The Beef Under the Spell of Celeriac
November 20, 2011 at 12:34 am 2 comments
The story goes like this. The Squirrel has been high on celeriac lately. Here’s one of the high’s.
What you need to have… 500 g celeriac, 200 g beef/ veal tenderloin sliced, 2 carrots, 2 red onions, 6 garlic cloves, 3 tomatoes, 150 g olives, 250ml dry white wine, 1 teaspoon honey, 1 lemon, fresh parsley, salt, pepper, 3 bay leaves, 1 spoon butter
What you need to do… Preheat oven (medium). Chop onion finely. Fry meat and onion in butter. When onion is soft and meat is golden, throw in all other coarsely chopped veggies (peel tomatoes… easier to do if you leave them in boiled water for a couple of minutes). Stir and leave on medium fire for a couple of minutes. Add wine and honey . Add salt & pepper & bay leaves. Leave for 2-3 minutes on high fire. Cover and lower the fire. Allow to simmer for some 15 minutes. Transfer everything in an oven pot. Slice lemon and distribute nicely (i.e., according to your current aesthetic high) on top. Sprinkle with half the parsley. Bake 15 minutes, until crusty. Remove from oven and add rest of the parsley.
There!
Goes well with steamed rice. Soooooooo delicious, the celeriac aroma pervades your senses, contaminates the beef, and is flooded by the freshness of the baked lemon. Irresistible!
Entry filed under: Salties. Tags: celeriac, garlic cloves, red onions, sliced lemon, veal tenderloin.
1.
Andruska | November 20, 2011 at 10:46 pm
Well. If you say ‘meat’ for me that is something like ‘throw me the ball’ is for a Fox Terrier. I loved this and will try to do it. But for a philosopher, I would have expected more accuracy: are you talking about white or red wine? (I’m asking you this since I am curious to know your answer to this very old question, which really engendered a lot of passionate fights among meat – and wine, of course! – lovers)
))
2.
adayammy | November 21, 2011 at 9:22 am
Oups, unforgivable mistake! The blushing Squirrel aiming for clarity and grace, philosophical or not, says “white and dry”! And don’t raise a skeptical biased-by-conventions eyebrow because you see red meat and white wine together. Or ok raise it, but keep your mind open to continue the implementation process