Showing recipes categorised by Beef, to filter please use the search field below.

Description Season Course Ingredients
Bresaola salad Spring Light meals & snacks

3 slices bread

2 tbsp extra virgin olive oil

For the dressing

4 tbsp extra virgin olive oil

2 tbsp white wine vinegar


1 garlic clove, left whole and pierced with a knife

For the salad

2 gem lettuce, leaves separated

small handful wild rocket

100g/3½oz radishes, sliced

20 black olives

2 free-range eggs, hard-boiled and quartered

80g/3oz bresaola, thinly sliced

2 tbsp finely shaved fresh parmesan, to serve

Rag├╣ alla Napoletana Winter Main course
  • 5 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 500g/1lb 2oz topside of beef, chopped into medium-sized pieces
  • 500g/1lb 2oz pork ribs
  • 200g/7oz Italian pork sausages
  • 2 tbsp tomato purée, diluted in 100ml/3½fl oz red wine 
  • 3 x 400g/14oz tins chopped tomatoes 
  • handful fresh basil leaves 
  • salt and freshly ground black pepper 
  • pasta or bread, to serve



Steak with roast vegetable couscous Summer Main course


150g/5½oz couscous

100g/3½oz rump steak

2 tbsp red wine

a little beef stock

For the roasted vegetables

1 tbsp olive oil

2 cloves garlic, peeled and chopped

1/3 red pepper, cut in cubes

¼ onion, cut roughly

75g/3oz sprouting broccoli







Description Season Course Ingredients