A bit of a twist on the traditional beef casserole.
Slow cooked with the fresh grated horseradish adding spiciness rather hotness and the mellow aftertaste of red wine and orange.
You will need (for 4 people):
700gms of Chuck Steak trimmed and cut into a large dice (or any other beef cut that will slow cook well)
Flour, salt and pepper for dusting the beef pieces
2 tablespoons of vegetable oil
1 large Leek, washed and sliced into rings
2 carrots - diced
1 stick of celery – diced
2 garlic cloves – crushed
2 bay leaves
Fresh Horseradish Root, peeled and grated (about 15cms of thick piece or to taste)
Zest of 1 Orange
1 litre of Beef stock OR
½ litre of Beef Stock and ½ litre of red wine such as Shiraz
1 tablespoon of grainy seed mustard
If available, bunch of small whole carrots to finish the casserole
Pre-heat Oven to 160c (140c for a fan oven)
I use an oven to table cast iron casserole and prepare all in the same pot on top of the stove and then move to the oven.
Toss the Beef pieces in the seasoned flour and fry off in the hot oil until well sealed and browned (2 batches) Remove to side plate.
Add the Leek, Celery, Garlic to the pan juices and continue to cook stirring, for a about 10 minutes until soften. Add the Beef stock and red wine if using and bring to a simmer. Add the Grated Horseradish, Orange Zest, Bay leaves, Grainy mustard. Stir well – bring to simmer – pop lid on and place in oven to slow cook for about 2 - 2¼ hours. If you have a bunch of small carrots – place these whole in to he casserole about 40 minutes before the end of cooking time.
Great with Potato and Parsnip bake or a quality pasta!
Should sound hollow when bottom is tapped!
©Ian Haines and the AlbanyFarmersMarket Thursday, 19 August 2010