* 675 g (1.5 lb) Diced Braising steak (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 handful 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
* 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
* 1 tablespoon of wholemeal flour - plain flour will be fine)
* 50 g (2 oz) mature Cheddar cheese
* Sea salt and Freshly ground black pepper

===Method===
* Add the Wine, Orange Zest, Berries, Meat to a plastic bowl and season with Salt and Pepper. Refrigerate overnight'''.
* Drain the Beef and reserve the Marinade.
* Heat an Oven-proof Casserole, add the Olive oil and seal the Meat in small batches.
* Add all of the Meat back to the pan, add the Onions, Garlic and Carrots and Stir-fry for 6 minutes.
* 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.
* Mix the Cornflour with a few tablespoons of water, add to the Casserole and mix very well.
* 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.
* Mix the rest of the ingredients into the Grated Potato and scatter over the Beef.
* Cover with tin-foil or a lid and cook in the Oven for 2 hours 30 minutes.
* Remove the lid or tin-foil for the last 30 minutes.
* It may help to finish under the grill for a really crispy finish.
* Slow roast recipes
* A selection of rösti recipes
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