Thursday February 20, 2020

Burren’s beef is hard to beet

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

4th September, 2016
6
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...

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader

Trial

€1

Unlimited Access for 1 Month

Then €19.99 a month after the offer period.

Get basic
*New subscribers only
You can cancel any time.

Annual

€200

€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.

Quarterly

€55

€42

90 Day Pass

You can cancel any time.

Team Pass

Get a Business Account for you and your team

Related Stories

Poor Sad Childless Jen is over. All hail Hot Happy Childfree Jen, in possession of a brand-new Sag award and the undying love of her famous ex

Emer McLysaght | 3 weeks ago

When Peter McGovern heard the CCJ being described as a colosseum, he knew he had succeeded

Rosanna Cooney | 1 month ago

The Chinese New Year celebrations begin this Saturday. Here’s your guide to what’s on, what it all means and, most importantly, where to eat the best dumplings

Sarah Taaffe-Maguire | 1 month ago