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  • Roast Rib of Beef with Celeriac & Potato Dauphinoise, Salt Baked Shallots and Red Wine & Veal Jus

    Rib of Beef with Celeriac & Potato Gratin
    Roast Rib of Beef with Celeriac & Potato Dauphinoise, Salt Baked Shallots and Red Wine & Veal Jus.
    Recipe by Barry Horne
    Serves: 8 people
    - 2.4kg rolled rib of beef
    - 8 echalion shallots
    - 500g coarse salt
    - 1 lemon (juice and zest)
    - 1 bunch of thyme
    - Olive oil
    For the Dauphinoise:
    - 1 large celeriac
    - 3 medium potatoes
    - 250ml milk
    - 250ml double cream
    - 3 cloves of garlic (crushed)
    - 1 bay leaf
    - 1 bunch of thyme
    - 100g butter
    For the sauce:
    - 1 pack of veal jus (we recommend TrueFoods)
    - 250ml red wine
    - 50g unsalted butter
    For the beef: remove the meat from the fridge at least 2 hours before prep and cooking. Heat the oven to 180 degrees C and season the beef generously with salt and pepper. Heat oil on a large pan, on a high heat and sear the beef all over until it has good colour. Place the beef in the oven and roast, depending on preference; 1 hour 20 mins (for medium) or 1 hour 5 mins (for medium rare). Then leave to rest for 30 mins before carving.
    For the shallots: pour the salt into a bowl and combine with the lemon zest, 2 tablespoons of lemon juice and the thyme. Add enough oil to give the mixture the consistency of wet sand (approx 2 tablespoons). Place the shallots on top of an even layer of half the salt mix in a baking tray, then cover with the rest of the mixture. Bake the shallots until very soft to touch - about 50 mins.
    For the dauphinoise: in a saucepan, place the milk, cream butter, bay leaf, thyme and garlic and a generous amount of seasoning. Bring to the boil and simmer for 10 mins. Slice the potatoes and celeriac 2-3mm thick and layer in a greased baking dish. Then, strain and pour over the vegetables. Place a layer of greaseproof paper over the top and cover dish in tin foil, then bake in the oven @ 180 degrees C for 1 hour 30 mins. Remove the cover for the last 30 mins to give some colour and crunchy bits on top.
    For the sauce: take a small saucepan and put on a medium-high heat. Add the red wine, and simmer until it has reduced by half. Add the veal jus and reduce a little further, season with salt & pepper and, just before serving, whisk in a little butter to thicken and enrich the flavour of the sauce.
    Serve and enjoy with something delicious to drink!
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