Burren’s beef is hard to beet
Ryan Stringer is executive head chef at the ely wine bar on Ely Place
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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