Beef is wonderfully versatile, you can throw it in a stir fry, roast it in the oven, whack it in a curry, or simply grill it on the barbeque and you are bound to create something tasty.
To make things a bit easier for you, Bord Bia’s Food Advisory Centre has come up with just the recipes to satisfy your craving for beef.
Beef burgers
Ingredients
500g lean minced beef
2 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 tbsp tomato purée
1 tbsp Worcestershire Sauce
2 tbsp parsley, chopped
A little salt and freshly ground black pepper
Beetroot relish
400g peeled and grated fresh beetroot
2 tbsp olive oil
1 large red onion, chopped
3 cloves garlic, crushed
1 medium cooking apple, peeled and grated
300ml red wine
100ml balsamic vinegar
100g sugar
A little salt
To serve
Beetroot or tomato relish
4 bread rolls, split in half and lightly toasted
Salad leaves
4 thick slices cheese
4 slices streaky bacon, grilled
To cook
Heat a tablespoon of oil in a frying pan.
Add in the onion and sauté for a couple of minutes until softened.
Remove from the pan and allow to cool.
Place the mince, cooled onion, garlic, tomato purée, Worcestershire Sauce, parsley, and seasoning in a bowl, mix well then shape into four burgers.
Heat a little oil in a frying pan and cook the burgers for 4-5 minutes on each side until fully cooked. They can also be cooked on the barbecue.
Put a spoonful of relish on the bottom half of each bun. Follow with a handful of salad leaves and a burger then top with a slice of cheese and a slice of streaky bacon.
Beetroot relish
Heat a tablespoon of oil in a saucepan over a medium heat. Add in the onion and garlic and sauté gently for about five minutes until softened. Remove from the pan.
Heat a little more oil and then sauté the beetroot for 10 minutes, stirring occasionally.
Add back in the onion and garlic mixture along with the remaining ingredients.
Simmer gently for 35-40 minutes until it thickens to a jam-like consistency.
Allow to cool then store in a fridge. It will keep for three to four weeks.
