Oven-baked meat in red wine and Horseradish Dumplings

Name: Oven-baked meat in red wine and Horseradish Dumplings - Miruna P.
Ingredients: 600 g beef; cut into 8; 12 pieces 5 medium onions; sliced 4 cloves of garlic; chopped 200 g mushrooms (fresh is best); sliced if large 500 ml red wine (+ another glass for the cook) 5 tablespoons of oil a little flour salt; pepper to taste 1 sprig of rosemary For dumplings: 75 g cold butter 150 g flour 1/2 teaspoon baking powder 3 tablespoons grated horseradish

Meat - Oven-baked meat in red wine and Horseradish Dumplings by Miruna P. - Recipia

Oven-Baked Beef in Red Wine with Horseradish Dumplings Do you dream of a family meal where the aroma of oven-cooked beef intertwines with a rich sauce, and the horseradish dumplings add a touch of originality? This recipe for oven-baked beef in red wine with horseradish dumplings is exactly what you're looking for. It's a delicious combination, perfect for special occasions or moments when you want to impress your loved ones. Here’s how to prepare it, step by step. Preparation time: 30 minutes Baking time: 2-3 hours Total: 2 hours 30 minutes Servings: 4-6 Ingredients needed: For the beef: - 600 g beef (choose a piece with a bit of fat for the desired tenderness), cut into 8-12 pieces - 5 medium onions, sliced - 4 cloves of garlic, minced - 200 g mushrooms (fresh are best), sliced - 500 ml red wine (choose a quality wine you would like to drink for better flavor) - 5 tablespoons oil - Flour, for dusting the meat - Salt and pepper, to taste - 1 sprig of rosemary For the dumplings: - 75 g cold butter, diced - 150 g flour - 1/2 teaspoon baking powder - 3 tablespoons grated horseradish (you can adjust the amount depending on how spicy you like it) A brief history of the recipe: Slow-cooked beef in red wine is a culinary tradition that dates back centuries. This method of preparing meat allows the flavors to meld, giving the dish a tender texture and deep flavor. The horseradish dumplings add a note of freshness and a bit of spiciness, a perfect combination to complement the richness of the meat. Horseradish, an ingredient often used in traditional cuisine, is known for its beneficial properties, having anti-inflammatory and digestive effects. Preparing the beef: 1. Start by preheating the oven to 180°C. Make sure it is well heated for even cooking. 2. In a large pan, add the oil and let it heat up. Meanwhile, dust the meat with flour, shaking off the excess. This step not only helps to brown the meat but also thickens the sauce later on. 3. Place the pieces of meat in the pan and let them brown on all sides. This will add deep flavor to your dish. Once the meat is browned, remove it to a plate. 4. In the same pan, add the onions and sauté until they are golden and soft. Add the garlic and let it sauté for a minute, being careful not to burn it. 5. Add the mushrooms and continue to sauté for a few minutes until they start to brown. They will add a savory taste, perfect for the sauce. 6. In a heatproof dish, combine the meat, sautéed onions, garlic, and mushrooms. Season with salt and pepper to taste. Pour the red wine over the mixture and add the rosemary sprig broken into a few pieces. 7. Now you can place the dish in the oven. Keep it covered with aluminum foil for the next 2-3 hours, until the meat becomes extremely tender. Check occasionally, adding a little water or wine if you notice the sauce getting too thick. Preparing the horseradish dumplings: 1. In a bowl, combine the cold butter with the flour, baking powder, and grated horseradish. Use your fingers to rub the ingredients together until you achieve a sandy texture. 2. Add a pinch of salt and, if necessary, add a teaspoon of cold water at a time until everything comes together into a soft dough. Be careful not to over-knead, so the dumplings remain fluffy. 3. Form 8-12 small balls from the dough and place them on top of the meat mixture during the last 25 minutes of baking. They will soak up the flavors from the sauce and brown nicely. Serving: To serve, place 2-3 pieces of meat on each plate, generously covered with vegetable sauce, and add 2-3 horseradish dumplings on the side. This dish pairs perfectly with a red wine similar to the one used in cooking, enhancing the flavors on the plate. Helpful tips: - Choose quality beef for a better final result. Pieces of meat with a moderate amount of fat will remain tender and juicy. - Horseradish is a versatile ingredient; you can experiment with different types of horseradish (black, white) or even add herbs for a personalized taste. - If you want a lighter version, you can replace the red wine with vegetable or chicken broth, but the taste will be different. Frequently asked questions: 1. Can I use beef from other cuts? Yes, you can use meat from different cuts, such as the neck or shoulder, which are excellent for slow cooking. 2. How can I make the dumplings fluffier? Make sure not to over-knead the dough and use cold butter. You can also add an egg for more elasticity. 3. What other side dishes can I serve with this dish? A simple green salad or steamed vegetables are excellent options to complete the meal. This recipe will not only delight your taste buds but will also create unforgettable memories with your loved ones. Invest a little time in preparing this dish and enjoy every bite. Bon appétit!

Oven-baked meat in red wine and Horseradish Dumplings

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