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

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

Yield 6 servings

Number Of Ingredients 16

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1 3lb beef bottom round
Coarse sea salt and freshly ground black pepper
1 tbs flour
1/4 cup extra-virgin olive oil
1 large onion, peeled and cut into large dice
20 juniper berries
1/2 cup red wine vinegar
1 tbs tomato paste
3/4 cup vodka
3/4 cup dry red wine
2 medium parsnips, peeled, trimmed, and cut into large dice
1 large turnip, peeled, trimmed, and cut into large dice
1/4 celery root, peeled, trimmed, and cut into large dice
3 bay leaves
2 tbs fresh chopped dill
3 ox peeled, finely grated fresh horseradish

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.