Braised beef topside with sautテゥed celeriac and cepe veloute
1 topside of beef
1 head garlic
5 medium turnips
2 bay leaves
ツス bunch thyme
1tbsp w. peppercorns
1tbsp coriander seeds
ツス bunch rosemary
1tbsp tomato paste
1ltr red wine
2ltr white chicken stock
窶「 Chop all of the vegetables roughly, and then using a hot deep pan roast the vegetables until they begin to caremelize.
窶「 Add a spoon of tomato paste and continue to cook.
窶「 Deglaze the vegetables using the red wine.
窶「 Add the stocks and bring the liquor to the boil.
窶「 Add the trimmed topside, in large chunks.
窶「 Bring to a slow simmer and cook for about 1 ツス hours.
窶「 Leave to cool in the liquor, then portion and vac pac in individual portions.
750g Celeriac shredded
2x cooking apples
1x bay leaf
1tbs caraway seeds
3x juniper berries
250ml white wine
Salt and pepper to taste
窶「 Peel the onions and apple, finely slice.
窶「 Using a hot pan sweat the onions and apple down until they start to soften, add the celeriac and the spices which should be wrapped in a muslin cloth.
窶「 Add the white wine and the water, bring up to the boil and cook on a low heat for forty minutes.
窶「 Take off the heat and allow to cool.
窶「 To serve, heat gently using a small amount of butter in a hot pan.
Recipe courtesy of Verre by Gordon Ramsay & Chef Matt Pickop