Home-Brew Recipes

Posts Tagged ‘beef’

This recipe makes the very most o the delicious taste and tender texture of braising beef by marinating it in red wine and topping it with a cheesy grated potato crust that bakes to a golden, crunchy consistency. For a change, instead of grating the potatoes, slice them thinly and layer over the top of the beef with onion rings and crushed garlic.

Ingredients:

675g – stewing beef which is diced, 300ml – red wine, slice of orange peel, 2 – onions cut into chunks, 2 – carrots which is cut into chunks, 1 – crushed garlic clove, 225g – button mushrooms, 450g – grated potatoes, 30 ml – creamed horseradish, 50g – grated mature cheddar cheese, 30ml – olive oil, 150ml – beef stock, 45ml – cornflour, salt and black pepper to taste.

Preparation Method:

1. Place the diced beef into a non-metallic bowl. Add the red wine and orange peel and season with black pepper. Mix the ingredients together and then cover  and marinate in the refrigerator for at least 4 hours or overnight if possible.
2. Preheat the oven to 160⁰ C. Drain the beef, reserving the marinade.
3. Heat 30ml of the oil in a large flameproof casserole and cook the meat, in batches, for 5 minutes to seal. Add the onions, carrots and garlic and cook for 5 minutes. Stir in the mushrooms, red wine marinade and beef stock. Simmer.
4. Mix the cornflour  with water to make a smooth paste. Stir into the pan. Season, cover and cook in the oven for 1 ½ hours.
5. Make the crust 30 minutes before the end of the cooking time for the beef. Start by blanching the grated potatoes in boiling water for 5 minutes. Drain well and then squeeze out all the extra liquid.
6. Stir in the remaining oil, the horsedish and the cheese, then sprinkle evenly over the surface of the beef.
7. Increase the oven temperature to 200^o C and cook the dish for a further 30 minutes so that the top is crispy and slightly browned.