zoom Balsamic pot-roast beef with horseradish mash

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    Balsamic pot-roast beef with horseradish mash

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    Balsamic pot-roast beef with horseradish mash

    • Preparation time: 30 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 30 minutes 60 minutes 60 minutes 30 minutes

    Serves: 4, with leftovers

    Ingredients

    100ml essential Waitrose balsamic vinegar
    1.5kg essential Waitrose british beef topside
    2 tbsp essential Waitrose olive oil
    400g shallots, peeled
    2 essential Waitrose celery stalks, roughly chopped
    500g essential Waitrose carrots, roughly chopped
    500g essential Waitrose parsnips, roughly chopped
    2 garlic cloves, crushed
    3 thyme sprigs
    1 litre beef stock

    Horseradish mash

    1.5kg maris piper potatoes, peeled and chopped into 4cm chunks
    30g unsalted butter
    75ml whole milk
    3½ tbsp essential Waitrose hot horseradish sauce
    1 x ½ x 25g pack flat leaf parsley, chopped

    Method

    1. Preheat the oven to 160°C, gas mark 3. Pour the balsamic vinegar into a bowl and roll the beef in it. Heat half the oil in a deep ovenproof casserole over a high heat and add the beef. Cook for 1-2 minutes on each side until browned all over. Remove from the pan and return to the vinegar bowl, set aside.

    2. Heat the remaining oil in the pan over a medium heat and add the shallots, celery, carrots and parsnips. Sauté over a medium to high heat for 5 minutes until beginning to brown. Return the beef to the pan with the vinegar, garlic, thyme and stock. Season, then bring to the boil and cover with a tightly fi tting lid. Transfer to the oven and cook for 1 hour 40 minutes, turning the beef and stirring the vegetables halfway through.

    3. Meanwhile, make the horseradish mash. Boil the potatoes for 10-12 minutes until tender, then drain. Return to the pan and allow to dry for 2 minutes, then mash with the butter, milk and horseradish. Season and add the parsley.

    4. Remove the beef from the pan and wrap in foil to rest. Place the pan over a high heat and bring the gravy to the boil. Simmer for 15 minutes until reduced, then season. Slice the beef and serve with the vegetables, gravy and horseradish mash.

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