Gluten Free Celeriac & Truffle Mustard Braised Beef #Mailleflavours

Succulent beef pot roast braised in Maille's celeriac and truffle mustard and served with velvety mash!

Yield 4 to 6 servings

Celeriac & Truffle Mustard Braised Beef 

When cooked low and slow, beef becomes unbelievably tender and melts in your mouth. You could achieve this by cooking it in a slow cooker or crock pot, but I like to cook it in the traditional way: a large stock pot. This beef is extra special because it's wrapped in a lovely blanket of delicious and slightly spicy mustard. But not just any mustard: sophisticated Maille Mustard with White Wine, Celeriac and Black Truffle. Are you drooling yet?

I know it might seem weird to use two different types of wine in one dish, but trust me; it works. The mustard really rounds out the dish and gives an added layer of sophistication. True, it's not your usual pot roast dish, but why should pot roast not have an element of sophistication every now and then? Think of it as elevated pub grub. :) My favorite element of this dish is the rich sauce, vibrant with beef stock, red wine and an extra dollop or two of mustard. I used leftover rioja from some sangria, but you could use your favorite red drinking wine instead.

Growing up, pot roast was one of those fantastic but easy Sunday dinners. My mom would fill a slow cooker with beef and vegetables and we'd leave for church in the morning. By the time we came back home the house would smell amazing and all she would have to do is bake up some fresh cornbread and serve the roast. I'm a sucker for memories related to food and I love the fact that I can share snippets of my childhood with my family.

Ingredients:

For the pot roast
1 tbsp garlic granules/powder
1 onion, sliced
1 1/2 cups red wine
2 tbsp thyme
3 tbsp Maille Mustard with White Wine, Celeriac and Black Truffle
3 cups beef broth
at least 500g beef roasting joint
butter
sunflower oil
salt
pepper

Instructions:

Celeriac and Truffle Mustard Braised Beef

1. Season the beef joint with salt and pepper and rub with garlic granules, thyme and mustard.
2. Heat the oil and butter in a large saucepan or stock pot. Brown the beef on all sides. 
3. Set the beef aside and fry the onions in the pan.
4. Deglaze the pan with the red wine and return the beef with a dollop of the mustard back to the pan.
5. Pour over the beef stock and cook the beef on medium for at least 3 hours until cooked through and fork tender.
6. Remove the beef and place on a chopping board. Use two forks to shred the beef by pulling it between the forks.
7. Let the liquid cool slightly before blitzing with an immersion blender or pouring into a traditional blender and blitzing until smooth.
8. Return the gravy to the stock pot along with the shredded beef. Serve with mashed potatoes and butter braised leeks.

Gotta have beef? 

Crock Pot Beef Tortilla Soup

 

Beef Bourguignon

Beef Bulgogi (Korean BBQ)