Serves: 4
Cook Using: Pot and OvenMethod
For the filling
- Colour the beef on both sides in a pot
- Peel and finely dice the carrots, celeriac and onion
- Deglaze with vinegar, wine and water before adding the vegetables
- Simmer for 90 minutes until the meat is tender
- Carefully remove the beef
- Thicken up the cooking liquor using the gravy powder
- Fold shredded meat back through the gravy
For the Yorkshire puddings
- Whisk the eggs, flour and milk in a bowl and allow to rest
- Preheat the oven to 210C with baking moulds with 1-2tbsp oil in each one
- Ladle approx 60g of mix into each one and bake for 15 minutes
- Turn upside down and cook for a further 5 minutes
To serve
- Spoon the filling into warm Yorkshire puddings and top with gravy
- Garnish with fresh watercress leaves and horseradish for a fresh peppery kick
Ingredients
For the filling
- 400 g NIFQA beef pieces
- 2 carrots
- 1/2 celeriac
- 1 onion
- peas
- 150 ml Balsamic vinegar
- 1 glass red wine (optional)
- 30 g Bouquet garni (optional)
- 1 glass water
- 2-4 tbsp gravy powder
- 1-2 tbsp salt
- 1-2 tbsp pepper
For the Yorkshire puddings
- 100 g egg
- 100 g plain flour
- 100 g milk
- 200 g vegetable oil
For the garnish
- Horseradish sauce
- Watercress salad
