October 17, 2025

Roast Beef Grazing Board

A centrepiece for a long, lazy lunch or an indulgent evening spread, this board brings together tender slices of slow-cooked beef, rich onion gravy, horseradish butter, and luxurious truffle and blue cheese notes.

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Main Course

Aisling Larkin Roast Beef Grazing Board

Beef platter recipe

Dinner party grazing board

Entertaining food ideas

Gourmet beef platter

Grazing board ideas

Horseradish butter recipe

Luxury sharing platter

Roast beef grazing board

Slow-cooked roast beef

Truffle and blue cheese board

Servings: people

🔥

Calories

🍞

Carbs

💪

Protein

🥑

Fat

Ingredients

For the Slow-Cooked Roast Beef

1.5 –2kg beef topside or rib roast
2 tbsp olive oil
2 shallots peeled and halved
3 garlic cloves smashed
500 ml red wine
400 ml good-quality beef stock
A few sprigs fresh thyme
Sea salt and black pepper

For the Caramelised Onions

4 large onions thinly sliced
1 tbsp olive oil
50 g Irish butter
A few thyme sprigs
1 tbsp sugar
Sea salt

For the Horseradish Butter

150 g real Irish butter softened
2 –3 tbsp horseradish sauce adjust to taste
Pinch of sea salt

For the Gravy

Reserved cooking juices from the beef
1 tsp cornflour mixed with a little cold water
1 knob of Irish butter
1 tsp Burren roast onion balsamic vinegar

To Serve on the Board

Fresh rocket
Thinly sliced radishes
Mini blaas and crusty bread rolls
Blue cheese and truffle pâté shop-bought
White truffle crisps
Blue cheese crumble
Cornichons

Instructions

Slow-cook the beef

Preheat the oven to 160°C fan. Season the beef well with salt and pepper. Heat the olive oil in a heavy roasting pan and sear the beef on all sides until deeply browned. Add the shallots, garlic and thyme, pour in the red wine and beef stock, then cover tightly with foil or a lid.
Cook for 3–3½ hours, basting occasionally, until the beef is tender. Or slow cook in wine and stcok with garlic, shallot and thyme for 4-5 hours. Remove the beef and let it rest, covered, for at least 30 minutes. Slice into thick, rustic chunks for serving.

Make the caramelised onions

In a wide pan, heat the olive oil and butter over low heat. Add the sliced onions and thyme. Cover with a cartouche (a circle of parchment paper pressed down onto the onions) and cook gently for about 30–40 minutes, stirring occasionally, until meltingly soft. Remove the cartouche, increase the heat slightly, add a pinch of sugar and continue to cook until golden and caramelised. Season to taste.

Make the horseradish butter

Beat the softened butter until fluffy, then fold in the horseradish sauce and a pinch of sea salt. Spoon into a ramekin, chill lightly, then bring to room temperature before serving.

Make the rich gravy

Pour the beef cooking juices into a saucepan, discarding any excess fat. Bring to a simmer and reduce by half until thickened and glossy. Stir in the cornflour slurry, a knob of butter, and finish with a splash of Burren roast onion balsamic vinegar for depth and shine.

Assemble the grazing board

Arrange the sliced beef in the centre of a large wooden board. Spoon the caramelised onions beside it. Add bowls or ramekins of horseradish butter, the rich gravy, and the blue cheese and truffle pâté. Scatter the rocket and radishes across the board for freshness.
Add baskets of mini blaas and crusty bread rolls, scatter over crumbled blue cheese, and tuck in handfuls of white truffle crisps for crunch. Finish with a few cornichons for sharp contrast.

Notes

Chef’s Note: White Truffle vs Black Truffle
White truffles (Tuber magnatum) are rare and highly aromatic, prized for their intense, garlicky perfume and delicate flavour, best served raw or shaved over warm dishes. They’re found mainly in northern Italy and harvested in autumn.
Black truffles (Tuber melanosporum), often from France or Spain, have a more earthy, chocolatey aroma and can withstand gentle cooking. They bring depth and savoury warmth to sauces, butters and pâtés.