A savoury twist on a Xmas classic Have pudding twice on Christmas Day A seasonal sandwich Welsh Beef steak sarnies with cranberry mayo Mushrooms, not mistletoe Get stuffed with portobello mushrooms Unwrap some quality time this Christmas with Welsh Beef recipes Christmas It s all about quality time P15773 Christmas 2012 Beef Recipe.indd 1 30/10/2012 14:11
Twas the night before Christmas, when all thro the house was the delicious smell of Welsh Beef. Wales has a unique climate and landscape. So unique in fact that it produces tender and delicious Welsh Beef. It is meat of such quality, that you ll almost be as excited unwrapping your Welsh Beef, as you will your presents. It s all about mushrooms, not mistletoe Savoury twist on a Xmas classic Roast some chestnuts this Christmas It s all about quality time Our luscious green pastures produce only the tastiest, most luscious grasses. As a result they also produce only the tastiest, most succulent beef. All of our cattle are born and carefully nurtured using traditional methods that are unique to Wales and its environment. It s an age old recipe that s won us PGI status. Welsh Beef sirloin steaks topped with stuffed portabello mushrooms A seasonal sandwich Welsh Beef Christmas puddings Christmas clementines Christmas roast Welsh Beef sirloin with chestnuts, stilton and chives Christmas family favourite Beef steak sandwiches with cranberry mayo Christmas family Welsh Beef and clementine pie Christmas Welsh Beef meatballs To find out more about PGI, or for more news, recipes and information, visit EatWelshBeef.com P15773 Christmas 2012 Beef Recipe.indd 2-3 30/10/2012 14:11
Welsh Beef sirloin steaks topped with stuffed portabello mushrooms See cooking times 2 Welsh Beef Christmas puddings 30-35 mins 4-8 Cooking times Rare 2 minutes each side Medium 4 minutes each side Well done 6 minutes each side 2 lean Welsh Beef sirloin, ribeye or rump steaks 15ml (1tbsp) olive oil A knob of butter 4 large Portobello mushrooms 50g (2oz) goats cheese 3 dates, roughly chopped sufficient for two mushrooms OR 50g (2oz) stilton cheese 1 fresh fig, quartered sufficient for two mushrooms 450g (1lb) lean minced Welsh Beef 25g (1oz) rolled oats 1 onion, chopped 1 clove garlic, crushed 2.5ml (½tsp) cinnamon A pinch of nutmeg 50g (2oz) dried apricots, chopped 25g (1oz) dried cranberries 25g (1oz) flaked almonds, toasted 8-16 thin slices of pancetta or smoked streaky bacon Mistletoe says you like someone, cooking Welsh Beef with mushrooms says you love them. Pre-heat the oven to Gas Mark 4, 180 C, 350 F. Heat some oil and butter in a large frying pan and cook the steaks. If you like your steaks rare, cook them for 2 minutes each side, 4 minutes for medium and 6 for well done. Once the steaks are cooked allow them to stand for a few minutes. Next, take the mushrooms and fill them with your chosen stuffing or you could prepare one of each. Place the stuffed mushrooms on a baking sheet and cook them for about 10 minutes until the mushroom has softened and the cheese has melted. Serve the steak topped with the mushrooms, along with rosemary roasted new potatoes and seasonal salad leaves. Now you can have pudding twice on Christmas day. Pre-heat your oven to Gas Mark 5, 190 C, 375 F. In a large bowl, thoroughly mix all of the ingredients together and season add in everything except the bacon. Now line and grease eight mini pudding bowls/tins or dariole tins with the pancetta or bacon. Once the dishes are lined, spoon in the mixture and press down lightly leaving the bacon hanging over the edges. Next, place the dishes into a large deep roasting pan and cover the base of the pan with boiling water. Carefully place the tray into the oven and bake for 30-35 minutes until the meat is cooked through and the bacon is crispy. Serve as an accompaniment to Christmas lunch or as Christmas meat puddings with creamy mash. P15773 Christmas 2012 Beef Recipe.indd 4-5 30/10/2012 14:11
Christmas DAY recipe Christmas roast Welsh Beef sirloin with chestnuts, stilton and chives See cooking times 6 Cooking times Rare 20 minutes per 450g (1lb) plus 20 minutes Medium 25 minutes per 450g (1lb) plus 25 minutes Well done 30 minutes per 450g (1lb) plus 30 minutes Welsh Beef sirloin joint 1 onion, roughly chopped 1 clove garlic, crushed 6 Welsh Beef sausages, skins removed 50g (2oz) dried natural breadcrumbs 15ml (1tbsp) oil 75g (3oz) vacuum packed peeled chestnuts, chopped 75g (3oz) stilton cheese, crumbed 30ml (2tbsp) fresh Chives, chopped 300ml (1/2pt) mulled wine (optional for gravy) Chestnuts. Roasting. One final gift for Christmas day. Pre-heat your oven to Gas Mark 4, 180 C, 350 F. Gently heat some oil in a pan and lightly soften the onion and garlic once softened place in a bowl and allow to cool slightly. Once cooled add the Welsh Beef sausage meat, breadcrumbs, chestnuts, stilton and chives and mix together well. Shape half of the mixture into small