Slow-cooked beef in a lidded casserole dish with carrots and shallots and horseradish added for a delicious gravy.
The meat melts in your mouth and the horseradish adds just the right amount of kick to give it some extra flavour without being overpowering.
Use a beef cut suitable for slow cooking ask your butcher for flank, brisket, braising steak, cheeks, skirt or short ribs. In the supermarkets look for Braising Steak or Casserole Steak.
Ingredients
4 x 150g Braising Steaks - brisket, flank, skirt, cheeks
2 tbsp Vegetable Oil
6 Shallots or 2 onions - Chopped
1 tbsp garlic puree
1 tbsp Sundried Tomato Puree
¼ tsp each of turmeric, cumin, ground ginger, ground coriander
2 tbsp Horseradish
2 tsp Dark Brown Sugar
500 ml Beef Stock
200 g Carrots - chopped
1 Bay Leaf
3 sprigs Fresh Thyme
Salt & Pepper
1 tbsp Cornflour mixed with 2 tbsp water
Instructions
Preheat oven to 150°C fan / 170°C / Gas Mark 3.
Brown off braising steak for 2 mins on each side. Remove from pan and place aside.
Fry shallots/onions for 5 minutes
Add Gia Garlic Puree and Gia Sundried Tomato Puree
Add turmeric, cumin, ground ginger, ground coriander and stir through.
Add sugar, horseradish sauce and beef stock.
Add carrots, thyme, bay leaf, salt & pepper, bring to boil then turn the heat off.
If using an oven-safe lidded pan place braising steak back in the pan and submerge under the stock. Or transfer all into a lidded casserole dish with the braising steak. If you have no lid, cover the dish with foil.
Cook in the oven at 150°C fan / 170°C / Gas Mark 3 for 2 - 2 ½ hours.
Remove and plate braising steak and carrots.
Return cooking juices to a pan on the hob to make the gravy.
Stir cornflour together with water until lump-free. Then whisk into the sauce, bring to a boil and stir until the gravy has thickened.
Serve and enjoy!
This Braised Beef Recipe was created by Flawless Food.