Difference between revisions of "Slow cooked beef stew with a cheese rösti crust"

Revision as of 12:21, 20 November 2011

Slow cooked beef stew with a cheese rösti crust

add the mushrooms and parsley, simmer for 15 minutes.

add the onions, garlic and carrots and stir-fry for 6 minutes

Slow cooked beef stew with a cheese rösti crust - about this recipe

Ever since I tried Jamie Oliver's slow-cooked recipes, I've been a big fan of slow-cooking meat. The process tenderises even the cheapest cuts of meat. Top this stew off with a cheesey-rösti and you have yet another winner.

Chef's notes

This recipe was so delicious that I have now altered the ingredients from the original, however, the rösti crust, though equally delicious, was just very tasty, crunchy mashed potato, and not much of it either. The revised quantities below should be an improvement. I will perfect this dish!

Servings

Serves 4

Ingredients

Beef stew

• 675 g (1.5 lb) diced braising (stewing) steak
• 300 ml (1/2 pint) red wine
• 8 juniper berries, crushed
• Zest and juice of one orange
• 2 tablespoons olive oil
• 2 medium onions, peeled and chopped
• 2 carrots, peeled and cut into rings
• 3 garlic cloves, peeled and crushed
• 225 g (8 oz) small, fresh, button mushrooms
• Small handfull of fresh parsley, chopped
• 150 ml (1/4 pint) beef stock - no more.
• 1 teaspoon of mustard powder.
• 2 tablespoons cornflour
• sea salt and freshly ground black pepper

Rösti topping

• 900 g (2 lb) potatoes, peeled and roughly grated using a food processor, then rinsed and drained to remove excess starch
• 1 tablespoon olive oil
• 3 tablespoons creamed horseradish
• 50 g (2 oz) mature cheddar cheese
• sea salt and freshly ground black pepper

Mise en place

Preheat the oven to 150° C (300° F - gas 2)

Method

1. Add the wine, orange zest, berries, meat to a plastic bowl and season with salt and pepper. Refrigerate overnight.
2. Drain the beef and reserve the marinade.
3. Heat an oven-proof casserole, add the olive oil and seal the meat in small batches.
4. Add all of the meat back to the pan, add the onions, garlic and carrots and stir-fry for 6 minutes.
5. Add the reserved marinade and deglaze the pan. Pour in the beef stock and add the mushrooms, parsley and mustard powder. Mix well and Simmer for 15 minutes.
6. Mix the cornflour with a few tablespoons of water, add to the casserole and mix very well.
7. Cover with tin-foil or a lid and cook in the oven for 1.5 hours.
8. Remove the lid or tin-foil and cook, uncovered for 30 minutes to reduce the gravy a little.

Rösti topping

1. Prepare the topping ahead of time and add 30 minutes before he end of the cooking time.
2. Cook the grated potato on a rolling boil for 3 minutes (you will need a big pan for this). Drain and squeeze out any excess water.
3. Mix the rest of the ingredients into the grated potato and scatter over the beef.
4. Turn the oven up to 200° C (400° F - gas 6) for the last 45 minutes and cook the top so it is brown and crispy.
5. It may help to finish under the grill for a really crispy finish.

Clarification of cooking times

Just in case they are a little ambiguous:

• Fry: 6 mins
• Simmer: 15 mins
• Bake covered: 1:30 hours
• Bake uncovered :30 minutes
• Increase oven heat 200° C (400° F - gas 6)
• Bake with rösti topping: 45 minutes (or until cooked)
• Total, around 3 hours