Galway based chef JP McMahon serves up this perfect weekend family meal that works for a casual dinner or for a special occasion. Here's the recipe and watch him in action on the Today show on RTÉ One.
Ingredients:
- 450g beef rump, trimmed of fat and sinew
- 300g purple potatoes
- Extra virgin rapeseed oil
- Sea salt
For the sauce:
- 200ml cream
- 100ml beef stock
- 2 tsp Irish wholegrain mustard
- 15ml Irish whiskey
- Sea salt
Method:
1. To make the sauce: Bring the cream and stock to the boil. Add the whiskey and then mustard and reduce the sauce until it is thick enough to coat the back of a spoon. Season to taste.
2. To cook the potatoes: cover the potatoes in lightly salted water. Bring the water to the boil and then reduce to a simmer. The potatoes are ready when you can pierce them to their core with a small knife or skewer. Cool the potatoes and then slice into rounds. To reheat, fry in a little oil until crispy.
3. Cut the beef in small pieces. In a large bowl, combine the beef with the oil. Season with sea salt. Place 4-6 pieces on each skewer, depending on their size. Grill the beef on a hot plate or on a ribbed frying pan. If you want, you can transfer them into a 100˚C oven in order to keep them hot while you grill all of the skewers. I like to serve them medium rare.
4. To serve: place some potatoes on the base of the plate. Lay the skewer over the potatoes and drizzle the warm sauce over the beef and potatoes.
