Enjoy Certified Irish Angus this summer with these mouthwatering recipes
Whether cooked on the BBQ or in a tasty salad, premium Certified Irish Angus beef brings a superior flavour to any Summer meal.
As natural foragers, Irish Angus thrive on lush open pastures where they are free to find the sweetest grasses, wild herbs and natural clovers which impart a unique flavour profile and tenderness to the beef.
Certified Irish Angus boasts a unique triple inspection system which means that the tender and flavoursome beef is fully traceable back to the farm. It is also Bord Bia Quality Assured, meaning it meets the highest quality standards at every stage of the process.
Certified Irish Angus is available as a Tesco Finest* brand. Here are some tasty ideas to get you started!
- 1 lb. baby potatoes
- Salt & Pepper to season
- 220g Certified Irish Angus Sirloin Steak
- 7 Tbsp extra-virgin olive oil,
- 4x Tbsp. harissa paste,
- 3x Tbsp. apple cider vinegar
- 2 large handfuls of preferred salad leaves (Spinach, rocket, pea shoots)
- 4x radishes, thinly sliced
- 1x red onion thinly sliced
- Zest of 1 lemon
Remove steak from packaging and let come to room temperature Place potatoes in a medium saucepan, add cold water until just covered and a sprinkle of salt. Bring to a simmer over medium-high heat and cook, uncovered, until potatoes are tender when pierced with a fork (About 12–14 minutes). Drain potatoes and transfer to a plate. Let sit until cool enough to handle.
Drizzle a little oil on either side of the steak and season generously with salt and pepper.
In a medium bowl whisk together the vinegar and 3 Tbsp. oil. Gradually whisk in 2 Tbsp. of the harissa paste and add the lemon zest. Taste the dressing, and if in need of some additional flavour add in remaining 1 Tbsp. harissa. Reserve half of the dressing for later.
Add potatoes to dressing, smashing them lightly with your hands to expose some of the flesh so it can soak up some of the vinaigrette.
Heat a griddle pan until smoking hot. Cook steak until well charred, 3–4 minutes on each side. When cooked to liking, transfer the steak to a chopping board. Let it rest for a few minutes, to ensure a juicy taste and then thinly slice against the grain.
To serve, spoon the potato and harissa mixture onto plates, layer with the sliced steak and top with greens, radishes and red onion. Drizzle over remaining harissa dressing and finish with some freshly ground black pepper and salt to taste. Cut lemon into wedges and squeeze over salad (optional).
For the burger patties:
- 500g Certified Irish Angus Beef Mince
- 1x egg mixed well
- Salt & pepper
- 1x small white onion, diced
- 1x Tsp parsley (fresh or dried)
To serve
- 4x brioche buns
- Curly lettuce
- Pickled shallots
- Ketchup
- 4x slices Streaky Bacon, fried
- 4x Slices Cheese of your choice
Put all patty ingredients into a bowl and using your hands, mix until well combined.
Divide the mince into four and using your hands roll each into a ball. Using the palm of your hands, press gently against the patties to flatten until 3cm thick.
Make sure all burgers are the same thickness so that they cook evenly.
Put on a plate, cover with cling-film and place in the fridge for at least 30 minutes to firm up.
Add oil to a non-stick large frying pan and when hot add the patties, ensuring there is space between each so that they do not stick to each other. Cook only two at a time to ensure they fry and don’t steam.
Fry the burgers for 5-6 minutes on each side until cooked through.
Toast a brioche bun & top with Ketchup, lettuce, pickled shallots. In the frying pan add cheese and cover with a lid until melted. Add to brioche base and top with crispy bacon. Put Brioche cap on top and enjoy!
Certified Irish Angus was founded in 1995 and was the first to certify the Angus breed in Ireland. Every single animal coming from Certified Irish Angus member farms is individually inspected at partner factories, ABP and Kepak.
For more tasty recipe inspiration follow @CertifiedIrishAngus or visit www.certifiedirishangus.ie
