Slow-Braised Beef with Cheddar and Horseradish Scones

A slow braise turns beef into tender pieces surrounded by rich gravy, with onion, carrot and thyme providing a familiar savoury base. Cheddar and horseradish scones finish the dish, their golden tops sitting above soft undersides that soak up some of the sauce.

Cook the beef until it yields easily to a fork before adding the topping; tenderness matters more than the clock. The scones then need only a short spell in a hotter oven, giving you time to clear the worktop and find a suitably generous serving spoon.

Prep Time 30 mins

Cook Time 195 mins

Total Time 3 hrs 45 mins

Cuisine: British

Courses: Mains

Difficulty: Intermediate

Servings: 4

Calories: 707

Best Season: All year

Description

Tender beef braised with onion, carrot and thyme beneath golden Cheddar and horseradish scones.

Ingredients

770 g raw braising beef (trimmed boneless chuck, cut into chunks)
1 tbsp vegetable oil
1 onion (150 g prepared, chopped)
1 carrot (80 g prepared, chopped)
2 cloves garlic (6 g prepared, crushed)
1 tbsp tomato purée
500 ml beef stock (500 g prepared stock, approximately 500 ml)
1 tsp dried thyme
225 g self-raising flour
1 tsp baking powder
60 g unsalted butter (chilled)
60 g mature Cheddar (coarsely grated)
5 tbsp whole milk (75 g, approximately 5 tbsp; add a little water if needed to bring the dough together)
1 tbsp hot horseradish sauce (15 g)
1 egg (lightly beaten; use 10 g for brushing and reserve the remainder)
salt (to taste)
black pepper (to taste)

Instructions

1
Heat the oven to 160°C, 140°C fan. Warm the oil in an ovenproof casserole and brown the beef in batches. Lift onto a plate.
2
Soften the onion and carrot in the same pan for 8 to 10 minutes. Add the garlic and tomato purée, cook for 1 minute, then pour in the stock and add the thyme. Return the beef and bring to a simmer.
3
Cover and braise in the oven for 2½ to 3 hours, until the meat yields easily to a fork. Check occasionally and add a little water if the liquid falls too low.
4
Mix the flour, baking powder and a little salt and pepper. Grate in the cold butter and rub it into the flour. Stir in the Cheddar, milk and horseradish to form a soft dough, adding a little water if needed.
5
Pat the dough out to 2 cm thick and cut into rounds about 7 cm across, gently gathering the scraps.
6
Uncover the beef and reduce the liquid on the hob if needed to make a thick gravy. Increase the oven to 200°C, 180°C fan. Arrange the scones over the hot beef, brush with 10 g beaten egg and bake uncovered for 20 to 25 minutes, until risen and golden. Rest for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 707.4405kcal

% Daily Value *
Total Fat 32.285925g50%
Saturated Fat 15.501523g78%
Sodium 1110.6925mg47%
Total Carbohydrate 53.930575g18%
Dietary Fiber 3.83025g16%
Sugars 4.87915g
Protein 54.15185g109%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow up to 3½ hours cooking if the beef needs the longer braise, plus 5 minutes resting. Allergens: wheat/gluten, milk and egg.

Nutrition is an estimate per serving, based on the stated weights. Optional garnishes, accompaniments and extra seasoning are excluded. Brands and preparation can change the figures. Includes 75 g milk and 10 g beaten egg used for brushing. Remaining egg and extra salt are excluded; beef fat content varies with the cut.