Butcher Dan's Recipe Vault / Beef

Coronation Thin Cut Steak, Radish and Pea Salad

Coronation Thin Cut Steak, Radish and Pea Salad

A delicious steak salad using thin cut steaks, fresh peas, little gem lettuce and radishes, combined with a mild curry mayonnaise dressing.


  • x 2 8oz Northumbrian Rump Steaks 
  • 2 tablespoons oil
For the Salad:
  • 2 little gem lettuce, torn into pieces
  • 1 x 200g pack radishes, sliced
  • 200g peas, fresh or defrosted
For the Dressing:
  • 1-2 teaspoons mild or Madras curry powder
  • 3 tablespoons reduced fat crème fraîche or mayonnaise
  • 2 tablespoons cold water
  • 2 tablespoons freshly chopped coriander or flat-leaf parsley


  1. Prepare the salad; place all the ingredients into a large bowl. For the dressing, place all the ingredients in a small bowl and mix together until combined then set aside.
  2. Heat a large non-stick griddle or frying pan until hot. Brush the steaks with oil, season on both sides and cook for 2-3 minutes on each side.
  3. Slice the beef into strips then add to the salad with any meat juices. Spoon the dressing over the salad and serve with crusty bread.
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Mini Hotpots made with Alnwick Stout

Mini Hotpots made with Alnwick Stout

Impressive dish for entertaining, but still easy to prepare. Rich beef mince layered into stack with sweet potatoes and turnips. Tasty! 


  • 450g/1lb lean beef mince
  • 1 small red onion, peeled and finely diced
  • 10ml/2tsp English mustard
  • 300ml/½pint good, hot beef stock
  • 2 large sprigs fresh thyme leaves
  • Salt and freshly milled black pepper
  • 100g/4oz sweetcorn kernels
  • 150ml/¼pint Alnwick Stout (or any other dark beer/ stout) 
  • 15-30ml/1-2tbsp instant thickening granules, optional
  • 25g/1oz unsalted butter
  • 30ml/2tbsp sunflower oil
  • 450g/1lb medium sized sweet potatoes, peeled and thinly sliced
  • 450g/1lb small turnips, peeled and thinly sliced


  1. Preheat the oven to Gas mark 7, 220°C/425°F.
  2. Heat a large, shallow, non-stick frying pan and dry fry the mince until brown. Add the onion and cook for a further 2-3 minutes.
  3. Add the mustard, stock, herbs and seasoning. Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally. Add the sweetcorn and stout or ale and cook uncovered for a further 5 minutes. At this stage stir in the instant thickening granules, if required.
  4. Meanwhile, heat the butter and oil in a large, shallow frying pan and fry the sweet potato and turnip slices in batches for 3-4 minutes on each side, then drain on absorbent kitchen paper.
  5. Place 4x10cm/4inch metal cook’s rings on a foil-covered baking sheet. Line the base of each ring with a combination of sweet potato and turnip slices. Spoon over a quarter of the mince mixture equally.
  6. Repeat the process twice, finishing each ring with a layer of sweet potato and turnip slices.
  7. Bake in the oven for 10-12 minutes. Remove from the oven and using a fish slice transfer to a serving plate. Leave to rest for 2-3 minutes before removing the ring.
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Aromatic Masala Mince

Aromatic Masala Mince


  • 1 x 500g pack Turnbull's Beef Mince
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
  • 1 x 425g can chopped tomatoes
  • 1-2 green chillies, deseeded and finely chopped
  • 2 teaspoons garam masala
  • 2 handfuls freshly chopped coriander


  1. Heat a large, shallow, non-stick frying pan until hot and cook the mince, onion, garlic and ginger for 5-7 minutes.
  2. Reduce the heat and add the tomatoes, chillies, seasoning, garam masala and half the coriander.
  3. Bring to the boil, reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  4. Garnish with the remaining coriander and serve with wholegrain or plain rice, poppadums and a cucumber raita, or a selection of relishes.


Mince can freeze with ease! 
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Low and Slow Shredded Beef Brisket

Low and Slow Shredded Beef Brisket

This tender beef brisket is slow cooked with a combination of chipotle paste, stock, chopped tomatoes, honey and whiskey.  Shred and serve in soft rolls with caramelised sweet onions. A great recipe for barbecue or alfresco gatherings.


  • 900g lean brisket joint (unrolled)
  • 2 tablespoons oil
  • 1 tablespoon chipotle or chilli paste
  • 200ml good, hot beef stock
  • 1 x 400g can chopped tomatoes with herbs
  • 2 tablespoons runny honey
  • 3 tablespoons Bourbon whiskey, optional
For the Sweet Onions
  • 2 red onions, peeled and sliced
  • 2 tablespoons water
  • 2 tablespoons good balsamic vinegar
  • 1 tablespoon caster sugar
  • Bread rolls, to serve


  1. Preheat the oven to 150°C,130°C, Fan, Gas Mark 2.
  2. Heat half the oil in a large non-stick frying pan.
  3. Place the joint on a chopping board and season all over with salt and pepper. Brown the joint on all sides and transfer to a large flame/ovenproof dish with a lid.
  4. Add the chipotle paste, stock, tomatoes, honey and Bourbon (if used). Cover, transfer to the oven and cook for 3-3½ hours until the beef is tender.
  5. Meanwhile, prepare the sweet onions; put the onions in a small pan with the water and sweat the onions under a moderate heat for 10 minutes, stirring occasionally.  Add the vinegar and sugar.  Continue to cook the onions for a further 10-15 minutes until the soft and syrupy.
  6. Transfer the beef to a clean chopping board, reserving the sauce and `pull’ apart by securing with a fork and shredding the meat with a second fork.
  7. Pile the shredded brisket in rolls of your choice, spoon over the sauce and serve with the onions.


Dans Tips:

The brisket can be reheated in a pan on the hob or on the barbecue. Alternatively, season brisket, cover and cook on the BBQ (indirect) for 3-4 hours. Transfer to a cast iron pot, add the wet ingredients, cover and cook over indirect heat for a further 3-4 hours for a optimum internal temperature of 95°C - perfect for pulling/shredding.
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BBQ Whiskey and Soy Steaks

BBQ Whiskey and Soy Steaks

An American inspired dish, using rump, sirloin or rib eye steaks in a simple tasty whisky and soy marinade for maximum flavour.

 Prep Time:

5 mins

Cook Time:

10 mins  




  • 4 Northumbrian Rump, Sirloin or Rib-Eye steaks

For the Whiskey and Soy Marinade:

  • 2 garlic cloves, peeled and finely chopped
  • 5 tablespoons malt whiskey or Bourbon
  • 5 tablespoons light soy sauce
  • 5 tablespoons brown sugar


  1. In a large non-metallic dish, mix all the marinade ingredients together. Place the steaks in the marinade and coat on both sides. Cover and marinate in the refrigerator for up to 2 hours or overnight, turning once.
  2. Remove the steaks from the marinade and cook under a preheated moderate grill or on a prepared barbecue according to your preference. Set aside to rest on a warm plate.
  3. Serve the steaks with a Caesar or potato salad.

 Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Dans Tips:

If preferred use flat-iron, or Denver steaks as an alternative. We can cut these for you in-store!

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