Braised beef with horseradish dumplings

Ingredients

• 800g organic beef skirt or braising beef
• Salt and pepper
• 1 tbs plain organic Flour
• 4 tbs groundnut oil
• 2 large organic carrots, peeled and quartered
• 1 white organic onion, quartered
• 250 ml dry red wine
• 2 organic oranges, peel and the juices
• 1 fresh bay leaf
• 6 whole black peppercorns
• 15g Demerara sugar
• 400ml beef stock

Ingredients for the horseradish dumplings

• 200 ml organic milk
• 80g organic butter
• 5g grated horseradish
• 90g semolina
• 1 medium organic egg
• Salt and pepper

Method

• Pre-heat the oven to 160°C/325°f/gas 3.
• Cut beef into large chunks.
• Season each piece of beef with salt and pepper and colour all over.
• Add a knob of butter and add the carrots, onions and cook until nice and brown.
• Stir in the flour until golden brown, add the orange juice and bring to boil.
• Add the red wine and the peel of 2 oranges, thyme, rosemary, bay leaf, peppercorns and sugar and bring to the boil.
• Reduce by 2/3 and add the stock.
• Bring to simmer, cover with a lid and cook in the oven for an hour at 170 degrees Celsius.
• Remove the lid, spoon 4-6 of the dumpling mix on top place lid back on and place back in oven for another hour.
• Remove the lid in the last 10 minutes of cooking.

Method for the horseradish dumplings

• Bring milk, horseradish and butter to the boil.
• Stir in the semolina and cook until thick.
• Beat until cool then add the egg and season with salt and pepper.
• Scoop onto cooking beef 1hr before.

Monica Galetti has created a range of seasonal recipes for the Organic. Naturally Different campaign which demonstrate the benefits of buying organic products for the savvy shopper. For more information, visit:  www.facebook.com/organicuk