Image of Sarah's Braised Beef in Red Wine with Horseradish Mash

Sarah's Braised Beef in Red Wine with Horseradish Mash

Created by SarahAnderson

A recipe for beef braised in a red wine sauce, with horseradish mash.

Serves
4 people
Difficulty rating of
Normal
Prep time
15 minutes
Cook time
1 hr 15 mins
Categories
FRENCH, MAIN, PRESSURECOOK

Ingredients

  • 800g braising steak
  • 3 onions
  • 8 cloves garlic
  • 150g mushrooms (button or portabello)
  • 300 ml (2 small wine glasses) light beef stock (or water)
  • 1/2 cup plain white flour
  • 1 teaspoon whole peppercorns
  • 6 carrots
  • 2 bay leaves
  • sprig thyme
  • 6 shallots
  • to taste smoked sea salt & pepper
  • 500g mashing potatoes like Maris Piper
  • 4 tblspns unsalted butter
  • 3 tblspns horseradish sauce
  • 200 ml milk

Recipe Method

Add some salt and pepper to the flour. Coat the braising steaks in the seasoned flour, then place them in the pressure cooker, with the olive oil, under a high heat. Fry the steaks on each side for around 4 minutes. You want to get a really good colour on them, they may stick, and look almost burnt, but this adds great flavour. After the first side of the steaks are done, add the whole shallots and caramelise these with the steaks.

Slice up one of the onions. Wash and peel the carrots.

Once the steaks are caramelised, turn the heat down to medium, and add the sliced onions and carrots and sweat down the onion for 5 minutes until soft. At the last couple of minutes, add the garlic.

Add half of the red wine, and deglaze the pan (basically take all the browned off steak, etc stuck to the bottom of the pan and dissolve into the wine). Once this has been done, add the rest of the wine, the whole onion, the whole pepper corns, thyme, bay leaves, and simmer on a medium low heat until all the alcohol has evaporated (around 15-20 minutes). Add the beef stock/water, then turn up the heat and put the lid on the pressure cooker, and bring up to a high pressure. Cook the beef for around 50 minutes to an hour.

For the mash, wash and peel 500 g of Maris Piper or similar potatoes, then cut into small cubes. Add these to a pan of salted water, and bring to the boil, then simmer for around 15-20 minutes until the potatoes are soft. Once soft, drain the potatoes, add the butter, milk, pepper and mash till smooth. Add the horseradish sauce to the mash and mix in. If the mash is too firm, add more milk as required.


Notes

You can also add other ingredients to richen this up further - smoked back bacon in particular.


Review 5.0 / 5 from (1) review

No category scores at the moment

Ranked 1 / 96 overall

Currently saved by 1 users



Reviews and Comments

  • SteveA 02/12/2012 Review Score: 5
    Not my usual type of cooking, but loved this, rich sauce and melt in the mouth meat :-) I also added some fried pancetta (similar to the bacon you suggested), added an extra dimension.


Review Recipe