Main Meal Recipes > Celeriac and Mustard Beef

This recipe is part of the May 2006 Recipes Menu

Starter - Spinach & Brie Puffs
Main Course - Celeriac & Mustard Beef
Dessert - Pineapple Bread Pudding

How to make celeriac and mustard beef:
The main course is a different way to cook beef. The cooking time is about 1 1/2 hours, so a walk in the country in the spring sunshine would be a prefect way to ensure a healthy appetite whilst the lunch/dinner is cooking.


8 thin slices silverside beef about 1 1/2 lb total weight.
3 medium carrots, peeled and grated
1 medium onion, skinned and thinly sliced
1 cup celeriac, peeled, grated and sprinkled with lemon juice
5 tablespoons wholegrain mustard
5 tablespoons chopped fresh parsley
1 tablespoon butter
seasoning to taste
2 tablespoons olive oil
2 tablespoons all purpose flour
1/2 pint beef stock
4 tablespoons Madeira or medium sherry
extra chopped parsley to garnish
(see measure conversions for more information)


- Make the slices as thin as possible by hitting with a rolling pin or a meat mallet.
- Place all the vegetables in a saucepan.
- Cover with cold water and bring to the boil.
- Drain immediately.
- Stir half the mustard and half the parsley into the vegetable mixture and season to taste.
- Spoon a little of the vegetable mixture on to each slice of beef.
- Fold in the edges and roll up to enclose the filling.
- Secure well with string.
- Heat the butter and oil in a large frying pan, add the beef rolls and brown quickly.
- Transfer to a 3 1/2 pint ovenproof casserole dish.
- Stir the flour into the frying pan.
- Cook, stirring, for 1-2 minutes, then gradually add the stock, Madeira, remaining mustard and parsley.
- Bring to the boil.
- Pour the sauce over the beef, cover the casserole and bake at 180oC/350oF/gas mark4 for about 1 1/2 hours or until the beef is tender.
- Garnish with chopped parsley and serve hot.
- Accompany with boiled rice and seasonal vegetables, cabbage or carrots.