Braised Beef with Horseradish cream

Updated: Jan 9

A stalwart winter dish- so simple it almost cooks itself

This is possibly the first ever dish that I cooked in my Everhot. I still get the same rush of giddy excitement, when I cook this recipe, as the day the oven was installed and I waited for the initial first few hours as it came up to temperature. Everhots excel at all things slow-cooked and this is a classic. This recipe can be found on page 40 of The Everhot Cookbook by Anna Fidler.

For a step by step visual guide, follow the link for my episode, 'Christmas at Bridge House.'


Ingredients (serves 6)

1 1/2 kg of diced shin of beef

A few tablespoons of olive oil

2 Large onions - thinly sliced (or 2 bags of onion mush- see blog entry)

2cm cube of fresh ginger- finely chopped

2 cloves garlic - peeled and chopped

Approximately 50g of plain flour seasoned with a tsp of ground ginger, salt and pepper

Approximately 500ml of beef stock

1/2 bottle of robust red wine

2 fresh bay leaves

200g small button mushrooms

1/2 a small jar of creamed horseradish

Approximately 100ml double vream

Salt and pepper to season


Method (For Everhot users)

Coat the beef in the seasoned flour and set aside. Heat a large, heavy based pan on the Hot Plate with a few tablespoons of oil and fry the floured beef in small batches. Once finished sweat the onions, garlic and ginger, adding a slosh of red wine every few minutes and allowing to reduce down. Stir through the browned off beef, add the rest of the red wine, stock and bay leaves. Cover and transfer to the bottom oven. Cook on a low heat until the meat begins to softern ( I usually do 6 hours at 100c, Middle shelf)


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