Braised Beef Chuck with Celeriac Purée and Pan Sauce
Slow cooked beef chuck becomes so tender it almost falls apart, and it pairs perfectly with silky celeriac purée. This recipe for braised beef chuck with celeri…
Ingredienser
Instructions
Cut the beef chuck into two equal pieces and season well with salt and pepper.
Heat sunflower oil in a frying pan over high heat.
Brown the meat well on all sides and place it in an ovenproof dish.
Cut onion, carrot and garlic into rough strips.
Cook the vegetables in the same pan.
Add tomato paste, beef stock, honey and butter, and bring to a boil.
Pour the mixture over the meat.
Cover the dish tightly with aluminum foil.
Bake the meat at 160 degrees for about 3 hours, until completely tender.
Wash the celeriac well, rub it with olive oil and sprinkle with salt.
Roast the celeriac in the oven with the meat, and remove it after about 2 hours.
Remove the skin from the celeriac and cut it into pieces.
Blend celeriac, butter and cream into a smooth purée in a food processor.
Season the purée with salt and pepper.
Strain the pan juices when the meat is done.
Reduce the juices to about 3 dl.
Mix cornstarch with a little cold water and whisk it into the sauce.
Stir in butter and season with salt and pepper.
Serve the beef chuck with celeriac purée, pan sauce and finely chopped chives.
Nutrition per serving
Energi ca. 543422 kcal
Protein 50006.6 g
Fett 37585.2 g
Karbohydrater 34.4 g
Fiber 3.7 g
Sukker 14.4 g
Salt 642.0 g
Tips & tricks
Strain the pan juices before reducing them. This gives a smoother sauce and makes the flavor more concentrated without pieces of vegetables in the sauce.
Did you know?
Beef chuck becomes especially tender when braised slowly with stock, vegetables and aromatics. The meat has plenty of connective tissue that gradually breaks down and creates a rich pan sauce. Celeriac purée works well because its mild nutty flavor and creamy texture balance the strong sauce.
