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Eight ‘scrum-mie’ Welsh Beef recipes to ‘fuel your passion’

To coincide with the start of the eagerly awaited Rugby Union World Cup, PGI Welsh Beef have unveiled a series of show-stopping recipes, so as well as supporting the Welsh rugby team over the next few weeks you can also support our farmers.

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So whether you’re a competitive sportsperson needing to refuel your body for the next competition, or just want a versatile and tasty food to keep your strength up due to the strain of watching all those matches as the tournament progresses there really isn’t a need to look further than Welsh Beef to help ‘Fuel your passion’.

Welsh Beef katsu curry

Serves 4

Cooking time 20 minutes


4 thin cut Welsh Beef sirloin steak


75g seasoned plain flour

1 large egg, beaten

75g panko breadcrumbs (or make your own breadcrumbs)

25g golden breadcrumbs

Oil for shallow frying

For the sauce

1tsp vegetable oil

1 onion, finely chopped

2.5cm piece fresh root ginger, grated

2 garlic cloves, crushed

1tbsp medium curry powder

2tbsp plain flour

250ml chicken stock

1tbsp soy sauce

1tbsp honey


  1. Make the sauce by heating the oil in a pan and fry the onion for a few minutes to soften and start to colour, add the garlic and ginger and cook for few minutes.
  2. Add the curry powder and flour and stir for a minute – slowly add the stock stirring all the time to avoid any lumps.
  3. Add the honey and soy sauce – boil and simmer for approx. 10 minutes. You may need to add more water if it’s a bit thick.
  4. If you want a smooth sauce place in a blender.
  5. Take the steaks out of the fridge 20 minutes prior to cooking.
  6. Put the flour, egg and breadcrumbs in 3 different shallow bowls or plates.
  7. Dip the Welsh Beef steaks in the flour, then the egg and then in the breadcrumbs ensuring they’re all coated.
  8. To cook, gently heat the oil in a frying pan and cook the Welsh Beef steaks over a low-medium heat until cooked – approx. 4-5 mins each side. Rest for 5 minutes before slicing.

Serve with sticky rice and the delicious katsu curry sauce and a nice crisp salad or slaw.

Loaded grilled Welsh Beef sandwich with horseradish mayo

Loaded grilled Welsh Beef sandwich with horseradish mayo

Great using hot carved beef or leftover roast beef.

Ingredients per sandwich

Sliced hot or cold Welsh Beef (link to recipe)

1 small red onion, thinly sliced

Dash oil for frying


1tbsp horseradish sauce

1tbsp mayonnaise

2 slices thick cut bread

Butter (optional)


  1. Lightly fry the onion slices in a little oil until soft and browned
  2. Mix together the horseradish sauce and mayo
  3. Toast the bread or place on griddle pan/ plate, butter if desired
  4. Assemble by spreading the horseradish mayo over both slices of bread, load one slice with the beef slices and onion, season and top with other bread slice.


Pulled Welsh Beef mac and cheese

Pulled Welsh Beef mac and cheese


100g – 150g leftover pulled Welsh Beef, shredded

350g macaroni or spiral pasta

Splash of oil

50g butter

3tbsp plain flour

500ml milk

½tsp mustard powder


250g mature cheddar cheese, grated

50g breadcrumbs

50g parmesan cheese, grated

1tbsp butter, melted


  1. Preheat the oven to 180°C, lightly grease a baking dish.
  2. Cook the pasta in boiling water –take off the heat before it gets too soft – drain and add a splash of oil, stir.

To make the cheese sauce:

  1. Melt the butter, add the flour and cook for a minute, gradually add the milk stirring well to ensure no lumps form
  2. Bring to the boil and add the seasoning and mustard powder, simmer for 1 minute.
  3. Take off the heat and add approx. ½ of the cheese, stir well.
  4. Add the cooked pasta and the beef, stir well.
  5. Place half in the dish, top with rest of cheddar cheese then remaining pasta mixture.
  6. In a small bowl mix together the breadcrumbs, parmesan and melted butter and sprinkle over the pasta.
  7. Bake in oven for approx. 25 mins until piping hot and golden.

Welsh Beef rendang

Welsh Beef rendang

(You can buy prepared Rendang paste but have a go at making your own. It may look like a lot of ingredients but it’s very easy to make and you’ll have most in your store cupboard already! It’s also delicious!) Also suitable for slow cooker

Serves 4-6


800g large diced stewing Welsh Beef

1tbsp oil for frying

4 kaffir lime leaves (dried)

2 x star anise

2 cinnamon sticks

8 cloves

1 can coconut milk

Approx. 200ml water

Juice 1 lemon

1tbsp dark brown sugar

4tbsp desiccated coconut

For the rendang paste

1 onion, roughly chopped

2 large red chillies, deseeded and chopped

6 garlic cloves, chopped

2.5cm piece fresh ginger, chopped

½tsp ground ginger

1tbsp ground coriander

1tsp ground cumin

1tsp ground black pepper

½tsp salt

1tsp lemongrass paste

Little water


  1. Make the paste by putting all the ingredients in a food processor and blitz together for a smooth paste.
  2. Toast the coconut by placing in a dry frying pan and heat stirring all the time until it turns a nice golden brown colour.
  3. Heat the oil in a large pan or flameproof casserole, add the star anise, cinnamon sticks and cloves and allow to sizzle on a medium heat for a minute.
  4. Add the paste to the pan, kaffir lime leaves and stir for a couple of minutes.
  5. Add the Welsh Beef, coconut milk and water and bring to the boil then reduce the heat and cook for 1 ½ – 2 hours
  6. Add the sugar, lemon juice and 3 tbsp toasted coconut. Stir, cover with lid and cook for approximately 30 minutes stirring occasionally until the meat is tender and you have a fairly dry consistency.
  7. To serve sprinkle over remaining coconut. Great served with cooked rice and a tomato and coriander salad.


