Braised rib of beef with celeriac purée - Harrison Catering

Ingredients

• 6 ribs of beef (4 inches long, ask the butcher for a ‘Jacob’s ladder’ cut)
• 1 red onion
• 1 carrot, chopped
• 2 garlic cloves, crushed
• 1 tsp thyme, chopped
• 1/4 ltr red wine
• 3/4 ltr veal stock (beef stock can be used)
• 200g chopped tinned tomatoes
• 50g dark brown sugar
• 2 tsp honey
• 1/2 celeriac
• 1 large potato
• 50g butter
• 6 tenderstem broccoli spears
• Olive oil