Poached Salt Beef Root Veg Recipes

Steps:

• Heat oven to 160C/140C fan/gas 3. Pour the stock into a flameproof roasting tin or shallow casserole dish, add 3 tbsp mustard and bring to the boil. Turn off the heat, then scatter in all of the vegetables except the radishes and onions. Nestle the beef in the middle, fat-side up. Brush the top of the beef with the remaining mustard, scatter over 1 tsp cracked black pepper, cover with a lid or foil and put in the oven for to braise for 3 hrs, or until the beef is tender.
• Leave everything to cool a little, then lift the meat from the dish, transfer to a board and carve into thin slices. Stir the onions through the broth with the other vegetables, then divide the braised vegetables between bowls and pour in the mustardy cooking juices. Drape the slices of beef over the top, then poke in some radishes so they're in amongst it all. Scatter the dill over just before serving.

Steps:

• Slice carrots, celery root and leeks into sections about 2 inches long and 1/4 inch wide. There should be about 3 cups. The slices should be the same size so they cook evenly.
• Place the carrots, celery and leeks in a large saucepan, and cover with lightly salted water. Bring to a boil, remove from heat and drain immediately.
• In another large saucepan bring the beef broth to a low simmer over medium-high heat. Add salt and pepper, the carrots, celery and leeks, and simmer 15 to 20 minutes, or until tender. Do not let the broth boil, or it will lose its color.
• Meanwhile, season the fillet pieces on both sides with salt and pepper. Add to the simmering vegetables, and cook over low heat for 2 to 3 minutes. Do not let the liquid boil.The meat should be served medium rare.
• Divide the vegetables in a decorative pattern over 4 warm serving plates. Place the beef pieces next to the vegetables. Spoon over the dressing. Season if necessary. Garnish with fresh herbs. The broth can be served on the side in a consomme cup.