SAFE MEAT GUIDE

RIB ROAST OF BEEF WITH ENGLISH MUSTARD

This recipe is from Sophie Grigson's Meat Course (Network Books pounds 17.99). She suggests serving the roast with a traditional Yorkshire pudding (her recipe is below) and a luxurious horseradish and cream sauce.

Serves 8

3.5kg/8lb forerib of beef

1 generous tablespoon traditional hot English mustard

salt

freshly ground black pepper

Pre-heat the oven to 220C/425F/Gas 7. Weigh the joint and calculate the cooking time (see box). Place the joint in a roasting tin, fat-side up. Smear the mustard over the fat and season with salt and pepper. Roast for 30 minutes or so, then cover with foil to prevent burning. When done (see box), remove foil, turn off the heat, open the door a crack, relax in the oven for 30 minutes (or transfer to warm place to relax if you are making Yorkshire pudding).

YORKSHIRE PUDDING

Serves 8

250g/9oz plain flour

a pinch of salt

3 eggs

300ml/10fl oz milk

300ml/10fl oz water

2-3 tablespoons dripping or oil

Pre-heat the oven to 220C/425F/Gas 7, or turn it up that high when your joint of beef is nearly cooked, if it is being done at a lower temperature. Sift the flour and salt and make a well in the centre. Add the eggs and a generous splosh of milk. Begin to stir in the flour, gradually adding the rest of the milk, then the water to get a smooth batter.

Put a baking sheet in the hot oven. Pour the dripping or oil into a roasting tin or shallow oven-proof dish and place it on the baking sheet in the hot oven. Leave for 10-15 minutes to heat through (at this point take the meat out of the oven to rest). Remove the dish from the oven, give the batter a stir and pour it in. Return the dish of batter to the oven, set it on the baking sheet, bake for 25-30 minutes.

THAI BEEF SALAD

(YAM NUA YANG)

Another of Sophie Grigson's recipes, discovered on a trip to Thailand.

Serves 4-6

450-675g/1-112lb high-quality lean steak, such as fillet, rump or sirloin

2 small, thin red chillis, seeded and thinly sliced

oil, for grilling or frying

6-8 lettuce leaves

3 tablespoons freshly squeezed lime juice

chopped coriander

3 tablespoons fish sauce (nam pla)

chopped chives

1 tablespoon sugar

12 cucumber, peeled and sliced 5mm/14in thick

4 shallots, thinly sliced

2 garlic cloves, crushed

2 tomatoes, cut into eighths

The meat can be grilled or roasted. To grill: heat the grill. Brush the steak with oil and grill close to the heat until browned on the outside, but still rare inside. To roast: pre-heat the oven to 240C/450F/Gas 8. Heat a little oil in a flame-proof dish until very hot. Add the meat and brown it quickly. Transfer to the oven and roast for 10-15 minutes.

Whichever method you use, err, if anything, on the side of undercooking as the beef will continue to cook a little in its own heat as it rests. Leave to cool for at least five minutes. Slice thinly.

Mix the lime juice, fish sauce and sugar, stirring to dissolve. Add shallots, garlic and chillis. Make a bed of lettuce in a dish, pile the beef in the centre. Spoon over dressing. Scatter with coriander and chives. Arrange the cucumber and tomato around the edge.

GEORGIAN SHISH KEBAB

In The Classic Barbecue and Grill Book (Dorling Kindersley pounds 14.99), Marlena Spieler explains that meat is at its best on the barbecue: crusty outside, juicy and succulent within.

Serves 4

750g/112lb sirloin or other beef, cut into bite-sized cubes

3-5 cloves, finely chopped

1 small onion, chopped

10 black peppercorns, coarsely ground

250ml/8fl oz red wine

handful of fresh bay leaves

3 small onions, cut into wedges

3 green peppers, cored, deseeded and cut into wedges

125ml/4fl oz sunflower oil

salt

black pepper

To garnish:

lemon slices

pickled, sweet red peppers

Place the beef in a shallow dish with the garlic, onion, peppercorns, wine and bay leaves. Turn to coat, then leave to marinate for at least three hours and up to eight hours at room temperature, or overnight in the refrigerator.

Thread the meat and bay leaves on to eight skewers, alternating with wedges of onion and pepper. Push the pieces tightly together and brush with oil. Cook over hot coals, turning occasionally and basting with oil. Allow 5-7 minutes for rare kebabs, 9-10 minutes to medium-rare, and 12- 13 minutes for medium. Do not overcook.

Serve sprinkled with salt and pepper and garnished with lemon slices and pickled sweet red chilli peppers.

CARPACCIO CON SALMORIGLIO

BEEF FILLET WITH SALMORIGLIO

Chargrilling forms a flavoursome crust in this recipe from the River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press pounds 25).

Serves 6 as a main course, 10 as a starter

1 (1.5-1.8kg/312-4lb) top quality beef fillet, trimmed

sea salt

freshly ground black pepper

1kg/214lb rocket leaves

For the thyme salmoriglio sauce:

4 level tablespoons fresh thyme

1 teaspoon sea salt

2 tablespoons lemon juice

8 tablespoons extra virgin olive oil

freshly ground black pepper

For the oil and lemon dressing:

6 tablespoons extra virgin olive oil

2 tablespoons lemon juice

sea salt

freshly ground black pepper

Pre-heat a grill to very hot. Rub the fillet with salt and pepper, then briefly grill, turning continuously to blacken the outside, but making sure that the centre remains raw.

Slice the cold fillet into 1cm/12in slices on a board. Using a large pointed cooking knife, press and spread the slices to make them thin and lacy. The grilled edges will hold the pieces together. Spread out slices on a plate.

In a pestle and mortar pound the herb leaves with the salt until completely crushed. Add the lemon juice. Pour the oil slowly into the mixture. Add a little pepper. Spoon over the meat. Lightly toss the rocket leaves with the oil and lemon dressing.

SIRLOIN STEAK WITH A BLACK OLIVE SAUCE

An unusual blend from Willi Elsener's A World of Flavours (Pavilion pounds 19.99).

Serves 4

1 tablespoon vegetable oil

4 boneless sirloin steaks

salt and freshly ground white pepper

For the sauce:

1 tablespoon vegetable oil

1 shallot, peeled and finely chopped

6 black olives, finely chopped

14 teaspoon finely chopped fresh hot chilli (seeded)

50ml/2 fl oz white wine

100ml/4fl oz brown veal stock

250ml/8 fl oz single cream

1 tablespoon wholegrain mustard

2 teaspoons finely chopped parsley

1 tablespoon finely chopped fresh chives

Heat the oil in a non-stick pan. Season the steaks with salt and pepper and brown on both sides. Reduce heat, and cook to the required degree (medium 7-10 mins, rare just under 5 mins). Keep warm. In the same pan, heat the oil for the sauce. Add the shallot and sweat until translucent. Add the chopped olives and the chilli pepper and sweat for a further minute. Add the white wine and stock and bring to the boil. Simmer gently to reduce by half. Add the cream and simmer until the sauce has a creamy consistency. Remove from the heat. Whisk in mustard. Season, add parsley and chives, pour sauce over steaks, serve hot.