Spiced beef with beetroot, crème fraîche and shallots recipe

© Michael Powell

Archant

Ingredients (serves 4-6)

• 1kg stewing beef or skirt cut into 3cm cubes

• 2 tbsp olive oil and a knob of butter

• 2 cloves garlic

• 16 whole shallots, peeled

• 1/2 litre beef or chicken stock

• 3 tbsp red wine vinegar

• 1 tbsp balsamic vinegar

• 8 juniper berries, crushed

• 2 tsp ground allspice

• 1 tbsp brown sugar

• 1/2 red chilli, finely diced (optional)

• Sea salt, black pepper

• 8 small uncooked beetroots, peeled and halved

• 2 tbsp crème fraiche

• 2 tbsp dry mustard

• 3 tbsp creamed horseradish

• 1 tbsp flour mixed with 1tbsp butter (optional)

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Method

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

• 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.

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

• Cover the casserole and put it in a preheated oven to 160DegC for 1 ½ -2 hours.

• 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.

• Serve the casserole with plenty of celeriac and potato mash.

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