A wonderful unusual salad which includes spiced beef, pomegranate, and farmhouse cheddar cheese. Got to be tasted.
750g Guinness & Cider Spiced Beef
Crisp rocket leaves
Flat leaf parsley
A celery stick
Large shavings of Hegartys cheddar
Seeds from 1 Pomegranate
90 ml extra virgin Olive Oil
30 ml Sherry Vinegar
Salt and cracked Black Pepper
Spiced beef needs to be cooked long and slow. Put the beef in cold water with an onion, celery stick and carrot. Bring it to the boil slowly, turn down the temperature until the water is just trembling. It will take up to 3 hours to cook the beef. It will be done when a skewer can be pushed into the piece of meat with ease. Allow the meat to cool in the cooking liquor for best results.
The Hegartys cheddar has a sweet nutty flavour and contrasts very well with the spiced beef. The celery adds crunch to the salad and the pomegranate seeds add colour and extra flavour.
Roast Pears: Peel, quarter and core the pears. Heat a small roasting pan, add a little olive oil and then the pears. Colour them a little then sprinkle with a little icing sugar and then roast in a hot oven at 180C/356F for 10 minutes or until golden and tender. Ideally add to the salad whilst still warm.
Salad Dressing: Whisk oil into the vinegar and season with salt and cracked black pepper
To Serve: Put two slices of the cold spiced beef on a plate. Combine the salad ingredients in a bowl and dress with a little salad dressing and place on top of the beef. Serve with crusty white bread.
Hegarty Farmhouse Cheddar
An aged Cheddar made by Dan Hegarty.
White Church Foods
Recipe courtesy of Annette Flanagan of Jacobs on the Mall, a 130 seat contemporary style Restaurant in the heart of Cork City’s financial district, with its own private dining room and piano bar, serving modern European food, with an emphasis on locally sourced free range and organic produce.;