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Beef & barley bun with horseradish
Beef & barley bun with horseradish
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Total Time:
4 hours 40 minutes
Red wine-braised beef stuffed in fluffy buns: simply divine!
Ingredients:
  • 500 g bread flour
  • 104 g Tipo 00 flour
  • 44 g sugar
  • 22 g yeast
  • 32 g milk
  • 110 g unsalted butter
  • 3 Spanish or 5 regular onions
  • 12 sprigs of fresh thyme
  • 5 pickled walnuts
  • olive oil
  • 500 g minced beef
  • 200 ml red wine
  • 200 ml organic chicken stock
  • 1½ teaspoons minced garlic
  • 2 fresh bay leaves
  • 30 g fine oats
  • 1 star anise
  • 2 tablespoons pickled walnut juice
Instructions:
  • Combine all bun ingredients (excluding butter) in a bread machine with 330g water and 5g sea salt. Mix with the dough hook and allow the dough to rise for 20 minutes at room temperature. Add butter and mix again with the dough hook. Divide the dough into 50g balls and let them rise for 1 hour. Sweat chopped onions in a pan with oil until soft. Preheat oven to 100ºC/gas ¼. Sear beef in a cast iron pan for 10 minutes, then deglaze with red wine. Add remaining filling ingredients (except walnut juice), cover, and slow cook in the oven for 4 hours. Season and add pickled walnut juice. If mixture is too loose, reduce over high heat without lid. Cool, divide into balls, and flatten each dough ball around a ball of beef. Place on a greased baking tray crease-side down and bake at 170ºC/325ºF/gas 3 for 15 minutes until golden brown. Serve warm.

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