- Serves: 4
- Cook Time: 4 hours 15 minutes
- Prep Time: 20 minutes
- Effort: medium
For the braised beef
- 1 tbsp olive oil
- 1 kg silverside beef, tied with kitchen string
- 200 g smoked bacon lardons
- 2 carrots, cut into 1cm slices
- 2 onions, thickly sliced
- 1 bottle oak-aged beer, such as Innis & Gunn
- 1 tbsp Worcestershire sauce
- 2 tbsp plain flour, blended to a paste with 1 tbsp cold water
- 1 tbsp thyme, leaves, chopped
For the salt-baked celeriac
- 1 large celeriac, base sliced off, green top left on
- 110 g egg whites
- 700 g table salt
- 5 sprig of rosemary, finely chopped
- 110 ml olive oil
1. Preheat the oven to 140C/120C fan/gas 1.
2. For the braised beef: place a large flameproof casserole dish over a high heat and add the oil. Season the beef all over with salt and freshly ground black pepper, then sear in the casserole for 4-5 minutes, turning occasionally, until browned all over. Remove from the casserole and set aside.
3. Add the bacon to the casserole and cook for 1-2 minutes, or until some of the fat has rendered out, then add the carrots and onions. Cook for 4-5 minutes, or until golden-brown on the edges.
4. Return the beef to the dish and pour over the beer and add the Worcestershire sauce. Bring to the boil, then cover with a lid and place into the oven for 2½-3 hours, or until the beef is very tender, removing the lid after two hours. Turn the beef over once or twice during cooking. Once done, remove the casserole from the oven and allow the beef to rest.
5. Increase the oven temperature to 190C/170C/gas 5.
6. For the salt-baked celeriac: place the celeriac into a deep roasting tray. Mix the egg whites, table salt and rosemary together in a large bowl until the mixture comes together to form a thick paste. Cover the celeriac in a 2cm/1in thick layer of the salt paste, ensuring there are no gaps. Bake for one hour, or until the celeriac is tender all the way through.
7. Remove the beef from the casserole and set aside. Place the casserole over a medium heat and stir in the slackened flour. Bring to the boil and cook for 1-2 minutes, or until the cooking liquid has thickened to a gravy consistency.
8. To serve, remove the salt crust from the celeriac. Spoon out the flesh and place onto serving plates. Remove the string from the silverside and thickly slice the meat, laying the slices alongside the celeriac. Serve with the gravy.
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