Braised Beef with Chestnuts, Piccolo Parsnips and Juniper

Serves 4-6


60g seasoned flour with a pinch of nutmeg, for frying beef

1kg braised beef, cut into large chunks

4 tbsp olive oil or rapeseed oil

12 shallots, peeled and left whole

3 cloves garlic, peeled and crushed

2 tsp tomato puree

100ml red wine

A good dash Worcestershire sauce

50ml port

1 litre good beef stock

2 sprigs thyme

1 sprig rosemary

1 bay leaf

5 juniper berries, crushed

25g dried porcini mushrooms

200g cooked and peeled whole chestnuts

12 Piccolo parsnips, trimmed and washed

1-2 tbsp redcurrant jelly

Sea salt and black pepper


3 tbsp chopped parsley, to garnish


Preheat oven to 170