Herb crusted roast Welsh Beef

Herb crusted roast Welsh Beef


Joint of Welsh Beef (suitable cuts – Topside/ Silverside/ Sirloin or rib joint)

2 carrots, halved lengthways

1 large onion, sliced into thick slices

For crust

Handful fresh thyme leaves, some chopped for crust

3 sprigs rosemary, 1 chopped for crust

2tbsp oil

1 lemon, zest and juice

4 garlic cloves, roughly chopped

1tbsp cumin seeds

1tsp fennel seeds

½tsp coarse black pepper

Pinch sea salt


Pre heat oven to 220°C / Gas Mark 7

Calculate cooking time


Medium- rare 20 minutes per 500g

Medium 25 minutes per 500g

Well done 30 minutes per 500g

  1. Remove the joint from the fridge at least 30 minutes before cooking to allow to come to room temperature.
  2. Place the vegetables and sprigs of herbs on the bottom of a roasting tin to create a trivet and pop the joint on top.
  3. Put the garlic, seeds, and seasoning in a pestle and mortar and lightly crush. Add the oil, zest and juice of lemon and fresh herbs.
  4. Smear the crust mixture over the surface of the meat and place in the hot oven for 20 minutes.
  5. Reduce the oven to 180°C /Gas Mark 4 and cook for the remaining calculated cooking time. Baste occasionally by spooning the juices from the tin over the meat.
  6. Remove from oven and place joint onto a chopping board and allow to rest for at least 30 minutes before carving. Sprinkle over with a little sea salt when carving.
  7. Skim the fat from the roasting tin and use the juices to make a delicious gravy.


Welsh Beef and vegetables burger

Welsh Beef and vegetables burger

Makes 3-4 large burgers or 6-8 small burgers

Cooking time 15 minutes


450g lean Welsh beef mince

1 small onion – finely chopped

1 carrot – grated

1 small red pepper – finely chopped

½ head broccoli (6 florets)- grated

1 small egg – beaten

1 tbsp tomato ketchup

½ tsp dried mixed herbs

½ tsp ground black pepper

Handful fresh breadcrumbs (if required)

Slices of cheddar cheese (optional)

Salad and bread rolls (optional)


  1. Place the mince and vegetables into a bowl, add the herbs and seasoning. Mix.
  2. Stir through the tomato ketchup and ½ the egg. Add more egg if required – you want a soft but firm consistency so the burgers hold their shape. (if a bit too sticky add some breadcrumbs)
  3. Shape into burgers and chill for 15 minutes
  4. These can be cooked on the solid plate of a BBQ, oven or grill – approximately 15-20 minutes depending on thickness. Top with cheese during last minute of cooking. Ensure thoroughly cooked in the centre.

Welsh Beef bolognese pasta soup

Welsh Beef bolognese pasta soup

Serves 4
Cooking time 30 minutes


250g extra lean minced Welsh Beef

Oil for frying

2 large onions, finely chopped

3 large carrots, finely diced

2 sticks celery, finely diced

2 garlic cloves, crushed

500g passata

600ml vegetable stock

½ tsp dried oregano or mixed herbs

½ tsp black pepper

100g dried small shaped pasta (for soup)

Grated parmesan or cheddar cheese to serve


  1. Heat the oil in a frying pan and add the vegetables and garlic and gently fry for 10 minutes until starting to soften and colour.
  2. Add the minced Welsh Beef, increase the heat and cook for 5 minutes until browned.
  3. Add the passata, stock, herbs and black pepper.
  4. Cover and simmer for 15 minutes then add the pasta shapes and cook for approximately 10 minutes until the pasta is cooked. Add more stock if too thick.
  5. Serve sprinkled with cheese and chunky wholemeal bread.

Welsh Beef and hidden veggies koftas

Welsh Beef and hidden veggies koftas

Makes 6-8 koftas


450g lean Welsh Beef mince

1 small onion, finely chopped

1 carrot, grated

1 small red pepper, finely chopped

½ head broccoli (6 florets), grated

1 small egg, beaten

1tbsp tomato ketchup

½tsp dried mixed herbs

½tsp ground black pepper

Handful fresh breadcrumbs (if required)

Long vegetables to make skewers e.g. stick celery, piece of carrot, pepper, asparagus


  1. Mix the mince and vegetables into a bowl, add the herbs and seasoning
  2. Stir through the tomato ketchup and ½ the egg. Add more egg if required – you want a soft but firm consistency so the koftas hold their shape. (if too sticky add some breadcrumbs)
  3. Take handfuls of the mixture and shape around the vegetable sticks, chill for 15 minutes (or longer)
  4. These can be cooked on the solid plate of a BBQ, oven or grill for 12-15 minutes depending on thickness.
  5. Serve with dipping sauces – tomato ketchup and a tangy yogurt dip made with natural yogurt, handful chopped mint and dash of sweet chilli sauce.