Harmony Farm Beef - Quality Beef for Quality Butchers

Beef, Bacon and Bean Soup Beef Taquine Braised Beef in Irish Stout Corned Beef and Parsnip Mash Fillet of Beef with Niçoise Salad Fillet of Beef with Potato Cake Indonesian Beef Italian Meatballs and Pasta Marinated Roast Fillet of Beef Mexican Beef Casserole Mexican Chilli Pavarotti's Beef

Pot Roast Roast Beef and Bernaise Sauce Roast Rib of Beef Roast Striploin with a Pepercorn Crust Singapore Beef with Spinach Steak with Mustard and Herb Dressing Steaks with Plum Sauce Stir-Fry Steak with Green Beans & Chilli 10 Minute Beef Stir Fry Traditional Dry Spiced Beef Traditional Pot Roast

American Style Barbecued Rib Steaks Beef Burgers with Spicey Red Pepper Salsa Beef Burgers with Sweet & Sour Auberqine Beef and Fresh Pineapple Kebabs Steak Sandwiches with Chilli Butter Steak with Grilled Vegetables Steak Kebabs with Ketchup Dressing

To Find your Local Stockist To Become an approved Stockist

News Section

Guaranteed Tender Consistent Quality Traditional and Modern Ready to Use Unique System Full Traceability Selected Breeds Farm Assurance Cattle Diet Quality Service Produced by AIBP Distributed by Weddel Swift

Round Loin Forequarter Offal

United Kingdom Ireland Rest of Europe

Traditional Pot Roast

(Serves 6 - 8)

1 tablesp. oil
2 kg (4 lbs) joint of beef
4 small whole onions or shallots, peeled
Selection of chopped vegetables
2 heads of garlic
Bunch of fresh herbs
250 ml (1/2 pt) liquid i.e. stock, water, wine, stout
Salt and pepper

To Cook:

Preheat oven to Gas Mark 2, 150°C (300°F). Heat the oil in a heavy casserole dish and brown the meat on all sides. Add the vegetables, garlic, herbs and liquid. Season and cover. Place in the oven and cook for 21/2 - 3 hours or until tender.

To Serve:

Slice the meat and serve with the vegetables and cooking juices. Very good served with champ.