Tips: This recipe makes the best of braising beef by marinating it in red wine and topping it with a cheese-flavoured grated potato crust that bakes to a golden, crunchy consistency. For a change, instead of grating the potatoes, slice them thinly and layer over the top of the beef with onion rings and crushed garlic. Use a large grater on the food processor for the potatoes. They will hold their shape better than if you use a finer blade. It is worth remembering that the better quality wine you use when cooking, the better the dish will taste. In fact, a good rule of thumb is to use the same wine for cooking that you plan to serve with the dish. Shin (shank), leg, chuck and blade (rib) are all good cuts to use for this dish. They have an excellent flavour and both marinating and long, slow cooking will produce a melt-in-the-mouth tenderness that is hard to beat.

Yield:4

1. Place the diced beef in a non-metallic bowl. Add the red wine and orange peel and season with black pepper. Mix the ingredients together and then cover and marinate in the refrigerator for at least 4 hours or overnight if possible.
   
   
2. Preheat the oven to 325`F. Drain the beef, reserving the marinade.
   
   
3. Heat 2 tbsp of the oil in a large flameproof casserole and cook the meat, in batches, for 5 minutes to seal. Add the onions, carrots and garlic and cook for 5 minutes. Stir in the mushrooms, red wine marinade and beef stock. Simmer.
   
   
4. Mix the cornflour with water to make a smooth paste. Stir into the pan. Season, cover and cook for 1 1/2 hour.
   
   
5. Make the crust 30 minutes before the end of the cooking time for the beef. Start by blanching the grated potatoes in boiling water for 5 minutes. Drain well and then squeeze out all the extra liquid.
   
   
6. Stir in the remaining oil, the horseradish and the cheese, then sprinkle evenly over the surface of the beef.
   
   
7. Increase the oven temperature to 400`F and cook the dish for a further 30 minutes so that the top is crispy and slightly browned.