About this recipe:This involves spending some time in the kitchen to make two different types of purees and an orange sauce for the beef but it's worth it! It makes a delicious change from the norm.
For the purees
5 carrots, peeled and sliced
1.5 litres stock (2 x 750ml), (vegetable or beef)
1 celeriac, peeled and cubed
1 (3 cm) piece ginger root, peeled and diced
Salt and pepper to taste
For the beef
A knob of butter
3 cloves garlic, minced
1kg roast beef
For the orange sauce
1 tablespoon cornflour
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Method Prep:30min › Cook:20min › Ready in:50min
To prepare the carrot puree: Add the carrots and 750ml stock to a saucepan and bring to a boil and simmer for 15 minutes. Drain, add the ginger and set aside..
To prepare the celeriac puree: Add the celeriac and 750ml stock to another saucepan and bring to the boil, simmer for 15 minutes. Drain, season and set aside.
Use a blender to puree the carrots and then the celery. Season with salt and pepper. Set aside in 2 separate bowls.
Add a knob of butter and the garlic to a casserole pot and cook over medium heat until golden brown. Add the roast and cook on high heat for 1 minute per side. Reduce to low heat and cover. Simmer for 20 minutes.
Meanwhile, to prepare the orange sauce: Zest one orange, then peel it and remove the segments. Set aside.
Squeeze the juice of the remaining 4 oranges and add to a small saucepan with the Cointreau and cornflour; stir and cook over low heat until thick. Add the zest and set aside.
Remove the roast from the oven and set aside for a few minutes before slicing. Warm the two purees. Serve together with the orange sauce.