Roast Beef And Celery Root With Watercress Salad Food

ROAST BEEF WALDORF SALAD

Steps:

• Chop the sliced roast beef into 2-inch chunks.
• Finely chop the cilantro and celery.
• Cut 4-5 thin slices from the red onion.
• Remove the apple's core and, skin intact, cut the apple into 1-inch pieces.
• Squeeze ½-1 tsp juice from the lemon.
• Combine all the ingredients in a medium bowl, stir/toss and serve.
• Serves four as a small dish or serves two as a large dish.

PEPPERED ROAST BEEF SALAD

Steps:

• In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
• In large bowl, mix salad ingredients. Pour dressing over salad; toss gently to coat. Serve immediately.

HERB-ROASTED BEEF RIB-EYE WITH ROASTED SHALLOTS

Steps:

• Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.
• Preheat the oven to 325 degrees F.
• Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub.
• Heat the canola oil in a saute pan over high heat until smoking. Add the steak and sear on all sides, about 3 minutes per side. Add the butter, thyme, rosemary and garlic. Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning).
• Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter. Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing.
• Finish the sliced meat with a sprinkle of fleur de sel and a drizzle of aged balsamic and olive oil. Serve with the roasted shallots and a simple watercress salad if desired.
• Preheat the oven to 400 degrees F.
• Toss the shallots with the olive oil and thyme and season with salt and pepper. Lay the shallots on a baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes.
• Toss the shallots with the vinegar and additional olive oil.

CELERY ROOT AND BEET SALAD

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
• While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
• Carefully unwrap beets and, when just cool enough to handle, slip off skins. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
• Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

ROASTED CELERY ROOT

Steps:

• Preheat oven to 425°F
• Trim and peel celery root and cut into 1-inch pieces.
• In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
• Stir celery root and reduce temperature to 375°F
• Roast celery root, stirring after the 30 minutes, 1 hour more.

POTTED BEEF AND CELERY ROOT WITH CELERY GREMOLATA

Steps:

• Preheat the oven to 325 degrees F.
• Pat the meat dry and sprinkle with salt and pepper, then dredge in flour.
• In batches, brown the meat in the oil over medium-high heat in a large Dutch oven. Set the beef aside.
• Add the garlic, celery root and onions to the beef drippings and season with salt and pepper. Cook until softened, 5 to 7 minutes. Add the tomato paste and stir 1 minute, then add the stock, wine, Worcestershire, beef and herb bundle. Cover and cook in the oven until tender, up to 2 hours. Cool and store for a make-ahead meal. Reheat in a 325 degree F oven until bubbly.
• For the celery gremolata: Combine the parsley, celery, anchovies and lemon juice, and dress with the EVOO. Loosely combine with pecorino cheese.
• Serve the potted beef in shallow bowls, with the celery gremolata on top. Serve mashed or boiled baby potatoes or crusty bread alongside.