Exquisite beef infused with a delicious orange herbal mustard

The herbal mustard described in this dish can be used with lots of different dishes including cold foods such as ham and pies. It gives the beef an incredible flavour

Keith Vigon @cook_4574654

United Kingdom

The herbal mustard described in this dish can be used with lots of different dishes including cold foods such as ham and pies. It gives the beef an incredible flavour

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Ingredients

120 mins

4 servings

3 tablespoonsoil
750 gbraising steak, cubed
225 gonion (chopped)
2 clovesgarlic, peeled and crushed
2 tablespoonsflour
500 mlbeef stock
3oranges (one for garnish and the herbal mustard)
1 tablespoontomato purée (paste)
45 mlGrand Marnier
1 tablespoonmaple syrup
to tasteSalt and pepper
1 cupsliced mushrooms
For the herbal mustard:
2 tablespoonsmixed herbs finely chopped, you can use whatever you like such as thyme chives etc
The juice and grated rind of half an orange
3 tablespoonsDijon mustard

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Steps

120 mins

1

Heat the oil and fry the beef in order to seal it, remove with a slotted spoon and transfer to a casserole. Fry the onion and garlic, drain and add to the casserole.
2

Add the flour to the pan and cook for 1 minute, then add the stock and bring bring to a boil.
3

Peel to with the oranges and remove the white pith leaving just the coloured part of the rind, chop into small pieces. Squeeze both the oranges and add the juice and the rind to the casserole.
4

Add the tomato purée, Grand Marnier and maple syrup, and season
5

Preheat the oven to 1 80°C
6

Cover the casserole and cook in the oven for at least 1 1/2 hours. Add the mushrooms and return to the oven for another 30 minutes.
7

Serve garnish with slices from half the remaining orange rind and the herbal mustard (recipe to follow) - don't forget to grate orange rind before cutting it up.
8

Recipe for herbal mustard:
9

Grate the orange rind and mix with the chopped fresh herbs. Then mix in with the orange juice and the Dijon mustard. Serve in a separate dish to the beef.