Wine-braised beef, carrot, daikon & mushrooms
Beef second courses
This is a simple but hearty meal for a winter day when you can relax for a couple hours as the roast braises in the oven. I like the punchy flavor and bite of the daikon contrasted with the tender, falling-apart beef, and the earthiness of the herb flavors with the warm and rich wine-infused sauce. The final flourish of parsley and lemon zest is something I picked up from a Jamie Oliver recipe for stew -- it adds a little brightness, I think. Enjoy!
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