Wine Braised Beef With Celery Root Puree Recipes

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Heat oil in pot over moderately high heat until hot but not smoking.
• Meanwhile, pat meat dry and sprinkle with salt and pepper.
• Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
• Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
• Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

Steps:

• Preheat the oven to 400 degrees F.
• For the topping: Place the celery root in a large pot and add 2 cups chicken broth, along with water to cover and 2 teaspoons salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the celery root is tender, 15 to 20 minutes.
• Meanwhile, make the filling: Heat the olive oil in a large skillet over medium heat. Add the onions, carrots and celery and season with a teaspoon of salt and a few grinds of pepper. Cook until the vegetables are tender, about 5 minutes. Add the garlic and thyme and cook until fragrant, another minute. Add the ground turkey and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Stir in the flour until incorporated, about 1 minute. Add the remaining cup chicken broth and reduce the heat to a simmer; cook until thickened, 3 to 5 minutes.
• To finish the topping, reserve 1 cup of the cooking liquid, then drain the cooked celery root and set aside. To the pot, add the butter and melt over medium heat. Return the celery root to the pot and add half of the reserved cooking liquid. Using an immersion blender, puree the mixture until smooth, adding more of the reserved liquid as necessary. (Note: If you don't have an immersion blender, transfer the mixture to a food processor and pulse until the mixture is pureed and smooth.) Season with salt and pepper.
• Transfer the filling to a 9-inch square baking dish. Sprinkle the frozen peas in an even layer over the filling. Spread the celery root puree on top, being careful to leave the layer of peas in place.
• Bake until the topping is lightly golden and the filling is bubbling, 30 to 35 minutes.

Steps:

• Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
• Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

Steps:

• Wine braised beef:.
• Heat oven 350 degrees.
• Season beef with salt and pepper.
• Heat oil in a dutch oven on high.
• Brown beef on all sides, about 3 to 5 minutes.
• Reduce heat to medium-high, add carrots, onions and garlic.
• Cook for 2 minutes.
• Stir in flour and cook 1 minute.
• Add wine, stock, tomato paste and rosemary and bring to a boil.
• Cover, place in oven and braise at 350 degrees for 1 1/2 hours or until meat is knife tender and sauce thickens.
• Celery Root Puree:.
• Meanwhile, place celery root , potatoes and garlic in a liddle pot, covering with cold water.
• Bring to a boil, reduce heat to medium and simmer, covered until veggies are tender, 25-30 minutes.
• Drain; puree in blender with milk until smooth. (add more milk is necessary).
• Season with salt.
• Serve braised beef and sauce on top of the celery root puree.
• Garnish with chopped parsley if desired.

Steps:

• 1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.
• 2. Center a rack in the oven and preheat to 350°F.
• 3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
• 4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)
• 5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)
• 6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib. Cross 2 pieces of braised celery over each serving. Pour the sauce onto the plate around the puree.

Steps:

• Place the meat in a bowl, add the wine and one-half cup of the onions. Cover and refrigerate overnight, but no more than 16 hours.
• The next day, remove the meat from the wine marinade, reserving the marinade. Preheat oven to 350 degrees. Pat the meat dry on paper towels.
• Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Remove the meat from the casserole and add the remaining onions and cook over medium-low heat until tender and lightly browned. Stir in the garlic.
• Add the stock and the reserved marinade. Bring to a simmer, scraping the bottom of the pan. Stir in salt and pepper to taste, the bay leaf and rosemary. Return the meat to the casserole.
• Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
• To serve at once, remove the meat from the casserole and slice it. Arrange on a platter. Reheat the sauce and check seasonings. Spoon some of the hot sauce over the meat and pass the rest alongside.
• Alternatively, the meat can be refrigerated overnight in the cooking liquid, and the next day the meat can be sliced and the sauce reheated before serving. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.

