Roast Beef with Celeriac Purée, Red Wine Sauce
Roast Beef is an altervative recipe that you could cook to impress your guests. Here are a few simple techniques on how to cook a larger joint of meat making all the difference to your roast dinner. A quality result can only be achieved with a quality piece of meat. Ensure the choice you make in the supermarket or at your local butchers is an ethical one and sustainable for your local community.
Special equipment: Large roasting tray.
Cooking time: 2.5hrs
|For the beef|
|1 x 3bone||Rib of Aberdeen Angus Beef|
|1||Carrot, roughly chopped|
|1||Onion, peeled and roughly chopped|
|1 pinch||Salt and freshly ground black pepper|
|For the celeriac purée|
|2 med||Celeriac heads, washed, peeled and roughly chopped|
|For the red wine sauce|
|2 small||Shallots, finely sliced|
|100g||Button mushrooms, finely sliced|
|350ml||Brown chicken stock and 1 Tarragon leaf|
Remove the Beef from the Fridge 3 hours before cooking so that it has time to get to room temperature (*1).
For the beef
Preheat the oven to 170°C. Scatter the chopped carrot and onion over the bottom of the roasting tray with any beef trimmings. Season the beef with salt and pepper. Rub this in well. Place the beef on top of the vegetables and cook in the pre-heated oven for 30 minutes. Pour in 600ml of the water (*2) and continue to cook for 1.5 hours. Remove from the oven, leave to stand for at least 30 minutes and up to 2 hours (*3).
Add the remaining water and scrape off the caramelised juices from the bottom of the pan and pass through a fine chinoise, into a saucepan and reduce by half.
For the celeriac purée
Cover the celeriac with water and add 1 tsp of salt. Boil until very soft, then strain through a fine sieve. Press with the back of a spoon to extract as much liquid as possible. Heat the cream and melt the butter to a nutty brown colour. The ingredients are best combined whilst they are still warm. Put the cream, butter and celeriac in a blender and purée until completely smooth. Season to taste. Reserve.
For the sauce
On a medium heat, soften the shallots in the butter for 2-3 minutes, add the mushrooms and soften for a further 2 minutes. Pour in the red wine and reduce by ½. Add the stock, reserved pan juices and continue to reduce by ½. Taste, correct the seasoning if required and infuse the tarragon for five minutes.
Carve the beef on the table in front of your guests and serve with the red wine sauce and the warm celeriac purée.
Recipe © Raymond Blanc 2014.
Photograph © David Griffen 2014.