This sauce is best made the day before as the flavours will intensify.

method

1. Put the chillies and garlic into a bowl 2. Add all the other ingredients.
and mix together.

3. Stir well until everything is completely 4. Cover the bowl with cling film and
combined. put the mixture in the fridge, ideally
overnight or for 2-4 hours to allow
the flavours to develop.

To cut down on chopping – if you have a blender you can whizz up all the
ingredients for about 10 seconds on a medium speed until blended but not puréed.

RECIPES 125
Sauce Diane
SERVES: 4 A classic rich and creamy sauce with mushrooms

Ingredients
1 tbsp olive oil
1 small onion, finely diced
1 garlic clove, chopped
100g mushrooms, sliced
15g butter
1-2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
50ml brandy or whisky (optional)
200ml double cream
Salt and pepper

126 RECIPES
 After the steaks are cooked and removed from the pan to rest,
use the pan to make the sauce.

method

1. Put a little olive oil in the frying pan, 2. Add the garlic, mushrooms, butter and
add the onions and fry until soft. stir for 2 minutes.

3. Add the Worcestershire sauce, mustard, 4. Pour in the alcohol now (if using) turn
any meat juices from the steak, then up the heat and add it to the far end
stir for a minute. of the pan and allow it to gently ignite.
Once the alcohol has burnt off, swirl
the juices around the pan.

5. Add the cream and allow the sauce to 6. Taste and season as required and serve
thicken before turning down the heat. spooning the sauce over the steaks.

RECIPES 127
Horseradish Sauce
SERVES: 2-4 A quick and light sauce made with fresh or jarred horseradish

Ingredients
1 tbsp grated horseradish, fresh or
jarred
2 tbsp low fat natural yoghurt or
crème fraiche
Salt and pepper
Squeeze of lemon
2 tsp chopped chives (optional)

128 RECIPES
method

1. Put the horseradish and yoghurt or 2. Squeeze in the lemon juice and mix
crème fraiche into a bowl and add thoroughly.
seasoning.

3. Add the chopped chives (if using) and 4. Taste the sauce; if it is too hot add
mix again. more yoghurt or more horseradish
if you want it hotter.

Take care if grating fresh horseradish root, it can nip your eyes if you get too close.

RECIPES 129
Lemon & Parsley Butter
SERVES: 4-6 A zesty, fresh flavoured butter perfect with steaks

Ingredients
100g lightly salted softened butter
1 tsp finely grated lemon zest
1½ tbsp lemon juice
3 tbsp finely chopped parsley
Pepper

The butter will keep for up to 4 days in the fridge and can be frozen.

130 RECIPES
method

1. Place all the ingredients in a bowl. 2. Blend together all the ingredients and
ensure everything is well combined.

3. Shape into a cylinder and roll in cling 4. Keep wrapped in cling film and chill
film. until needed then slice.

Alternative Recipe Ingredients

Basil, Parmesan and sun-dried tomato Thyme and garlic butter
100g butter 100g butter
3 tbsp basil leaves (roughly torn) 2 tbsp fresh thyme leaves (finely chopped)
4 tbsp grated Parmesan 2 garlic cloves (minced)
1 tbsp finely chopped sun-dried tomato
Goats cheese butter
Chilli, coriander and lime 100g butter
100g butter 100g goats cheese (softened)
½ red chill (de-seeded and finely chopped) 1 tbsp fresh parsley (finely chopped)
2 tbsp fresh coriander leaves (finely 1 tbsp fresh basil (roughly torn)
chopped)
1 lime (zest only)

RECIPES 131
Shallot & Red Wine Sauce
SERVES: 2 A rich and full flavoured sauce, perfect with steak or red meat

Ingredients
2 shallots, sliced
1 garlic clove, crushed
Sprig of rosemary or thyme
200ml red wine
200ml stock
½ tsp cornflour mixed with 1 tbsp
of cold water

132 RECIPES
 After the steaks are cooked and removed from the pan to rest,
use the pan to make the sauce.

method

1. Put a little olive oil in the pan, add the 2. Now add the garlic and herbs and cook
shallots and cook until golden (about for another few minutes while stirring.
2-3 minutes).

