Welsh Black Beef
Welsh Black Beef
This is Wales’ only native breed of cattle and the story of the Welsh Black breed is steeped in history. For centuries these cattle have been classed as prized possessions as they are just as at home in craggy uplands or lush lowland pastures. It is no surprise that Welsh Black beef is growing in popularity because of its superior taste and of course the traceability acquired from over 100 years of pedigree registrations and it is over these 100 years that the work of The Welsh Black Cattle Society should be highlighted as they have nurtured, promoted and sought to improve the breed. There is no doubt that the Society will carry on with this task and ensure that the Welsh Black breed will continue its popularity.
As it is one of the oldest breeds in the world, the Welsh Black thrives on rough upland terrain, converting sparse pasture into beautiful beef. Back in time Welsh Black cattle would be driven by drovers from the hills and mountains of Wales to the markets of England – hence the number of inns called The Drovers across Wales. After a few declining years it is good to report that numbers are on the increase and that is understandable as this beef has a unique character offering a deep, well developed flavour which makes this meat ideal for slow cooks, but also perfect for steaks and centrepieces.
The Welsh Black is a hardy breed that provides high quality meat and milk. It works well in modern farming systems today as it is easy to produce and of course is an award-winning succulent meat.
Top quality Welsh Black beef is available at a number of outlets, direct from farms and butchers. It is served at restaurants nationwide so don’t miss out when this meat is on the menu, give your taste buds a treat and make sure you do for Welsh Black beef – and then enjoy!
Welsh Black Beef ‘Au Poivre’ (Serves 4)
You’ll need:
2 tablespoons black peppercorns
2 tablespoons white peppercorns
4 175g fillet steaks, or whatever your choice or budget allows
Salt
3 tablespoons of sunflower oil
75g unsalted butter
2 good slugs of brandy
6 tablespoons of beef glace or ready-made beef stock
What next?
1. Crush the peppercorns in a pestle.
Tip the pepper into a sieve over a bowl and shake well to remove all the powdered pepper, use this for the seasoning.
2. Press the peppercorns onto both sides of the steak and place on a tray. Season with salt.
3. Heat the oil in a thick-bottom frying pan, which is big enough to hold all the steaks without crowding, until hot. Fry the steak for two minutes until a crust has formed. Turn and cook for a further two minutes. Do not have the heat so high that the pepper burns.
4. Remove the steaks to a warm plate and keep warm in a very low oven. Add 50g of butter to the frying pan and allow to colour to a nut brown before adding the brandy.
Be careful it doesn’t ignite. Boil, scraping away any bits from the bottom of the pan, add the meat glace or stock and bring to the boil.
5. Place the steaks on the serving plates and add the remaining butter to the sauce and whisk, strain if you wish and pour over the steaks.
