• 4servings
  • 135minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B12, D
MineralsZinc, Copper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1kg stewing beef or skirt, cut into 3cm cubes

  2. 2tbsp olive oil and a knob of butter

  3. 2 cloves garlic

  4. 16 whole shallots, peeled

  5. litre beef or chicken stock

  6. 3tbsp red wine vinegar

  7. 1tbsp balsamic vinegar

  8. 8 juniper berries, crushed

  9. 2tsp ground allspice

  10. 1tbsp brown sugar

  11. Half a red chilli, finely diced

  12. Sea salt, black pepper

  13. 8 small uncooked beetroots, peeled and halved

  14. 2tbsp creme fraiche

  15. 2tbsp dry mustard

  16. 3tbsp creamed horseradish

  17. 1tbsp flour mixed with

  18. 1tbsp butter

Instructions Jump to Ingredients ↑

  1. Place the olive oil and butter over a high heat in a heavy, flameproof casserole. Brown the beef all over, remove and set aside.

  2. Reduce the heat, stir in the shallots, garlic and chilli and cook till the shallots are softened. Pour in the wine vinegar, stock and balsamic vinegar, raise the heat and bring it to the boil.

  3. Stir in the spices and sugar, then add the meat and beetroot, season well with salt and plenty of black pepper.

  4. Cover the casserole and put it in a preheated oven to 160°C for 1½ -2 hours.

  5. Bring the casserole out and let it rest, skim off the fat if any. If the sauce is a little thin, thicken with a mixture of half flour and half butter, then mix together crème fraiche, mustard, horseradish, and stir into the casserole before serving with plenty of celeriac and potato mash.


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