George Payne Butchers has some delicious Dexter Beef due in early October from a well-known and respected breeder in North Yorkshire.
Pedigree Dexter Beef is of outstanding quality and tastes as beef used to taste. Increasingly being used by leading chefs, Dexter Beef comes in smaller family-sized
joints and cuts, cooks superbly because of the excellent marbling and eats like a dream. Here’s a Rib of Beef recipe that would lend itself ideally to George Payne’s Dexter Beef, either with traditional accompaniments or a rocket salsa.
Rib of Beef with a rocket salad
What you’ll need
3 Rib of Beef approx. 3.25-4 kg (7-9 lb)
100g/31/2 oz rocket
3 heaped tbsp capers (well drained)
The grated zest and juice of 1 lemon
1 heaped tsp Dijon mustard
4 tbsp extra-virgin olive oil
Place the beef (which must be at room temperature, not straight from the fridge) in roasting tin. Season all over, then place in a preheated oven (230C/450F/Gas 8) for 15 minutes.
Reduce the heat to 170C/325F/Gas 3 for a further 17 minutes per 450g /1 lb, for mediumrare. Baste a couple of times.
Once the meat is cooked to your liking, allow to rest in a warm place for at least 10 minutes before carving and serving with gravy and the rocket salsa.
For the salsa, place the ingredients in a food processor and – using the pulse button – process only very briefly until just combined. You do not want a puree, rather a rough salsa. Alternatively, chop everything together by hand and stir in the oil and lemon juice.
Season to taste with salt and pepper.
What could be more magnificent than a roast rib of beef sitting resplendent on the table, wishing to be carved? Serve with the usual roast potatoes, parsnips and gravy and, instead of, or as well as horseradish sauce, why not try this delicious rocket salsa. George Payne is a member of the national Butchers Q Guild and this mouthwatering recipe, along with other great recipe ideas, is featured on their website at www.qguild.co.uk