Steps:

• Place a steaming basket in a large pot. Pour in enough water to reach just below the basket, cover and bring to a boil. Add florets and celery root cubes; steam for 15 minutes or until tender.
• Meanwhile, in a saucepan over medium heat, add 2 tablespoons butter. When melted, add onions and sauté for 3 ½ to 4 minutes or until soft. Add garlic and sauté for only 1 minute. Remove from the heat and transfer onion mixture to the bowl of a food processor; set aside.
• When cauliflower and celeriac are tender, transfer to the bowl of the food processor and blend until half the mixture is somewhat puréed. Add 2 tablespoons butter and process until well combined. Slowly pour in heavy cream and continue mixing until blended. Clean the sides of the bowl before adding sour cream, salt and pepper. Process once again until well mixed.
• Just before serving, sprinkle on some fresh chopped parsley. Serves 6.

Steps:

• Season beef (lightly if using salted broth).
• Heat oil in large Dutch oven over high heat.
• Add beef and brown on all sides, about 15 minutes.
• Transfer beef to platter; reduce heat to medium.
• Add onion and bacon to pot.
• Sauté until onion is golden, about 8 minutes.
• Mix in tomato paste, bay leaves, cloves and rosemary.
• Add wine.
• Return meat and any juices.
• Cover and simmer 30 minutes, turning meat once.
• M ix stock and tomatoes into sauce.
• Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
• Transfer beef to platter.
• Cover with foil to keep warm.
• Strain sauce through fine sieve, pressing on solids.
• Degrease sauce.
• Return sauce to pot.
• Boil until reduced to 2 cups, about 1 hour.
• Add any beef juices from platter.
• Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
• Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
• Serve sautéed spinach alongside.

Steps:

• If you have time, up to 24 hrs before, sit the beef in a snug plastic container and pour over the wine. Cover and leave to marinate in the fridge, turning the beef as and when you can.
• Heat oven to 170C/150C fan/gas 3½. Drain the wine from the beef (if you've marinated), but keep the wine. Heat the oil in a flameproof casserole dish that will fit the beef and all the vegetables - don't worry if the beef is too tall for the dish. Season the beef and spend a good 15 mins browning it on all sides, then remove from the dish. Add the celery, carrots and onion to the dish, sizzle in the beef fat for 5 mins, then add the garlic and herbs. Nestle the beef among the vegetables, pour over the wine and bring to a simmer. Cover the dish with its lid (or foil if the beef is too tall) and braise in the oven for 4-4½ hrs until very tender, turning the beef once.
• Once cooked, leave to rest for 10 mins, then lift the beef onto a carving board. Drain the vegetables (reserving the braising juices), toss with the parsley and tip into a dish. Spoon the fat off the braising juices and pour into a bowl for spooning over. The sauce can be chilled in the fridge - the fat will solidify and can be lifted off the sauce before it's reheated.

Steps:

• Peel the celery root. Cut off the knobby top and bottom. Set the root upright on a cutting board and trim away the tough outer peel with a chef's knife. Cut into roughly 1-inch cubes and place in a large saucepan with cold water.
• Peel and cube the potatoes and add the potatoes and the garlic to the saucepan. Season the water liberally with salt and bring to a boil. Reduce the heat to a simmer and cook until the vegetables are tender enough to be crushed with a fork, 20 to 25 minutes.
• Drain the vegetables and empty them into a food mill fitted with a fine disk. Turn the crank, pressing the vegetables through the disk into a clean saucepan underneath. You may need to reverse the blade a time or two to clear any tough fibers that are caught in the disk. Scrape the purée on the underside of the disk into the saucepan. Depending on the size of your food mill, you may need to purée the vegetables in two batches to accommodate them comfortably.
• Place the saucepan over medium heat and stir the ground vegetables with a wooden spoon until they form a smooth paste. The heat is also drying excess moisture out of the vegetables; stop when a dry film begins to form on the bottom of the pan. Beat in the butter and when it is thoroughly incorporated, beat in the whipping cream to make a silky purée.
• Season the purée to taste with more salt if necessary, white pepper and a pinch of nutmeg and spoon it into a serving bowl.
• If you like, place a knob of butter on top to melt into the mixture.