Spiced Beef with Beetroot, Shallots and Creme Fraiche
Serves 4
Ingredients
1kg Beef Skirt,
cubed
20g Butter
2 tbsp Olive Oil
16 Whole Shallots, peeled
2 Cloves of Garlic, crushed
1 tbsp Brown Sugar
2 tsp Ground Allspice
8 Juniper Berries, crushed
2 tbsp Plain Flour
290ml Red Wine
1 tbsp Balsamic Vinegar
290ml Beef Stock
8 Small Beetroot, peeled and halved
2 tbsp Creme Fraiche
2 tbsp Mustard
3 tbsp Creamed Horseradish
Method
Preheat the oven to 150C/300F/Gas Mark 2. Melt the butter with the olive oil in a heavy bottomed casserole dish. Brown the beef in batches over a high heat then remove from the pan and set aside.
Reduce the heat and add the shallots to the pan. Cook for 5-10 minutes until lightly golden then add the garlic and cook for a further minute. Stir in the brown sugar, allspice and berries and cook for a few minutes, until the sugar caramelises the shallots, then add the flour and cook for 1 minute. Pour in the red wine, vinegar and stock and stir well.
Return the beef to the pan and add the beetroot. Cover and cook in the oven for 1.5-2 hours until the beef is tender. Remove the dish from the oven and skim off any fat from the surface. Mix together the creme fraiche, mustard and horseradish and stir into the casserole before serving.
Source: Rachel Green
