Salt Beef With Beetroot Horseradish Relish Recipes

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SALT BEEF WITH BEETROOT & HORSERADISH RELISH



Salt beef with beetroot & horseradish relish image

A relish inspired by the fiery Jewish condiment chrain, perfect served with salted meats, and sparingly with smoked fish

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 9

1 ½g piece of salted brisket or silverside of beef
1 large onion , halved
large bunch parsley
6 young carrots , scrubbed and left whole
6 small leeks
3 large homecooked beetroot , coarsely grated
3 tbsp freshly grated horseradish
2 tsp golden caster sugar
2 tbsp balsamic vinegar

Steps:

  • Put the beef in a pan that is big enough to fit it and all the vegetables. Cover it with water and bring to the boil, skimming off the froth that comes to the surface. Tip the onion and parsley into the pot and simmer gently for 1 hr, skimming as necessary. Add the carrots and simmer for 30 mins. Finally, add the leeks and simmer for 30 mins longer. The meat is ready when it feels tender when prodded with a fork.
  • While the meat cooks, mix the beetroot and horseradish with the sugar and vinegar until the sugar has dissolved. remove the beef and place it on a board. Scoop out the carrots and leeks into a serving dish. Slice the beef at the table and serve with the vegetables and beetroot relish - but warn everyone that a little goes a long way! You can also offer some cooking liquid to drizzle over if anyone wants it.

Nutrition Facts : Calories 542 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 4.14 milligram of sodium

SALT CRUST SIRLOIN WITH ROASTED BEETROOT & HORSERADISH CREAM



Salt crust sirloin with roasted beetroot & horseradish cream image

Try this flavourful recipe for a new take on roast beef

Provided by Mary Cadogan

Categories     Dinner

Time 3h30m

Number Of Ingredients 8

12 small young beetroot
2 tbsp olive oil
1 ½kg piece boneless sirloin beef
1 tbsp Maldon sea salt
3 tbsp horseradish sauce from a jar
200ml tub crème fraîche
2 tbsp snipped chive
2 tbsp parsley chopped

Steps:

  • Preheat the oven to fan 160C/conventional 180C/gas 4. Trim the beetroot, scrub well and pat dry with kitchen paper. Tip into a roasting tin and toss in 1 tbsp of the oil. Bake for 2 hours until tender. You can check by giving them a squeeze - if cooked they will feel slightly soft. Set aside.
  • Sprinkle the surface of the meat with the sea salt and freshly ground black pepper. Heat the remaining oil until very hot in a large frying pan, add the meat and sear on all sides until evenly browned. Transfer to another roasting tin and roast for 40-50 minutes for medium.
  • Remove from the oven, set on a board, cover tightly with foil and leave to rest for 10 minutes. While the meat is resting, return the beetroot to the oven to reheat for 10 minutes. Meanwhile, mix the horseradish with the crème fraîche and season with salt and pepper.
  • To serve, thinly slice the beef and arrange on warmed plates. Cut each beetroot almost in half and set beside the beef. Spoon horseradish cream on top and sprinkle with parsley and chives. Serve with crushed potatoes with rocket and lemon.

Nutrition Facts : Calories 611 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 59 grams protein, Sodium 2.29 milligram of sodium

BEEF FILLET WITH BEETROOT & HORSERADISH



Beef fillet with beetroot & horseradish image

Savour this special occasion healthy and herby beef fillet salad

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 1h30m

Number Of Ingredients 12

5 tbsp good olive oil
750g piece fillet steak
12 shallots
1 tsp caster sugar
1½ tbsp balsamic vinegar
vegetable oil , for deep frying
4 smallish uncooked and unpeeled beetroot s (about apricot-sized)
170g bag red-tinged salad leaves
3 tbsp chopped fresh chervil and chives
2 tbsp chopped fresh tarragon
2 tsp creamed horseradish
5 tbsp crème fraîche

Steps:

  • Preheat the oven to fan 160C/ conventional 180C/gas 4. Heat 1 tbsp of the olive oil in a frying pan, add the beef and quickly fry on all sides until nicely browned. Transfer to a shallow ovenproof dish and season all over with salt and pepper. (Don't wash the pan; you can use it again.) Roast for 35-45 minutes, depending on how well you like your meat cooked and the thickness of the joint. Leave to cool.
  • Meanwhile, peel the shallots, leaving the roots intact, and cut in half lengthways. Heat another 1 tbsp olive oil in the frying pan, add the shallots and gently cook for 10 minutes, turning until softened. Sprinkle with the caster sugar and cook for a further few minutes, then remove from the heat and tip into a large bowl. Add the vinegar and remaining 3 tbsp olive oil, season with salt and pepper and leave to cool.
  • Heat vegetable oil, about 2.5cm deep, in a wide pan or wok. Thinly slice the beetroot and spread out the slices on a tray lined with kitchen paper. Pat them dry with more kitchen paper. Check the oil is hot enough by carefully dropping in a slice of beetroot - if it immediately rises to the surface covered with bubbles, the oil is ready. Fry the beetroot slices in batches for 2-3 minutes until they are curled and crisp. Drain well on a large plate lined with kitchen paper and leave to cool.
  • To make the dressing, mix all the ingredients in a small bowl and season to taste. Cut the cold beef into thin slices using a very sharp, unserrated knife. Put the salad leaves in the bowl with the shallots, toss well and spread over a large serving platter. Arrange the slices of beef on top of the leaves, spooning a little dressing on each slice as you go. Scatter the beetroot crisps over the dish and serve with oven-sautéed new potatoes (see below).

Nutrition Facts : Calories 371 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.27 milligram of sodium

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