Beef Casserole With Horseradish Oamc Make Ahead Recipes

BEEF STEW SCENTED WITH HORSERADISH

Steps:

• Pat the meat dry, sprinkle with kosher salt and freshly ground pepper and dredge in flour.
• Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce by half, a minute or 2 more. Add the Worcestershire, stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender. Cool and store in the fridge for a make-ahead meal.
• To serve, quarter the potatoes, cover with water in a medium pot and bring to boil. Salt the water and cook to just-tender, 10 to 12 minutes, tops. Drain and return to the hot pot. Add the butter and parsley and stir to melt the butter.
• Place a small pile of buttered potatoes in each shallow bowl, top with stew and garnish with watercress leaves. Serve with pumpernickel or sourdough bread.
• Cook's Note: When storing bread in your kitchen for a few days, wrap tightly in plastic to keep tender, and crisp in a hot oven. Do not refrigerate.

BEEF AND ALE CASSEROLE WITH HORSERADISH AND THYME SAUCE

Steps:

• Preheat the oven to 300°F Heat 1 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid.
• Add the beef in 2-3 batches and cook each for 2-3 minutes, until lightly browned. Transfer all the meat to a plate and set aside.
• Heat the remaining oil and add the onions to the casserole dish. Sauté over a low heat for 6-7 minutes or until beginning to soften. Add the sugar, flour and balsamic vinegar and stir over a high heat for 2-3 minutes.
• Pour the beer over the onions and stir until it reaches boiling point.
• Return the beef to the casserole and season lightly. Cover and cook in the oven for 1 1/2 - 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency.
• Mix the creamed horseradish and thyme leaves together and serve as an accompaniment to the casserole with creamy mashed potato.

BEEF STEW WITH HORSERADISH DUMPLINGS

Steps:

• Heat oven to 140C/120C fan/gas 1. Trim any excess fat off the beef, and place in a large plastic bag with the flour and some seasoning. Close the bag and shake it really well to coat all the meat with the seasoned flour. Melt the dripping in a very large ovenproof casserole and throw in the beef and shallots. Give everything a good stir and cook for 10 mins, until starting to brown. Pour over the stock and stir - scraping bottom of the pan to extract all the flavour. Cover with a lid, transfer to the oven and cook for 2½ hrs, until the meat is tender and falling apart.
• Just before the beef cooking time is up, make the dumplings. Mix all the ingredients with 175ml cold water to form a heavy dough. Roll the dough into balls about the size of golf balls. Pop the dumplings into the casserole dish, leave off the lid and return to the oven. Increase heat to 200C/180C fan/gas 6 and cook for 15-25 mins until the dumplings are puffed up, golden and cooked through.

BEEF CASSEROLE WITH HORSERADISH (OAMC) MAKE AHEAD

Steps:

• Preheat the oven to 325°F
• Heat 1 tablespoon of the oil in a large flameproof casserole.
• Add the beef and fry over a high heat until browned all over (you may need to do this in batches), then remove and set aside.
• Add the remaining oil and fry the white parts of the leeks over a high heat for 2-3 minutes, until soft.
• Return the beef to the pan and sprinkle in the curry powder, ginger and flour. Gradually blend in the hot stock, stirring constantly.
• Bring to the boil, then add the Worcestershire sauce.
• Cover and cook in the preheated oven for about 2 hours, or until the beef is tender and thoroughly cooked.
• About 30 minutes before the end of the cooking time, add the carrots and the remaining sliced leeks.
• Return to the oven, cover and continue cooking.
• Stir in the horseradish, season and garnish with the parsley.
• Serve with steamed shredded cabbage and mashed potatoes.