Braised beef with horseradish dumplings

Monica Galetti / 09 September 2014

Beef and horseradish, stew and dumplings - this dish is comfort food taken to new levels of contented cosiness.

Cooking time

2 hours



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

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