Are you planning your Christmas menu … why not try some PGI Welsh Beef this Christmas Day instead of the usual turkey? Alternatively, if you can’t bear to break with tradition, how about something a little bit ‘beefy’ Boxing Day instead!
Here are three Welsh Beef recipes with a Christmas twist for you to enjoy… For a range of other recipes visit www.eatwelshbeef.co
Welsh Beef Wellington with port and mushroom sauce a
Serves: 6 Total cooking time: 3 hours Ingredients 750g Welsh Beef fillet 1tbsp oil
Salt and pepper
1-2tbsp English mustard 40g dried porcini mushrooms 250ml boiling water
1. Rub the Welsh Beef fillet with the oil and season well. Preheat a large frying pan over a high heat, add the Welsh Beef and sear on all sides for around 5 minutes, until golden brown. Remove from the heat and transfer to a wire rack to cool. Once cooled (around 15 minutes) brush with the mustard.
2. Meanwhile soak the porcini mushrooms in the boiling water until softened (around 20 minutes). Remove from the liquid (reserve for later), squeeze dry and chop finely.
3. Finely chop the chestnut mushrooms or use a food processor. Heat the butter in a large frying pan and add the crushed garlic, chestnut mushrooms, porcini mushrooms, seasoning and thyme leaves. Leave to cook until the water has evaporated (around 20 minutes). Leave to cool completely and reserve a quarter of the mushrooms for the sauce.
4. Lay 3 large sheets of cling film, overlapping on a work surface. Place the prosciutto on top, overlapping the edges to make one sheet large enough to wrap the Welsh Beef fillet. Spread ¾ of the mushroom mixture over the prosciutto then sit the meat on top and spread with the remaining mushroom mixture on top. Roll the prosciutto around the Welsh Beef using the cling film then wrap tightly and chill for 15 minutes.
5. On a floured surface roll the pastry into a square or rectangle big enough Braised Welsh Beef with cranberry and chestnuts s
Serves: 6 – 8 Total cooking time: 3.5 hours
1kg Welsh Beef braising steak cut into thin slices 3tbsp oil 2 onions, thinly sliced 4 cloves garlic, crushed 300g carrots, chopped Salt and pepper 300ml red wine
300ml beef stock or water 1 bay leaf
1tbsp fresh thyme leaves 300g fresh or frozen cranberries 180g cooked chestnuts
1. Preheat oven to 150°C/Gas Mark 2. 2. Heat 1tbsp of oil in a casserole dish and cook the onions for about 5 minutes, stir in the garlic and carrots and cook for another 5 minutes.
3. Add the remaining oil to a frying pan, season the Welsh Beef with salt and pepper and brown on both sides before adding to the casserole.
4. De-glaze the fry pan with the red wine, scraping all the sediment off the bottom. Pour over the Welsh Beef along with the stock, bay leaf and thyme leaves. Cover and cook in the oven for 2 hours. Stir in the cranberries and chestnuts and return to the oven for a further 1 hour until the Welsh Beef is tender.
5. Remove from the oven and serve with mashed potatoes and celeriac and steamed greens.
500g chestnut mushrooms 25g salted butter 2 cloves garlic, crushed Handful fresh thyme leaves 6 slices of prosciutto
500g ready made all butter puff pastry 1 egg, beaten
For the sauce 300ml beef stock 200ml port or Madeira 1tsp butter
to wrap the fillet – approximately 35cm square. Trim
to neaten and roll the edges of the joining sides a little more thinly. Brush the edges with the beaten egg then remove the cling film from the Welsh Beef and position it in the middle of the pastry. Wrap the pastry along the length of the Welsh Beef, overlapping slightly at the join. Fold up each end like a parcel and transfer to a lightly greased plate seam side down. Lightly score the pastry at 1cm intervals and decorate with the remaining pastry. Brush the Wellington with egg wash all over, press on the decorations and brushing again with the egg wash. Chill for 20 minutes (or up to 12 hours if you wish).
6. To make the sauce, pour the port into a pan with the reserved mushroom mix and bring to a boil. Simmer until the port has reduced then add the stock and porcini mushroom liquid and simmer for a further 10 minutes until syrupy. Season then stir in the butter. Set aside. 7. Preheat the oven to 200o
C/Gas Mark 6 and heat a baking tray for 5 minutes.
Line the baking tray with greaseproof paper and lay the Wellington on top. Cook for 35 minutes for rare or 40-45 minutes for medium. Cover with foil if the pastry starts to catch. Remove from the oven and leave to rest for 10 minutes before slicing and serving with the sauce.
Welsh Beef Christmas skewers Serves: 4 Total cooking time: 15 minutes
Ingredients 450g Welsh Beef rump steaks, cut into chunky cubes
For the ‘Christmas Cake’ Glaze: 6tbsp apricot jam 2tbsp brandy
1 orange, rind removed and use ½tsp mixed spice
For the ‘Christmas Slaw’: 1 orange, juice removed and used 1 fig, very finely chopped
3 dried apricots, very finely chopped 2tbsp raisins – soaked in 1tbsp brandy 2 carrots, peeled and cut into thin sticks 1 red onion, thinly sliced ¼ red cabbage, thinly shredded 25g flaked almonds
1. Thread 3-4 pieces of Welsh Beef to long metal or (pre-soaked in water) wooden skewers.
2. To make the ‘Christmas Cake’ Glaze: mix all ingredients together in a small bowl. Place the skewers onto a grill pan and cook under a hot preheated grill for 8-10 minutes.
3. Half way through the cooking time brush the skewers liberally with glaze, and again towards the end of cooking.
4. To make the ‘Christmas Slaw’: place all the ingredients into a large bowl and mix well together.
5. Serve the skewers with a heap of slaw – any leftover glaze can be boiled in a pan rapidly for a few minutes and served as a dipping ‘jam’.
Cardiff & South Wales Advertiser - Friday 20th December 2019 - 27
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