Potted Beef And Celery Root With Celery Gremolata
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Olive4 cloves
Garlic (crushed)2 medium
Celery Root (peeled and cubed)2 medium
Onion (chopped)3 tbsps
Tomato Paste2 cups
Beef Stock1.5 cups
Red Wine (dry)1 cup
Worcestershire SauceDirections:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
Pat the meat dry and sprinkle with salt and pepper, then dredge in flour
4
In batches, brown the meat in the oil over medium-high heat in a large Dutch oven
5
Set the beef aside
6
Add the garlic, celery root and onions to the beef drippings and season with salt and pepper
7
Cook until softened, 5 to 7 minutes
8
Add the tomato paste and stir 1 minute, then add the stock, wine, Worcestershire, beef and herb bundle
9
Cover and cook in the oven until tender, up to 2 hours
10
Cool and store for a make-ahead meal
11
Reheat in a 325 degree F oven until bubbly
12
For the celery gremolata: Combine the parsley, celery, anchovies and lemon juice, and dress with the EVOO
13
Loosely combine with pecorino cheese
14
Serve the potted beef in shallow bowls, with the celery gremolata on top
15
Serve mashed or boiled baby potatoes or crusty bread alongside