3. Pour in the wine, turn up the heat and 4. When reduced, add the stock and the
scrape up any browned bits from the cornflour paste and simmer until the
bottom of the pan. Cook until reduced liquid is further reduced and starts to
by two thirds. thicken. Remove the herbs.

5. Add the butter and stir through. 6. Add any of the meat juices from the
rested steaks and season to taste.

RECIPES 133
Kitchen & Store-cupboard Staples
Having the correct equipment to hand Store Cupboard Staples
will really help. This is not an exhaustive
Seasoning – black pepper corns, coarse
list, just some good to have essentials. Buy
sea salt plus good grinders
the best quality equipment you can, it will
be a worthwhile investment as it will last A selection of dried herbs and spices
for years. (basil, oregano, chilli flakes, paprika,
ginger, bay leaves, thyme, garlic salt)
Equipment Chopped tomatoes
• Knives – carving knife, a good sharp
one, paring knife and serrated knife Worcestershire sauce
• Knife sharpener (knives should Mustard
be regularly sharpened) Soy sauce
• Carving fork Horseradish sauce
• Solid block chopping board Oils – olive or ground nut
(good to have separate boards Brown sugar
for different foods)
Plain flour
• Oven gloves
Having some staples in the freezer is also a
• Meat tongs good idea – frozen vegetables are great as
• Roasting tray (with wire rack) a quick and convenient accompaniment.
and a baster
• Casserole dish
• Griddle pan
• Frying pan
• Scales
• Timer
• Meat thermometer
Tip: Use the wrong side of your knife to
scrape food from the chopping board –
never use the blade side!

134 A NEW BEEF GUIDE

A NEW BEEF GUIDE 135
CLASSIC BEEF ACCOMPANIMENTS
Beef and horseradish, steak and ale pie, Accompaniments for Beef
boiled beef and onions – such classic
What they do – enhance the meat’s
dishes have been around for centuries.
natural flavours, enriching each other
Marinate and the eating experience.
What it does – adds flavour. What to do – combine the ingredients
and serve with your beef dish.
What to do – mix marinade ingredients.
Place meat and marinade in a plastic bag. What to use – for creamy blue cheese,
Refrigerate. combine natural yoghurt with a good blue
vein cheese and chopped spring onions.
What to use – horseradish, mustard,
For a hot chilli accompaniment, mix
red wine, peppercorns, garlic, ginger,
natural yoghurt, tomatoes and chillis. For
wholegrain mustard, brown sugar, allspice,
the best of British, make some Yorkshire
cumin, paprika, wasabi paste, chilli, garlic
puddings and gravy and serve with
salt. (These are just few examples, try
horseradish and peppery watercress sauce.
experimenting with your own marinades).
Get boozy! Beef laps up stouts so add
Glaze your favourite ales in pies and casseroles.
What it does – adds flavour, enhances Or pan fry and deglaze with Madeira.
visual appeal of cooked meat. You can even poach fillet steaks in good
red wine and serve with pomme purée
What to do – brush the glaze over the and green beans!
meat a few minutes before end of cooking.
What to use – sugar is essential for
glazing. So try blackbean glaze, barbecue
sauce or a sweetened wasabi and
horseradish.

136 A NEW BEEF GUIDE

 Pairing Ingredients for Beef
Anchovy Cucumber Orange
Anise Dill Oyster
Artichoke ( Jerusalem) Egg Parsley
Bacon French beans Parsnip
Beetroot Garlic Pea
Bell pepper Ginger Peanut
Black pudding Grape Pear
Blackberry Haggis Pepper
Blue cheese Hard Cheese Potato
Broccoli Horseradish Saffron
Cabbage Juniper Shellfish
Caper Kidney Swede
Carrot Lemon Thyme
Celery Lime Tea
Chilli Liver Tomato
Cinnamon Mint Truffle
Clove Mushroom Turnip
Cocoa Mustard Walnut
Coconut Oily fish Watercress
Coffee Olives
Courgette Onion

