Braised beef with horseradish dumplings

Braised beef with horseradish dumplings


  1. Pre heat the oven to 160c/325f/gas3
  2. Cut beef into large chunks. Season each piece of beef with salt and pepper and colour all over.
  3. Add a knob of butter and add the carrots, onions and cook until nice and brown. Stir in the flour until golden brown, add the orange juice and bring to boil.
  4. Add the red wine and the peel of 2 oranges, thyme, rosemary, bay leaf, peppercorns and sugar and bring to the boil. Reduce by 2/3 and add the stock.
  5. Bring to simmer, cover with a lid and cook in the oven for an hour on 170 degrees Celsius.
  6. Remove the lid, spoon 4-6 of the dumpling mix (method below) on top place lid back on and place back in oven for another hour.
  7. Remove the lid in the last 10 minutes of cooking.
  8. To make the dumplings bring milk, horseradish and butter to the boil.
  9. Stir in the semolina and cook until thick. Beat until cool then add the egg and season with salt and pepper
  10. Scoop onto cooking beef 1hr before

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Place the dumplings in the beef one hour before serving so it can soak up the juices


800g Organic Beef Skirt or Braising Beef
Salt and Pepper
1 tbs Plain Organic Flour
4 tbs Groundnut Oil
2 Large Organic Carrots, peeled and quartered
1 White Organic Onion, quartered
250ml Dry Red Wine
2 Organic Oranges, peel and the juices
1 Fresh Bay Leaf
6 Whole Black Peppercorns
15g Demerara Sugar
400ml Beef Stock
200ml Organic Milk
80g Organic Butter
5g Grated Horseradish
90g Semolina
1 Medium Organic Egg
Salt and Pepper


Time: 20 mins
Serves: 4
Nutrition: n/a