The variety of beef cuts and ways of preparing the meat offer so many exciting dishes to trial
Classic Beef Accompaniments
Beef and horseradish, steak and ale pie, boiled beef and onions – such classic dishes have been around for centuries. Given the trend for new global, ethnic and fusion cuisines, what are the new beef marriages to delight your customers?
Marinate
What it does – adds flavour
What to do – mix marinade ingredients. Place meat and marinade in a plastic bag. Refrigerate
What to use – horseradish, mustard, red wine, peppercorns, garlic, ginger, wholegrain mustard, brown sugar, allspice, cumin, paprika, wasabi paste, chilli, garlic salt
Glaze
What it does – adds flavour, enhances visual appeal of cooked meat
What to do – brush the glaze over the meat a few minutes before end of cooking
What to use – sugar is essential for glazing. So try blackbean glaze, barbecue sauce or a sweetened wasabi and horseradish
Leftovers make great, high gross profit sandwiches!Accompaniments for Beef
What they do – enhance the meat’s natural flavours, enriching each other and the eating experience
What to do – combine the ingredients and serve with your beef dish
What to use – for creamy blue cheese, combine natural yoghurt with a good blue vein cheese and chopped spring onions. For a hot chilli accompaniment, mix natural yoghurt, tomatoes and chillis. For the best of British, make some Yorkshire puddings and gravy and serve with horseradish and peppery watercress sauce
Get boozy! Beef laps up stouts and your favourite ales in pies and casseroles. Or pan fry and deglaze with Madeira. You can even poach fillet steaks in good red wine and serve with pomme purée and green beans!