Recipes
You will find some of our favourite Highland Beef recipes on this page. Please check back regularly for new additions!
- Highland Beef Recipe 1 - 'Hachis Parmentier'
- Highland Beef Recipe 2 - 'Jardinière de Légumes'
- Highland Beef Recipe 3 - Beef Stew in Rich Red Wine and Brandy Sauce
- Highland Beef Recipe 4 - Mince and Tatties
- Highland Beef Recipe 5 - Boeuf Bouguignon
- Highland Beef Recipe 6 - Potato Gratin
Highland Beef Recipe 1 - 'Hachis Parmentier'
This is a typical French dish – Antoine Parmentier was a French military pharmacist in the late 18th century, who introduced the French to potatoes. The 'Hachis' (minced) Parmentier was originally made from left-over meat, minced and layered with mashed potatoes. The following recipe is a modern version.
Ingredients (for 4 people)
- Approx. 500g Highland Beef Lean Steak Mince
- 1 onion, thinly sliced
- 2 tbsp olive oil (our Highland mince being so lean, the oil will prevent it sticking)
- Fresh mashed potatoes (4 medium)
- 100-150 grated cheese (preferably Swiss Emmental but cheddar will do)
- 1 jar Bolognese Sauce (home made even better!)
Method
- Warm the olive oil in a wide shallow pan and cook the onion in it for a few minutes until tender.
- Thoroughly cook the mince. Add salt once the mince is cooked, then add the Bolognese sauce.
- While the mince is cooking, prepare your mashed potatoes - cook them in salted water until tender and mash them with butter and milk.
- In an oven-proof dish, cover the base with half of the mashed potatoes, then add the mince and sauce mixture and finally add the rest of the mashed potatoes, as a final top layer.
- Spread the grated cheese all over.
- Cook in pre-heated oven at 200°C for about 30 minutes (if the dish has just been cooked) or one hour until nicely brown (if dish has been allowed to cool).
A very quick but hearty meal, best accompanied with some nice green salad and some full bodied red wine.
Bon Appetit!
Highland Beef Recipe 2 - 'Jardinière de Légumes'
Meaning 'vegetable garden', this is a very popular vegetable dish served with beef in general, traditionally in the spring with all the fresh new vegetables – although it can be made all year round now. It certainly goes very well with our Highland Beef Roast or Steaks and is very quick and easy to prepare. There are different versions of the Jardinière, but here is our favourite one. Do not be put off by cooked lettuce, it really helps during the cooking and tastes very nice.
Ingredients (for 2 people)
- One onion, thinly sliced
- 1 medium carrot, thinly sliced
- 1 medium potato, cut into cubes
- Some lettuce (the first green leaves are best) roughly hand-shredded
- 1 small tin of petits pois (similar to garden peas, but different as preserved in sugary water)
- Parsley
- Seasoning to taste
- 2 tbsp crème fraiche (optional)
Method
- Pre-heat a tsp of olive oil in a large shallow pan, then add the onion and cook until tender (2-3 minutes).
- Add the carrot slices and small potato cubes, mix well with the onion, and season. Then add the tin of petits-pois, including the juice. Mix well.
- Finally cover the vegs with the lettuce (full leaves or roughly shreaded) and sprinkle some parsley.
- Cover the pan, and leave to cook gently until potatoes and carrots are tender (about 20 minutes).
- Before serving, add some fresh parsley, the crème fraiche and mix well together.
A very quick recipe to have as a delicious accompaniment for Beef Roast and Steaks (a change from vegs and gravy!)
Bon Appetit!
Highland Beef Recipe 3 - Beef Stew in Rich Red Wine and Brandy Sauce
A heart-warming dish on a cold winter’s day. If there is too much for one meal, you can freeze the rest and enjoy another lovely meal when you do not have the time to cook. The same recipe can also be used with game.
Ingredients (for 4-6 people)
- Approx 7/800g Highland Beef Stewing Steak, Plate (cut into chunks) or Best casserole cubes
- 3-400ml red wine
- Wine glass of brandy
- 450 ml beef stock (cube will do)
- 2-3 tbsp olive oil
- 225g bacon rashers or streaky bacon, cut into strips
- 2 onions, thinly sliced or 20 small onions
- 1 bouquet garni (thyme, 3-4 bay leaves, parsley)
- 2-3 carrots, sliced
- 1 tbsp tomato puree
- 50g Beurre manié (25g butter, softened/ 25g flour)
- Mushrooms (fresh or dried)
- 5 juniper berries, crushed (optional)
- 150g dried cranberries (optional)
Method
- Into a large fireproof casserole, pour the oil, heat and quickly brown the bacon. Remove bacon (and fat juice) and brown the beef chunks (in 2 or 3 different batches – use another frying pan if necessary) over a very high heat.
- Return all the beef and bacon to the pan, put the lid on, reduce the heat and cook for about 10 minutes, stirring occasionally so they do not stick.
- Remove the lid, pour in the brandy and ignite it. Be prepared to leap backwards! Shake the casserole until all the alcohol has been burnt off (about 5 min).
- Then pour in the wine, plus enough stock to cover the meat. Add the carrots, the bouquet garni, the juniper berries and the tomato purée. Season and stir well. Cover and cook gently for 30 minutes (2 hours if using plate).
- While the casserole is cooking: put 50g of butter into a medium-sized pan and brown the onions.
- To make the beurre manié: mix together the soft butter and the flour by hand until it looks crumbly.
