Organic braised beef with horseradish dumplings recipe

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Organic braised beef with horseradish dumplings recipe

This warming stew is just the thing to come back home to as the weather sets in. Slow-cooked, the beef should be tender and melt-in-the-mouth.

Ingredients

For the stew
  • 800 g Organic beef skirt or braising beef, cut into large chunks
  • 1 tbsp plain organic flour
  • 4 tbsp groundnut oil
  • 2 large organic carrots, peeled and quartered
  • 1 white organic onion, quartered
  • 250 ml dry red wine
  • 2 organic oranges, peel and juices
  • 1 fresh bay leaf
  • 6 whole black peppercorns
  • 15 g demerara sugar
  • 400 ml beef stock
  • 28.2 oz Organic beef skirt or braising beef, cut into large chunks
  • 1 tbsp plain organic flour
  • 4 tbsp groundnut oil
  • 2 large organic carrots, peeled and quartered
  • 1 white organic onion, quartered
  • 8.8 fl oz dry red wine
  • 2 organic oranges, peel and juices
  • 1 fresh bay leaf
  • 6 whole black peppercorns
  • 0.5 oz demerara sugar
  • 14.1 fl oz beef stock
  • 28.2 oz Organic beef skirt or braising beef, cut into large chunks
  • 1 tbsp plain organic flour
  • 4 tbsp groundnut oil
  • 2 large organic carrots, peeled and quartered
  • 1 white organic onion, quartered
  • 1.1 cups dry red wine
  • 2 organic oranges, peel and juices
  • 1 fresh bay leaf
  • 6 whole black peppercorns
  • 0.5 oz demerara sugar
  • 1.7 cups beef stock
For the dumplings
  • 200 ml organic milk
  • 80 g organic butter
  • 5 g grated horseradish
  • 90 g semolina
  • 1 medium organic egg
  • 7 fl oz organic milk
  • 2.8 oz organic butter
  • 0.2 oz grated horseradish
  • 3.2 oz semolina
  • 1 medium organic egg
  • 0.8 cup organic milk
  • 2.8 oz organic butter
  • 0.2 oz grated horseradish
  • 3.2 oz semolina
  • 1 medium organic egg

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 140 mins
  • Serves: 4

Step-by-step

  1. To make the horseradish dumplings, bring the milk, horseradish and butter to the boil.
  2. Stir in the semolina and cook until thick.
  3. Beat until cool then add the egg and season with salt and pepper. Set aside.
  4. Pre-heat the oven to 160C/gas mark 3.
  5. Season each piece of beef with salt and pepper and colour all over in a large ovenproof pan on the hob.
  6. 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.
  7. Add the red wine and the peel of two oranges, thyme, rosemary, bay leaf, peppercorns and sugar and bring to the boil. Reduce by 2/3 and add the stock.
  8. Bring to simmer, cover with a lid and cook in the oven for an hour at 170C.
  9. Remove the lid, spoon 4-6 of the dumpling mix (method below) on top place lid back on and place back in oven for another hour. Remove the lid in the last 10 minutes of cooking.

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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