ERIC LYONS QUALITY BEEF

Image of a Beef Rib Steak

SPECIALLY SELECTED BEEF
We buy our bodies of beef from Caledonian Crown and Macduff’s, two of Scotlands premier beef suppliers, with whom Peter and David enjoy a close working relationship, built over many years trading, where quality of meat and animal husbandry is of paramount importance.
The cattle are selected from prime Scottish herds and bought from farms subjected to independent inspection, ensuring the cattle are reared to the highest standard of health and welfare.
All of the beef is supplied to our very own specification, matured on the bone and hung for a minimum of three weeks, improving the flavour and giving it the tenderness expected from prime Scottish beef to give a succulent joint or steak.

One of the main new features of the new refurbishment is our new dry ageing fridge. This is a fridge specifically designed to produce the perfect beef. We do this by locking it in the dry ageing fridge for a minimum of 21 days. Inside the fridge we have a dehumidifier and a few fans this creates a dry atmosphere. Once the dry atmosphere is created you can then hang the beef for a longer period of time. All of these techniques means we can create the most intense, unique and tender beef.

Honeyed Beef Stew
Ingredients

Serves: 4

  • 2 tablespoons vegetable oil
  • 1kg beef stewing steak, trimmed and diced
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 3 sticks celery, chopped
  • 2 large carrots, peeled and sliced
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons English mustard
  • 4 tablespoons ketchup
  • 500ml water
  • salt and freshly ground pepper to taste
Method

Prep:15min › Cook:2hr20min › Ready in:2hr35min

  1. Preheat oven to 180 C / Gas mark 4.
  2. In a large pot over medium high heat, heat the olive oil and quickly brown the beef pieces on all sides. Place the onion, green pepper, celery and carrots into the pot and fry for 5 minutes, stirring occasionally. Remove from the heat.
  3. In a mixing bowl, combine the honey, lemon juice, mustard, ketchup, water, salt and pepper. Mix thoroughly.
  4. Transfer the meat and vegetables to a 2 litre casserole. Pour the ketchup mixture over the meat and vegetables.
  5. Bake in a preheated oven for 2 to 2 1/2 hours or until meat is tender.
Cut Beef Rib Image
Image of Cut Sirloin

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