Ingredients
- 50ml sunflower oil
- 2tbsp flour
- Salt and black pepper
- 4 x 3cm pieces of beef shin cut across the bone (weight 1.5kg), or 4 large pieces of chuck (weight 1kg)
- 2 red onions, peeled and cut in half
- Half a head of red cabbage, cut into eight pieces
- 4 cloves garlic, cut in half
- 1 stick of cinnamon
- 2 star anise
- 2 strips orange peel
- 350ml red wine
- 100ml blackcurrant cordial
- 500ml chicken stock (cube is fine)
- For the apple sauce:
- 2 cooking apples, peeled, cored and diced
- 50ml water
- 1tbsp golden brown sugar
- For the horseradish cream:
- 200ml cream
- 1tbsp hot horseradish sauce
- 1tbsp finely chopped chives
1 Preheat an oven to 150 degrees Celsius, or equivalent.
2 Take a wide and deep pan and heat the oil until it is gently smoking. Meanwhile dust the beef pieces in flour, season and shake off the excess.
3 Colour the beef on a medium-high heat. When it is brown on both sides carefully throw away the excess oil and leave the pan off the heat.
4 Return the beef to the pan and add the red cabbage.
5 Add all the rest of the ingredients, cover tightly with a lid or foil and bring to a simmer. Cook in the oven for two and a half hours, until the meat is soft and tender.
6 Strain off the juice and reduce it by half by simmering it in a pot on the hob and then pour it back over the beef.
7 For the apple sauce: Put all the ingredients into a pan and cook for 10 minutes over a medium heat until the apples turn into a deliciously lumpy purée. Serve warm or at room temperature.
8 For the horseradish cream: Whip the cream until slightly stiff then fold in the chives and horseradish.
9. Serve the beef and cabbage with the apple sauce and horseradish cream.
