« Beef with Horseradish Mash
Serves: 4
Preparation Time:
10 minutes
Cooking Time:
1 hour 55 minutes
Ingredients:
- 600g braising steak, trimmed of all excess fat and diced.
- 25g plain flour
- pinch dry mustard powder
- 3 tbsp olive oil
- 10 shallots, peeled
- 200g bacon lardons
- 1 tbsp English Provender Co. Very Lazy Garlic
- 200ml red wine
- 200ml hot beef stock
- 25g butter
- 300g mushrooms, cut into chunks
- bay leaf
For the mash:
- 600g potatoes
- 25g butter
- 1-2 tbsp English Provender Co. Hot Horseradish
- 100ml milk
To serve:
- 1 tbsp freshly chopped parsley sea salt and black pepper
Method:
-
Toss the meat in the flour and mustard. Heat the oil in a large flameproof casserole and fry the meat in batches, removing it from the pan when sealed.
-
Add the shallots and bacon lardons to the pan and sear for a few minutes until browned. Return the beef to the pan and add the wine, stock and bay leaf. Bring up to simmering point on the hob. Cover with a lid and transfer to the oven and cook at 170C, 325 F, gas 3 for 1 hour 20 minutes or until the beef is tender.
-
Sear the mushrooms and add to the pan, check the seasoning and cook uncovered in the oven for a further 35 minutes.
To peel shallots: Place the shallots in a bowl and pour over boiling water to cover. Leave for a few minutes and then remove the skins with a small sharp knife.
Meanwhile, boil the potatoes for 20 minutes and then drain. Mash with the remaining ingredients. Season well. Serve the meat in a small dish topped with the mash. Scatter over the parsley and a little black pepper
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