Winter Beef Braise & Quick Pickled Kale, Parsnips and Beetroot

Serves	4 to 6
Prep time	15 minutes
Cook time	45 minutes
Total time	1 hour
Meal type	Condiment, Lunch, Main Dish
Misc	Serve Hot
Occasion	Birthday Party, Casual Party, Christmas, Formal Party, Halloween, Thanksgiving
Region	British
By author	Karen Burns-Booth

Winter Beef Braise and Quick Pickled Vegetables - A fabulous winter warmer with a quick 15 minute pickle of kale, parsnips and beetroot with juniper. This beef braise is cooked in the pressure-cooker and is on the table in under an hour, which makes it a handy mid-week dish for all the family.

Ingredients

Quick Pickle

50g fresh curly kale (roughly chopped)
2 parsnips, peeled (diced very thinly)
1 large beetroot, peeled (cut into thin matchsticks)
Sarson's Pickle in 15 Minutes lightly seasoned vinegar
1 teaspoon juniper berries

Beef Braise

700g beef braising steak (cubed)
2 tablespoons plain flour
salt and freshly ground black pepper
1 tablespoon rapeseed oil
2 medium onions, peeled and chopped
4 large carrots, peeled and diced
250ml beef stock ( made up with half water and beer or beef stock, made up with half water and wine)

Note

Directions

Step 1	Beef Braise: Toss the meat in the flour that has been seasoned with salt and pepper. Fry the meat in the oil (over a medium to high heat) in a large roomy frying pan or skillet until browned, turning constantly. Remove the sealed browned meat and place it in a pressure cooker.
Step 2	Add the onions and carrots to the same pan and fry for 3 to 4 minutes or until golden and coloured. Add them to the pressure cooker along with the beef. NOTE: some modern pressure cookers have a saute function you can use.
Step 3	Add the beef stock to the beef and vegetables, stir well and lock the pressure cooker lid into place. Cook for 35 minutes on high pressure, following your pressure cooker manufacturers guidelines for releasing the pressure at the end of the cooking time. I allow mine to cool for 10 minutes before releasing the pressure. Serve the beef with the quick pickle and seasonal sides such as parsnips, kale, spinach and mashed potatoes.
Step 4	Quick Pickled Vegetables: Whilst the beef is cooking, make the pickle. Add all of the prepared vegetables and juniper berries to a large bowl, add the Sarson's Pickle in 15 Minutes vinegar to just cover the vegetables and leave for 15 minutes before serving with the beef.