Beef in Guinness with celery puree.
4 servings
30 minutes
Beef in Guinness with celery puree is a true embodiment of Irish culinary tradition. This dish offers a harmonious blend of the rich flavor of dark beer, the tenderness of meat fibers, and the velvetiness of root vegetable puree. Guinness adds depth to the beef by slightly caramelizing it, while bay leaf and cumin add a hint of spice. The delicate celery puree with potatoes as a side makes the dish light and airy, highlighting the richness of the meat stew. A crispy French baguette spread with spicy mustard perfectly complements the meal. Such a dinner warms the soul, bringing us back to the coziness of Irish pubs and family meals filled with warmth and authentic island cuisine.
1
Preheat the oven to 180 degrees. Heat half of the vegetable oil in a pan over high heat and fry the diced meat until golden brown. Add more oil if necessary. Transfer the meat to a pot.
- Beef: 1 kg
- Vegetable oil: 2 tablespoons
- Vegetable oil: 2 tablespoons
2
Place finely chopped onion in the pan and lightly fry on low heat. Add garlic and sugar, and fry until the onion is brown. Add flour and transfer to the meat.
- Onion: 2 heads
- Garlic: 1 clove
- Brown sugar: 2 teaspoons
- Wheat flour: 2 teaspoons
3
Pour Guinness and broth into the pan, bring to a boil, and pour over the meat. Add bay leaf and cumin, and generously season with salt and spices. Bring to a boil, cover, and place in the oven for 2 hours.
- Guinness stout: 125 ml
- Beef stock: 375 ml
- Bay leaf: 1 piece
- Caraway: 2 stems
4
Cut the celery into pieces and place it in a bowl of water. Add diced potatoes and celery to a pot with milk and bring to a boil. Cover and cook for 15 minutes, then puree without pouring out the milk. Add salt and butter.
- Celeriac: 1 piece
- Potato: 1 piece
- Milk: 250 ml
- Butter: 20 g
5
Spread mustard on the bread and serve with meat and mashed potatoes.
- French baguette: 4 pieces
- Dijon mustard: 1 teaspoon
