Great British Beef Week (23rd April until 1st May) is being celebrated and we have been cooking dairy free beef mini roast with mustard butter and seasonal vegetables to mark the occasion. We love good quality, versatile, farm assured British beef and mini roasts are always the perfect size for an easy, yet nutritious meal any day of the week.
High Quality Farming
When I was growing up, farming was a big part of my life. We were always on our family’s dairy farm and as an adult, it has made me more aware of the importance of well cared for cows and finding farm assured, Red Tractor meats to buy. We just look out for the logo on the meat packs and we feel safe in the knowledge that the meat inside can be traced back to the farms the livestock came from. High standards of hygiene, safety, environmental protection and welfare have been met at every stage of the process, which is indicated by this useful red tractor symbol.
Great British Beef Week Organised by Ladies in Beef
Great British Beef Week is an annual event organised by Ladies in Beef, who care passionately about British beef as they are an organisation of female beef farmers. As with the ladies in my family who work hard on their dairy farm, these ladies are very proud of their work and promote awareness of the quality and versatility of British beef.
Locally Sourced and Seasonal Produce
Living in Lincolnshire, we are very fortunate to have a whole host of locally sourced seasonal produce. At the moment, we have asparagus, Brussels sprouts, curly kale, sweetcorn, carrots, potatoes and many, many more local vegetables on offer in the supermarket and from the market. Knowing that they come from a local farm is fantastic.
Adapting to a ‘Butter’ Dairy Free Mini Roast
When we have made flavourful meat dishes before, it has sometimes been difficult to make them dairy free. For dishes that contain butter, we simply substitute the butter for Stork block (not the tub version). We have noticed recently that supermarkets have their own brand of blocks that work just as well. We’d recommend always checking the ingredients on any product you buy to check that it is dairy free.
For everything you need to know about Great British Beef Week, please visit Ladies in Beef.
Dairy Free Beef Mini Roast with Mustard Butter and Seasonal Vegetables Recipe
For the Main Beef Dish
1 x lean beef mini roast
350g/12oz small new potatoes, halved or whole
15ml/1tbsp vegetable oil
Salt and black pepper
50g/2oz Stork block, softened
30ml/2tbsp English mustard powder, with water to make a paste
30ml/2tbsp freshly chopped flat-leaf parsley
175g/6oz broccoli, trimmed and cut into small florets or pieces
100g/4oz fine asparagus, trimmed
For the Kale or Brussels Sprouts Seasonal Side Dish
160g of Kale or 12 Brussels Sprouts
8 bacon rashers, cubed
1 onion, chopped
1tbsp vegetable oil
Pinch of black pepper
Splash of water
1.Preheat the oven to Gas mark 6, 200°C.
2. Wash the potatoes and vegetables. Put the whole potatoes on a medium sized non-stick baking tray, drizzle with the oil, season and roast for 15-20 minutes, shaking occasionally.
3. Meanwhile, to prepare the mustard butter; in a small bowl mix together the Stork block, mustard and parsley. Set aside at room temperature.
4. Place the joint on a chopping board, make several slashes over the surface, season and spread over the surface with the mustard butter. Remove the roasting tin with the potatoes from the oven. Place the joint on top and roast for 25-30 minutes.
5. Remove the roast from the oven and scatter the broccoli and asparagus around the joint and potatoes. Continue to cook for 15-20 minutes (for medium beef).
6. Remove the roasting tray from the oven. Slice and serve with the potatoes and vegetables. You could also add other vegetables, if you wish. We love Brussel sprouts, cubes of bacon and white onion fried together. It is a great accompaniment to this beef dish.
For the Kale or Brussel Sprouts Seasonal Vegetables Dish
- Choose either the kale or sprouts to use. Wash the vegetables. Remove the outer leaves from the sprouts.
- Fry the onion in 1tbsp vegetable oil until clear.
- Add the bacon and fry for about 3 minutes.
- Add the kale or Brussel sprouts, with a splash of water. Place a lid over the pan. Put on a medium heat for around 7 minutes, or until the vegetables are cooked the way you like them (we like crunchy sprouts so only left them for the 7 minutes).
- Serve in a bowl or on the plate with the Beef Mini Roast.
*Recipe adapted from the Ladies in Beef, Beef Mini Roast recipe.
Disclosure: This is a Collaborative Post.