Whiskey cured spiced beef with barley and scallions

Paula cures beef in Bushmills whiskey and spices before searing on the traditional griddle. Toasted barley is used to prepare an accompaniment and all served with fried scallions.


Recipies

Whiskey Cured Spiced Beef

Metric American

500g skirt steak
35g seasalt
75g brown sugar
1 teaspoon crushed juniper berries
1 teaspoon crushed coriander seeds
1 teaspoon nutmeg
500ml warm water
30ml whiskey

18ozs skirt steak
1oz seasalt
3ozs brown sugar
1 teaspoon crushed juniper berries
1 teaspoon crushed coriander seeds
1 teaspoon nutmeg
18fl oz warm water
1fl oz whiskey

Method

  1. Place a large freezer bag into a mixing bowl.
  2. Mix the salt, sugar, juniper berries, coriander seeds and nutmeg together. Put into the bag.
  3. Add the beef and top up with water and whiskey.
  4. Tie the bag and place in the fridge for 2 days.

Barley & Scallions

Metric American

1 tablespoon rapeseed oil
6 whole scallions
150g barley
500ml beef stock
1 chopped onion
1 stick sliced celery
Handful chopped parsley
Knob of butter

1 tablespoon rapeseed oil
6 whole scallions
5ozs barley
18fl oz beef stock
1 chopped onion
1 stick sliced celery
Handful chopped parsley
Knob of butter

Method

  1. Preheat oven to 180℃/350℉. Toast the barley on a baking tray in the oven for 10 minutes or until golden.
  2. Place in a saucepan with the stock, onion and celery. Simmer for 45 minutes until the barley is soft.
  3. Remove the beef from the brine and dry off.
  4. Heat the oil in a grill pan or skillet. Seal the beef on both sides and cook for 5 minutes each side. The beef is cooked to rare. Allow to rest.
  5. Cook the scallions whole in the pan.
  6. Add parsley and butter to the barley and pile onto a warmed serving dish.
  7. Slice the beef and arrange on top.
  8. Garnish with the scallions and drizzle with some rapeseed oil.

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