Preferred suppliers

Cookery Courses at the Gables
An Exciting and Rewarding Learning Environment We are a small personal school and get to know our students well...

Cookery School
The Cordon Vert School is based at the headquarters of The Vegetarian Society at Parkdale...

The Talbot at Knightwick
A 15th century coaching inn on the banks of the River Teme which has been offering a warm welcome to the discerning traveller for over 400 years...

Become a preferred supplier >>

Selected recipes

Wednesday 8th September 2010

Spanish Style Sausages - Spicy Pork with Smoked Paprika
My variation of fresh Chorizzo Sausages. Try serving as a Tapas with Aoli dip....
This image may not be a true depiction of the selected recipe.

Irish Beef and Stout

< Return to previous page

A very old traditional Irish dish of slow cooked beef in stout and then left to set to form a modern day Terrine.

Preparation time: 15-20 minutes + 2 - 3 days marinating Quantity: Serves 6 Cooking time: 4 hours

Ingredients

500g/20 oz diced Beef - silverside, topside,etc.

1 teaspoon allspice

1 teaspoon cinnamon

1/2 teaspoon mace

1/2 teaspoon ground cloves

1 tablespoon black treacle

1 tablespoon dark brown sugar

1/2 pint Guinness/ stout

season well

Method

Marinate the beef with all the spices, treacle and sugar, season well
Rub in the mix and leave in the fridge for 2-3 days, mixing once or twice a day
Place all the marinated meat in a cloth and tie up
Place in a saucepan and add the stout
Cover with cold water and bring to the boil, cover with a lid
Simmer for 4 hours
Leave to cool
Place the meat in the cloth between 2 plates and weight down
Leave for a day to set
Serve cold, cut in to slices

Print this page >>