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.
Sarson’s Pickle in 15 Minutes
Last month saw me starting a very exciting collaboration with Sarson’s, namely the new addition to their vinegar family, Sarson’s Pickle in 15 Minutes. I am an avid fan of pickling and preserving and love the fact that you can preserve the seasons for future enjoyment; but, you can now pickle any time of the day (or night) with this quick pickling and lightly seasoned vinegar. My last recipe was for a delightful Hot and Sour Soup with Quick Pickled Mushrooms, Radishes and Red Onion. And this month I’m looking towards the festive season with a wonderful recipe for Winter Beef Braise and Quick Pickled Kale, Parsnips and Beetroot with juniper berries. Cooked in a pressure cooker in 45 minutes, the whole meal along with the quick pickles can be on the table in under an hour from prep to plate.
You may remember that every month I’m sent a box of vegetables and fruit, to inspire me to create a quick pickle recipe. November’s box comprised plums, pears, beetroot, kale, parsnips, leeks, celery, aubergines, spring onions and cranberries. Having some locally reared Welsh beef on hand, I decided to create a quick pickle that would work with a new recipe I was developing ,Winter Beef Braise, a recipe that I see being a great mid-week or weekend family meal as well as a lovely way to bring in the festive season in Advent. And, I think root vegetables such as beetroot and parsnips work so well with beef, as well as the crisp addition of curly green kale. Juniper is such a wonderfully aromatic and wintry kind of spice, so I added a few juniper berries to my quick pickled vegetables for a final festive flourish.
The pickled kale, parsnips and beetroot with juniper berries was utterly sublime when served with the rich beef braise, and added a fresh, crisp and crunchy taste and texture to the dish, which was very pleasing. The Sarson’s Pickle in 15 Minutes vinegar is also very light and not harsh at all, so children will probably like the quick pickles with their meal. I also spooned some of the vinegar onto my beef braise for an extra ruby red pickle kick. As well as tasting delicious, the quick pickle adds a slash of vibrant colour to the meal, and as you know, we eat with our eyes as well as our mouth, so a win-win all around! And, let’s not forget it is super easy to make and is ready in 15 minutes.
You can serve this on a normal dinner plate with roasted parsnips and greens, as I did here, or in a bowl which might be handier for the children. Mashed potatoes is also an obvious choice, as is little, steamed new potatoes too. The recipe for Winter Beef Braise and Quick Pickled Vegetables is shared below and if you don’t have a pressure cooker then you can cook the beef in a slow cooker or use this method here: BEEF & CARROT STEW and then just make and add the quick pickles. I hope you enjoy this meal as much as we did, and look out for my next quick pickle recipe with Sarson’s in December, Karen
*Collaborative paid work with Sarson’s*