Irish Moiled Fillet Steak on a white plate with tallow chips and tender-stem broccoli.

Recipes

From tallow to table. Our favourite recipes.

Beef Dishes

Beef Shin Winter Broth

A traditional, nourishing broth made the slow way

This is a proper winter staple — simple ingredients, slow cooking, and deep flavour from beef shin on the bone.

Ingredients

  • 1kg beef shin (on the bone)
  • Soup mix (barley, lentils, split peas)
  • Carrots, onion & celery
  • Potatoes
  • Bay leaf & fresh thyme
  • Savoy cabbage
  • Salt & black pepper

Method

  1. Soak the soup mix in cold water overnight. Rinse well the next day.
  2. Brown the beef shin in a heavy pot until well coloured. Season with salt and pepper.
  3. Build the base.
    Add onion, carrots and celery. Cook for a few minutes, then add water to cover.
  4. Simmer gently for around 2 hours, skimming if needed.
  5. Add the soup mix, potatoes and herbs.
    Simmer for 1–1½ hours more.
  6. Add shredded cabbage for the final 15 minutes.
  7. Remove the bone, shred the beef and return to the pot.
  8. Adjust seasoning and serve.

Best enjoyed with good bread — and even better the next day.
Irish Moiled Fillet Steak on a white plate with tallow chips and tender-stem broccoli.

Moiled Fillet with Tallow Chips

A simple steak, proper pan sauce and crisp tallow chips — straightforward, good food.

Ingredients

For the fillet

  • 2 Irish Moiled fillet steaks
  • Sea salt and cracked black pepper

For the pan sauce

  • 200ml beef stock
  • A splash of red wine
  • A knob of butter

For the tallow chips

  • 4 medium potatoes
  • 2 tablespoons beef tallow
  • Flaky sea salt
  • Freshly ground black pepper
  • Dried rosemary

Method

1. Prepare the steak

  • Remove the steaks from the fridge 30 minutes before cooking.
  • Season generously with salt and pepper.
  • Heat a heavy pan until hot. Add a little tallow, then place the steaks in the pan. Do not move them.

2. Cook:

  • 3–4 minutes per side for medium-rare
  • Adjust slightly depending on thickness
  • Rest for 5 minutes before serving.

3. Make the pan sauce

  • Once the steak is resting, leave the pan on medium heat.
  • Add a splash of red wine and let it reduce by half.
  • Add the beef stock and simmer until slightly thickened.
  • Finish with a knob of butter and check seasoning.

4. Cook the tallow chips

  • Preheat oven to 180°C.
  • Peel and cut the potatoes into chunky chips.
  • Toss with melted tallow, salt, pepper and rosemary.
  • Roast for 30–40 minutes, turning occasionally, until golden and crisp.

Serve

  • Slice the fillet, spoon over the pan sauce, and serve with the hot tallow chips.

Sides & Accompaniments

Air-Fryer Spiced Sweet Potato Wedges

These are so delicious with crisp edges, soft centres, and a smoky kick. A
perfect companion to a Moilie burger!

Instructions

1. Wash and peel the sweet potatoes and cut into even wedges

2. Coat with tallow by melting the tallow and toss the wedges until evenly coated

3. Toss and season in a combination of cayenne pepper, paprika, garlic powder
and salt and pepper

4. Spread wedges evenly in Air Fryer drawer and cook at 180°C for 12 minutes and
then at 220°C for 8 minutes

5. Serve and enjoy immediately!

Cooking with Tallow

Stack of brownies on a wooden cutting board with a blurred background

Tallow Chocolate Brownies

These are lovely and rich and dark! We love them with custard or ice cream. A proper treat for chocolate lovers.

Ingredients:

  • 125 ml beef tallow, melted
  • 250ml sugar
  • 2 eggs
  • 35g cocoa powder
  • 125g plain flour
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • A little water

Instructions:

  1. Preheat oven to 175°C and line an 8x8-inch baking pan with baking paper
  2. Combine the melted beef tallow and sugar until smooth. Add eggs a little at a
    time, beating well in between. Add the vanilla extract.
  3. In a separate bowl combine the cocoa powder, flour, and salt. Gradually fold
    the dry ingredients into the wet mixture until just combined. Add a little water
    if looking a dry. Be careful not to overmix!
  4. Pour into tin, even out the mixture and bake for 25-30 minutes or until a
    skewer comes out clean.
  5. Allow the brownies to cool before cutting.

Sticky Toffee Pudding

  • Ingredients
    Greasing Slow Cooker
    20ml Beef Tallow

    Soaking Dates
    150g Medjool Dates
    100ml Boiling Water

    Pudding
    75g Beef Tallow
    100g Dark Muscovado Sugar
    50g Caster Sugar
    2 Eggs
    175g Self Raising Flour
    1 tsp Bicarb of Soda
    2 tsp Vanilla Extract
    Pinch of Nutmeg
    Pinch of Seasalt

    - Sauce
    150g Dark Muscovado Sugar
    400ml Boiling Water

    Method
  • Soak very finely chopped dates in enough boiling water for at least 30 minutes, ideally for an hour.
  • Grease slow cooker with melted tallow or line if preferred.
  • Mix all pudding ingredients until smooth, drain dates and fold in.
    Spoon pudding mixture into slow cooker and even out.
  • To make sauce, sprinkle sugar evenly over the top and slowly pour the boiling water over.
  • Cook on high for 2 to 2.5 hours until cooked through.
  • Best served immediately