Braised Seville Orange Beef with Horseradish Dumplings

Posted: May 2, 2011 in Meat, Slow cooking, Steak

Today being labour day public holiday I thought I would take on a few cooking challenges. The only problem being that, the shops were shut so there was no way of acquiring those ‘essential’ ingredients. I was missing the main ingredient for tonight’s meal, oranges. Something I generally always have in the fruit crisper. I carried on unperturbed, believing there were enough other ingredients to give the meal taste.

The meal was very good. I now want to make it again, in a proper casserole dish and with oranges! Give it a go and let me know how you go 🙂

Braised Seville Orange Beef with Horseradish Dumplings
Recipe By: Gary Rhodes
Serving Size: 4
Cuisine: English
Main Ingredient: Beef
Categories: Winter, Casserole, Main Dish

-= Ingredients =-
8 x100g/4oz lean pieces of chuck steak
Salt & pepper
2 tablespoons plain flour
2 tablespoons groundnut oil
large ; knob of butter
2 large carrots ; quartered
2 medium onions ; quartered
3 tablespoons red wine vinegar
1 bottle red wine
8 pared strips of peel from 1 Seville orange ; plus the finely grated zest of 2 more and the juice of all 3
sprigs ; of thyme
sprigs ; of rosemary
3 bay leaves
3 -4 black peppercorns
2 teaspoons demerara sugar
600 ml/1 pint beef stock or tinned consommé or water
~~ For the Dumplings: – ~~
75 g/3oz self-raising flour ; plus extra for rolling
75 g/3oz fresh white breadcrumbs
75 g/3oz butter ; diced
2 heaped tbsp fresh grated horseradish ; (or 50g/2oz horseradish cream or purée)
1 tablespoon chopped parsley
1 pinch Thyme
1 pinch Rosemary
1 teaspoon finely grated Seville orange zest
1 egg white ; or whole egg (optional)
milk, ; to loosen

-= Instructions =-
Preheat the oven to 160C/325F/Gas 3.
Season each piece of beef with salt and pepper, then roll them in the flour, saving any excess flour. Melt the groundnut oil in a large frying pan and add the beef. Fry for 6-8 minutes until coloured on all sides.

While the beef is frying, heat a braising pan on top of the stove and melt the large knob of butter in it. Add the carrots and onions and cook on a gentle heat until golden brown.

Remove the vegetables from the pan and add the red wine vinegar. Boil until almost dry. Add the wine, along with four strips of the orange zest (the rest can be dried in the oven on its lowest temperature), thyme, rosemary, bay leaves, peppercorns and demerara sugar, and bring to the boil. Reduce by two thirds, then add the stock, consommé or water.

Add the pieces of beef along with the carrots and onions and any remaining flour. Bring to a simmer, cover with a lid and cook in the preheated oven for 2½-3 hours, until very tender. During this cooking time, the sauce can be skimmed of impurities from time to time, to produce a cleaner finish.

Make the dumplings: place the self-raising flour, white breadcrumbs, butter, grated horseradish (or horseradish cream or purée) and salt and pepper in a food processor. Blitz to a crumbly consistency, then stir in the chopped herbs and orange zest. Add the egg white to bind, if slightly too dry, a little milk of the egg yolk can be add for a looser, richer finish. Once it is forming into a ball, separate it into eight small dumplings. These can now be cooked once the stew is almost ready, steaming them on buttered greaseproof paper for approximately 15-20 minutes over rapidly simmering water until risen and firm.

To finish the stew, remove the meat, onions and carrots from the pan, cover and keep warm to one side. Strain the sauce through a fine sieve, then bring it to the boil, skim off any impurities and reduce, if necessary, to a loose sauce consistency. Boil the orange juice and reduce by three quarters, then add it to the sauce. Season with salt and pepper. Return the meat and vegetables to the saucepan and bring to a gentle simmer. The stew is now ready to serve, separating the meat, vegetables and sauce between plates and topping with dumplings. Strips of dried zest can also be used as an optional garnish.

Changes I made: – I stewed the dumplings in the sauce in a saucepan just before the meal was served. I don’t know what Gary meant by steaming these over greaseproof paper, as the weight of the dumplings would fall into the water. Personally I like dumplings soaked in all the juice anyway. I also didn’t have groundnut oil, so used grapeseed oil instead.

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