Whiskey and nut braised beef


Whiskey and nuts give an entirely different flavor and texture to this common braised beef, making it apt to dazzle the table for any celebration.


3 T olive oil
3 clv garlic (peeled and crushed)
3 lb beef (braising steak, diced)
1⁄2 c broth (beef broth)
1 lb shallot (peeled)
3 walnut (shelled, toasted and chopped)
  seasoning (salt and ground pepper to taste)


  1. Heat oil in a pan over medium heat. Brown the beef cubes. Add crushed garlic and cook 2-3 minutes more.
  2. Pour in whiskey and broth, incorporate horseradish cream. When it boils, lower the heat, cover and simmer for about 1 hour, until the meat is tender.
  3. Add shallots and simmer for 30-40 minutes more.
  4. Mix cornstarch with 2 tablespoons of water and incorporate this to the pan. Let it simmer for 4-5 minutes more, or until the sauce thickens.
  5. Add the nuts just before serving.


Serve jacket potatoes garnished with cream and chives.

Do not let it boil dry, add a little more beef broth or water if required.

If you don't have shallots, substitute them with small onions.

8 servings
Preparation time
Cooking time
Total time
1 hour