Recipes - Cured Beef and Celeriac
Mix the salt and the sugar together, take a plastic container into which your fillet will fit uncured and which will also fit your fridge, and place 5 sprigs of rosemary in the bottom.
Generously cover with the salt and sugar mix, lay the fillet onto this, then cover with the rest of the mix (if you have not got enough of the salt and sugar mixture, simply make up some more, 40% salt to 60% sugar). Nestle the rest of the rosemary onto this.
Cover the container and leave in the fridge for three days, remove the fillet from the now damp salt and sugar, rinse under cold running water, and dry with a clean cloth.
When dry, take a handful of pepper and rub the firm fillet all over; this should remove any remaining moisture and give an 'oomph' to the meat. Wrap in clingfilm and keep in the fridge until you use it (this is not a long curing process and as a result the meat will not keep for longer than a week and should be refrigerated).
Slice the celeriac very thinly, using the width of a match as a rough guide, then lay a manageable pile of slices flat and slice again into match widths. At this point a mandolin is very useful, but if you don't have one do not fear, you can easily achieve matchstick strips of celeriac with a knife.
As you go, squeeze lemon juice over the growing mounds of celeriac strands to prevent them going brown when finished.
Fold the Dijon mustard and crème fraiche gently together - don't beat, as the cream will lose its structure. Season to taste and mix thoroughly with the celeriac.
To serve the beef, slice thinly across. you will have beautiful dark red flesh - the colour of a fine old master comes to mind. The spirited white celeriac makes a splendid accompaniment.
If you don't eat it that day, it will be fine the next if it is kept in the fridge.
Starter recipe provided by St JohnGenerously cover with the salt and sugar mix, lay the fillet onto this, then cover with the rest of the mix (if you have not got enough of the salt and sugar mixture, simply make up some more, 40% salt to 60% sugar). Nestle the rest of the rosemary onto this.
Cover the container and leave in the fridge for three days, remove the fillet from the now damp salt and sugar, rinse under cold running water, and dry with a clean cloth.
When dry, take a handful of pepper and rub the firm fillet all over; this should remove any remaining moisture and give an 'oomph' to the meat. Wrap in clingfilm and keep in the fridge until you use it (this is not a long curing process and as a result the meat will not keep for longer than a week and should be refrigerated).
Slice the celeriac very thinly, using the width of a match as a rough guide, then lay a manageable pile of slices flat and slice again into match widths. At this point a mandolin is very useful, but if you don't have one do not fear, you can easily achieve matchstick strips of celeriac with a knife.
As you go, squeeze lemon juice over the growing mounds of celeriac strands to prevent them going brown when finished.
Fold the Dijon mustard and crème fraiche gently together - don't beat, as the cream will lose its structure. Season to taste and mix thoroughly with the celeriac.
To serve the beef, slice thinly across. you will have beautiful dark red flesh - the colour of a fine old master comes to mind. The spirited white celeriac makes a splendid accompaniment.
If you don't eat it that day, it will be fine the next if it is kept in the fridge.
Ingredients
Serves 12
This curing process can also be used on a fillet of venison.
400g Coarse Salt
600g Sugar
10 Sprigs of Rosemary
1 Fillet of Beef (ask your butcher to trim it)
A Handful of finely cracked pepper
1 Head of Celeriac, peeled
Juice of 1 Lemon
One and a half Tablespoons Dijon Mustard
4 Tablespoons Crème Fraiche
Sea Salt and Pepper
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