Some interesting flavour combinations to try with Scotch Beef PGI

A NEW BEEF GUIDE 137

more information about meat
Free recipes:
www.scotchbeefkitchen.com
Consumer Clubs – To find member restaurants of the Scotch Beef Club:
www.scotchbeefclub.org
To find members of the Scotch Butchers Club:
www.scotchbutchersclub.org
Food hygiene and general labelling legislation – Food Standards Agency:
www.food.gov.uk
Labelling legislation – search for meat labelling at:
www.scotland.gov.uk
Healthy eating:
www.eatwell.gov.uk
Industry information:
www.qmscotland.co.uk
Scotland Food & Drink:
www.scotlandfoodanddrink.org
Waste of food:
www.lovefoodhatewaste.com
Consumer protection and information – Consumer Focus:
www.consumerfocus-scotland.org.uk
Scottish SPCA – The Scottish Society for the Prevention of Cruelty to Animals:
www.scottishspca.org
Perfect steaks & roasts app
For a FREE step by step guide to cooking any cut of meat, download our free
“Perfect Steaks & Roasts” app for iPhone, iPod Touch and Android.

Available free from the App Store or Google Play.

Find us on facebook.

RECIPES 139
Nutrition

Source: QMS/Dietplan6, nutritional values are per serving.

140 A NEW BEEF GUIDE

A NEW BEEF GUIDE 141
Index
Accompaniments 136 Flank 25
Aging 18 Food hygiene 18, 38
Animal welfare 10 Fore rib 25, 41
Bavette steak with potato wedges 112 Fore shin 25
BBQ 38 Forequarter 24
Béarnaise sauce 122 Freezing 43
Beef & ale pot roast 47 Frying 30
Beef and barley soup 65 Glaze 136
Beef and black bean chilli 62 Grilling 30, 38
Beef gravy 56 Hanging 18
Beef & toasted Mexican cornbread Hind shin 27
sandwich 109 Hindquarter 26
Beef carbonnade 74 Horseradish sauce 128
Beef carpaccio tartlets 95 Information about meat 138
Beef casserole 85 Kitchen equipment 134
Beef goulash 77 Lasagne al forno 72
Beef gravy 56 Leftovers 42
Beef noodle soup 106 Leg of mutton 25
Beef ratatouille 79 Lemon & parsley butter 130
Blade 25 Loin 27
Brisket 25, 41 Marbling 20
Carving 40 Marinades 136
Casseroles 37 Marinate 136
Chilli basil kebabs 93 Meat colour 20
Chimichurri sauce 124 Meat loaf 104
Chinese beef dumplings 99 Meatballs 80
Chuck 25 Mediterranean roasted field mushrooms 60
Clod 25 Mini toad in the holes 66
Cooking methods and times 25, 27, 30-41 Neck 25
Crispy beef in beer batter 96 Nutrition 16
Cuts 24-27 Oxtail 27
Farming 12 Pairing ingredients for beef 137
Fillet 27, 41 Perfect pasties 102

142 A NEW BEEF GUIDE

Perfect steaks & roasts app 139 Thick rib 25
Popeseye 27, 41 Topside 27, 41
Pot roasting 36 Touch test 32
Pulled spiced beef brisket 90 Warm rump steak salad 116
Quality Meat Scotland (QMS) 5, 8 Yorkshire puddings 55, 66
Rather special burger 82
Ribeye 25, 41
Ribeye steak with green
peppercorn sauce 120
Roast rib of Scotch Beef PGI 52
Roast silverside of Scotch Beef PGI 51
Roast topside of Scotch Beef PGI 48
Roasting 34-35
Rocket salad with minute steak 119
Rump 27, 41
Sauce diane 126
Scotch Beef PGI 8
Scotch Beef PGI steaks 30-33, 38
Scottish Beef 9
Scottish SPCA 10, 12
Shallot & red wine sauce 132
Silverside 27, 41
Sirloin 27, 30, 41
Sirloin steak with tomato
& red onion salad 115
Slow cooker 36
Social sustainability 14
Steak and mushroom pie 88
Stock 42
Store-cupboard staples 134
Storing meat 18
Stovies 69
Tenderness of meat 18

A NEW BEEF GUIDE 143

Published by Quality Meat Scotland, 2015
All rights reserved. On no account may any part of this publication be
reproduced in any form without the written permission of the copyright
holder and publisher, application for which should be made to the publisher.
© 2015 Quality Meat Scotland
ISBN: 978-0-9570709-4-3

Advised retail price: £19.99

A NEW BEEF GUIDE with recipes 100% SCOTCH BEEF