- 1kg (2x200g) Longhorn Beef Rump
- 3 carrot
- 1/2 Onion
- 1/2 Leeks
- 500g Brown Stock
- 2 maris piper
- 1 Bay leaf
- 250g butter
- 2 Field Mushrooms
- 50g Spinach
- thyme
- 4 cloves garlic
- 1 egg yolk
Pan Roast Rump of Barnston Longhorn Beef with Mini Cottage Pie
Pan Roast Rump of Barnston Longhorn Beef with Mini Cottage Pie
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! This recipe was cooked by Tom Lee during the 2010 final of the North West Young Chef Competition.
Ingredients
Method
Using the top side of the rump cut into portion.
Use the trimming and the edges and mince with garlic and season.
Make jus.
Fry mince in hot pan add dice carrot, onion, leeks, bay leaf and thyme, add stock and let it slowly cook.
Make carrot puree
Make mash potato. And pipe on top of mince and glaze.
Prep field mushroom and cook.
Wash spinach.
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 – 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 16 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 560,000 followers across Facebook, X, 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.
