Scottish farmers take huge pride in producing top quality beef and Scotch Beef is underpinned by the world’s longest-established quality assurance scheme which ensures a high standard of animal husbandry and welfare.
Scotch Beef can only come from animals born and reared on Scottish farms and has European PGI (Protected Geographic Indication) status which gives a guarantee of authenticity.
With all that behind a first class, fantastic-tasting product right here on our doorstep, it’s no wonder Scotch Beef is acclaimed by top chefs around the globe. One big fan is award-winning chef, Craig Wilson, pictured, who is director of the Eat on the Green restaurant in Udny Green near Ellon, Aberdeenshire.
Here’s a selection of Craig’s favourite Scotch beef dishes, each of which would make a wonderful Sunday lunch.
For more recipe ideas visit www.scotchbeefkitchen.com
BRAISED BLADE OF SCOTCH BEEF
SERVES 4-6
2 kilo feather blade of Scotch Beef
4tbsp rapeseed oil
2 chopped carrots
1 sliced onion
Half bulb garlic
2 star anise
1pt red wine
Sea salt
Freshly ground black pepper
4 sprigs rosemary
4 sprigs thyme
Oil, salt and pepper the blade of Scotch Beef and add to an oven-proof dish and braise for 30 minutes at 220°C.
Remove from the oven, add the chopped carrots, sliced onions, crushed garlic, star anise, red wine, rosemary and thyme; top up with water to cover the meat and completely cover the whole dish with tin foil.
Return to the oven and slow cook for four and a half hours at 160°C.
Remove from the oven and strain all the juices from the dish into a separate pan. Reduce by half, season to taste and serve over carved meat.
Serve with roast potatoes, roast root vegetables and Yorkshire pudding, all family favourites.
If you have any leftovers make another superb dish by shredding the beef and adding strips of seasonal vegetables, chopped fresh chilli and strips of ginger.
Stir fry in rapeseed oil, add some noodles and continue to stir fry for a few minutes until the noodles are hot. Add chopped coriander before serving.
SCOTCH POT ROAST BEEF
SERVES 6
1.25kg lean Scotch Beef PGI brisket, boned and rolled
1tbsp oil
2 red onions, quartered
6-8 baby carrots, peeled
4 sticks celery, cut into chunks
2 bay leaves
Black pepper
450ml beef stock
150ml brown ale
1-2tbsp gravy granules
Preheat the oven to 170°C. heat the oil in a large saucepan, add the joint and brown all sides. Place in a deep 3.4-litre (6pt) ovenproof casserole. Arrange the onions, carrots, celery and bay leaves around the joint and season well. Add the stock and brown ale. Cover with a tight fitting lid and cook for two hours. Thicken with gravy granules if desired.
To serve, cut the joint into thick slices and serve with braised vegetables and new potatoes.
ROAST SILVERSIDE OF BEEF WITH YORKSHIRE PUDDINGS AND GRAVY
SERVES 6
1.5kg boned and rolled Scotch Beef silverside
1tbsp beef dripping or butter
1tsp salt and some freshly ground black pepper
8-12 small red onions, peeled and slit in a cross at the pointed end (so that they do not burst in the oven)
4 heads garlic, halved horizontally
A few sprigs of thyme
225g plain flour
Pinch salt
2 medium eggs
300ml milk mixed with 200 ml water
Beef dripping
You’ll need a 12-hole muffin tin for the puds
FOR THE GRAVY TO ADD TO THE PAN JUICES
100ml red wine
2tbsp port (or redcurrant jelly)
100 ml water
1tbsp Dijon or English mustard
Buttered spinach to serve
First make the Yorkshire pudding batter. In a large bowl mix the flour and salt, make a well in the centre, break in the eggs and hand whisk in half the liquid, gradually incorporating the flour as you whisk until you have a smooth thick batter with no lumps. Stir in the remaining liquid and leave to stand.
Put half a tsp of beef dripping into each of the muffin cups.
Preheat the oven to 210°C. Rub the rolled silverside joint with the beef dripping and sprinkle with plenty of salt and pepper.
Put the joint into a roasting tin and into the hot oven for 20 minutes to brown. Then reduce the oven temperature to 170°C. Add the onions, garlic and thyme around the beef with about 100ml of water.
Cover with foil and cook for about two hours, basting from time to time and adding a little more water if necessary. This will keep the meat moist. Re-cover with the foil each time. Uncover the meat for the last 15 minutes of cooking.
Remove the meat to a warm serving dish with the onions and garlic, cover well and keep it warm.
Increase the oven temperature to 210°C. Place the muffin tin in the oven until the fat is very hot, stir the batter well, then 2/3 fill each muffin cup and return to the oven for about 20 minutes until well risen and golden brown. They should feel firm and in no danger of collapse, so leave them in a little longer if necessary.
Meanwhile make the gravy. Discard any fat from the surface of the pan juices, and with the pan over a medium heat stir in the wine and gather up all the sticky bits, add the water and the port or redcurrant jelly and when melted simmer to reduce the liquid a little. Add the mustard and stir until thickened. Taste and season as necessary.
Slice the beef and serve a couple of slices per person with the soft onions, a piece of garlic, the Yorkshire puddings and a spoon or two of gravy and your favourite green leafy vegetable, such as spinach.