The Ultimate Suckler Cow
Hello all and welcome to the British White beef recipe page!
British White beef is lean yet marbled, which means that there is enough fat to seal in the moisture whilst cooking, but not so much that it has to be trimmed down. What is even better is that these animals can be slowly matured on grass to develop the fantastic flavour the breed is known for. Take a look at these recipes for some ideas on how to use it, and please do send in your own British White beef recipes!
British White Burgers - by Emma St Joseph
Makes 6-8 burgers depending on preferred size
800g british white mince
8 Spring onions
Small-medium sized piece of ginger, peeled
1 egg (large)
1 red chilli – or substitute for a half tsp of chilli powder
1. Finely chop spring onions, ginger and chilli
2. In a large bowl mix together the mince with the chopped flavourings using your hands
3. Add beaten egg & mix again thoroughly until consistent
4. Divide into at least 6 pieces and shape into burgers
5. Fry, grill or griddle until cooked through – about 10 minutes
6. Serve with fried onions or chips or jacket potatoes or whatever takes your fancy!
Dale pie - by Emma St Joseph
This is essentially shepherds pie but with a large topping of dumpling mixture instead of potato – serves 3 hungry people or 4 not so hungry people!
1 large onion
800g british white mince
Some chopped carrot
Any other veg you fancy
Stock cube made up to 750mls with additional dried herbs
For the topping
8oz Self raising flour
Half a pint of milk
1. Fry onion until soft
2. Add mince and stir until lightly browned
3. Add 750mls of stock
4. Simmer for 2mins then add veg
5. Simmer for a further 5mins while making batter
6. Mix together topping ingredients in a large bowl (flour, cornflour, suet, milk)
7. Using a slotted spoon, transfer meat and veg to a casserole dish/ovenproof dish.
8. Add some of the gravy/stock left over until barely visible (i.e. about 2/3s the way up the side of the dish)
9. Carefully spoon the topping mix on top of the mince, spreading gently to make an even cover
10. Bake in oven at 180C for 35-40mins until the topping is nicely browned
British White Steak in Red Wine Sauce
A simple recipe, this one uses some everyday store cupboard ingredients to create a really impressive red wine sauce to go with a fantastic cut of beef - the British White rump steak. Marbling throughout the meat gives juicy tenderness, perfect for a tasty steak dinner!
British White steaks (I've used rump here but any cut will do)
Salt and black pepper
A little oil for rubbing
½ a medium onion, finely diced
100ml red wine
2 tbsp worcestershire sauce
1 generous tsp tomato puree
1 good spoonful of butter
2 tbsp cream
Mashed potato & green beans to serve
To make the rich sauce that accompanies this dish, start by softening the onion in a saucepan, then add in the wine, worcestershire sauce, tomato puree and butter, then cook on a high heat, stirring gently until thick and glossy. Then add the cream, and continue to simmer until consistent. Set aside to reheat once the rest of the dish is cooked.
Cooking steaks is very much down to preference on how well-done you like them, but I usually try to get mine medium-rare. Season the steaks well with salt and pepper, and rub in a little oil on both sides - I also try to make sure that they are room temperature, as frying straight from the fridge can make the meat tight when you put it in a hot pan, and therefore less tender. Heat a heavy-bottomed frying pan until very hot (around 5 or 6 on an electric hob), then fry the steaks for around 3-4 minutes on each side for medium-rare, depending on the thickness (these were quite chunky!).
Serve with a good dollop of well-seasoned mashed potato and a few green beans, with the re-heated sauce poured generously over the top for a rich and sophisticated, yet incredibly easy dinner!
Following on from the top rib of beef with onions (below), here is a recipe for what to do with the leftovers! It applies to all sorts of next-day cold beef dishes and will make the most of any vegetables left over as well. An easy one-pot dinner that can be made in the morning or the night before and forgotten about until popping it in the oven later on, and that's it!
Leftover cooked beef and veg, cut into chunks
A few gravy granules
A little water
1 large potato, or 2 medium-sized
In the bottom of a casserole dish, mix up and lay out your cooked beef and veg chunks (you could also throw in any other fresh vegetables, just let it cook for a little longer).
Sprinkle over a tablespoon of gravy granules and stir through the meat mixture - I know gravy powder seems a bit of a cheat, but this time it's all in the spirit of making things quick and easy - then pour in enough water so that the meat and veg is poking out about an inch on top.
Slice the potato and lay out over the top of the hotpot, making sure the beef mix is covered (you'll never quite get a perfect fit, but it's nice for the gravy to seep up through the cracks during cooking) and bake in a medium oven (about 180°C gas mark 4 or 5) for 1 hour.
