Galloway beef

Gareth Rayner

Gareth Rayner

19th July 2016
Gareth Rayner

Galloway beef

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself!


  • Galloway beef rib:
  • 600g Galloway beef rib
  • Onions:
  • 1kg sliced white onions
  • 100ml double cream
  • Onion Jam:
  • 1kg sliced onions
  • King oyster mushroom
  • black pudding:
  • equal amounts of black pudding and brioche


Galloway beef rib
600g Galloway beef rib caramelised in hot pan, then basted in butter and thyme
White onion puree made with 1kg sliced white onions, slowly cooked down until soft then blended with a 100ml double cream. Season, passed then set aside
Onion jam made with 1kg sliced onions, etc
Small onions sous vide in beef fat 82oc for 10-15mins then caramelised in hot pan.
Baby leeks blanched in boiling water
King oyster mushroom
king oyster mushrooms cooked on chargrill
black pudding
equal amounts of black pudding and brioche blitzed together, then dried out in dehydrator .
slice beef rib. season, arrange on plate. Separate onion petals arrange around beef, fill onions with onion puree and onion jam, place king oyster mushroom on plate. Place black pudding crumb around the beef, then split baby leeks and scatter around the plate.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.