Ask your butcher for flat iron cut from the spalebone - you will have to order this as its normally a stew or braising cut which is diced.
However, the flavour in this hard working muscle is sensational and worth batting your eyelids at the butcher for! Not to mention an inexpensive cut to keep all the family happy.
This is a fantastic meal for all the family to tuck into, although there may be a fight for the last few slices! Get everyone helping and gather round the table to share from the board.
Remember caring is sharing and who better than the family and loved ones to share a Scotch Beef dinner with.
Ingredients
800gr piece of flat iron Scotch Beef
2 tbsp Summer harvest rapeseed oil
2 bulbs garlic
1 sprig of Thyme & rosemary
300gr par boiled new potatoes keep warm
1 punnet closed cup mushrooms
1 shallot finely sliced
1 tsp Scottish unsalted butter
1 bag of watercress
Sea salt & cracked black pepper
Method
1. Heat a large heavy based frying pan rub the beef generously with ½ of the oil and season well rubbing all of it over the beef
2. Place into a hot pan with the garlic cloves and herbs. This cut is best turned every minute or so, max 2-3min each side in total. After this remove beef from pan and set on a plate at the side of the stove top for 8-10 mins whilst you finish the dish
3. Add the mushrooms and shallot to the same pan with all the beefy flavour add the butter and stir until cooked, and then place them on the plate with the beef. Keep the same pan for the next part
4. Half all the new potatoes put in remaining oil to the same pan and cook the potatoes until golden
5. This dish is best served on a large plate or wooden board. Pile the tatties and mushrooms at the side, place the watercress on the board
6. Now to serve this beef it is best sliced/carved quite thinly and lay in a slight fan onto the board (resting is what helps it carve so easily and taste amazing)
7. Now any remaining juices left in the pan drizzle over the beef and serve
8. Enjoy
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article