Save to your scrapbook
Braised beef in beer with horseradish mash
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
3 tbsp olive oil
800g Aberdeen Angus Diced Braising Steak (from the meat counter)
2 medium onions, sliced
2 sticks celery, sliced
500g pack Chantenay carrots, trimmed
2 tbsp wholegrain mustard
500ml bottle Fuller's ESB (Extra Special Bitter)
300ml beef stock
2 bay leaves
2 sprigs fresh thyme
1. Preheat the oven to 170°C, gas mark 3. Heat half the oil in a large flameproof casserole, add the beef and brown on all sides. Remove from the pan with a slotted spoon. Add the remaining oil to the pan, soften the onions for 3 minutes then add the celery and carrots and cook for a further 3–4 minutes until just browned.
2. Return the beef to the pan and add the mustard and seasoning. Pour over the bitter and the stock and bring to the boil; add the bay leaves and thyme. Cover and place in the oven for 2½–3 hours until the meat is tender and the liquid reduced, stirring occasionally. Serve with the horseradish celeriac mash.
Typical values per serving:
This recipe was first published in Thu Sep 19 08:41:32 BST 2013.