A lot of people think Joe Finnegan has beef with everyone but in fact, he only has it on special occasions ... like when a top Chef like Gearóid Lynch of The Olde Post Inn calls into studio armed to the hilt with prime cuts! While we Irish are very fond of our fillets and sirloins - Gearóid talked us through the best alternatives that might not always be the first cut we'd ask for at the butcher counter. Listen back here... and see below for Gearóid's Beef Hotpot with Horseradish Mash recipe...
Beef hotpot with horseradish mash
This is a hearty autumnal comfort dish and can be made the day before if required.
Serves 4–6
2 tbsp olive oil
1.5kg stewing beef
5 medium onions, sliced
2 celery sticks, chopped
100g gluten-free plain white flour blend
500ml chicken or beef stock
3 garlic cloves, crushed
3 sprigs of thyme
3 sprigs of fresh rosemary
3 bay leaves
salt and freshly ground black pepper
For the horseradish mash:
800g floury potatoes, such as Maris Piper or new season varieties, peeled and evenly sliced
110ml cream
120g butter
20g fresh flat-leaf parsley, chopped
10g fresh horseradish, grated, or 1 tbsp horseradish sauce
Preheat the oven to 150°C.
Heat the oil in large ovenproof casserole dish over a medium heat. Brown the meat in small batches and set aside. Add the onions and celery and cook until softened and lightly browned. Lower the heat and return the meat and its juices to the dish, then stir in the flour. Add the stock, garlic, thyme, rosemary, bay leaves and seasoning. Bring to a simmer, then cover with a lid and transfer to the oven to cook for 3–3½ hours, until the meat is tender. Taste to check if the stew requires additional seasoning.
To make the mash, boil the peeled and sliced potatoes in salted water until they are cooked through, then drain well. Warm the cream in a pot on the hob or in the microwave. Mash the potatoes, adding the butter and cream a little at a time, allowing the potatoes to soak in the liquid. Add the parsley and horseradish and continue mashing until the potatoes are creamy.
To serve, ladle the beef stew into warmed shallow bowls and top with the mash.
