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