Recipes
Cook Irish Moiled Beef Properly
Simple, honest recipes from our farm kitchen.
Each one is built around cuts from our own herd — slow grown, grass fed, and full of flavour.
Choose a recipe below.
Beef Dishes
Slow-cooked until meltingly tender, this is a proper family favourite — especially around St Patrick’s Day. And if there’s any left, nothing beats a corned beef sandwich after a pint or two.
A real winter staple in our home — simple ingredients, slow cooking, and the deep, rich flavour you only get from shin on the bone. Better again the next day.
A favourite in our house — saved for special occasions or the end of a hard week. Unlike most fillet, Irish Moiled is rich, well-marbled, and full of flavour, standing up well to bold cooking.
Sides and accompaniments
A massive hit with everyone who tries them — soft on the inside, crisp on the outside, and perfect alongside burgers, steak, tacos, pizza and more.
Baking with tallow
Just right with a cup of coffee or served warm with custard or ice cream. The tallow brings a richness that deepens the chocolate, without any hint of beefiness.
A warming, gently spiced dish with real depth of flavour — simple to make, and finished with tallow for richness without weight.
Rich, simple and deeply satisfying. This fudge is made with good chocolate and clean tallow, giving a smooth texture and a depth of flavour without any hint of beefiness.
A crisp, savoury cracker made with our own rendered tallow, bringing a gentle richness and depth you don’t get from vegetable oils. Simple, balanced, and designed to let good ingredients speak.