Rioja-Braised Beef with Creamy Horseradish Mash
I've said it before and I'll say it again, slow-cooked meat that falls off the bone is one of the greatest joys in life and I am always on the look out for new ways to do it. This recipe uses half a bottle of Rioja as well as good quality beef stock making it super rich and super delicious.
This is a no frills dish with plenty of meat and simple veg all cooked down together served alongside creamy mashed potatoes with a subtle kick of horseradish to cut through the richness of the gravy. This is a great alternative to the classic roast beef Sunday dinner and I'm confident your family will love it!
Rioja-Braised Beef with Creamy Horseradish Mash
Serves 4
2kg bone-in beef (I used a mixture of brisket and short rib pieces)
4 tbsp plain flour, seasoned with salt and pepper
4 tbsp olive oil
2 onions, finely sliced
1 green pepper, finely chopped
3 carrots, finely chopped
2 tbsp tomato purée
375ml (half a bottle) good red Rioja
300ml beef stock, hot
1 tsp juniper berries, crushed to a powder in a pestle and mortar
1 tbsp plain flour
1 tbsp butter, softened
For the mash:
2kg potatoes, peeled, cut into large pieces
110g butter
200ml milk
4 tsp creamed horseradish
salt and freshly ground black pepper
Dust the beef pieces in the flour until lightly coated. Heat the oil in a heavy-based casserole with a tight- fitting lid. Fry the beef, in batches, over a medium heat, for 2-3 minutes each side until browned. Set aside.
Gently fry the onion, pepper and carrot in the casserole pot for 10 minutes until lightly golden. Stir in the tomato purée, then return the meat to the casserole. Pour in the Rioja and stock. Add the juniper, season with salt and black pepper, then bring to the boil.
Cover with the lid, reduce the heat to low and simmer for 2½-3 hours until the beef is very tender. Take the meat out of the pot, set aside and keep warm. Remove the solids from the pot with a slotted spoon, then bring the sauce to a vigorous boil and bubble until reduced by half. Mix the flour and butter in a bowl to make a beurre manié (paste). Gradually whisk a little at a time into the sauce. Bubble for 3-5 minutes until thickened. Return the beef and solids to the pot to warm through.
Meanwhile, for the horseradish mash, boil the potatoes in a pan of salted water for 15-18 minutes, or until tender. Drain well then return to the pan. Return the pan to the heat for a few seconds to drive off any excess moisture, then remove from the heat. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter and milk, using a wooden spoon. Stir in the creamed horseradish until well combined, then season, to taste, with salt and freshly ground black pepper.
Serve the stew alongside the mash with any seasonal veg you like.
This is a no frills dish with plenty of meat and simple veg all cooked down together served alongside creamy mashed potatoes with a subtle kick of horseradish to cut through the richness of the gravy. This is a great alternative to the classic roast beef Sunday dinner and I'm confident your family will love it!
Rioja-Braised Beef with Creamy Horseradish Mash
Serves 4
2kg bone-in beef (I used a mixture of brisket and short rib pieces)
4 tbsp plain flour, seasoned with salt and pepper
4 tbsp olive oil
2 onions, finely sliced
1 green pepper, finely chopped
3 carrots, finely chopped
2 tbsp tomato purée
375ml (half a bottle) good red Rioja
300ml beef stock, hot
1 tsp juniper berries, crushed to a powder in a pestle and mortar
1 tbsp plain flour
1 tbsp butter, softened
For the mash:
2kg potatoes, peeled, cut into large pieces
110g butter
200ml milk
4 tsp creamed horseradish
salt and freshly ground black pepper
Dust the beef pieces in the flour until lightly coated. Heat the oil in a heavy-based casserole with a tight- fitting lid. Fry the beef, in batches, over a medium heat, for 2-3 minutes each side until browned. Set aside.
Gently fry the onion, pepper and carrot in the casserole pot for 10 minutes until lightly golden. Stir in the tomato purée, then return the meat to the casserole. Pour in the Rioja and stock. Add the juniper, season with salt and black pepper, then bring to the boil.
Cover with the lid, reduce the heat to low and simmer for 2½-3 hours until the beef is very tender. Take the meat out of the pot, set aside and keep warm. Remove the solids from the pot with a slotted spoon, then bring the sauce to a vigorous boil and bubble until reduced by half. Mix the flour and butter in a bowl to make a beurre manié (paste). Gradually whisk a little at a time into the sauce. Bubble for 3-5 minutes until thickened. Return the beef and solids to the pot to warm through.
Meanwhile, for the horseradish mash, boil the potatoes in a pan of salted water for 15-18 minutes, or until tender. Drain well then return to the pan. Return the pan to the heat for a few seconds to drive off any excess moisture, then remove from the heat. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter and milk, using a wooden spoon. Stir in the creamed horseradish until well combined, then season, to taste, with salt and freshly ground black pepper.
Serve the stew alongside the mash with any seasonal veg you like.
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