Braised Beef Blade with Pickled Walnuts & Crushed Celeriac

Recipe:
Preheat the oven to 150°C/130°C fan.

Pat the beef dry with some kitchen towel and season with salt and pepper. Sear the beef in a hot casserole pan with a tablespoon of rapeseed oil until it is golden-brown all over. Remove from the pan and set aside.

In the same pan, brown the carrot and celery. Add the beef back to the pan along with the bay leaf, thyme and beef stock. Place a lid on the pan and bring to the boil. Keeping the lid on, transfer the pan to the oven and cook for 3 hours, or until the beef is tender.

Meanwhile, place the celeriac in a pan. Add enough water to cover, along with a generous pinch of salt. Bring to the boil and simmer for 15 minutes until the celeriac is fork tender.

Once the beef is tender, remove the pan from the oven and take the lid off. Give it a stir, add the pickled walnuts and place back in the oven uncovered for another 30 mins to thicken the sauce and glaze the beef.

Strain the celeriac and crush with a fork. Add a good drizzle of rapeseed oil and season with salt and pepper. Serve alongside the braised beef, vegetables and cooking juices.