Braised Beef with Horseradish

Very, very delicious.

After all the doomed braising experiences with my clay pot (see both the Tarragon Chicken with Cider and the Provencal Beef Stew from this cookbook. as well as the Zinfandel Pot Roast with Glazed Carrots and Fresh Sage from All About Braising), I decided to play it save this time and to use my wok (simply because it's the largest pan at hand at the moment and has a glass cover, good for checking the temperature without lifting the lid) on the stove, to be able to control temperature and steam escape. And guess what - it worked! For 'High' on a slow cooker, think 150°C/300°F, or about level 4 on an electric stove, for 'low', let it simmer very gently, which is about 93°C/200°F, or level 1 on an electric stove.