‘A Dish From Dean’ – A real winter warmer!

By ELEANOR MCGILLIE 27 October, 2018

‘A Dish From Dean’ is a Sunday lunch dish which would warm the cockles of your heart. How about this Braised Beef, Creamed Polenta, Roasted Autumn Vegetables with Roasting Gravy.

The temperatures have well and truly plummeted and we are all dishing up food which is warming, comforting and hopefully as delicious can be so try this week’s Dish from Dean which works fantastic as a Sunday Lunch.

Here’s what you need to create this delicious roast plate.


For the Beef

1 x silverside of beef

1 x diced onion

2 x diced carrots

1 x bulb of garlic cut in half

100ml of red wine

100ml of beef stock

2 sprigs of thyme

2 tble spoons of oil

50g of butter


Cut the silver side of beef in half, pour the oil into a frying pan and add the butter. Once the butter starts to foam add the onion, carrots, garlic and thyme, allow to brown and then place in a deep baking tray. Place the beef in the frying pan and brown around the whole joint. Once coloured place it on top of the veg in the baking tray, pour the wine and stock into the pan and ‘deglaze’ the pan. Pour into the baking tray, cover with wet grease proof paper and then cover with tin foil folding around the edges. Cook the beef in a pre-heated oven at 160c for 4 hrs.

For the Polenta

400g of polenta

One litre of vegetable stock

50g of finely grated parmesan cheese

1 tsp of minced garlic

1 tsp of sea salt

100g of butter


In a large saucepan add the butter and the minced garlic, add the polenta, pour over the stock to cover the polenta while stirring constantly. Season with the sea salt, and add the parmesan. The polenta should cook within 6 minutes and the texture will change to a creamy consistency.

For the vegetables

10 x peeled and halved banana shallots

1 x diced butternut squash

200g of silverskin onions

20g of chopped parsley


Place the vegetables on a roasting tray and drizzle with oil, roast until soft, sprinkle with parsley.

To assemble:

Spoon the creamed polenta into a bowl, carve the beef extra thick and float on the polenta, then spoon the vegetables around and on the beef, for a sauce strain the stock from the beef roasting tray removing the vegetables and thicken using gravy granules and pour over.



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Eleanor McGillie

About Eleanor McGillie

Eleanor spent eight years working in the south west of England - one of the UK's most popular tourism hotspots. During her stint working with key players in the tourism sector she developed a love for all things outdoor adventure. As a journalist she got to travel to remote corners of the world to write travel features about the experiences of a particular place. Northern Ireland's story needs to be told and needs to reach new audiences. Live It Experience It aims to attract tourists from outside Ireland, people from Ireland and people who live in Northern Ireland but aren't aware of the extent of the adventures on our own doorsteps. Eleanor is a member of the Chartered Institute of Marketing (CIM) at Associate Level