Spiced beef with beetroot, crème fraîche and shallots recipe
PUBLISHED: 12:13 07 November 2014 | UPDATED: 12:13 07 November 2014

© Michael Powell
Archant
A family feast of seasonal fayre
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)
***
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.
--------------------------------------------------
Read on
• Vanilla Chantilly Cream recipe
• Crêpe recipe from The Bull Inn in Bisham
• Crab and Tendersteam broccoli tagliatelle and Pasta Vongolle recipes