How to make Blade of Beef With Celeriac & Winter Roots

  • Cook time
  • Difficulty medium
  • Serves 4
cooked blade of beef with celeriac & winter roots

Ingredients

  • Ingredients for the baked Celeriac & roots
  • 1 small celeriac peeled & cut into large dice (5cm approximately)
  • 2 turnips peeled & cut into thick wedges
  • 3 or 4 carrots, mixed variety peeled & left whole
  • 2 tbls. Schmaltz or butter
  • 6 cloves garlic peeled
  • Sea salt to taste
  • Few sprigs rosemary
  • Ingredients For the beef
  • 800g beef featherblade
  • A little dripping or oil
  • 2 onions peeled & quartered
  • Trimming from the celeriac
  • 6 cloves garlic left whole
  • Sprig rosemary or thyme
  • 500 ml beef stock / bone broth
  • 1 tbls. Tomato puree
  • 2 tbls. Henderson’s relish or Worcester sauce
  • 1 tbls. Corn flour mixed with a little cold water
  • Sea salt & freshly cracked black pepper

blade of beef with celeriac & winter roots recipe ingredients

Method for the baked celeriac & roots

  1. Preheat oven 180°c fan assisted or 200°c without a fan (gas 6).
  2. Toss the vegetables separately with the fat, garlic, rosemary & sea salt.
  3. Wrap in foil then place on a tray to roast until tender, around 35 minutes or until tender when pierced with a skewer.
  4. Remove from foil & place on a tray ready to sauté.
  5. When required sauté the roots over a high heat until nice & caramalised, this will only take a couple of minutes.

baked celeriac & roots

Method for the beef

  1. Preheat your oven to 150°C /130°C fan assisted (gas 2).
  2. Season the beef with sea salt before searing in a little dripping in a casserole dish over high heat until brown then keep the beef to one side.
  3. In the same dish sauté the onions & garlic until lightly coloured, add the stock, herbs, relish & puree then reduce the heat a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling sauce then add the beef back to the casserole.
  4. Cover & place in the centre of the oven and cook for 3 hours or until the meat is tender when pierced with a skewer.
  5. Remove from oven & pass off the juices through a fine sieve into a clean saucepan and reduce to rich, glossy gravy then pour back over the beef.

To serve

Spoon the meat & gravy into a bowl, scatter over the sautéed celeriac & roots, garnish with watercress.

Note: The vegetables can be done a few hours in advance & kept to one side ready to sauté when ready to serve.

Any excess celeriac will make a wonderful winter soup.