sausages. With the sausage shapes complete, take a sharp knife and make a small slit in the joint of Welsh Beef cut into the fat pocket. Take small spoonfuls of the stuffing and press it into the pocket that you ve just created. Once you ve made the calculations, place the joint in a shallow foil lined roasting tray and cook for the calculated time. When the joint is 30 minutes away from being cooked, place the stuffing sausages into the oven. Remove the cooked joint from oven and allow to stand for at least 10-15 minutes. Pour all of the juices into a small pan along with the mulled wine and reduce. Serve thick slices of the Welsh Beef with stuffing, Yorkshire puddings and seasonal vegetables. Next, it s time to weigh the joint and calculate the cooking time using the method above. P15773 Christmas 2012 Beef Recipe.indd 6-7 30/10/2012 14:11
Welsh Beef steak sandwiches with cranberry mayo 10 mins 8 sandwiches Christmas family Welsh Beef and clementine pie 2 hrs approx 6 1kg (2lb) lean Welsh Beef braising steak, cut into chunky cubes 30ml (2tbsp) olive oil 2 onions, cut into quarters 2 cloves of garlic, sliced 2 star anise 300ml (½pt) mulled wine 300ml (½pt) beef stock 2 clementines, rind and juice removed 1 x 500g packet of puff pastry Egg and milk glaze 5ml (1tsp) sesame seeds/black onion seeds (optional) 30ml (2tbsp) gravy granules (optional) 4-6 thin cut Welsh Beef rump, topside or sirloin steaks 8 slices crusty bread use flavoured breads olive, sundried tomato or seeded 15ml (1tbsp) olive oil 2 large mushrooms, sliced 1 green chilli, deseeded and finely chopped 30ml (2tbsp) mayonnaise 30ml (2tbsp) cranberry sauce Butter for spreading Perfect for those days that are neatly sandwiched between Christmas and New Year. First, heat some oil in a small pan and lightly cook the sliced mushroom and chilli until they begin to soften. Once the mixture has softened, remove it from the pan. Now place the steaks into the pan and cook for 2-3 minutes each side. When the steaks are cooked, mix together the cranberry sauce and mayonnaise. Next, lightly toast the bread slices, butter them, and stack the steak with mushrooms and a dollop of mayonnaise. Serve as small and delicate canapés, or as a chunky lunchtime feast. Find a clementine at the bottom of a delicious pie, not a stocking. Pre-heat your oven to Gas Mark 3, 160 C, 325 F. Heat some oil in large ovenproof casserole pan or pot. Add the onions, garlic and seasoning, and lightly cook for 1-2 minutes. Once softened, place in the Welsh Beef and brown on all sides. Next, add star anise, mulled wine, stock as well as the rind and juice of the clementines. Mix together well, bring to the boil and then place in the oven cook for about 1½-2 hours or until the meat is tender. Once cooked, remove the pot from the oven and discard the star anise and allow to cool slightly. If too much juice remains, remove some and keep it for later you can serve it in a small jug with the pie. Increase the oven temperature to Gas Mark 6, 200 C, 400 F and add a whole clementine to the pie it looks impressive when you cut the first slice. Now roll out the puff pastry onto a floured board and cut to roughly the same shape as the cooking pot. Carefully place the pastry on top of the meat and use the leftover pastry to decorate the pie lid. Having covered the pie, glaze with egg and milk and sprinkle with seeds and cook for a further 25 minutes or until the pastry has risen and is golden in colour. Serve with seasonal vegetables and creamy mash. P15773 Christmas 2012 Beef Recipe.indd 8-9 30/10/2012 14:11
Christmas Welsh Beef meatballs 35 mins 4 For the Meatballs: 450g (1lb) lean minced Welsh Beef 2 cloves garlic, crushed 5ml (1tsp) cinnamon For the Sauce: 15ml (1tbsp) olive oil 1 red onion, finely chopped 1 clove garlic, crushed 400g can of chopped tomatoes 15ml (1tbsp) tomato ketchup 150ml (¼pt) mulled wine Pinch sugar 50g (2oz) stilton and Mozzarella, cut into small cubes Black pepper 15ml (1tbsp) fresh basil, roughly chopped Really, they should be called meat-baubles. Pre-heat your oven to Gas Mark 5, 190 C, 375 F. Mix together all of the meatball ingredients and shape into about 16 meatballs. Now heat the oil in a large pan and fry the onion and garlic for about 4 minutes. Once the onion and garlic have begun to soften, add in the rest of the sauce ingredients. Place the meatballs into the pan with the sauce and bring to the boil. Sprinkle half the meatball dish with stilton and the other half with mozzarella half for the adults and half for the children (depending on everyone s taste s). Bake for about 25-30 minutes or until the cheese is melted and golden, and the meatballs have cooked through. Sprinkle with basil and serve the meatballs with toasted pitta breads and coleslaw. When the meatballs have set and changed colour, carefully transfer them into a shallow ovenproof dish. P15773 Christmas 2012 Beef Recipe.indd 10 30/10/2012 14:11