Recipe: Yummy Beef in Guinness with celeriac purée,Yorkshire pudding and veggies

Beef in Guinness with celeriac purée,Yorkshire pudding and veggies. The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door! Roast Beef with Yorkshire puddings and gravy. Yorkshire pudding shouldn't just be reserved for Christmas dinner.

To make the celeriac cream place the celeriac in a pot and just cover with water. Arrange on plates with the celeriac cream and the port shallots. Garnish with cress and fresh mushroom slices and serve This cleanse usually includes fasting with fruit, fruit juices water, and ending with raw veggies. You can have Beef in Guinness with celeriac purée,Yorkshire pudding and veggies using 14 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Beef in Guinness with celeriac purée,Yorkshire pudding and veggies

1. Prepare of casserole.
2. You need 2 small of onion.
3. It's 1 clove of garlic.
4. It's 2 tsp of brown sugar.
5. You need 2 tsp of plain flour.
6. Prepare 125 ml of Guinness.
7. It's 375 ml of beef stock.
8. It's 1 of bay leaf.
9. You need 2 stick of thyme.
10. It's of celeriac purée.
11. Prepare 1 of celeriac.
12. You need 1 of potato.
13. You need 250 ml of milk.
14. You need 1 tbsp of butter.

Yorkshire pudding is a common English side dish, a baked pudding made from a batter of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding, and the accompanying components of the dish. Sift flour and salt into a mixing bowl. Make a well in the centre.

Beef in Guinness with celeriac purée,Yorkshire pudding and veggies step by step

1. Put the oven on to 180 °C (350°F/Gas 4). Heat half of the oil in a frying pan over high heat and fry the meat in batches until it is browned all over. Add more oil as you need it. Put the meat in a casserole dish. Add the onion to the frying pan and fry gently over a low heat. When the onion starts to brown, add the crushed garlic, and brown sugar and cook until the onion is fairly brown. Stir in the flour, then transfer to a casserole dish. Put the Guinness and stock in the frying pan and bring to the boil, then pour into the casserole dish. Add the bay leaf and thyme to the casserole and season well. Put the lid on and put the casserole in the over for 2 hours..
2. Peel and chop the celeriac. Put the pieces into a bowl of water as you cut them. Put the potato and celeriac in saucepan with the milk and bring to the boil. Cover and cook for 15 minutes, then mash everything together with the milk. season well and add the butter..
3. Additional side instead of yorkshire pudding: Spread 4 slices of baguette with dijon mustard..

In a separate jug whisk together eggs, milk and water. Pour into the flour a little at a time, beating using electric beaters until batter is smooth. While the potatoes and Yorkshire puddings are in the oven, make the gravy. Remove the beef from its roasting tin and pour the pan juices into a large saucepan. To serve, carve the beef into thick pieces and pile on plates with the Yorkshire puddings and potatoes.