It’s that time of year! Yes, it’s Great British Beef Week, starting today, St. George’s Day. This annual event is now in its seventh year. Organized by the wonderful Ladies in Beef, a group of more than 150 beef producers, Great British Beef Week is designed to spotlight British beef and the farmers who work so tirelessly to bring it to our tables.
And we’re getting in on the fun. For the next three days, we’ll be sharing recipes and tips to help you make the most of your beef.
So let’s start with the basics.
Why beef?
We asked Jilly Greed from Ladies in Beef what makes British beef so great. Here’s what she had to say:
Red Tractor Assured British beef is so nutritious and versatile, packed with protein, iron, minerals and vitamins. There are so many ways it can served from succulent steaks to the iconic rib roast. This year Ladies in Beef are championing the mini-roast for Great British Beef Week 2017, a dish that is so quick and easy to cook – and lusciously delicious!
She’s right about the nutrition. According to the National Beef Association, beef is a great source of protein, zinc, iron, B-vitamins, omega 3s and antioxidants. Grass-fed beef is up there with some types of fish when it comes to omega 3 fatty acids, and it’s lower in cholesterol than many think.
There are a lot of misconceptions about Britain’s beloved red meat. Unfortunately, beef has gotten a bad rap over the years, with many people mistakenly thinking it is a cause of obesity and heart disease. In fact, a good cut of lean beef contains far less saturated fat than some “healthy” chicken dishes. And that marbling of fat that runs through the meat is monunsaturated, i.e. the heart-healthy type.
Topside Mini Roast with Horseradish
Topside with Horseradish. Courtesy of Ladies in Beef.
Since this year’s theme for Great British Beef Week is the mini-roast, we’ve got a selection of recipes to show you how versatile the simple roast can be. (It’s also easier to prepare than you thought!)
We’re kicking things of with a recipe from Ladies in Beef for Topside Mini Roast with some good old horseradish.
It serves 2, and makes an impressive Sunday lunch or a tasty weekday dinner.
Originally published on Simply Beef and Lamb.
Ingredients:
1 x 400-450g beef mini roast (we used beef topside)
10ml/2tsp runny honey
10ml/2tsp prepared horseradish sauce
Zest of 1 lemon
5ml/1tsp oil
Salt and freshly milled black pepper
Preheat the oven to Gas mark 5, 190°C, 375°F.
In a small bowl mix together the honey, horseradish sauce, lemon zest and oil.
Place the joint on a chopping board, make several slashes over the surface, season and spread with the honey and lemon mixture. Transfer to a medium nonstick roasting tin and
roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.
Remove the joint from the oven, cover and leave to rest for 5-10 minutes, 20 minutes if
time allows.
Serve with a crushed new potatoes and sprouting broccoli.
Come back tomorrow when we continue our Great British Beef Week celebration with another recipe and advice on buying beef.