Beef, Celeriac and Horseradish Pâté

Name: Beef, Celeriac and Horseradish Pâté
Total time: 7800 s
Yield: 4 servings
Cuisine: American
Ingredients: 500 g top side of beef cubed; 350 mL red wine; 85 mL Madeira; 250 mL beef or chicken stock; 2 tablespoons finely chopped celeriac; 1 tablespoon horseradish cream; to taste salt and pepper; 2 bay leaves; 2 tablespoons brandy; hundred and 75 g butter melted

Keith Vigon @cook_4574654

United Kingdom

Western Starter: This is a more strongly flavoured pâté so would make a good lunch dish as well as a starter for a main meal

Keith Vigon @cook_4574654

United Kingdom

Western Starter: This is a more strongly flavoured pâté so would make a good lunch dish as well as a starter for a main meal

Saved

Ingredients

130 mins

4 servings

500 gtop side of beef cubed
350 mLred wine
85 mLMadeira
250 mLbeef or chicken stock
2 tablespoonsfinely chopped celeriac
1 tablespoonhorseradish cream
to tastesalt and pepper
2bay leaves
2 tablespoonsbrandy
hundred and 75 g butter melted

Saved

Steps

130 mins

1

Preheat the oven to 130°C
2

Place the beef in a casserole and mix all the other ingredients together except for the brandy and butter, then pour over the beef
3

Cover tightly and cook for 2 hours
4

Remove the beef and drain.
5

Strain the liquid and reduced to about 45 mL
6

Slice and roughly chop the meat and put it in with the reduce liquid into a food processor and blend until fairly smooth
7

Add the brandy and the 3rd of the butter
8

Turn into a pate dish and leave to cool
9

Melt the remaining butter, skim any foam off the top and pour over the top of the beef, leaving any residue at the bottom of the pan.
10

Cover pate and refrigerate overnight