Wed, 14 Feb, 2024 - 12:18
Paul Flynn's Tafelspitz Steak
A classic Tafelspitz: boiled beef in broth with vegetables, strong horseradish, apple sauce and a flurry of chives.
Servings
2
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Course
Main
Ingredients
2 x 250g striploin steaks
1 tbsp sunflower oil
a knob of butter
1 sprig of fresh thyme
FOR THE APPLE SAUCE:
1 large cooking apple, peeled, cored and sliced
3 tbsp water
1 tbsp golden brown sugar
a pinch of ground cinnamon
FOR THE SOUR CREAM:
200ml sour cream
2 tbsp chopped fresh chives
1 tbsp horseradish sauce
Method
To make the apple sauce, put the apple, water, sugar and cinnamon in a small saucepan and cook over a medium heat for 10 minutes, until the apple breaks up and turns into a sweet compote. You can help it along by breaking up the apple a little with a wooden spoon halfway through cooking.
Mix the sour cream, chives and horseradish together and put in a nice bowl.
Season the steak, drizzle over the oil and rub it in. Heat a heavy-based grill pan, or even better, a ridged chargrill pan, over a high heat. When the pan is smoking gently, add the steaks.
For medium rare they will need 2 minutes on each side. For medium, 2½ minutes. They should feel a little soft and springy. Just leave them on a little longer if you prefer them more cooked.
When they are nearly ready, add the butter and thyme. Baste the steaks, then put them on a warm plate along with any residual butter. Cover in foil to rest for 5 minutes or so.
When serving, pour any residual juices over the steaks as a delicate little gravy. Serve with the apple sauce and horseradish and chive sour cream on the side.
- From Butter Boy: Collected Stories and Recipes by Paul Flynn (ninebeanrowsbooks.com)
Kevin Dundon's Roasted Rack of Lamb & Rösti Potatoes
"I like Wexford Hook Head lamb as it is my local area, but many farms around the country produce fantastic lamb like Achill Island, Comeragh Mountain, Connemara and so on!"
Servings
2
Preparation Time
24 mins
Cooking Time
1 hours 25 mins
Total Time
1 hours 49 mins
Course
Main
Ingredients
1 x 6-7 bone Irish racks of lamb (2-3 bones per person), French trimmed
2 tbsp Dijon mustard
3 tbsp parsley, Freshly chopped
150g Fresh white breadcrumbs
100g ( 50g+50g) butter, melted
½ lemon zest
Salt & Pepper
3 onions, cut in wedges
2 carrots, sliced in half
2 large potatoes, peeled and grated
4- 5 tbsp Irish rapeseed oil
80g salad leaves
Method
Preheat the oven to 200°C.
Place the onions, carrots and garlic on the base of a roasting tray.
Then, spread mustard on the rack of lamb. Keep aside.
In a bowl, combine the parsley, breadcrumbs, lemon zest, 50g melted butter and salt and pepper together. And gently press the mixture onto the mustard brushed lamb racks.
Place in the oven and roast for 20-25 minutes depending on how you like you meat cooked. Remove from the heat and allow to rest for 5 minutes if possible. Carve as required, I would normally allow 2 – 3 bones per person.
In the meantime, prepare the Rösti. In a bowl, grate the potatoes. Squeeze excess liquid from the potatoes by twisting the grated mix in a tea towel, then return the potato to the bowl and season with some salt and pepper.
Melt the rest of the butter and oil in a large frying pan, on a moderate/ low heat.
Take a small handful of the grated potato and make 4 patties ( 2 per person) of about 4 cm diameter.
Place each potato disc onto the pan and cook for about 5 - 6 minutes on each side. They are cooked, when the rösti is crisp on the outside and soft through in the middle.
Serve the lamb carved with the potato rösti and some salad leaves.
Read More
'We have the same passion': Restaurateur couples share how they blend love and business
More in this section
Karen’s Diner: I paid to be insulted by wait staff in Dublin — here’s everything that happened
'We have the same passion': Restaurateur couples share how they blend love and business
Lunch to Go: This crispy chilli rice recipe is ready in 20 minutes and perfect for lunch
READ NOW
Lifestyle Newsletter
The best food, health, entertainment and lifestyle content from the irishexaminer.com, direct to your inbox every Friday.
Please clickhere for our privacy statement.
Latest
- Gardaí seize over €670,000 in cash from East Cork suspect
- Family of missing Cork man appeal for information on six-month anniversary of disappearance
- ‘Soft opt-out’ organ donation bill is passed
- Russian court rejects appeal over politician’s removal from presidential race
Darina Allen
Serving up top food every Saturday
Lifestyle
Newsletter
The best food, health, entertainment and lifestyle content from the Irish Examiner, direct to your inbox.