Total Time
2h 00m
Serves
X 6
Total Time
2h 00m
Serves
X 6
A note from our chef
This recipe takes me right back to afternoons after school in my grandparent’s back kitchen. There was always something cooking, and cheese and horseradish cobblers were often on the menu.
Rosie recommends: When you’re browning the beef it is important to work in batches, so you don’t overcrowd the pan, those crispy edges are what bring so much flavour to this dish.
Here’s what you’ll need
For the beef
- 1kg diced braising steak
- 4tbsp plain flour
- 2 carrots, diced
- 1 large onion, diced
- 1 garlic clove, crushed
- 1tsp tomato puree
- 1L red wine
- 1L stock
- 2 bay leaves
- 1 sprig of thyme
- Vegetable oil
- Salt and pepper
For the Cheese and Horseradish Cobblers
- 225g self-raising flour
- 1tsp baking powder
- 1 pinch of salt
- 50g salted butter
- 100g mature strong cheddar, grated
- 3tsp creamed horseradish
- 150ml milk
To serve
- Roast baby parsnips
- Chopped parsley
Step-by-step method
- Dust the beef evenly in flour and remove any excess.
- Add a splash of oil to a large deep saucepan and add a batch of the diced beef when hot.
- Sauté until browned on all sides, drain and set aside. Repeat with the rest of the beef.
- Scrape the bottom of the pan to remove any residue. Heat a little more oil in the pan. Add the onions and diced carrots, and sauté until caramelised.
- Add the garlic and tomato puree, cook for 2-3 minutes taking care not to burn.
- Deglaze the pan with the red wine and reduce by two thirds.
- Add the stock and return the beef to the pan (plus any juices that have escaped) and top up with a little more stock if needed to cover. Bring to a gentle simmer, add the bay leaf and thyme and cover with a lid.
- Cook over a low heat for 1-2 hours, or until the meat is tender and the sauce is rich – you may need to top it up with a little more stock if it’s getting a little dry.
