Cooking Christmas Beef

Made from more than 1000 hand-cut bricks of the famous pink salt, the chamber purifies the air and concentrates the flavour of the meat, producing the sweet, tender and intensely marbled piece of beef which you are about to enjoy.

So whether you are planning to enjoy this most exceptional of meats as a delicious alternative to your Christmas bird – or better yet, as a sumptuous companion to the traditional turkey or goose on your Christmas feasting table – there is simply nothing to compare with our exceptional Glenarm Salt-Aged Beef.

Ingredients

Glenarm Beef

1 Tablespoon of dripping or oil

Salt & Pepper

How to Cook

STEP 1

To ensure your joint is cooked to your preferred doneness, we recommend using a good quality temperature probe to check the internal temperature of your beef. But do not fret if you do not have one – simply follow our recommended cooking times (see below) and pay close attention to your joint as it cooks.

STEP 2

Before cooking, ensure your joint is at room temperature, then preheat your oven to 220C / Gas Mark 7. Weigh your joint and calculate your cooking time.

STEP 3

Next, season generously with salt and pepper and melt a spoonful of dripping or oil in a hot heavy-based pan that will take the size of joint you’re cooking. Once the pan is smoking hot, sear all sides of the joint until they are nicely brown and caramelised. This should take approximately 10 minutes.

STEP 4

When the beef is sealed, transfer to a hot roasting pan. At this stage, you can lay the beef onto sliced onions, carrots, thyme, and garlic or directly onto the pan.

STEP 5

Place in the centre of the oven for 10 minutes, after which you should reduce the temperature of the oven to 175C (Gas Mark 4) and cook until your desired doneness.

STEP 6

Finally, remove your joint from the oven and place onto a warmed plate. Cover only the joint - not the entire plate - with tin foil and allow to rest for 20 minutes. Then carve, serve and enjoy.