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Slow Cooked Beef & White Beans with Cauliflower Mash

This slow cooked beef casserole maximises on the qualities of Irish beef shin as a cut. Cook for at least two hours for melt in the mouth results. This perfect autumnal dish is accompanied by a cauliflower mash, a healthy and nutritious alternative to mashed potato.

Slow Cooked Beef & White Beans with Cauliflower Mash
  • 1 tablespoon rapeseed oil
    800g diced lean beef – shin or cheek
    2 red onions, finely chopped
    4 celery sticks, finely chopped
    2 large carrots, peeled, roughly chopped
    4 garlic cloves, thinly sliced
    1 tablespoon chopped fresh rosemary
    250ml red wine
    2 x 400g cans chopped tomatoes
    1 tablespoon balsamic vinegar
    2 x 400g cans cannellini beans, rinsed, drained
    1 large (about 1.3kg) cauliflower, cut into florets
    2 tablespoons milk
    1 tablespoon horseradish
  • 1 tablespoon rapeseed oil
    800g diced lean beef – shin or cheek
    2 red onions, finely chopped
    4 celery sticks, finely chopped
    2 large carrots, peeled, roughly chopped
    4 garlic cloves, thinly sliced
    1 tablespoon chopped fresh rosemary
    250ml red wine
    2 x 400g cans chopped tomatoes
    1 tablespoon balsamic vinegar
    2 x 400g cans cannellini beans, rinsed, drained
    1 large (about 1.3kg) cauliflower, cut into florets
    2 tablespoons milk
    1 tablespoon horseradish
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Step 1

Preheat oven to 160¬?C/140¬?C fan forced. Heat half the oil in a flameproof casserole dish over high heat. Cook the beef in 2 batches, tossing, for 2‚Äì3 minutes, until browned. Transfer to a bowl.

Step 2

Heat remaining oil over medium heat. Cook onion, celery and carrot, stirring, for 6–7 minutes, until soft. Add garlic and rosemary. Cook, stirring, for 2 minutes. Add beef and wine. Simmer for 4–5 minutes until evaporated by half. Stir in tomatoes and vinegar. Bring to boil.

Step 3

Cover and bake for 1 hour. Add cannellini beans and stir to combine. Cover and bake for a further 30–60 minutes until beef is tender.

Step 4

Meanwhile, cook cauliflower in a saucepan of boiling water for 7–8 minutes until tender. Drain. Use a stick blender to blend with milk and horseradish until smooth. Season.

Step 5

Divide the mash among serving plates and top with the beef. Serve with roughly chopped parsley.

Copy Text

Step 1

Preheat oven to 160¬?C/140¬?C fan forced. Heat half the oil in a flameproof casserole dish over high heat. Cook the beef in 2 batches, tossing, for 2‚Äì3 minutes, until browned. Transfer to a bowl.

Step 2

Heat remaining oil over medium heat. Cook onion, celery and carrot, stirring, for 6–7 minutes, until soft. Add garlic and rosemary. Cook, stirring, for 2 minutes. Add beef and wine. Simmer for 4–5 minutes until evaporated by half. Stir in tomatoes and vinegar. Bring to boil.

Step 3

Cover and bake for 1 hour. Add cannellini beans and stir to combine. Cover and bake for a further 30–60 minutes until beef is tender.

Step 4

Meanwhile, cook cauliflower in a saucepan of boiling water for 7–8 minutes until tender. Drain. Use a stick blender to blend with milk and horseradish until smooth. Season.

Step 5

Divide the mash among serving plates and top with the beef. Serve with roughly chopped parsley.