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Korean-style barbecued skirt steak with gochujang mayo by Niamh Shields

Niamh Shields serves up an incredible Korean-style barbecued Irish skirt steak recipe. This underrated cut is marinated in gochujang, anchovy sauce and soy before searing swiftly on the barbecue for a rich finish with a delicate heat. Feel free to use a chargrill pan instead if the weather is against you.

Beef tartare and potted beef with dripping

This stunning beef rump starter uses this beautiful cut for two different preparations – a classic beef tartare and delicious potted beef recipe. Paul serves the dish with his spin on gentleman’s relish – to save time you can use a good-quality brown sauce instead if preferred. The relish makes more than is needed for this recipe, but it can be stored in sterilised jars and kept for a host of other dishes.

Braised Whole Beef Shin with Gremolata

This braised whole beef shin recipe from Pascal Aussignac is a warming delight. This cut is normally served with very heavy, rich flavours, but this recipe is a fresher take, with the beef braised in orange and red wine and served with a gremolata, giving the slow-cooked beef a wonderfully aromatic flavour.

Irish Beef Stew

Recipe by JOHN RELIHAN Irish food champion and accomplished chef John Relihan creates the ultimate Irish beef stew just in time for St Patrick’s Day. Hearty, warming and packed with flavour, it’s the perfect recipe to reach for when hosting those larger gatherings.