Braised Beef Flank with Celeriac Mash and Watercress

Steps

1. oven to 220°C. Bring a medium pot (with a lid) of salted water to the boil.
2. Heat a drizzle of oil in a medium, oven-proof fry-pan (with an ovenproof lid) on medium-high heat. Add carrots and celery and cook for about 3 minutes, until tender. Add wine/stock and soy sauce and cook for about 2 minutes, until liquid reduces slightly.
3. Add beef flank steak and sauce from the packet, tomato and broth. Cover with the lid and bake in oven for 10 minutes. Remove lid and cook a further 10 minutes, until sauce has thickened. Remove from oven and set aside.
4. While beef cooks, peel celeriac and potato and dice 2cm. Add to pot of boiling water and cook for about 15 minutes (with lid on), until tender. Drain and return to pot with butter and milk and roughly mash. Add spinach and fold through. Season to taste, set aside and cover to keep warm.
5. Using two forks, pull flank steak apart, into pieces. Mix water and cornflour together, add half to beef and stir through, then add the remaining, if consistency is still not thick enough. Season to taste with salt and pepper.
6. divide celeriac mash between plates and top with braised beef flank. Top with a small handful of picked watercress leaves or your favourite microgreens and sprinkle over crispy onions.