Braised Blade of Beef with Celeriac Purée

Name: Braised Blade of Beef with Celeriac Purée
Cuisine: Irish
Ingredients: 4 tbsp rapeseed oil; 400 g (14 oz) piece of beef blade, well trimmed; 2 carrots, cut into chunks; 2 garlic cloves, crushed; 1 onion, roughly chopped; 900 ml (1 ½ pints) beef stock; 300 ml (½ pint) red wine; 2 fresh thyme sprigs; 2 fresh rosemary sprigs; 1 tsp softened butter; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 275 g (10 oz) celeriac, peeled and cut into chunks; 100 ml (3 ½ fl oz) cream; 100 ml (3 ½ fl oz) vegetable stock; 20 g (¾ oz) butter; 1 tbsp olive oil; 1 smoked streaky bacon rasher, rind removed; 1 slice of white bread, crusts removed and very finely diced; ½ tsp snipped fresh chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This is a perfect dinner party dish, as the braised beef blade can be made up to 2 days in advance, but it must be prepared at least 24 hours in advance to achieve a good shape. The sauce can also be prepared at the same time, as can the celeriac purée, leaving very little to do last minute except enjoy your guests!

Ingredients

4 tbsp rapeseed oil
400 g (14 oz) piece of beef blade, well trimme

Europe
Ireland
Dinner

Method

Preheat the oven to 180°C (350°F/gas mark 4).

To prepare the braised beef blade, heat 1 tablespoon of oil in a large casserole dish with a lid. Add the beef blade and brown all over for 3–4 minutes, turning regularly with tongs. Transfer to a plate. Add another tablespoon of oi