Slow cooked beef with celeriac purée and greens
With the first tang of autumn in the air, this rich and comforting braised beef in a smooth sauce is one to beat.
- 50ml/1 ½ floz vegetable oil
- 1kg/2lb 4oz braising steak, in 160g (6oz) portions
- 300g/12oz carrots, roughly chopped
- 500g/1lb 4oz onions, roughly chopped
- A couple of sprigs of rosemary
- 5 cloves garlic
- 250ml/8floz red wine
- 2 beef stock cubes
- 800g/2lb celeriac, peeled and chopped
- 500g/1lb 4oz potatoes, peeled and chopped
- 50ml/1 ½ floz extra virgin rapeseed oil
- 250g/8oz shredded green cabbage
- 30ml/1 floz extra virgin rapeseed oil
Pre-heat the oven to 170°C fan (190°C) gas mark 6.
Place 30ml of the oil in a large frying pan over a high heat, season the beef using the salt and pepper, place into the hot oil in the pan and sear on each side for around 3 minutes.
Remove the beef from the pan and place in a large casserole dish or roasting tin.
Reduce the heat of the pan, add the remaining oil, the chopped onions, carrots and cloves of garlic and stir well, add the rosemary and continue to sauté for 5 minutes or until the onion is starting to colour.
Add the wine and swirl to deglaze the pan. Add the stock cubes and around 500ml water, bring to the boil.
Pour the onion mix over the beef and cover the casserole dish or roasting tin with foil. Place in the oven and bake until the beef is tender.Whilst the beef is cooking:
Place the celeriac in a pan of water and simmer until tender, drain into a colander and press gently to remove excess water. Place into a food processor and blitz until smooth.
Place the potatoes in a pan of water and simmer until tender, drain and mash until smooth and creamy, add the celeriac and the 50ml oil, beat well and season with salt and pepper.
Place the cabbage in a pan of boiling water for 2-3 minutes, drain and put back in the pan with a good pinch of pepper and the 30ml oil.
Place a portion of the cabbage on your plate, top with one of the braised steaks and drizzle over some of the sauce. Finish with a spoonful of the celeriac puree.