1) Preheat the oven to 170 F/ 325C/ Gas mark 3.
2) Heat the oil in a large frying pan. Sauté the beef until brown and the onions until softened and golden but not burnt. This will take about 10 minutes.
3) Transfer to a large ovenware dish. Add the parsnips, carrots, red wine, stock, dates, horseradish sauce and parsley.
4) Cover with foil and cook for a minimum of 3 hours.
|Salt And Freshly Ground Black Pepper|
|Sprigs Of Parsley Sprigs And Finely Chopped For Garnish|
|Parsley Roughly Chopped||3 tbsp|
|Horseradish Sauce||3 tbsp|
|Beef Stock 500ml Hot Water With 2 Tablespoons Beef Stock||500ml|
|Carrots Peeled And Cut Into Chunky Wedges||4 large|
|Parsnips Peeled And Cut Into Chunky Wedges||4 large|
|Onions Peeled And Sliced||5|
|Shin Of Beef Cut Into 4 Cm Pieces||3 kg|
|Olive Oil||3 tbsp|
To serve the stylish way, Garnish with sprigs and finely chopped parsley.