Depending on how thickly the potato is sliced, you may want to have a lid on the dish for the first half an hour, then remove it for the second half so that the potatoes on top get a little crispy, but are cooked all the way through. Served here with a homemade bread roll and butter, but you could eat it on its own or with some extra veg, its up to you!
Always save any gravy or beef cooking juices for a dish like this - it means less waste, more flavour.
Because the top rib had been roasted more slowly with a little water when first cooked, it leaves the beef for any leftover dishes much more tender and juicy. Give it a try!
Top Rib of British White beef with onions
This recipe is perfect for a Sunday roast, or an impressive centrepiece dinner. The British White top rib is ideal for this as it has a fine layer of fat around the joint to seal in the moisture when cooking, and is well marbled throughout with a great flavour.
Joint of British White top rib, boned and rolled
1 large onion
Salt and pepper
A few gravy granules or 1 tsp cornflour
Roasting dish to fit the joint (preferably with a lip around the edge)
Vegetables to serve
Place the top rib in a roasting dish, having allowed it to reach room temperature. The dish should be big enough to fit the joint with a small space around the edge.
Next, chop the onion into reasonable-sized chunks and spread around the edges of the joint (see picture below). Rub some seasoning into the fat on top of the joint (I've just used salt and pepper but you could use herbs or wholegrain mustard as well), then pour in enough water so that it comes about half an inch up the side of the dish.
Cover the roasting dish with kitchen foil, sealing the edges tightly so there are no gaps (a dish with a lip will make this easier), then roast in a medium oven - around 180°C, gas mark 4 - for an hour and a half to 2 hours (this depends on the size of the joint, the one I have used weighed less than 1kg, anything more than that would probably need another 30-40 minutes depending on how you like it). Cooking this way will ensure that the joint retains as much juice as possible, as well as all the lovely flavour!
When the first cooking time is up, uncover the roasting dish and remove the joint, emptying the onions and the cooking juices into a heavy bottomed saucepan, then replace the joint back into the dish and cook uncovered for another 30 minutes, or until the fat cover on the outside has crisped slightly.
Put the saucepan over a high heat, season with a little more salt and pepper and boil the stock for a couple of minutes, then reduce the heat. To thicken the sauce, you can either use a few gravy granules or a little cornflour - in a cup, use one level teaspoon of cornflour and pour over just enough boiling water to dissolve it all leaving no lumps, then stir into the sauce to thicken.
When the joint is cooked, remove from the oven and leave to rest for a few minutes (always remember to pour any more resting juices into your gravy) before slicing thickly. Serve with the onion gravy and some roasted vegetables (as well as yorkshires and stuffing if you've got time!) for the perfect Sunday roast.
Serves: as many as you like!
Cooking a joint this way will make it easier to use any leftovers in stews, pies or sandwiches, as the meat will still be juicy and tender. Any remaining veg and gravy will not go to waste either, as they can all be used again the next day in a beefy leftovers hotpot!
Beefiest Cottage Pie
This recipe is for a very beefy British White cottage pie which has the delicious flavour of the mince together with an extra beefy ingredient - Bovril! Try it and see...
500g British White beef mince
2 or 3 carrots, diced
1 large onion, diced
1 beef stock cube
Good glug of Bovril and/or Worcestershire sauce
Salt and pepper
1/2 a cup of water
4 large potatoes (or 5/6 smaller ones), peeled and cut into chunks
1 good dollop of butter
Start off by softening the onions and carrots in a large pan with a little oil, then remove these and replace with the beef mince.
Brown the mince and then crumble in the stock cube, blob in a good dollop of Bovril (and/or use a glug of Worcestershire sauce for extra flavour), season well with salt and pepper and pour in a little water (about half a cup - this will keep the pie nice and juicy, as well as getting all the tasty bits off the bottom of the pan), then add the softened carrots and onions, cover with a lid and simmer for 5 minutes.
In the meantime, boil your potato chunks until soft (around 15-20 minutes), then mash and add plenty of salt and pepper to season, along with a good big dollop of butter.
Fill the bottom of a pie dish with the beef mix, then top with the freshly mashed potato (I've used half potato, half swede here as it needed using up, I've also left the topping a little chunky as the veg will soften nicely in the oven, but that's up to you) and bake for 30 minutes on a medium-high heat, around 200°C (gas mark 5 or 6), or until starting to brown on top.
I've served it here with a few roasted chunks of parsnip and swede and a little white cabbage but you could just eat it on its own!
Also this is a good dish to use up whatever vegetables are left in the fridge, dice them and fry off with the carrots and onions to make up your 5 a day!
If you've a lot of mince, or there are less of you to eat it, you can make the meat mix in batches, use some of it for one pie and freeze the rest for another day, as you can even adapt this recipe to make beef chilli, bolognese, lasagne, etc. - the possibilities are endless.