Burren’s beef is hard to beet

Ryan Stringer is executive head chef at the ely wine bar on Ely Place

4th September, 2016
Beef carpaccio with crispy globe artichoke and truffle aioli

I love to use this organic beef as it’s from our farm in the Burren. I can trace it back to the field the cattle grazed in – literally! Irish beets are coming through really nicely now and I love the earthy flavours they add to a dish: you can keep these flavours when you bake them in their skins. In fact, most root vegetables are great when prepared like this. Salt baking is a...

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