UKRAINIAN BRAISED BEEF STUFFED WITH HORSERADISH RECIPE

Ukrainian Braised Beef Stuffed with Horseradish Recipe image

How to make Ukrainian Braised Beef Stuffed with Horseradish Recipe

Provided by @MakeItYours

Number Of Ingredients 17

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Ingredients

1.2kg braising (chuck) steak (a thick piece)
4 slices of bacon, diced
salt and freshly-ground black pepper, to taste
2 medium onions, finely chopped
1 large carrot, peeled and julienned
2 parsnips, peeled, cored and julienned
1 celery stick, diced
2 tbsp vodka
1 tbsp white wine vinegar
180ml dry red wine
250ml beef stock
1 bouquet garni (made from 4 parsley sprigs 4 dill sprigs, 1 bayleaf, 2 cloves and 10 black peppercorns tied in cheesecloth or a leek leaf)
3 tbsp unsalted butter
90g prepared horseradish, drained
2 dry white breadcrumbs
1 1/2 tsp sugar
1 1/2 tbsp plain flour

Steps:

Add the bacon to a large, heavy, heat-proof casserole and fry over medium heat until it renders its fat. Remove the bacon with a slotted spoon and discard. Season the salt with salt and black pepper and rub into the meat then add to the bacon fat and fry until browned well on all sides. Remove the meat and set aside on a plate to keep warm. Now add the vegetables to the pan and fry, stirring occasionally, until they begin to colour (about 10 minutes). Now return the beef to the casserole dish. Combine the vodka and vinegar and pour over the meat. Stir-in the wine then add the bouquet garni and bring the mixture to a boil. Cover the casserole and transfer to an oven pre-heated to 180°C. Braise for about 100 minutes, turning the meat occasionally. When the meat feels almost tender when pierced with a skewer remove the casserole from the oven then transfer the meat to a cutting board. Now melt 1 tbsp of the butter in a small pan over low heat. Add the horseradish (but reserve 2 tbsp) and bring the mixture to simmer. Continue cooking, stirring frequently, until the mixture has heated through. Stir-in the breadcrumbs and sugar and simmer for 1 minute more then take off the heat. Allow the meat to cool for about 15 minutes then, using a very sharp knife, make two lengthways cuts through the meat (do this, as if you were cutting it into three equal layers) but slice only 5/6 of the way through). Spread the horseradish evenly between the two cuts then tie the meat with butcher's twine so it holds its shape. Return the meat to the casserole then place back in the oven and cook for a further 45 minutes. When ready, remove the meat to a cutting board, cover with foil and allow to rest for 10 minutes.
Once the beef is done, stir the remaining horseradish into the casserole juices then strain the liquid through a sieve into a small saucepan, pressing down on the vegetables with the back of a spoon. Melt the remaining 2 tbsp butter in a small pan then stir-in the flour to form a smooth roux. Cook for 1 minute then add 120ml of the strained pan juices and stir until thoroughly blended. Whisk the mixture back into the remaining pan juices and allow to heat through. Cut the meat into vertical slices (so each slice gets some of the horseradish sauce) then arrange the slices on a serving plate and spoon some of the sauce over the top. Serve the remaining sauce as an accompaniment.