flavoured with apple cider and patience
You will need:
- beef chuck 1kg
- celery root
- 2-3 celery stalks
- 300ml dry apple cider
- cup of chicken broth
- 2 medium yellow onions
- couple of garlic cloves
- fresh thyme
- salt, pepper
- olive oil
Celery and beef is very beloved combination of mine, especially when cooked slowly allowing all flavours to mix in to one. I particularly like how celery root is matching with beef and think it is a bit underrated vegetable. Here it comes together with celery stalk and sparkling dry apple cider making it all together great comfort food for a weekend. It might take a patience to wait while it is cooked, but result is worth this time of waiting.
- Preheat the oven to 180C. Dry beef pieces with paper towel and heat olive oil in thick bottom Dutch oven or pot.
- Brown meet from both sides 3-4min each side until it is brown. Season with salt and pepper. Set meat aside.
- In the same pot, brown the chopped onion. Add the chopped garlic and cook for 1 minute. Return the meat to the pot and add the cider. Bring to a boil. Add fresh thyme, cover and roast in the oven for 2 hour and 30 minutes until it becomes softer.
- Meanwhile, in a separate pan brown the celery root that is cut in small cubes and celery stalk in olive oil. Season with salt and pepper. Take out the pot with beef from the oven and add vegetables around the roast, add chicken stock to half cover the beef as wine is reduced, Cook covered for another hour. You can cook it uncovered for last 15-30min to thicken it a bit.
- It is important to add celery later in order to not overcook it. Beef will be tender and soft, melting on your plate. Serve with mashed potatoes and enjoy!