Celeriac and Mustard Beef

It's easier to ask your butcher to cut the slices of silverside, rather than attempting to do it yourself. That way you need only buy as much as you need to make this juicy variation on beef olives. Bat the slices out until paper-thin so that they will be perfectly tender when cooked.


serves 4
8 thin slices silverside, about 700 g (1 1/2 lb) total weight
3 medium carrots, grated
1 medium onion, skinned and thinly sliced
175 g (6 oz) celeriac, grated and sprinkled with lemon juice
75 ml (5 tbsp) wholegrain mustard
75 ml (5 tbsp) chopped fresh parsley
salt and pepper
15 g (1/2 oz) butter
30 ml (2 tbsp) vegetable oil
30 ml (2 tbsp) plain flour
300 ml (1/2 pint) beef stock
60 ml (4 tbsp) Madeira or medium sherry
extra chopped fresh parsley, to garnish


1. Put the meat between 2 sheets of dampened greaseproof paper and bat out with a meat mallet or rolling pin.

2. Place all the vegetables in a saucepan. Cover with cold water and bring to the boil. Drain immediately.

3. Stir half the mustard and half the parsley into the vegetable mixture and season to taste.

4. Spoon a little of the vegetable mixture on to each slice of beef. Fold in the edges and roll up to enclose the filling. Secure with wooden cocktail sticks or tie neatly with strong cotton or fine string.

5. Heat the butter and oil in a large frying pan, add the beef rolls and brown quickly. Transfer to a 2 litre
(3 1/2 pint) ovenproof casserole with a slotted spoon.

6. Stir the flour into the frying pan. Cook, stirring, for 1 - 2 minutes, then gradually add the stock, Madeira, remaining mustard and parsley. Bring to the boil.

7. Pour the sauce over the beef, cover the casserole and bake at 180°C (350°F) mark 4 for about 1 1/2 hours or until the beef is tender. Garnish with chopped parsley and serve hot. Accompany with boiled rice and seasonal vegetables.

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