Beef casserole with orange and juniper

Beef casserole with orange and juniper

Mowie Kay

You do not have to stick with beef in this recipe – venison or a fatty cut of pork such as pig cheeks will also love this treatment. And if you are looking for a good side dish to serve with this, please consider trying the Caramelised Potatoes with Orange – they complement the earthy juniper perfectly, as well as bringing out the subtle flavours of orange in the casserole.


Quantity Ingredient
1kg beef, cut into large pieces, (ox cheek, shin, or skirt)
2 tablespoons plain flour
1 teaspoon mustard powder
2 tablespoons neutral-tasting oil, such as sunflower or groundnut
15g butter
1 onion, finely diced
1 carrot, finely diced
2 celery sticks, finely diced
1 teaspoon juniper berries
2 large strips pared orange zest, blanched twice (or dried if you have it)
3 garlic cloves, finely chopped
a sprig thyme
2 bay leaves
2 oranges, juiced
1 bottle red wine
sea salt
freshly ground black pepper
see method for ingredients


  1. Trim off any large pieces of fat from the beef, then pat it dry if necessary and put in a large bowl. Mix the flour and mustard powder with some salt and pepper, tip the lot over the beef then toss lightly to coat.
  2. Heat 1 tablespoon of the oil in a large frying pan. Sear the beef on all sides, then remove.
  3. In a flameproof casserole, heat the remaining oil and the butter. Add the onion, carrot and celery, then sauté on a medium heat until the vegetables have started to take on a bit of colour. Add the juniper and pared orange strips, along with the garlic, thyme and bay. Stir for a minute, then add the seared beef.
  4. Pour over the orange juice and let it reduce almost to a syrup, then pour over the red wine. Bring to the boil, then turn down the heat to its lowest setting, cover and cook for at least a couple of hours, until the beef is very tender. Remove the lid and continue to simmer to reduce the sauce, then serve with either a large pile of mashed potatoes or the Caramelised Potatoes with Orange.
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