It recently occurred to me that horseradish, as something that goes well with beef, might make an interesting ingredient in a beef stew; but it also occurred to me that I’ve only ever seen it served grated raw with vinegar, and nothing here suggests it is commonly used in any other way. Some condiments, I’ve heard, lose or change their flavor if cooked. If I cooked horseradish in a stew, what would be the result?
It definitely loses its bite with heat. I’m not so sure that I’d use it in a stew; somehow that just doesn’t seem right. I certainly use it in basting stuff for poultry. On your next chicken or turkey, try a mixture of Soy Sauce, Horseradish, Minced Garlic, Black Pepper, and Olive Oil (and Cranberry Liqueur, if you can find it). Drippings may be too salty for gravy, if you use a lot of Soy.
It also mixes great in mashed potatoes.
In fact, if you type in “horseradish” in the search field on foodnetwork.com, there’s plenty of good ideas.
I put horseradish in beef stew/pot roast/crock pot beef whatever, and it usually turns out well. The long cooking process mellows it out a bit, but it is still recognizable.
I think it would work well wherever mustard does - I think I might try it as an addition to a cheese sauce.
There’s a recipe for New England pot roast in the old Betty Crocker cookbook I got from my mother,must be thirty years old (at least).
Uses lots of horseradish,but the long slow cooking takes the heat out of it,while maintaining flavour,aroma and a bit of texture.
Actually, I’m thinking it would work well in some soups too - but I think I’d probably add it near the end of cooking, to preserve some of the pungency.
Ecstasy.