Braised beef our legacy signature dish
A braised beef ensemble was named Northern Ireland's new signature dish at the weekend.
It's hoped the meal will join champ, stew and the Ulster Fry as a hallmark of the province's cooking.
The campaign led by Tourism NI aims to create a legacy to the Northern Ireland Year of Food and Drink, with the public's favourite three dishes created to represent the region's cooking announced at a special ceremony on Saturday. The winning dish - entitled 'Born and Braised' - features shin of Northern Irish beef served with beetroot and bone marrow gremolata.
It gave a nod to the region's maritime connections as well as paying homage to its renowned grass-fed beef.
As part of the recipe, the cut was marinated in treacle, bay leaves and brine and was served alongside a medley of carrot, onion, celery and leek.
Also included on the recipe was wild garlic, Belfast Black dark ale, Broighter Gold rapeseed oil and Ballystockhart honey. Jowled Eel (pork and eel broth) and Buttermilked Lamb were the two runners-up dishes.
The meals were created by four of Northern Ireland's top chefs including Niall McKenna from James Street South in Belfast, Ian Orr from Browns Restaurant and Ardtara House in Londonderry, Kelan McMichael from Bull and Ram in Ballynahinch and Chris McGowan from Wine and Brine in Moira.
As part of the challenge, the chefs were asked to use only Northern Ireland produce.