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*
Winter Beef Braise & Quick Pickled Kale, Parsnips and Beetroot
Print recipe
| Serves | 4 to 6 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Meal type | Condiment, Lunch, Main Dish |
| Misc | Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen Burns-Booth |
Ingredients
Quick Pickle
- 50g fresh curly kale (roughly chopped)
- 2 parsnips, peeled (diced very thinly)
- 1 large beetroot, peeled (cut into thin matchsticks)
- Sarson's Pickle in 15 Minutes lightly seasoned vinegar
- 1 teaspoon juniper berries
Beef Braise
- 700g beef braising steak (cubed)
- 2 tablespoons plain flour
- salt and freshly ground black pepper
- 1 tablespoon rapeseed oil
- 2 medium onions, peeled and chopped
- 4 large carrots, peeled and diced
- 250ml beef stock ( made up with half water and beer or beef stock, made up with half water and wine)
Note
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.
Directions
| Step 1 | Beef Braise: Toss the meat in the flour that has been seasoned with salt and pepper. Fry the meat in the oil (over a medium to high heat) in a large roomy frying pan or skillet until browned, turning constantly. Remove the sealed browned meat and place it in a pressure cooker. |
| Step 2 | Add the onions and carrots to the same pan and fry for 3 to 4 minutes or until golden and coloured. Add them to the pressure cooker along with the beef. NOTE: some modern pressure cookers have a saute function you can use. |
| Step 3 | Add the beef stock to the beef and vegetables, stir well and lock the pressure cooker lid into place. Cook for 35 minutes on high pressure, following your pressure cooker manufacturers guidelines for releasing the pressure at the end of the cooking time. I allow mine to cool for 10 minutes before releasing the pressure. Serve the beef with the quick pickle and seasonal sides such as parsnips, kale, spinach and mashed potatoes. |
| Step 4 | Quick Pickled Vegetables: Whilst the beef is cooking, make the pickle. Add all of the prepared vegetables and juniper berries to a large bowl, add the Sarson's Pickle in 15 Minutes vinegar to just cover the vegetables and leave for 15 minutes before serving with the beef. |
Trudy Edlebeck says
Looks wonderful and will try the recipe. I don’t think I can find the 15 minute pickling vinegar from Sarsons here in the U.S., so what do you recommend as a substitute…or, will a vinegar such as seaoned rice vinegar work as well?
Trudy
Karen Burns-Booth says
I’m not sure what to recommend as this is a specially seasoned light vinegar; maybe a cider apple vinegar, or as you say, a seasoned rice vinegar. Karen
Karl says
Loving the pickles
Karen Burns-Booth says
Thank you Karl.
Ron says
Yummy veggie recipe. We don’t have Sarson’s over here, do you have a substitute recommendation. Perhaps cider vinegar?
Corina Blum says
My children love pickled onions and I’m always trying to get them to eat more veggies so I love the sound of the quick pickle. It sounds really and might just help. The beef braise sounds really tasty too.
Ms leonie morris says
Can’t wait to try this. Do you need to crush the juniper berries ?
Karen Burns-Booth says
Hi there,
You can crush the juniper berries for a more pronounced flavour.
Karen