Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Pat the meat dry and sprinkle with salt and pepper, then dredge in flour.
- In batches, brown the meat in the oil over medium-high heat in a large Dutch oven. Set the beef aside.
- Add the garlic, celery root and onions to the beef drippings and season with salt and pepper. Cook until softened, 5 to 7 minutes. Add the tomato paste and stir 1 minute, then add the stock, wine, Worcestershire, beef and herb bundle. Cover and cook in the oven until tender, up to 2 hours. Cool and store for a make-ahead meal. Reheat in a 325 degree F oven until bubbly.
- For the celery gremolata: Combine the parsley, celery, anchovies and lemon juice, and dress with the EVOO. Loosely combine with pecorino cheese.
- Serve the potted beef in shallow bowls, with the celery gremolata on top. Serve mashed or boiled baby potatoes or crusty bread alongside.
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