Spiced Beef with Beetroot, Shallots and Creme Fraiche
Preheat the oven to 150˚C/300˚F/Gas Mark 2.
Melt the butter with the olive oil in a heavy bottomed casserole. Over a high heat, brown the beef on all sides; you may need to do this in a couple of batches. Remove from the pan and set aside.
Reduce the heat and add the shallots to the pan. Cook for 5-10 minutes, until lightly golden, then add the garlic and cook for a further minute. Stir in the brown sugar, allspice and juniper berries and cook for a few minutes, until the sugar caramelises the shallots, then add the flour and cook out for 1 minute. Add the red wine and balsamic vinegar, then blend in the stock. Return the beef to the pan, and add the beetroot. Cover and cook in the preheated oven for 1½-2 hours, until the beef is tender.
Bring the casserole out and let it rest, skim off the fat if there is any. Mix together the crème fraîche, mustard, and horseradish, and stir into the casserole before serving.