Michelin star chef Adam Bennett, creates a recipe of Irish piece de Boeuf, ceps three ways, organic kale and Madeira sauce. It is a cut that Adam discovered through working with his local butcher. Adam also visited Ireland, to see first-hand how the cattle are raised and cared for. Watch as Adam takes us through each step of this recipe, and see the stunning finished dish.

Find out more about Irish beef here: https://www.thestaffcanteen.com/users/wall/54829/Bord-Bia

More beef recipes: https://www.thestaffcanteen.com/Beef-Recipes

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