On Tuesday, March 12, Irish beef had a leading role in the InterContinental Amstel hotel. The Irish ambassador Kelly, chef Rogér Rassin, some Dutch chefs from the Chefs’ Irish Beef Club and numerous Ireland fans were given an extensive Irish taste. It was a pre-celebration of St. Patrick’s Day on Sunday, March 17.
We organized an extensive lunch together with Bord Bia in the Amstel hotel. Also, other beautiful Irish products were in the spotlight.
Irish beef is the most important and recognizable Irish product for the Dutch. The meat comes from around 50,000 family businesses. These companies go from generation to generation and let their cows graze outside most of the year. 75 percent of them do this for at least 8 months. “Keeping cows in the pasture is a tradition that goes back centuries in our landscape of abundant grassland and our humid climate. But tradition has gone with the times”, said Roisin O’Sullivan of Bord Bia, the Irish Food Board.
Tips from top chef
Beef from Ireland is a quality product. Because this meat also deserves a good preparation at home in the kitchen, Rogér Rassin – a member of the Chefs’ Irish Beef Club – gave some preparation tips and tricks in his kitchen to those present at the Amstel hotel. Also, he emphasized that stew should not be boiled, but simmer at a low temperature. The longer the better.