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Beef with celery

Beef with celery

    

Tasty meat with fine celery sauce. Serve with mashed potatoes.

recipe,photo-recipe,celery,ribbed,beaf shank,Beef,Gluten-Free,Seasonal recipes

Beef

Cook

No. of servings

8

Ready in

3 h.

Difficulty

high

 

 

Recipe

1. 

beaf shank 3.3 lb (1500 g)

Wash the beef and cut it into larger, coarser pieces.

2. 

sunflower oil

Put the meat in a hot deep pan with a little oil and fry it on both sides.

3. 

Put the meat to a deep baking dish.

4. 

celery 1.8 lb (800 g)  sunflower oil 2 tbsp  ground white pepper 0.5 tsp

Peel the celery and cut it into cubes. Put it in a pan in which you fried the meat, add spices and fry the celery for 5-8 minutes.

5. 

onion 3.5 oz (100 g)

Peel the onion, cut finely and add to the celery. Stir and fry together for 5 minutes.

6. 

ribbed 1 pc

Wash the celery stalks and finely chop ...

7. 

salt 1 tsp  Provençal pepper 1 tbsp  beef stock 1.7 cup (400 ml)

... add them to the pan, mix, salt, season and pour broth.

8. 

tomato paste 6.75 tbsp (100 ml)  dry white wine 10 tbsp (150 ml)

Add a little tomato paste mixed in the wine. Cook together for 5 minutes ...

9. 

... and then put the vegetables on the meat. Close the baking dish and bake in an oven at 670°F (355°C) F (355°F (180°C) C) for 90 minutes.

10. 

After mentioned time, take vegetables from the meat.

11. 

Cover the meat with water as needed. Bake uncovered for 20-30 minutes till soft.

12. 

Mix the vegetables smoothly with an immersion mixer.

13. 

unsalted butter 0.75 oz (20 g)  whole milk 3.5%

Add butter and warm milk into the finished celery sauce.

Bon appetit!

Ingredients

Provençal pepper1tbsp1tablespoon
beaf shank3.3lb1500grams
beef stock1.7cup4decilitres
celery1.8lb800grams
dry white wine10tbsp150milliliters
ground white pepper0.5tsp½teaspoon
onion3.5oz100grams
ribbed1pc1piece
salt1tsp1teaspoon
sunflower oil-
sunflower oil2tbsp2tablespoon
tomato paste6.75tbsp100milliliters
unsalted butter0.75oz20grams
whole milk 3.5%-

 

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