Where’s the beef? Right here

This week Irish chef Peter McKennahas a recipe that will suit experienced home cooks using a lesser-known cut: the diamond muscle

1st November, 2015
Beef diamond muscle with beets, artichoke, shallot, broccoli and Madeira sauce

This is a fantastic way to use the diamond muscle, which is a very lean, somewhat tender roast cut from the inside of the beef round. The sweet, fresh beets work perfectly with the rich beef, and we cook our potatoes slowly in beef dripping so they take on a lovely beef flavour.

Ingredients, serves six

Four diamond muscles, each weighing 200g to 300g

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