How to cook the perfect Christmas Beef by James Golding of The Pig


If a roast turkey on Christmas Day just isn’t your thing, then James Golding, the brilliant Chef Director of The Pig group of hotels has an alternative. His recipe for Braised Dexter Beef served with Garden Vegetables is just the thing for Christmas Day or any winter’s day Sunday lunch. Enjoy! 



1 trimmed beef flank, cut into 1 inch steaks

1 ltr good red wine

2 cloves of garlic, peeled and crushed

3 sprigs of thyme, leaves removed and chopped

3 sprigs of rosemary, leaves removed and chopped

2 bayleaf

Vegetable oil for frying

30 g butter

2 onions, peeled and finely chopped

30g plain flour

15g tomato puree

2.5ltrs dark meat stock

Salt and freshly ground black pepper


  • Put the pieces of beef into a stainless steel bowl or similar with the red wine, garlic, thyme, rosemary and bay leaf. Cover and marinade in the fridge for two days.
  • Drain the meat in a colander, reserving the marinade, and dry the pieces on some kitchen paper. Heat the vegetable oil in a heavy frying pan, lightly flour the meat with 1 tbls of the flour, season with salt and pepper and fry the meat on a high heat a few pieces at a time until nicely browned.
  •  Heat the butter in a large heavy-bottomed saucepan and gently fry the onions for a few minutes until soft.
  • Add the flour and tomato puree and stir over a low heat for a minute. Slowly add the marinade stirring constantly to avoid lumps forming.
  • Bring to the boil and simmer until it has reduced by half. Add the meat stock and the pieces of beef, bring back to the boil, cover with a lid and simmer gently for about 2-2½ hours until the meat is tender.
  • It’s difficult to put an exact time on braised meats, sometimes an extra half an hour may be required depending on the meat itself. The best way to check is by actually tasting the meat.
  • Once the meat is cooked the sauce should have thickened sufficiently, if not simmer for a few minutes to reduce.

Roasted Carrot puree

8 carrots chopped

10g butter

2 sprig thyme

2 clove garlic chopped

Veg stock

Veg oil

Salt and pepper

  • Place carrots, butter, thyme, garlic salt and pepper into a roasting tray and cook at 180c for 30 min or until soft.
  • Place in a food processor and blend until smooth add a little of the veg stock until smooth consistency
  • Correct seasoning 

Seasonal garden veg

We strongly believe you should serve your food with whatever is in season, local and good! We used rainbow carrots, candy beet and fresh horseradish but this dish would equally be as good with Kale, parsnips or even a simple mashed potato.

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