- After 30 minutes of cooking the stew (2 hours if using plate), add the onions, the mushrooms and the cranberries. Simmer gently for about 35 minutes. Remove the big pieces of the bouquet garni. Draw the casserole off the heat and whisk in the beurre manié.
- Simmer gently for about 15-20 minutes, until the sauce has thickened.
Bon Appetit!
Highland Beef Recipe 4 - Mince and Tatties
This is a typical Scottish dish, so easy to make during the week - very popular in my family! This one is in memory of our Sister-in-Law, Carole.
A very quick but greatly satisfying meal, best accompanied with some nice fresh bread and some full bodied red wine, not to forget the brown sauce!
Ingredients (for 4 people)
- Approx 500g pure Highland Beef Lean Steak Mince
- 1 onion, thinly sliced
- 2/3 tbsp olive oil (our Highland mince being so lean, the oil will prevent it sticking)
- 4 heaped tsp Bisto granules & 280 ml boiling water; plus another 100ml boiling water
- 1 x 400g tin of peas or 250g frozen peas
- 2 carrots, thinly sliced
- Fresh mashed potatoes or boiled/steamed potatoes
Method
- Warm a tbsp of olive oil in a wide deep pan over a medium heat and cook the onion in it for a few minutes until tender. Once cooked, put it aside.
- Add some more olive oil into the same pan, and then cook the mince (about 15-20 minutes). Stir the mince a few times, and, using a metal or wooden fork (depending on the pan), make sure there are no big pieces of mince left. The final mince should look like a nice crumbly mixture.
- Whilst cooking, prepare the Bisto sauce mixing the granules and the boiling water together.
- Once the mince is cooked, add the onion back in the pan, pour the Bisto sauce and an extra 100ml boiling water and stir well. Season, cover and simmer gently for about 1 hour. However, after 30 minutes of the cooking time, add the peas, carrots (some chopped parsley) and stir well. Simmer gently for the remaining 30 minutes, stirring occasionally.
- Prepare your potatoes.
Bon Appetit!
Highland Beef Recipe 5 - Boeuf Bouguignon
A typical French recipe (with a few twists!), which is another heart-warming dish on a cold winter's day. If there is too much for one meal, you can freeze the rest and enjoy another lovely meal when you do not have the time to cook.
Ingredients (for 4-6 people)
- Approx 1kg Highland Beef Stewing Steak or Plate (cut into chunks) or Best casserole cubes
- 1 bottle red wine
- 6 tbsp olive oil
- 150g bacon rashers or streaky bacon, cut into strips
- 2 onions, thinly sliced and 3 garlic cloves, crushed
- 12 to 20 small onions
- 1 bouquet garni (thyme, 3-4 bay leaves, parsley); 5-6 juniper berries (optional)
- 2 carrots, sliced
- 2 small leeks, sliced and cut in half
- 2 celery stick, sliced
- 50g Beurre manié (25g butter, softened / 25g flour)
This traditionally involves a marinade of the meat and vegetables the night before. As our pure Highland Beef is so tender, this may not be necessary.
Method
The night before: In a large dish, place all the vegetables (including the 2 onions and garlic), then the beef chunks on top. Season well and pour the wine over. Leave in the fridge (or cool place) overnight.
- Into a large fireproof casserole, pour 2 tbsp oil, heat and quickly brown the bacon. Remove bacon and add a bit more oil to the casserole in order to brown the beef chunks (in 2 or 3 different batches or using a separate frying pan as well) over a very high heat.
- Return all the beef and bacon to the pan, put the lid on, reduce the heat and cook for 5-10 minutes, stirring occasionally so they do not stick.
- Sieve the vegs (keeping the marinade) and add them to the casserole dish. Stir well. Add one tbsp of flour and stir well. After a minute or so, pour all the marinade wine in, while stirring. Season well and add herbs and juniper berries. Cover and simmer for about 3 hours (only 1 hour if using pure HB round Steak).
- Peel the small onions and add them to the dish. Let it cook for a further 30 minutes (without the lid).
- Then draw the casserole off the heat and whisk in the beurre manié (the beurre manié is obtained by mixing together in a little bowl the soft butter and the flour by hand until it looks crumbly). Simmer gently for about 15 minutes, until the sauce has thickened.
- Serve with our much-liked potato gratin or a nice French baguette.
Bon Appetit!
Highland Beef Recipe 6 - Potato Gratin
This is a very nice alternative way of serving potatoes – I love the combination of the creamy potatoes and the crispy cheese on the top! It certainly goes very well with our pure Highland Beef or Lamb Roasts / Steaks / Chops, served with some vegetables and a pepper sauce or mushroom sauce. Always very popular with friends and family!
Ingredients (for 4-6 people)
- One onion, thinly cut and diced
- 10 medium potatoes, thinly sliced
- 150g grated cheese (Emmental/Cheddar are fine)
- Seasoning to taste
- About 150ml milk
This traditionally involves a marinade of the meat and vegetables the night before. As our pure Highland Beef is so tender, this may not be necessary.
Method
- Pre-heat the oven to 200 C.
- Thinly slice the potatoes and keep on the side. Cut and diced the onion.
- In an ovenproof dish, place half the potatoes and then spread the onion over them. Season with salt and pepper. Some of the cheese (1/3) can be sprinkled at this stage (I prefer to put it all on the top!). Spread the rest of the potatoes. Season again.
- Sprinkle the grated cheese evenly over the top and pour enough milk in so that it fills half the depth of the dish.
- Cook in the oven for one hour. Cover with foil towards the end if the top is darkening too much.
Bon Appetit!