak, heat the oil in a frying pan and, over a high heat, fry the steak, turning once and cook to your liking. (Approximately 2 minutes each side for medium rare, and 4 minutes each side for medium).
Allow the steak to rest on a plate, spoon some of the dressing onto the steak and cover with foil to keep warm - Place the pak choi in the frying pan and, over a high heat, char slightly for a minute; remove the pak choi from the pan. Add the noodles and chilli to the pan with the remaining dressing and half the spring onions and stir until piping hot
- Slice the steak
- Assemble the salad: stir the pak choi into the noodles then gently stir in the salad leaves and place in a serving bowl
- Top with the slices of steak and sprinkle over with the chopped nuts and remaining spring onions
Roast sirloin of Welsh Beef with red wine glaze and topped with crispy onions
Looking for a classic British Sunday roast. Look no further. This roast sirloin of Welsh Beef with red wine glaze and topped with crispy onions is the perfect addition to your Sunday afternoon roast. Pair it with some traditional trimmings and you are all set!
- Prep time: 25 minutes
- Cook time: 1 hours 15 minutes
- Serves: 5 +
Ingredients:
- 1.5kg of PGI Welsh Beef sirloin joint
- 1 tbsp oil
- Handful thyme and rosemary sprigs, chopped
- 2 garlic cloves, crushed
- Seasoning
- 1 red onion, cut into wedges
- 2 carrots, halved lengthways
- Sprigs of thyme and rosemary
- 1 garlic bulb, halved and brushed with oil
Ingredients for the glaze:
- 1 glass red wine
- Dash red wine vinegar
- 1 tbsp brown sugar
- 1 tsp malt/yeast paste
- 1 heaped tbsp cranberry sauce
- Handful fresh or frozen cranberries (optional)
- ½ tsp black peppercorns, crushed
- Small carton of ready-made crispy onions, crushed
Method:
- Remove the beef from the fridge 1 hour before cooking and allow to reach room temperature
- Preheat the oven to 220˚C / 200˚C fan / Gas 7
- In a small bowl, mix the oil, chopped herbs, garlic and seasoning together
- Place the onion and carrots in the bottom of a roasting tin to create a trivet. Sit the beef on top and smear the herby mixture over the beef. Add the sprigs of herbs and garlic bulb
- Place in the oven for 20 minutes
- Reduce the oven temperature to 180˚C / 160˚C fan / Gas 4 and calculate the remaining cooking time (10-15 minutes per 450g for medium-rare, 15-20 minutes per 450g for medium, and 20-25 minutes per 450g for well done)
- Make the glaze by placing all the ingredients into a small pan and bring to the boil, reduce and simmer until a syrupy consistency
- When 15 minutes of cooking time is left, pour most of the glaze over the beef and return it to the oven
- Check to see if the beef is cooked to your liking, remove, brush with the remaining glaze and scatter the crispy onions on top. Allow to rest before carving
