Braised Beef in red wine with butternut squash puree and cranberries
Food blogger, My Emerald Kitchen
A wonderful winter recipe that uses cranberries, cloves and soy sauce to give big hits of flavour.
- 2 Certified Irish Hereford Prime Beef Fillets
- 200ml dry red wine
- 200ml beef stock
- 1 butternut squash
- 250g chestnut mushrooms
- 200g cranberries, frozen will work
- 1/2 teaspoon of sage
- 1/2 teaspoon of ground cloves
- 3 shallots
- few tablespoons of flour (can be gluten-free)
- 2 tablespoons of fresh parsley
- 2 tablespoons of soy sauce (dark or sweet)
- pepper & salt
Pre-heat your oven to 170°C
Chop the shallots up, doesn’t have to be too small though, you can slice them in half lengthways and then in 3-4 chunks sideways. Wash your mushrooms and set them aside – we won’t be cutting them as they’ll shrink a lot in the oven anyway and we don’t want them to disappear but stand out on the plate. Rinse the cranberries and set them aside as well. Add your stock cube to the hot water and leave it to dissolve a bit.
Place flour on a plate and season with a bit of pepper and salt. Place your beef fillets in the flour and roll it all around so that all sides are covered. Shake off any extra flour and set aside while you heat up a frying pan at high heat with some olive oil. We want a pan that’s big enough and deep enough as we’re going to cook our sauce and mushrooms in it as well.
Wait until the pan is roasting hot before adding the beef, we want it to be seared very well on the outside. Cook each side of the fillet until they are browned really well, then take them out of a pan (don’t clean the pan as we’re using it right after) and into a deep casserole.
Now add the shallots to the frying pan we just used, with all those lovely beef juices still in it. After a couple of minutes add the mushrooms, followed by the wine and beef stock and let it cook for about 5 minutes. Add everything onto the casserole now, and add the soy sauce. The soy will mostly help with browning the sauce, you shouldn’t be able to taste it at all. Finish off with the cranberries all around and cover your casserole, place it in the oven at 170°C for 1,5 hours but make sure to turn the beef around a few times so that it gets cooked on both sides evenly, as your sauce will start to reduce and the beef won’t be covered anymore.
Now we can move on to our butternut squash puree! Slice your butternut up in thick slices of 1cm thick, no need to scoop out the seeds or flesh down at the bottom, as we can remove them afterwards as well. Drizzle with olive oil, sprinkle with pepper and salt and place in the oven uncovered at 170°C for 40 minutes until soft.
Take the butternut squash out of the oven, let it cool down a bit and remove the peel (careful not to burn your hands). Remove the seeds (they are lovely to eat after being in the oven) and the Use a blender/food processor or a masher (the least easy option) to mash your butternut squash into puree, place in an ovenproof bowl, add the sage and ground cloves and add back into the oven for 10 minutes when the braised beef is nearly done.
Sprinkle some parsley on top of your beef when you take it out of the oven and enjoy!