Recipe Slow braised Guinness Beef with Celeriac Purée
Kilkenny is celebrating Irish craft and design. This meal represents Scéal, a story of Irish Design. We've chosen a slow-braised Guinness Beef, a classic Irish dish as a nod to Kilkenny's heritage. Our celeriac purée adds a fresh and contemporary edge. Scéal honors the culture, craftsmanship and heritage of Ireland while celebrating progress, the future, and the fresh new talent that is emerging in Ireland. Enjoy!
2 tablespoons vegetable oil
1kg (35oz) stewing beef, cut into large chunks
1 onion, roughly chopped
500ml (16 fl oz) Guinness
1 Beef stock cube
Pinch of sugar
3 bay leaves
1 small bunch of thyme
Celeriac Purée ingredients:
200g (7oz) celeriac, cut into chunks
10g (0.35oz) butter
100ml (3.38 fl oz) whole milk
1 pinch cayenne pepper
1 squeeze lemon juice
Step 1: Heat the oven to 160’C (320F), heat oil in a large casserole dish, brown the meat in batches, then set aside.
Step 2: Add onion, carrots, brown well, scatter over flour and stir.
Step 3: Tip in meat and any juices give it a good stir, pour over a can of Guinness and crumble in the stock cube.
Step 4: Season with salt/pepper and a pinch of sugar, add Herbs and bring to a simmer.
Step 5: Cover with a lid and place in the oven for 2 ½ hours, until the meat is tender.
Celeriac Purée method:
Step 1: Large saucepan on medium heat, add peeled chopped celeriac, soften in butter for 5 min.
Step 2: Add milk, salt & pepper, cook until the celeriac is soft.
Step 3: Place in a food blender with some of the hot milk and puree. Add lemon juice.