Braised Beef With Horseradish Parsnips And Celery Root From Daniel Boulud Recipes

BEER-BRAISED BEEF TIPS WITH ROOT VEGETABLES AND HORSERADISH RECIPE

Steps:

• Season beef evenly with 1 1/2 teaspoons salt and 1 teaspoon pepper. Brown beef in hot oil over medium-high, in batches, about 1 to 2 minutes on each side. Place beef in a 6-quart slow cooker; add carrots, parsnips, and potatoes.
• Cook onion in hot drippings over medium-high 4 minutes or until translucent and beginning to brown. Add garlic and sage; sauté 1 minute. Deglaze pan with beer, stirring to loosen any browned bits from bottom of skillet. Simmer 5 minutes or until beer is reduced by half. Add broth, and return to a simmer. Pour over mixture in slow cooker. Cover and cook 8 hours on LOW or until beef and vegetables are tender.
• Transfer beef and vegetables to a serving bowl; keep warm. Pour liquid from slow cooker through a strainer into a medium saucepan; stir in 1/4 cup parsley and 1 tablespoon horseradish. Bring to a boil over medium-high. Reduce heat to medium, and simmer 20 minutes or until sauce is reduced to 1 cup.
• Whisk together cornstarch and 2 teaspoons water. Gradually add to mixture in saucepan, whisking constantly. Simmer 1 minute, whisking constantly. Add salt and pepper to taste. Serve beef and vegetables with sauce and remaining chopped fresh parsley.

BRAISED BEEF WITH MUSHROOMS AND ROASTED ROOT VEGETABLES

Steps:

• In a large skillet, sear the beef in 6 tablespoons oil. Add the onion, celery, 2 ounces of the carrot, 2 cloves of the garlic and caramelize. Add tomato paste, stock, and bay leaves. Simmer and let cook until meat is tender, about 1 hour. If meat is not tender, continue cooking, checking every 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Toss the tourneed carrots, celeriac, and turnip with oil. Roast until tender, about 40 minutes.
• In a separate saucepan, saute the mushrooms and thyme in oil, until the mushrooms have given up most of their liquid and are tender. Add the mushroom mixture to the stew. Serve beef with roasted vegetables.

UKRAINIAN BRAISED BEEF STUFFED WITH HORSERADISH

Steps:

• Preheat the oven to 350 degrees F.
• In a large, heavy heatproof casserole or Dutch oven with a tight-fitting lid, saute the bacon over medium heat until it renders its fat.
• Remove and discard the bacon.
• Rub the beef with salt and pepper, then add it to the bacon fat and brown well on all sides over medium heat.
• Remove the meat to a plate.
• Add the vegetables to the casserole and saute, stirring occasionally, until they begin to color, about 10 minutes.
• Return the beef to the casserole.
• Combine the vodka and vinegar and pour over the meat.
• To the casserole add the wine, stock, and bouquet garni, and bring to a boil on top of the stove.
• Place the casserole in the oven and bake, covered, for 1 3/4 hours, turning occasionally.
• When the meat feels almost tender when you test it with a skewer, remove the casserole from the oven, leaving the oven on.
• Transfer the meat to a carving board.
• Melt 1 tablespoon of the butter in a small saucepan, over low heat.
• Add all but 2 tablespoons of the horseradish to the saucepan and simmer, stirring, until hot.
• Stir in the bread crumbs and sugar and simmer for about 1 minute.
• Let the meat cool for about 15 minutes and with a very sharp knife, make two lengthwise cuts through the meat as if you were cutting it into three equal layers, but cutting only five-sixths of the way through.
• Spread the horseradish mixture evenly between the cuts and tie the meat with kitchen string so it holds its shape.
• Stir the remaining horseradish into the pan juices.
• Return the meat to the casserole and continue to bake, covered, for another 45 minutes.
• The meat is done when a knife inserted into its thickest part penetrates easily.
• Remove the meat to a cutting board, and cover with foil.
• Strain the pan juices through a sieve into a small saucepan, pressing on the vegetables with the back of a spoon.
• Melt the remaining 2 tablespoons butter in another small pan.
• Stir in the flour and cook for 1 minute.
• Add 1/2 cup of the pan juices and stir until blended.
• Whisk the mixture back into the remaining pan juices.
• Cut the meat into slices across its length so each piece gets some of the horseradish mixture.
• Arrange the slices on a serving platter and spoon some of the sauce over.
• Pass the remaining sauce separately in a sauce boat.
• Serves 6.
• Traditional Ukrainian Cookery.

DANIEL BOULUD'S SHORT RIBS BRAISED IN RED WINE WITH CELERY DUO

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.

ALE BRAISED CORNED BEEF WITH HORSERADISH GRAVY, SWEDISH STYLE

Steps:

• Heat nonstick Dutch oven over high heat. Sprinkle meat with pepper and brown in oil on all sides, about 6 minutes. Remove meat & set aside.
• Lower heat to medium and add diced onion,diced carrots, celery, brown sugar and thyme to pot drippings. Cook stirring until soft, about 7 minutes. Lower heat, add ale and mustard and cook 1-2 minutes, scraping up browned bits from bottom of pot.
• Return meat to pot, cover and cook over low heat about 3-1/2 hours. Keep heat just below simmer. Don't let it boil.
• Add cabbage, remaining sliced carrots, quartered onions and continue cooking covered until vegetables and meat are tender, about 40 minutes. Remove meat and let stand 15 minutes before slicing. Remove cabbage and large vegetable pieces with a slotted spoon and place on serving platter and keep warm. Reserve pan juices for gravy.
• Horseradish Gravy:.
• Strain and skim fat from pan juices. In pot over medium heat, combine 1 cup strained pan juices with milk, horseradish, mustard, thyme and pepper. Dissolve cornstarch in 2 T. reserved horseradish liquid. (Use water or more cooking liquid if not enough juice remained.).
• Stir cornstarch slurry into pan mixture and cook, stirring until mixture boils and thickens slightly, 2-3 minutes. Remove from heat and stir in chopped parsley or chives. Serve gravy with sliced meat and vegetables.
• Kiss me, I'm Swedish & Happy "Svenskarnas Dag".

ONE-POT BEEF BRISKET & BRAISED CELERY

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.

BRAISED BEEF WITH HORSERADISH, PARSNIPS AND CELERY ROOT FROM DANIEL BOULUD

Steps:

• Preheat oven to 300 degrees. Pat the beef dry and season with salt and pepper. Dust the beef with flour. In a medium cast-iron pot over a high heat, warm the olive oil. Add the beef and sear until golden brown on all sides, 12-15 minutes. Transfer the beef to a plate. Lower the heat to medium. Add the onion, juniper berries, and 1 teaspoon black pepper to the pot and cook, stirring for 6-8 minutes, until the onions are translucent. Stir in the red wine and bring to a boil. Add the parsnips, turnip, celery root, bay leaves, dill, 1/2 cup of the horseradish, and 2 cups of water. Return the beef to the pot and bring to a simmer. Cover the pot and transfer it to the over to braise for 2 1/2 hours, turning the meat two or three times. Meanwhile, whip the heavy cream to medium peaks and stir in the remaining horseradish. Season to taste with salt and pepper. Serve the beef and vegetables with the horseradish whipped cream on the side.