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Balsamic pot-roast beef with horseradish mash
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Serves: 4, with leftovers
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
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
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.
Typical values per serving:
This recipe was first published in January 2012.