Zabuton Pot Roast with Celery Root Puree
- 6 5-ounce zabuton steaks, fat trimmed
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1/4 cup olive oil
- 2 onions, chopped
- 6 stalks celery, chopped
- 2 carrots, peeled and diced
- 1 small fennel bulb, diced
- 1 leek, white part only, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 bottle dry red wine
- 6 thyme sprigs
- 2 rosemary sprigs
- 1 tablespoon brown sugar
- 6 cups beef stock
- Celery root puree, recipe follows
- Chives, chopped, for garnish
Season steaks with salt and pepper and sear all sides until caramelized in a Dutch oven heated with olive oil; set aside.
Saute onions, celery, carrots, fennel and leek over medium-low heat, 20 minutes. Add garlic and saute 2 minutes. Add tomato paste and wine, bring to a boil and reduce liquid by half,
about 15 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie thyme and rosemary together and add to the pot with sugar and beef stock. Bring to a boil; transfer ingredients to a hotel pan.
Cover and braise in a preheated 300 F degree oven 2 hours or until meat is tender. Remove meat and vegetables, discard herbs and skim excess fat. Reduce sauce; warm meat with
vegetables, serve with sauce and celery root puree. Garnish with chives.
To make celery root puree, bring 3 cups whole milk, 3 cups water and 1 tablespoon salt to boil. Add 2 ½ pounds peeled and cubed celery root, 1 medium peeled and cubed russet potato, and 1 quartered small onion and simmer until tender, about 30 minutes. Drain and process vegetables with 5 tablespoons butter until smooth. Season to taste with salt and white pepper.
Recipe by Executive Chef Oliver Ridgeway
Grange Restaurant & Bar, Sacramento