Recipe with honey
Heather Honey Braised Beef with Parsnips
Heather honey is strong and tangy and stands up well to long braising – it gives the dark sauce depth without making it sweet. Goes wonderfully with autumnal root vegetable cooking in October.
⏱ Preparation 30 min · Cooking/baking time 150 min · Total 180 min · 4 servings
Ingredients
- 1 kg braising beef (shoulder or chuck)
- 2 tbsp heather honey
- 2 onions
- 3 parsnips (approx. 400 g)
- 2 carrots
- 2 tbsp tomato purée
- 400 ml full-bodied red wine
- 500 ml beef stock
- 2 tbsp rapeseed oil
- 2 bay leaves
- 4 juniper berries
- Salt, pepper
- 1 tbsp flour for thickening
Method
- Season the meat all over with salt and pepper. Heat rapeseed oil in a casserole and sear the joint firmly on all sides, then remove.
- Roughly dice the onions and sauté in the cooking fat. Add the tomato purée and fry briefly.
- Deglaze with red wine and bring to the boil once. Add the stock, bay leaf and juniper berries.
- Return the joint to the pot, cover and braise over a low heat for about 2 hours, turning occasionally.
- Peel the parsnips and carrots, cut into large pieces and add to the pot after 2 hours. Cook for a further 30 minutes.
- Remove the joint and vegetables and keep warm. Pour the sauce through a sieve, stir in the heather honey and thicken with a little flour mixed with water.
- Season with salt and pepper. Slice the joint and serve with the vegetables and sauce.
Nutritional values per serving (approx.): 649 kcal · Fat 22 g · Carbohydrates 34 g · Protein 56 g
Tip: Stir the honey into the sauce only at the end – its tangy aroma then stays more pronounced.
Honey used: View heather honey in the shop →