How to make Blade of Beef With Celeriac & Winter Roots

Name: How to make Blade of Beef With Celeriac & Winter Roots
Cook time: 180 min
Total time: 3 h
Yield: 4

3 hours
medium
4

Recipe by

Jeff Baker

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

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Introduction

Celeriac, also known as the ugly vegetable and the unsung hero of the veg world is the fragrant root of celery and a versatile & full flavoured vegetable that's often forgotten about outside of the pro kitchen. This recipe is a celebration of the humble root vegetables we produce this time of the year, inspired by our brilliant and handy seasonal eating guide which you can download for yourself here. Celeriac, also known as the ugly vegetable and the unsung hero of the veg world is the fragrant root of celery and a versatile & full flavoured vegetable that's often forgotten about outside of the pro kitchen. This knobly root veg has subtle celery-like flavour with nutty overtones, making it perfect in mash, slow cook dishes or alongside a blade of beef and other winter roots. Add additional root vegetables to the dish for even more flavour such as in season turnips, coloured carrots & fresh beets.

Method

blade of beef with celeriac & winter roots recipe ingredients

Method for the baked celeriac & roots

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

Method for the beef

Preheat your oven to 150°C /130°C fan assisted (gas 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.
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.
Cover & place in the centre of the oven and cook for 3 hours or until the meat is tender when pierced with a skewer.
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.