Recipe: Delicious Beef, Celeriac and Horseradish Pâté

Beef, Celeriac and Horseradish Pâté. Print Beef, celeriac and horseradish cobbler. This is a warming and lovely winter meal: rich, tender beef slow-cooked with veggies and topped with savoury scones. It's also a great recipe for using up odds and ends from your veg box – add in chunks of any root.

Put the celeriac in a large pan of water and bring to the boil. The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using. You can have Beef, Celeriac and Horseradish Pâté using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Beef, Celeriac and Horseradish Pâté

  1. Prepare of top side of beef cubed.
  2. You need of red wine.
  3. It’s of Madeira.
  4. You need of beef or chicken stock.
  5. It’s of finely chopped celeriac.
  6. You need of horseradish cream.
  7. You need of salt and pepper.
  8. It’s of bay leaves.
  9. You need of brandy.
  10. Prepare of hundred and 75 g butter melted.

This impressive rib roast will pair well with a substantial. We are not thinkin' Arbys– not after a roast beef sandich like this one. A classic creamy cheese sauce makes this sandwich super rich, while a horseradish sauce adds a kick. We love the onion bun, preferably bakery-made, but you could also use a pretzel bun instead.

Beef, Celeriac and Horseradish Pâté step by step

  1. Preheat the oven to 130°C.
  2. Place the beef in a casserole and mix all the other ingredients together except for the brandy and butter, then pour over the beef.
  3. Cover tightly and cook for 2 hours.
  4. Remove the beef and drain..
  5. Strain the liquid and reduced to about 45 mL.
  6. Slice and roughly chop the meat and put it in with the reduce liquid into a food processor and blend until fairly smooth.
  7. Add the brandy and the 3rd of the butter.
  8. Turn into a pate dish and leave to cool.
  9. Melt the remaining butter, skim any foam off the top and pour over the top of the beef, leaving any residue at the bottom of the pan..
  10. Cover pate and refrigerate overnight.

Heat the milk in a small pan until just simmering, stir in the horseradish and bay leaves and remove from the heat. Drain the potatoes, garlic and celeriac well, return to a single pan and mash together until smooth. Horseradish with roast beef takes things in another direction altogether. Patrick's Day without Corned Beef and Cabbage! A simple way to prepare this classic Irish dish.

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