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Braised spiced beef with beetroot & horseradish


  • Heat a thin layer of oil in a large heavy-bottomed pot and seal the beef all over in 2-3 lots. Remove.
  • Add a little fresh oil to the pot, if needed, and gently sauté the onion, chilli and garlic until tender, regularly stirring.
  • Then add the crushed juniper and allspice berries with the chilli paste. Stir and cook to toast the spices.
  • Add the flour and stir until well combined, scraping the bottom of the pot as you do so.
  • Then add 2 cups stock with the red wine, brown sugar, seasonings and soy. Stir and return the beef together with the beetroot. Bring to the boil, cover, turn the heat down and simmer for about 1¼-1½ hours until the beef is tender, adding more stock if needed. Remove from the heat.
  • Combine the crème fraiche, mustard and creamed horseradish. Then add this mixture to the beef, stir well, taste for seasoning and add the parsley.
  • Serve on individual plates on a bed of mash.


  • olive oil
  • 1 kg beef shin, cubed
  • 1 large onion, finely chopped
  • 1 small red chilli, sliced
  • 2 garlic cloves, crushed
  • 8 juniper berries, crushed
  • 8 allspice berries, crushed
  • 1 tbsp chilli paste
  • 2 tbsp plain flour
  • 2-3 cups chicken stock
  • 1 cup red wine
  • ½ tbsp brown sugar
  • sea salt & freshly ground pepper
  • a slurp of soy sauce
  • 3 medium beetroot, peeled & cut into wedges
  • 2 tbsp crème fraiche (or sour cream)
  • 2 tbsp Dijon mustard
  • 2-3 tbsp creamed horseradish
  • 1-2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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